Strawberries
We plant bare root strawberries at the beginning of May every year.
Each strawberry plant is planted by hand. It takes 5 people 2 days
to plant our strawberries. The first year in a strawberry plants
life is their establishment year. We make sure this patch is kept
weed free by hand hoeing the patch 3-4 times during the summer.
During the establishment year, no strawberries are formed so the
plant can concentrate on make runners. The more runners each plant
produces, the more berries the following years. We pick each
blossom off of these plants by hand as we are hoeing through the
patch.

The second year the plants will produce berries. We can pick berries
from a patch for 3 years and then it is plowed down. After fours
years, the plants are not as productive and there are perennial
weeds moving into the patch.

We offer tours of our strawberry patch to groups. Lots of school
children learn about strawberry life cycle, pollination and
germination in a hands-on environment. Book your tour by phoning
or emailing your request.

All of our strawberries are hand picked in early morning to reduce
field heat in the berry.

We are currently growing Kent, June bearing variety and Seascape a
day neutral variety.

Strawberry Lemonade Concentrate recipe
6 cups of hulled strawberries
4 cups lemon juice (can be made from concentrate)
6 cups sugar
In a blender or food processor, puree strawberries. In a large
saucepan, combine strawberry puree, lemon juice and sugar. Heat
until sugar is dissolved – do not allow to boil.

Pour into freezer containers leaving head room for expansion.
Keep frozen for 2 months only.
Strawberry Lemonade – mix 1 part concentrate with 1 part sparkling
water or ginger ale. I like to freeze whole strawberries and use
them as ice cubes in my punch bowl.

Strawberry Pie
9” cooked pie shell
3 oz cream cheese softened
1 quart strawberries
1 cup sugar
3 Tablespoons corn starch

Prepare strawberries by ½ quart cut into chunks. The other ½ of the
quart mash up and strain juice – need 1 ½ cup so add water if needed.
Heat the juice and thicken with the corn starch, cool.

Spread cream cheese onto the pie shell. Cover with cut up chunks of
strawberries. Pour the thickened juice over the strawberries.
Chill for 2 hours.
Serve with whip cream. This is best when eaten fresh after chilling. If the pie is stored too long, the strawberries will sink into the cream cheese and make the piecrust soft.

U-pickers are welcome at our farm. Our farm is open Monday to
Saturday from 8am to 8pm. Ready picked berries are also available
at our farm by phoning ahead to order them.