Open Today :)

Hi gang,

We'll be back at it again today @ 10:00, harvesting our little fingers off. The berries are coming in smaller these days, which slows our harvesting speed but no worries. Wednesday's are usually pretty good for a plentiful harvest after a couple days rest. It should be a good day. The weather has been just perfect :)

Those of you that tried our 2 tester berries this weekend gave us a lot of great feedback! Additional comments would be much appreciated. We noticed that both the other varieties were much larger at this time of the year as compared to our main berry. It will be interesting to see how the season plays out for this experiment. We order our plants in December for transplanting each September. We have to try a new variety blindly, not knowing how it will taste or perform when we order it 9 months in advance.

Tomorrow I skip through the fields once again releasing my good bug army - persimilis. They eat the nasty spider mites we battle every year. No spray for us! The good bug army seems to keep the nasty spideys in check. I'm out there every week releasing between 10 - 30 thousand of them!

Thank you one and all for the thumbs up comments about some of the recipes. One customer said the Strawberry Streusel Muffins were wonderfuI. I never get a chance to try them. I pick them when I'm hungry and it's one of my favorite things to do for you. If you need to find any of the recipes I send they are all on Carstensenfarms.blogspot.com with the original Berry Updates.

Cheers!

Sally Strawberry

Open 10 - 5:30 daily, closed Tuesday

California Strawberry Fruit Salad SAVE THIS ONE FOR BLUEBERRY SEASON!!!

2 pt. California strawberries
2 oranges, peeled and sliced
1 pineapple, peeled and sliced
1 Avocado, peeled and sliced
1 pt. blueberries
Salad greens
Lime sauce (see recipe below)

Arrange fruits in sections, on platter lined with salad greens. Serve with lime sauce. Makes 6 to 8 servings. Great for a summer luncheon! Lime sauce: in small mixer bowl, beat 1 package (8 ounce) cream cheese at low speed until smooth. Beat in 1/3 cup sugar, 1/4 cup lime juice and 2 tablespoons milk until well combines. makes about 1 1/2 cups.

Caramel Strawberry Tortillas

2 10-inch tortillas
2 med Bananas; sliced
1 c Strawberries; sliced
3 tb Packed brown sugar
1 ts Cinnamon
2 tb Butter

Topping:
1/3 c Whipping cream
2 tb Granulated sugar
1/2 ts Vanilla extract
1/4 c Sour cream or plain yogurt

Place tortillas on large baking sheet. Top with bananas. Combine brown butter. bake at 350F for 10 minutes. Meanwhile, beat cream with granulated sugar and vanilla until stiff peaks form. Fold in sour cream. Chill. Serve tortillas warm, cutting each into quarters. Arrange 2 quarters on each dessert plate and top with sauce.

Open Today and Mon 5/28 - Closed

Yahoooo gang,

Ma Nature has set it up perfectly for me to take........ A DAY OFF!!!! We will be closed on Monday, 5/28. We will harvest the entire field today, snagging any juicy berries before days end. We will be there today until the berries are plucked clean from the field and the stand!! I might bring in my 2 other types of berries if we're running low. They're testers for next year. I'll have them clearly labeled and have tasters to try. I want your feedback :) One of these could cover our July shortage next year.

Why do I get to take the day off???? Because I'm a lazy farmer and haven't seen my rocking chair in days LOLOLO. Seriously though, the 80 degree plus days we had roasted some of the berries on our toasty black plastic. Then, the cool fog is ripening them slowly, allowing us to pick the field clean (a good thing). We picked the field completely thru on Fri, Sat and will again today. The berries simply need a couple days to ripen fully and build sugars. THIS is perfect weather for slow ripening, extremely sweet berries. I can't wish for anything better!

Me...... I'll catch up on the mountains of laundry, unopened mail, weed eat the 7 foot tall foxtail around my yard AND sleep in till 6AM. Life is great!!! I'll manage to enjoy weed whacking ( I always do) and get some time in with my horse and family, clean the barn and enjoy the farm (we have a new calf due any day). I hope everyone has a wonderful weekend! See you on Wednesday.

Cheers!

Sally Strawberry

4:30 - 23 flats just came in :)

Since this email notice seems to help...... I'll keep it up. I just left the stand with 23 flats. We made it until 5:15 yesterday. These are still the salmon colored, super sweet berries. Come and get 'em!

