Enjoy the juicy, fresh fruit you can only find at your local strawberry patch! We offer both pick-your-own and pre-picked strawberries throughout the spring season (mid-April through early June). Grab your family and friends and head to the farm for an enjoyable outdoor activity!
Enjoy the juicy, fresh fruit you can only find at your local strawberry patch! We offer both pick-your-own and pre-picked strawberries throughout the spring season (mid-April through early June). Grab your family and friends and head to the farm for an enjoyable outdoor activity!
Pre-Picked Berries: If you would like to get your strawberries already picked, you must call the farm to place an order. We cannot take orders through Facebook, email, or on the answering machine. We can never guarantee the availability of pre-picked berries from day to day throughout the season!
Picked Out: If a lot of people come out and pick a lot of berries, there may not be any ripe berries left to pick later in the day. If this happens, we will close the farm before our scheduled closing time. This does not mean we are out of berries for the season! Berries ripen daily, so be sure to ask when we plan to open back up for picking!
Closed for Ripening: If we are heavily picked on any given day, we often have to be closed the next day or two to give the half-ripe berries time to fully ripen.
Pre-Picked Berries: If you would like to get your strawberries already picked, you must call the farm to place an order. We cannot take orders through Facebook, email, or on the answering machine. We can never guarantee the availability of pre-picked berries from day to day throughout the season!
Picked Out: If a lot of people come out and pick a lot of berries, there may not be any ripe berries left to pick later in the day. If this happens, we will close the farm before our scheduled closing time. This does not mean we are out of berries for the season! Berries ripen daily, so be sure to ask when we plan to open back up for picking!
Closed for Ripening: If we are heavily picked on any given day, we often have to be closed the next day or two to give the half-ripe berries time to fully ripen.
On the drive home, keep berries cool and take them inside immediately to a cool place. Protect them from heat and direct sunlight. Do not leave them in the car! Handle berries gently. Do not rinse the berries until you are ready to eat them. Rinse berries in cold water. Do not allow berries to soak. Leave the caps on the berries until after you rinse them. Strawberries stored with the green caps on stay firm longer than those without the caps.
We recommend keeping fresh strawberries refrigerated rather than on the counter at room temperature. Place fresh strawberries in shallow containers, cover them, and place in refrigerator. It’s best to store them only 1 or 2 deep in a shallow container. For best flavor after refrigerating, allow strawberries to reach room temperature before serving.
On the drive home, keep berries cool and take them inside immediately to a cool place. Protect them from heat and direct sunlight. Do not leave them in the car! Handle berries gently. Do not rinse the berries until you are ready to eat them. Rinse berries in cold water. Do not allow berries to soak. Leave the caps on the berries until after you rinse them. Strawberries stored with the green caps on stay firm longer than those without the caps.
We recommend keeping fresh strawberries refrigerated rather than on the counter at room temperature. Place fresh strawberries in shallow containers, cover them, and place in refrigerator. It’s best to store them only 1 or 2 deep in a shallow container. For best flavor after refrigerating, allow strawberries to reach room temperature before serving.
2 cups crushed berries (1qt)
4 cups sugar (1 ¾ lb)
¾ cup water
1 box powdered fruit pectin
Add sugar to fruit and stir well. In a saucepan boil ¾ cup of water and the fruit pectin for 1 minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring for 3 minutes. Put in containers. Let stand 24 hours and store in freezer.
Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to a boil for 1 minute, stirring constantly. Remove from heat and fill jars.
2 cups crushed berries (1qt)
4 cups sugar (1 ¾ lb)
¾ cup water
1 box powdered fruit pectin
Add sugar to fruit and stir well. In a saucepan boil ¾ cup of water and the fruit pectin for 1 minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring for 3 minutes. Put in containers. Let stand 24 hours and store in freezer.
Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to a boil for 1 minute, stirring constantly. Remove from heat and fill jars.
Recipe by Susan Butler; slightly adjusted by the Washington Family
Assemble crust & filling a day ahead and top with strawberries and chocolate drizzle just before serving. This is sure to become a family favorite!
Crust:
1 1/4 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter or margarine, melted
Filling:
1 package (8oz) cream cheese
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
1 pint (or more!) fresh picked strawberries, washed, hulled & sliced
2 Tablespoons semisweet chocolate morsels
1 teaspoon butter or margarine
Preheat oven to 325 degrees F. Spray 9-inch pie pan with nonstick cooking spray.
To make crust, combine cracker crumbs, sugar, and butter. Mix well and press firmly onto sides and bottom or prepared pie pan.
Bake 10 minutes. Cool completely.
To make filling, beat cream cheese on medium speed with an electric mixer until light & fluffy. Add brown sugar & vanilla, mixing well. Fold whipped cream into cream cheese mixture; spoon into prepared crust. Refrigerate 8 hours.
Cut slice of pie, pour fresh sliced strawberries over pie. Combine 2 Tablespoons chocolate morsels and butter. Melt in Microwave or in saucepan over low heat; stir and drizzle over strawberries on pie. Enjoy!!!
Recipe by Susan Butler; slightly adjusted by the Washington Family
Assemble crust & filling a day ahead and top with strawberries and chocolate drizzle just before serving. This is sure to become a family favorite!
Crust:
1 1/4 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter or margarine, melted
Filling:
1 package (8oz) cream cheese
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
1 pint (or more!) fresh picked strawberries, washed, hulled & sliced
2 Tablespoons semisweet chocolate morsels
1 teaspoon butter or margarine
Preheat oven to 325 degrees F. Spray 9-inch pie pan with nonstick cooking spray.
To make crust, combine cracker crumbs, sugar, and butter. Mix well and press firmly onto sides and bottom or prepared pie pan.
Bake 10 minutes. Cool completely.
To make filling, beat cream cheese on medium speed with an electric mixer until light & fluffy. Add brown sugar & vanilla, mixing well. Fold whipped cream into cream cheese mixture; spoon into prepared crust. Refrigerate 8 hours.
Cut slice of pie, pour fresh sliced strawberries over pie. Combine 2 Tablespoons chocolate morsels and butter. Melt in Microwave or in saucepan over low heat; stir and drizzle over strawberries on pie. Enjoy!!!
4 large eggs
½ tsp. salt
6 cups milk
2 cups sugar
1 tbsp. vanilla extract
1 can sweetened condensed milk
1-pint strawberries (sweetened)
Combine eggs and salt; beat until light
Add condensed milk, sugar, and vanilla; Mix well
Pour mixture into ice cream churn
Add milk
Churn until almost set
Add strawberries and continue to churn until ready
Makes 12 servings
4 large eggs
½ tsp. salt
6 cups milk
2 cups sugar
1 tbsp. vanilla extract
1 can sweetened condensed milk
1-pint strawberries (sweetened)
Combine eggs and salt; beat until light
Add condensed milk, sugar, and vanilla; Mix well
Pour mixture into ice cream churn
Add milk
Churn until almost set
Add strawberries and continue to churn until ready
Makes 12 servings
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