A Box Deconstructed- 6/15/2017

Cooking with This Week’s Box!

“Great cooking is about being inspired by the simple things around you — fresh markets, 

various spices. It doesn’t necessarily have to look fancy.”

 – G. Garvin

Before we get cooking with this week’s box, I’d like to welcome any new members who are just joining us for the start of our Peak Season Vegetable shares.  Please take a moment to read your newsletter and “What’s In the Box” email that accompany each delivery.  This is where you’ll find important information about your box contents, recipes, etc.  This year we’re trying some new things in the newsletter, including this section which is intended to provide you with some ideas about what you might make with your box contents and, when possible, we’ll also provide you with a link to that recipe. 

Ok, lets dive into this week’s box.  It’s been a whirlwind of strawberry picking over the past two weeks so I’ve got strawberries on my mind and am thinking a batch of Buttermilk Pancakes with fresh strawberries and whipped cream sounds pretty good for weekend brunch!  Farmer Richard always likes bacon with his pancakes so we’ll add that to weekend brunch as well.  I’ll set aside a few pieces of cooked bacon though so I can use it to make a Tossed Bacon, Egg and Spinach Salad with a honey-mustard bacon dressing. If you prefer a vegetarian spinach salad option, check out this recipe for a Wilted Spinach Salad with Warm Feta Dressing.  

The featured vegetable in this week’s box is garlic scapes.  When you see garlic scapes, you know garlic harvest will be coming soon!  Use this week’s garlic scapes to make a Creamy Garlic Scape Dressing. This is a recipe flashback to one of our June 2003 newsletters.  This recipe can be made thick and used as a dip or thinned out and used as a dressing.  The original recipe called for dried dill, but why use dried dill when you have a bunch of fresh dill in this week’s box!  Take the outer leaves of the green Boston and tear them into bite sized pieces along with the red oak lettuce.  Dress these beautiful lettuces with this creamy garlic scape dressing and top it off with chunks of avocado, a little freshly grated Parmesan cheese and some cooked chicken or salmon to make an entrée salad for lunch or dinner. Use the inner leaves of the Green Boston to make the Butter Lettuce Cups with Peaches and Blue Cheese, featured in our Fruit Share newsletter this week. This is a recipe from the Masumoto Family Farm in California. Either enjoy the salad on its own for a light lunch or dinner or serve it with a grilled pork chop or a slice of ham.

This will be our last week for baby white turnips until our fall plantings come in.  I’ve been eating them in salads, but this week I think I’d like to make Braised Turnips and Greens to serve with a piece of broiled fish.  If you have some of the fresh dill remaining, chop it up and add it to a little melted butter.  Pour it over the fish and finish it with a squeeze of fresh lemon juice.  It will be a simple yet delicious dinner! 

It’s been awhile since I have made Braised Pork Shoulder with Rhubarb-Red Wine Sauce, so I think that will be on the menu this week.  This recipe was featured in one of our June 2013 newsletters.  Serve this with some simple Sauteed Broccoli Raab or Red Russian Kale for dinner along with a piece of warm, crusty bread to sop up the sauce!

That brings us to the end of this week’s box.   I hope to see you at our Strawberry Day party this weekend. If you come, you might get a sneak peak at our zucchini field.  Farmer Richard said it’s almost time to start picking!  Have a great week!—Chef Andrea 

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Featured Vegetable:  Garlic Scapes

Garlic scapes are the long, skinny, green vegetable with a lot of curl that you’ll find in this week’s box.  Up until the early 90’s we used to remove scapes from the garlic plant and throw them on the ground!  We were the first farm in the Midwest to start harvesting the scapes for use as a vegetable.  In the early 90’s there was a woman from Korea who asked us to save the garlic scapes for her so she could make pickles. We thought this was odd (remember we used to throw them on the ground), but saved some for her anyway. She shared a jar of pickled scapes with us and we realized how good they are for eating! We stopped throwing them away and started eating them!

  Garlic scapes are a curly shoot that forms on a hardneck garlic plant, which is the only variety we grow, and grows up from the center of the plant in June. This is part of nature’s plan for the plant to propagate itself. The scape extends from the middle of the plant and forms a small bulb on its end. If left to choose its own destiny, that bulb would eventually fall over and plant itself in the soil. Right now we want the garlic plant to focus its energy into producing a nice bulb of garlic, so we remove the scape from the plant. 

