Students at TVEMS tasted Strawberry S’mores made with graham crackers, vanilla yogurt and berries. They also learned fun facts about the food. Strawberries have more vitamin C per ounce than an orange to help our immune systems keep us from getting colds or to get over them more quickly and help heal cuts, scrapes and bruises. They are also high in vitamins B6, K, fiber, folic acid, potassium and amino acids and low in calories. Native Americans ate strawberries long before European settlers arrived. As spring’s first fruit, they were a treat, eaten freshly picked or baked into cornbread. California produces about 80% of the strawberries in the U.S. Strawberries can be as large as apples and are the only fruits to have their seeds on the outside.
Our Foods of the Month program helps kids and families learn more about foods that are healthy and promotes mostly locally grown produce. This program was brought to school by Tucker County WVU Extension Service Administrative Assistant, Cindy Harsh and Health Educator, Barbara Wolfe.
WVU Extension Service Family Nutrition Program’s work is supported by the Supplemental Nutrition Assistance Program (SNAP) from the USDA Food and Nutrition Service.