During my family’s recent visit to Oregon, we were lucky enough to catch the end of the strawberry crop that has overtaken a good portion of my parents’ backyard. People talk about California strawberries, but I think that just illustrates that Oregon strawberries are a best-kept secret.

These strawberries are nothing like what’s available in stores. Shoppers usually pick a box of strawberries based on how they look on the outside. I think the real story starts when you cut a strawberry open.

Most store-bought strawberries have a white core, which means the main flavor is slightly tart and the texture a bit crunchy. These taste almost dry. In contrast, Oregon strawberries have blood-red, juicy hearts. I imagine this is true wherever you can get strawberries ripened on the vine. Lucky you if you can have your fill.

For me, pick-your-own strawberry fields are the epitome of summer. My dad used to joke that I should be weighed before and after picking to make sure we paid for our share of strawberries.

Both of my kids couldn’t get enough. Every day they asked for a bowl for picking, but most of the pickings didn’t make it back inside the house. My 2-year-old son got so spoiled that if a berry had even a tinge of unripe flavor, he would throw it into the bushes. "People pay good money for those!" I told him.

I put the few imperfect strawberries into frozen yogurt; we finished that easily.

Fro yo is the new ice cream. The tangy, chilled dessert is everywhere, with an overwhelming variety of toppings. How many desserts are as refreshing as yogurt?

I make it my mission to try any new frozen yogurt place that pops up, and unfortunately there are few that taste like real ingredients. As it turns out, you have to use actual yogurt in order for it to taste like yogurt.

This recipe is not low-fat but it probably could be modified. If you prefer yours without the flavor of honey, replace that with sugar, maple syrup or even some agave to taste. I plan to try this recipe with locally foraged ingredients, too. Lilikoi and strawberry guava come to mind.

Just be sure that the base is thoroughly chilled before starting the freezing process, or strawberry yogurt will instead become strawberry soup. I usually put my base in the fridge for several hours, followed by an hour in the freezer, before I start.

My frozen yogurt is best enjoyed directly after churning, when it’s still creamy and smooth, almost exactly like a freshly picked strawberry.

STRAWBERRY AND HONEY FROZEN YOGURT

2 cups full-fat Greek yogurt
1 cup whole milk
1 cup half-and-half
1/4 cup sugar plus 1 tablespoon, divided
1/4 cup honey
2 pinches kosher salt
1-1/2 cups sliced strawberries

In medium bowl, whisk together yogurt, milk, half-and-half, 1/4 cup sugar, honey and salt. Cover and refrigerate until very cold and ready to churn.

In small saucepan over medium heat, simmer strawberries and 1 tablespoon sugar for several minutes. Strawberries will break down and become a chunky sauce. Transfer to bowl and chill in fridge.

Add yogurt and strawberries to ice cream maker and churn according to the manufacturer’s instructions. Serve immediately or store in airtight container and freeze. Makes 6 cups.

Approximate nutritional information, per 1/2-cup serving: 110 calories, 3.5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 75 mg sodium, 16 g carbohydrate, no fiber, 14 g sugar, 5 g protein

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Mariko Jackson blogs about family and food at www.thelittlefoodie.com. Nutritional analysis by Joannie Dobbs, Ph.D, C.N.S. Betty Shimabukuro is on vacation. Her column, “By Request,” will return Aug. 8.