  Nearly the entire scape is edible and are best when harvested young and tender. You may need to trim off the skinny end near the little bulb as it is tough sometimes.  Garlic scapes are very tender and do not need to be peeled….Easy! Scapes have a bright, mild garlic flavor. They can be used in any recipe that calls for garlic cloves, just chop them up and add them as you would clove garlic. They are a great addition to eggs, are tasty when mixed with butter to use as a spread, or toss them into a stir-fry. They’ll keep in the refrigerator for about 2 weeks. 

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Tempura Garlic Scapes

Yield:  3-4 as an appetizer

1 bunch garlic scapes

3 cups vegetable oil for deep frying

1 egg yolk

1 cup ice water

2-3 ice cubes

1 cup flour, cake or all-purpose

1.   Prepare the scapes:  Cut off the stringy tip from the flower end.  Cut each scape in half or thirds, so that each piece measures about 4 to 6 inches in length. 

2.  Fill a heavy pot with tall sides (something with a wide opening is ideal) with the oil to a depth of at least one inch.  Use a deep fry thermometer to gauge the temperature—it should be steady at 360°F.  Maintaining a consistent temperature is important. 

3.  While the oil is heating, line a sheet pan with paper towels and set aside.  Place the egg yolk in a medium-sized mixing bowl.  Mix the egg yolk with 1 cup of cold water.  Add 1/8 cup of ice cubes.

4.  Add 1 cup of flour.  Hold four chopsticks with their tips pointed down and stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds.  Do not whisk, and do not use a fork—the batter should be barely mixed with pockets of dry flour visible.  The liquid will be the consistency of heavy cream.

5.  Dip a scape into the batter, then gently lower into the oil.  Repeat until there are 5 or 6 scapes in the oil.  It is important not to overcrowd the pan.  Note:  Do not rush through the frying process by crowding the pan—the scapes won’t cook properly.

6.  Cook until the batter turns golden brown, 1 to 2 minutes total.  Remove the scapes from the oil using a slotted spoon, and place them on the paper towel-lined tray to drain.  Season with a pinch of salt immediately, then repeat the dipping and frying with the remaining scapes.

7.   Serve immediately with aioli.  If you have garlic scapes remaining from last week, you can use them to make Garlic Scape Aioli.  The recipe may be found at food52.com as an accompaniment to this recipe.

Photos credit: food52.com

Recipe adapted from Alexandra Stafford’s recipe featured at food52.com

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Garlic Scape Dressing

1 cup mayonnaise

1 cup sour cream

4-5 garlic scapes, finely chopped

1 ½ Tbsp dried dill or 3 Tbsp fresh dill

3 Tbsp fresh basil, finely chopped

2 Tbsp white wine vinegar

Milk, as needed to thin it to desired consistency

1.      Mix all ingredients except for the milk in a blender.  Blend until all ingredients are well-combined. 

2.     Add milk as needed to thin it to the desired consistency. If you are using it as a dip or spread, you will want it to be thicker.  If you want to use it as a salad dressing, thin it with a little more milk. 

3.     Season to taste with salt and pepper. Store in the refrigerator.

Photo Credit: Diana Rattray

This recipe may be found on our website in our recipe database.  It was originally featured in our June 2003 newsletter and was created by Lee Davenport who was the farm chef!

💦How Quickly The Picture Can Change: Lets Talk Irrigation💦

By Farmer Richard de Wilde

Our last farm report was all about a six week run of cool and wet weather.  Despite the challenges we faced, we planted all of our heat loving crops because we figured the warmer weather would come eventually! And it did come. We quickly changed course from chilly days and nights to three full weeks of 80’s and 90’s with NO RAIN! Our irrigation equipment, which had seen very little use for the last two years, has suddenly been needed everywhere! Our irrigation crew, under Vicente’s guidance, became a full time job. This crew has worked long days, and has gotten up in the middle of the night to check pumps or turn off irrigation when it is finished. Many things can go wrong: Leaks, problems with pumps, etc. It takes a dedicated, diligent and determined crew to keep up with irrigation during a time like this.

  Every crop has different water needs.  Since we have a lot to water right now, we use sensors buried six inches deep in fields to help us monitor moisture in different crops so we can prioritize our watering schedule. They have to be “read” every day or two so we know how to plan our irrigation schedule.  