Sally Strawberry

PS I just drove by a place on Magnolia that has rhubarb. Do you want me to follow up for you? or..... you can stop by and visit them to check it out.

4:00 - 20 flats just came in for YOU :)

Hi gang,

We've got to stop meeting like this LOLOL I'm getting hooked on this email communication stuff :) Just wanted to let you know I just made a drop of 20 flats to the stand. They're sittin' and chillin' in my comfy 47 degree cooler. We're goin' for 6:00 tonite gang!!! Please stop by and give them a home.

My hubby, the funny guy he is, said I should shorten my emails to this......
Berries.... come..... now Talk about a conditioned response.

I joke with the ladies on the stand when I write these things. You folks really do respond and I warn them when I'm going to "write an email...." They know to get prepared. If you keep coming I'll keep writing :) I hope these emails help.

Cheers!!

Sally Strawberry

4:45 - wiped out AGAIN

Sorry gang, my emails are getting these berries sold faster than I expect!!!! I don't know the power of these emails LOLOLOL. There are about 4 flats at the stand right now. We might make it to 5:00. Once again, I promise to pick much, much more on Wed, especially if I send an email!!!

Sally Strawberry

Open 10 - 6:00 daily, closed Tuesday

2:30 - plenty of berries for all

Hi gang,

The stand is well stocked with berries. We should make it until 6PM today. I know that's important to a lot of you who will read this at work and try to get to us on your way home.

These berries are a MUST have right now. I'm tellin' ya, I have NEVER seen so many super duper sweet salmon colored ones in each box like they are now. We hit a section that is loaded with them. I'm telling you because they are perfect for freezing with this high sugar content (and eating too of course). If the weather heats up these will not last. The heat ripens them at a faster rate reducing the amount of time they have to build up that super sugary taste. The heat also cooks them!!! The aroma in the field is like a giant berry pie on the toasty days.

Get them while you can!

Cheers!

Sally Strawberry

Open 10 - 6:00 daily, closed Tuesday

Strawberry Maple Shortcake

2 qt Fresh strawberries; sliced
1/2 c Whole Foods Maple Syrup
2 c Unbleached flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
3 tb Canola oil
2 tb Vanilla extract
1 pt Frozen vanilla yogurt

Preheat oven to 450. Mix strawberries with maple syrup in a bowl and set aside. Mix dry ingredients together. Add the next 3 ingredients and mix with a fork until just blended. Drop heaping tablespoons of dough onto lightly oiled baking sheets. Bake for 10-12 minutes until light golden brown. Remove and serve immediately with a dollop of frozen yogurt and layer generously with strawberries.

Strawberry Orange Chicken Salad

2 c Torn spinach
2 c Torn leaf lettuce
3/4 c Cubed cooked chicken
2/3 c Sliced fresh strawberries
1 Orange; cut into segments
1/4 c Strawberry-flavored pancake syrup
2 tb Red wine vinegar
1/4 c Cashews or pecans; optional

Divide spinach and lettuce among two salad plates. Arrange chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.

Strawberry Rhubarb Bars

1 3/4 c Flour
2 tb Powdered sugar
1/2 c Butter
1 1/2 c Sugar
1/4 c Flour
1/4 ts Salt
6 Egg yolks
1 c Whipping cream
4 c Fresh rhubarb,shredded
1 c Strawberries,sliced
1/2 ts Lemon juice
6 Egg whites
1/2 c Sugar

Mix 1-3/4 cups flour and powdered sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into greased 13 by 9-inch baking pan. Bake at 350 (F) degrees until golden, 10 to 12 minutes. Mix sugar, 1/4 cup flour and salt in large bowl. Lightly beat egg yolks. Stir egg yolks and cream into sugar mixture. Stir in rhubarb, strawberries and lemon juice. Spread mixture evenly over crust. Bake until firm at 350 (F) degrees, about one hour. Beat egg whites in large mixer bowl until foamy.

Beat in 1/2 cup sugar - one tablespoon at a time - until stiff peaks form.

Spread over rhubarb mixture. Bake until light brown. 10 to 15 minutes. Cool in pan on wire rack. Cut into bars.

...need something to do today?

Hi gang,

Thought I would pass a a quaint little event going on today - the Tri-Valley fair and chicken BBQ is being held today at the Marin French Cheese Factory. The event is a fundraiser for a few Marin county 4-H clubs, one of which my kids and the kids that bring you the honey belong to. There will be animals, project displays and judging, a raffle, games, cake walk, and of course a good ole fashioned chicken BBQ (serving 11:30 - 2:00). It's a wonderful little small town event in a beautiful rural setting. Take a little drive and enjoy a lovely day. Look for me there :)

Have a wonderful day!

