Because we depend on mother nature to ripen the strawberries the beginning of each season may vary. The strawberry season can start anytime from the 1st week in June to the last week in June. Once the season starts it will last about 3-4 weeks. It is important to call ahead in the beginning of June to get an idea of when the season will start.
This year we are picking off 10 different varieties.
- Rutgers Scarlet
- Flavor Fest
- Valley Sunset
Best Time to Pick
- Early morning when the berries are cool.
Best Practices for Picking
- Look under the leaves for the berries for bright red, well-shaped fruit with a shiny luster.
- Gently twist or snap the berry off the stem–don’t pull.
- Handle the berries gently and keep the stems and hulls on the fruit.
- Don’t stack the berries more than 3 layers high in the container to prevent crushing.
Berry Care and Handling
- Protect the berries from the sun and heat.
- Refrigerate in a loosely covered container
- Don’t wash the berries until you are ready to eat or use them.
- Strawberries generally keep for 2 to 3 days when refrigerated.
Tips for Freezing
To freeze your strawberries you will want to remove the tops from the berry. After you have washed your strawberries and removed the tops and place them on a cookie sheet lined with waxed paper. A single layer spread across the cookie sheet works best. Place the cookie sheet in the freezer until the strawberries are completely frozen (about 1 hour). By doing this you prevent the berries from sticking together. Once your berries are frozen, gently transfer the strawberries into a freezer tight bag.
Frozen strawberries will be slightly softer after thawing when compared to fresh fruit.
1 quart weighs about 1 1/2 pounds
1 pail weighs about 5 1/2 pounds
1 flat weighs 12 pounds
12 pounds= 8 quarts = 13 pints frozen
1 to 1 1/2 quarts is required for a 9-inch pie
1 cup sliced fresh = 1 10-oz. package frozen
1 Medium Strawberry (12g)
- 4 Calories
- 18 mg Potassium
- 0.9 g Total Carbohydrates
- 0.2 g Dietary Fiber
- 0.6 g Sugar
- 0.1 g Protein
- 11% Vitamin C*
*Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Flag Cake
- Use one white cake mix, bake as directed; cool for 25 minutes.
- Dissolve one 3 oz. strawberry jello with 3/4 cup hot water. Add 1/2 cup cold water.
- Poke the cake with a fork, pour jello over it.
- Place 1 layer of halved strawberries on the cake.
- Frost with 8 oz. cool whip and 1 can vanilla frosting mixed together.
- Place halved strawberries and blueberries on the frosting in the shape of the American flag.