  We have three main types of irrigation we use. The first type is Buried Drip Tape. We’ve used this method for many years with crops that are planted on plastic mulch, such as tomatoes and onions. In recent years we’ve also started to use this tape on bare ground crops such as kale. The benefit of drip irrigation is that you can feed the plants water and fertilizer right at their roots. No evaporation loss, so it only requires ⅓ to ½ the amount of water needed with overhead methods. The other benefit is that the watering is more specific so you don’t water as many weed seeds!

The second type of irrigation we use is Sprinklers.  Germinating seeds is another matter that relies on consistent observation of moisture in the soil.  Small seeds in particular, such as carrots, need to be planted shallow, ¼ to ½ inch deep.  They need moist soil to germinate, so if the top layer of soil is dry and there’s no rain in the forecast, we have to provide the moisture in order for the seed to germinate.  This is where we often use sprinklers to either pre water several days before planting or immediately after a planting.  Larger seeds, such as sweet corn and beans, are planted 2 inches deep.  Most of the time we can plant deep enough to get to moisture and these crops often come up well without having to water. In fact, that’s what happened!  We planted and the seeds did germinate.  We also use sprinklers to water transplants that have just been put out in the fields, such as broccoli or lettuce.  The down side to sprinklers is that it takes a lot of time to lay out all of the pipe and then the pipe has to be picked up and moved before we can take other equipment into the field to cultivate.  The sprinklers also have a wider area that they water, so they do water weed seeds as well.

Lastly, we have an irrigation tool we call “The Gun.”  This is an overhead sprinkler that has a long hose mounted on a reel that can be travel slowly across a field with water pressure.  With one large nozzle, this can deliver 150 gallons of water a minute.  This equipment has a high initial investment cost, but the benefit is that it can be set up with only 2 people.  It does require a straight line and level ground to work properly, so we can’t use it in all of our fields.   

Our main crew includes Vicente, Manuel, Juan Pablo, Rafael and Alejandro, although other crew members have stepped in when additional hands are needed.  Of course, there are always repairs, so we can’t forget to thank Juan for helping us keep the equipment running!  

If you come to our Strawberry Day party this weekend, please take a moment to thank our awesome irrigation crew for their hard work.  We did get one inch of rain earlier this week, for which we are very grateful.  We can’t water everything, which reminds us we’re at the mercy of Mother Nature sometimes.  We continue to do the best job we can and remember that every year of farming is different.  

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A Box Deconstructed- 6/8/2017

A Box Deconstructed- 6/8/2017

Cooking with This Week’s Box!

“A recipe has no soul, you as the cook must bring soul to the recipe.”
 – Thomas Keller

Wow!  We have a treat for you in this week’s box….STRAWBERRIES!  They started ripening at the end of last week, but with the warm days we’ve had they’ve been ripening fast.  So what are you going to do with all these strawberries!?  Well, of course you’ll probably want to just eat some fresh, right out of the container.  I like to have fresh strawberries with vanilla yogurt or on my morning bowl of cereal during strawberry season.  If you are looking for some ideas for tasty desserts to make with your strawberries, check out 21 Recipes to Celebrate Strawberry Season at NY Times.com.  They feature delicious recipes such as Double Strawberry Cheesecake and Strawberries with Swedish Cream.   If you are afraid you can’t eat all the strawberries before they go bad, give them a quick rinse, pat dry, remove the green top on the stem end and then pop the whole berries into a freezer bag and stick them in the freezer.  You’ll be glad you took a little bit of time to do so when you pull them out and enjoy them during the winter. 

Ok, so what are we going to do with the rest of the box!  Well, lets start with the rhubarb.  You could make a pie, but I think Rhubarb Vinaigrette would be delicious tossed on the salad mix in this week’s box.  This recipe suggests adding fresh strawberries and almonds to the salad as well.  You may not need all of the rhubarb to make a vinaigrette, so use the remainder to make Rhubarb Chutney.  Use the chutney as a spread on a grilled ham and cheese sandwich.  The chutney recipe calls for onions and garlic cloves, but you can substitute the potato onions in this week’s box as well as either green garlic or garlic scapes.