Sally Strawberry

4:45 - still have berries, recipes, freezing

Hi gang,

We're still hanging in there today! I made it to 6:00 yesterday..... a personal goal of mine. Many of you have asked about our days and hours. Here it is:

Daily 10 - 5:30/6:00 (I'll stay till 6:00 if I have berries)
Closed Tuesday

Freezing berries

Lots and lots of you have mentioned you never thought of freezing the berries. A customer suggested I share my freezing tips once again so here goes....

Method #1
I don't even wash them before freezing. Cut the tops off, slice a few times and place into a freezer container. I use the Glad or Ziplock kind with the blue lids. I pack them really tight to push out as much air as possible. They will come out a solid brick so choose the size container you wish to defrost. I use them all winter long on pancakes, waffles, shortcake, making jam, smoothies, etc. Expect them to be soft and have lots of liquid. Some folks will ONLY make jam from frozen berries.

Method #2
Puree them first then pour into freezing sizes you desire for smoothies. This way saves the most space.

Method #3
Take the tops off, place whole berry on cookie sheet, wait until frozen, put in bags or containers. You can take these out individually or use them like berry ice cubes. Some kids enjoy eating the frozen berries.

Method #4
Make berry ice pops for the kids. Puree berries. Place in pop molds. Kids love them. Sometimes I add yogurt and banana. Get creative.

That ought to keep some of you busy for awhile!!! Think like a squirrel and stock up for the winter. It's never to early AND many folks miss out by waiting until the last minute in September. It can be a LONG winter gang :)

Cheers!

Sally Strawberry

Strawberry Streusel Muffins

Ingredients:
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 large egg, beaten
1/2 cup milk
1/2 cup butter, melted
1 1/4 tsp almond extract
1 cup sliced (fresh) strawberries

Streusel Topping:
1/2 cup sugar
1/2 cup chopped pecans
1/4 cup flour
2 Tbsp melted butter
1/8 tsp almond extract

Instructions:
Combine first four ingredients in a large bowl; make a well in the center of mixture. Combine egg, milk, butter and almond extract; add to dry ingredients, stirring until moistened. Fold in strawberries.

Combine streusel topping ingredients in a small bowl; stir well. Spoon batter into paper-lined or greased muffin pans, filing 3/4 full. Sprinkle streusel topping evenly over batter. Bake 350 degrees 20-25
minutes.

Yield: 1 dozen.

Strawberry Rhubarb Pie

1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Preheat oven to 400° F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400° F., for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

I've still got berries :)

Hi gang,

I PROMISED I would have berries longer today!! There are 10 flats available at this very moment. I'm making up for the shortfall yesterday :) I hope this note helps.

Cheers!

Sally Strawberry

You wiped me out!!

Hi gang,
I'm sold out!!! This is getting pretty crazy. When I send a message and everyone piles in to the stand I have way too much influence LOLOLOL. Don't get me wrong, it's AWESOME to have that kind of response and relationship with you all :) I'm just sorry I didn't make it till 6:00 for all of you. I PROMISE I'll try again tomorrow. I'll pick and pick and pick. I think my problem is..... the mornings can be slower so I think there's not a huge demand. Then I send a message AFTER we're finished picking, with no way to get more when you arrive in droves. Of course I don't anticipate the droves (I should know by now you say??) TONITE I'm sending you the message for TOMORROW!!! The berries are truly dripping with sweetness and you will LOVE them.

Forgive me for the early closure today my friends. I'll be back again tomorrow to try it again :) Come and get 'em!
Cheers!
Sally Strawberry

They're Even Better Now!

Hi gang!

I am so excited!!! I know many of you have commented on how outstanding the berries have been this year. Well...... if you can believe it..... they're even BETTER right now. I know, how can they be, but they ARE. I see tons of them with that distinctive salmon color that are dripping with sweetness. Don't be fooled by the color. They're not deep red but they are the BEST! It has to be the cool nights and cooler days ripening them slowly and perfectly. Ma Nature controls when we get these babies, and it's my pleasure to tell you when it happens :) If you're thinking about freezing, making jam, or just plain eatin'..... stop by and grab some. We should have them all day today and through the weekend.

