Dairy Diaries: Blueberries, raspberries, and blackberries are here

Why it matters where your fruit comes from. Plus, a healthy Greek yogurt treat to cool you down this summer

Year-round sunshine in Los Angeles makes for wonderful day trips and they’re even better when they revolve around eating healthy. High-quality, environmentally conscious ingredients can easily be incorporated into meals with a visit to one of L.A.’s many local farmers markets. Scattered throughout the city, we are lucky to have so many options. It’s an excursion I take on twice a week—once on Wednesday to Santa Monica Farmers Market and again on Sunday with my kids to the market in Hollywood, Beverly Hills, or Torrance.

Strolling past the enticing vendors, I let my children sample and select foods on their own. We talk about seasonal produce and what would inspire a great dish. Together, we plan recipes on the fly, letting the available ingredients dictate our meals for the week. Getting kids thinking about where food comes from can start them on a path towards making smart nutritional choices their entire lives.

Summer is a bountiful time for fruit when blackberries, blueberries, strawberries, and cherries are at their peak and we try to use them in our meals whenever possible. Incorporating dairy made with high-quality ingredients is also a staple in our house, and Tillamook Yogurt’s wholesome flavor makes a perfect pairing with fresh fruit. Like our farmers market shopping, Tillamook carefully selects fruit from specific growing regions to pair with its protein-rich Farmstyle Greek Yogurt, ensuring the finest taste: dark cherries, strawberries, blueberries, and marionberries sourced from Oregon, raspberries from Washington, and peaches and nectarines from California.

As L.A. heats up there’s nothing quite like frozen yogurt meshed with seasonal fruit to cool you down. For a healthy on-the-go breakfast or a fun afternoon snack, try this recipe for Frozen Yogurt Fruit Bites, which have wonderful texture and flavor and your kids can easily make it themselves.


Frozen Yogurt Fruit Bites

(serves four)

24 ounces Tillamook Old-Fashioned Vanilla 2% Farmstyle Greek Yogurt
1 cup fresh fruit (blueberries, blackberries, raspberries)

You’ll need:
2 silicone ice trays (each holds about 12 ounces)

Spoon 12 ounces of yogurt into each silicone ice tray. Sprinkle the fruit evenly over the yogurt. Place in the freezer for 5 hours or until solid. Pop out of the mold to serve.