Ethiopian Kale might be a new vegetable for many people, but it’s really quite similar to kale or collards and can be used as such in any recipe.  I’d suggest making the Ethiopian Kale and Black Eyed Pea Gratin featured in this week’s newsletter.  It’s a simple dish to make and you can eat it for dinner as a main dish or as a side dish with roasted chicken or grilled pork chops. If you have any left over, heat it up for breakfast and eat it with a fried egg on the side. 

One of my favorite ways to eat the baby white turnips is to make the recipe for White Turnip Salad with Miso Ginger Vinaigrette featured in our newsletter back on May 25, 2012.  It uses the green tops and the white roots, is very simple to make, and even people who say they don’t like turnips will eat this salad!

If you haven’t made Pea Vine Cream Cheese yet, this might be the week to do so.  It’s delicious spread on a bagel or a wrap and then topped with thin slices of red radishes and a sprinkling of salt.  You can also fold it into scrambled eggs, or use it as a spread for a cold vegetable pizza.

Farmer Richard tells us to “Eat your greens every day!”  That includes the radish tops as well!  Use the radishes and their tops to make this tasty Rustic Radish Soup featured at Food 52. 

Well, the only thing left from this week’s box is the asparagus.  I’m tempted to just keep it simple to enjoy the final taste of asparagus for the season.  Saute it lightly in butter, season with a touch of salt and pepper and just simply eat it! 

If you haven’t already made plans to join us for Strawberry Day on Sunday, June 18, we hope you’ll consider making the trip to the farm.  We’re going to have a great time and will be eating lots of fresh strawberries.  Hope to see you soon!—Chef Andrea

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Featured Vegetable:  Ethiopian Kale

The bunching green in your box this week is called Ethiopian Kale. It actually originated in Ethiopia where it is a very common green.  It is known by other names as well including Amara Greens, Ethiopian Blue Mustard, Highland Kale and in Ethiopia the name is Gomenzer. So is it a mustard or a kale? Technically it’s classified as a mustard, and if you eat a piece of it raw you’ll get a pungent, spicy, peppery bite that is the characteristic mustard flavor.  However, it does share some qualities that are more similar to that of kale and collards.  It has a sturdy, thick leaf and a thicker stem that bears more resemblance to kale than traditional mustard greens. Nearly the entire portion of plant in your bunch is edible.  The thick stems are still tender and just need to be chopped into bite-sized or smaller pieces.  Both the stem and leaves require a little longer cooking time with some liquid to make them tender.  When cooked, the flavor mellows significantly and you lose much of the sharpness you get if you try it raw. 

We read about this vegetable several years ago in a culinary magazine, but it’s just been within the last few years that seed has been available in the United States.  Menkir Tamrat is the man credited with introducing this vegetable crop to the United States. His story was told in the Fall/Winter 2011 issue of Edible Magazine for the Bay Area of California. Tamrat came to the United States from Ethiopia in 1971 to go to school. He had every intention to return to his country, however a revolution occurred in that country in 1974 and came under the rule of a Soviet-backed military ruler.  Tamrat was not able to return to his country and stayed in the U.S.  He found it very hard to find his traditional foods in the U.S. and, after growing tired of trying to make substitutions, decided to start growing some of his traditional foods himself. Eventually he connected with Fred Hempel, a plant biologist and owner of a farm and nursery in California. Tamrat got seeds from Ethiopia and, together with Hempel, they started growing them out and producing more seed. While Ethiopian Kale was not the only crop they worked with, it was one of the crops Tamrat introduced to this continent.

From a growing perspective, Ethiopian Kale has some positive attributes.  First, it is a very vigorous, fast growing plant.  We’ve also found it to be resistant to leaf disease and it is less susceptible to pest pressure than other similar greens we grow, especially in the spring when we see a lot of flea beetle pressure in crops such as bok choi, arugula and mustard greens. 

We hope you enjoy trying something different and, at the same time, experience a little taste of another part of our world! 

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Ethiopian Kale and Black Eyed Pea Gratin

Yield:  4-6 servings

3 Tbsp butter

¾ cup chopped green onion

¾ cup chopped green garlic or garlic scapes

1 tsp salt, plus more to taste

1-2 tsp berbere (see note below)

1 bunch Ethiopian kale, stems and leaves chopped into small, bite-sized pieces

1 ½ cups diced canned tomatoes, with the juice

1 can (15 oz) black eyed peas, drained

¾ cup dry bread crumbs or cracker crumbs

1.       Preheat the oven to 350°F.

2.       In a medium, oven-proof skillet, melt 1 Tbsp butter over medium heat.  Once the butter  is melted, add the green onions and green garlic or garlic scapes.  Saute just until the  onions and garlic start to soften. 

