I really enjoy having a farmers market just 4 blocks from my office at the University of Pennsylvania.  The PA growing season is a little behind mine in Delaware, so I get to extend the seasons for my favorite fruits and veggies.  I recently picked up some asparagus, bok choy, sugar snap peas and strawberries. The veggies went into three separate dinners, and the strawberries were mostly eaten straight up by my son and me with our lunches. Now, there are just a few left…

Some of these went into a simple, yet fun, lunch for me on my day off…Strawberry Peanut Butter Pitas!  Why use preserves when you have the fresh fruit around?

Strawberry Peanut Butter Pitas

Adapted from Better Homes & Gardens PB and Strawberry Pockets

Recipe for 1 serving, just multiply for more servings:

1/2 large whole wheat pita bread, halved crosswise into semicircles

2 Tbsp peanut butter (I used white chocolate peanut butter)

1 Tbsp golden raisins

1/3 cup fresh strawberries, sliced (from Beechwood Orchards)

2 tsp sunflower seeds, hulled

Directions

In a small bowl mix together the peanut butter, raisins and 1/2 the sunflower seeds.

Open the pita into a pocket.  Spread with the peanut butter mixture.  Top with strawberries and sprinkle with the remaining sunflower seeds.  Enjoy!