3.       Add the berbere and 1 tsp salt to the pan.  If you enjoy some heat and spice in your food,  add 2 tsp of berbere.  If you prefer things a little less spicy, start with 1 tsp berbere and  add more to your liking.  Stir to combine the salt and berbere with the vegetables.

4.       Add the Ethiopian kale to the pan and pour the tomatoes over the top.  Put a lid on the  pan and let the greens steam and wilt down for a few minutes.  Once the greens are  wilted, remove the lid and stir in the black eyed peas.  At this point you should have  enough liquid that the greens and beans are almost at the point of being covered with  the liquid.  If you don’t have this much liquid in the pan, add a little bit of vegetable  broth or water to the pan.  Simmer, uncovered for 10-15 minutes or until nearly all the  liquid has evaporated.  At this point, remove the pan from the burner.

5.       Melt 2 Tbsp of butter.  Mix the melted butter and bread crumbs in a small bowl.  Evenly  spread the bread crumbs on top of the green mixture. 

6.       Put the pan in the oven and bake for 10-15 minutes or until the topping is lightly toasted.

What is Berbere?

Berbere is a traditional chili-spice blend used extensively in Ethiopian cuisine to season meats and vegetables.  It is an interesting blend that leaves you with the spicy heat of the chilies as well as warmth from some of the spices.   Recipes vary from cook to cook, but the mix usually contains hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic.  I usually find this mix in the bulk section at our local co-op.  The other option is to make it yourself at home.  You can find several different recipes online, but Marcus Samuelsson has one on his website.  Check it out here! 

Just What Does It Take to Grow a Strawberry?

Just What Does It Take to Grow a Strawberry?

By Laurel Blomquist

Berries getting ready to go home after the party!

Strawberry season is upon us! For those of you who have been eating with the seasons for some time now, you know that this time of year is one of the most highly anticipated. What you may not know is that in order for us to provide you with as many great-tasting strawberries as we can for as long as possible, we have to plan years in advance. I sat down with Farmer Richard to get the scoop on how we grow strawberries, from start to finish.

Step 1: It all starts with genetics. We carefully select varieties based on trials we do at the farm, along with information received from Nourse Farms in Massachusetts, which is where we get our strawberry crowns for planting. We choose varieties with excellent flavor and disease resistance. Many of the plants at Nourse were bred in Canada, while other varieties were developed in the US and Germany.

The early season varieties that we are currently growing include Earliglow and AC Wendy. Earliglow is a favorite among CSA members and market patrons alike, known for its excellent flavor. It’s an heirloom variety that produces a large amount of small berries. AC Wendy is highly prolific, providing the bulk of the first crop of berries.

Strawberry Field

Midseason varieties include Darselect, Flavorfest, and Jewel. Darselect is high-yielding and dependable. Flavorfest is a new favorite, with excellent flavor and large, disease-resistant berries. Jewel was developed at Cornell University and is our best main-season plant and a reliable performer.

Our late season variety is AC Valley Sunset, which is great at extending the season a few more days. Even though we grow early, mid-, and late season berries, the total season time is usually no more than four weeks. If we get a hot streak during strawberry season, the berries can ripen very fast!  No sooner than you get to the end of the field, you have to turn around and start picking at the other end again!  We purposely plan Strawberry Day to land in approximately the third week, when berry production is peaking. We need your help to get the berries out of the field, and you reap the benefits by getting the freshest, most flavorful berries around!

New strawberry field just starting out!

Step 2: Now that we know which varieties we want to grow, it’s time to start planting. In the first year, we plant strawberry crowns in April or May. We make sure to choose a field that did not recently have either berries or plants from the solanaceae

family (tomatoes, potatoes, eggplant, and peppers), for maximum disease resistance. We grow plants using a matted row system, which means that we space the crowns out so that their daughter plants will fill in the row later. Spacing of the crowns is important. We need enough room for the daughter plants to fill in, but not so much that weeds will overtake the plants. Too many plants in the row will bring on leaf diseases and pests, thus proper spacing will maximize berry yield. 
Step 3: De-blossoming. In the first year, the plants will develop blossoms, but we don’t want those blossoms to grow into strawberries just yet! So we remove the blossoms, which encourages the plant to put out runners. At the ends of these runners are daughter plants. The best strawberries come from daughter plants. We space the daughter plants out to fill in the spaces between the crowns in the row. Keeping the bed weed-free is important so that we have space to place the daughter plants.

Japanese Millet cover crop in with the Strawberry field.

Step 4: Weeding! Yes, it’s not the most glamorous step, but necessary to keep the bed productive for several years. The bed needs to be kept weed-free while the crown grows runners and daughter plants. Weeding, while necessary, is tricky, since the roots of the crown are so near the surface. For the first couple of months, we can do this using a special tractor attachment with soft “fingers” to weed around the crowns. Later in the summer, around August, we need to weed by hand, because there are too many runners and daughter plants filling in the space. At this point, we plant a thick stand of Japanese millet, which will prevent future weeds and become a living mulch. It will winter kill with the first frost.

  

Mulching the field for winter.

Step 5: Mulching. In the late fall, we place a heavy layer of rye straw mulch over the plants to provide them with a more stable environment over the winter and prevent the ground they are in from freezing and thawing.  Strawberry plants are planners. In the late summer and early fall, they are thinking about their conditions and whether or not to grow a large crop the following summer. If the plants have been well weeded and fertilized, with adequate water and sunlight, they think that conditions are ripe (no pun intended) for a bountiful harvest the following year, and they form blossom buds that will become dormant over the winter and then produce flowers and fruit the following summer. If weeds are overtaking the plants, or they are lacking in nutrients, water, or sunlight, these blossom buds will not form, lowering overall yield for the following year. You can see how one year’s harvest is affected by the previous year’s maintenance (or lack thereof). These blossom buds are very sensitive to frost, which is why a thick layer of mulch is necessary.

Cover being unrolled over the Strawberries.

Covering the Strawberries.

Step 6: Insulating. In the early spring, around the first or second week of April, we check the plants for signs of new growth. Once the plants have started growing new leaves, we remove most of the thick mulch layer so the plants can emerge and grow, leaving a thin layer of straw under each plant. This layer will help deter weeds and will also give the berries a clean spot to land once they grow. You may think that this is how strawberries got their name, but humans were harvesting wild strawberries long before they used this cultivation practice. After the mulch is partially removed, an agricultural blanket is placed over the entire bed. We use this cover to protect the plants from frost.  At this point in the season we may still have some frosty nights.  The cover protects the blossom buds from freezing, which could damage the berry and impact our overall yields. 

Strawberries all covered up and safe from the frost!

Strawberries under the covers.

Step 7: Uncovering. In the late spring of the 2nd year, after threat of the last frost has passed, the blanket is removed. The plants (including the daughter plants) start producing blossoms in late May, and berries in June. It’s this brief time of the cycle that we’re in now. It may seem like a lot of berries at once, but we will lose a certain amount to birds. Bugs can also damage the berries when they enter the blossoms for sweet nectar. This is why you may find some “cat-faced” berries from time to time. The blossoms need to be pollinated in order to produce fruit, so don’t fret if you find a less-than-perfect berry. It just means that this plant got a little extra love from a bug.

Once the berry growing season is over, the beds need to be renovated so that the plants continue to produce for years to come. The plants are mowed down just above the crown, and the daughter plants are removed as well. This is done so that the plants grow new runners and daughter plants, producing delicious berries the following year. Once renovation is done, we start the process again by preparing them for winter.  After 2-3 years of berry production, depending on weed pressure, the plants are tilled in and we go back to Step 1 with a brand new set of crowns in a different field.

Picking Strawberries with Farmer Richard!

Whew! That’s a lot of year-round work for a mere month of strawberries. Now that you know how it’s done, you can appreciate these sweet beauties even more. To get a closer look at the peak production of the process, make sure you come to Strawberry Day on Sunday June 18th. We’ll have plenty of fresh berries for eating straight out of the field or for freezing for enjoyment year-round. You can see our “older” strawberry field in production and see next year’s field in its first year of being established.  They both look good now!  Farmer Richard will be there to answer any questions you may have about how to grow delicious, organic strawberries. Enjoy!

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