I'll do my best to be open today until 6:00 and all weekend. Yesterday started slow and I misjudged how many I should harvest, sorry about closing at 4:00. We were sold out.

Cheers!

Sally Strawberry

Mother's Day weekend OPEN

Hi gang,

Mother's Day weekend is HUGE for strawberries. We know it and we'll be ready for ya! I'm sure there will be enough berries for everyone. To make sure you get what you need, when you need it....... here's my delivery schedule:

Today: berries delivered @
10:00
12:00
2:00
4:00 if needed

Saturday and Sunday (YES we're open on Mother's Day)
10:00
12:00
2:00
3:30/4:00 depending on need
5:00 if needed

We'll stay open until 6:00 each day. We'll only close early if we run out.

I hope each and every one of you have a wonderful Mother's Day holiday. You will see my daughter at the stand, possibly my husband and me of course! I've included a bunch of yummy recipes any Mom would love!!

Cheers,

Sally Strawberry

Angel Food with Strawberry Filling

1 Box Angel food cake
1 lg Frozen strawberries
Cornstarch
Whipping cream

Bake the Angel food cake according to directions on pkg. Cool.

Thaw strawberries in colander over a bowl to catch liquid. Cook the fruit liquid in a saucepan, to simmer. Mix cornstarch (I don't have amounts) with water and stir into hot fruit liquid to thicken, while it is still cooking bringing it to a near boil. Stirring constantly so to keep it smooth. You may have to add more cornstarch, if it is too thin. (This should be somewhat thick). Add the fruit to this mixture, and let cool.

When cake is cooled, cut in half, horizontally. Spread fruit mixture on bottom half and top with the top half.

Spread whipping cream all over.

This should be refrigerated.

Special recipe shared by a berry customer (THANK YOU)

Trader Joe's Mediterranean Cheese Style Yogurt
Strawberries (mashed)
Maple Syrup (or agave nectar or any other sweetener)

I use varying amounts of each depending on how sweet I want it or how cheesey! It can be put in the fridge to make a creamy, cheesey yogurt dessert OR you can freeze it for Strawberry Cheesecake Ice Cream!

Buttermilk Pancakes with Strawberry Sauce

2 c Flour
2 tb Sugar
2 ts Baking powder
1 ts Baking soda
2 c Buttermilk
2 Eggs; beaten slightly
2 tb Butter; melted

Strawberry sauce:

3 tb Brown sugar
1 tb Cornstarch
1/2 c Orange juice
1 pt Strawberries; sliced
2 tb Butter
1/2 c Blueberries; optional

To make pancakes combine dry ingredients, add milk, eggs and melted butter. Stir until moistened (there should be some lumps). Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.

To make sauce, combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened, add straw berries. Use to top pancakes and garnish with blueberries.

Brie And Fresh Strawberry French Toast

1 pt. strawberries, washed and hulled
8 slices French bread
8 oz. brie cheese
4 eggs
1/4 c. milk
2 tsp. freshly ground nutmeg (optional)
Butter
Maple syrup, warmed

Slice 2/3 of strawberries, reserving nice ones for garnish. Spread 4 slices bread with brie. Top with sliced strawberries. Cover each with second slice bread. Lightly beat eggs with milk and nutmeg. Dip each sandwich in egg mixture and heat in buttered skillet until lightly browned on each side. Serve with reserved strawberries and warm syrup.

YOU folks are the BEST!!!

Hi gang,

I just LOVE my berry buddies!!! SOOOOO many of you have responded to my "come and get 'em" message AND called and emailed your friends to get the word out. I am overwhelmed and so very appreciative. You are simply..... AWESOME. You don't know how much it means to ask for help and get it. I love, love, love you guys! Just imagine what we could do if each person told just one other person. I'll be picking 24/7 LLOLOLOLLLLOLL

Thank you also to each of you who take the time to tell me how much you enjoy the berries, how you called a friend, how you brought some to a neighbor, and for the precious email messages with such positive words about our berries. You don't know how much that means to me when I'm out picking as fast as my fingers will go, or making another trip back and forth to the stand. You keep the fire going.

YOU folks deserve something more from me. I'm going to stay open every weekday till 6:00 thru May and early June. The only time I'll close before 6:00 is if I run out or the crop slows down due to heat or rain. Only my berry buddies and their friends will know about this.

Quick note about the honey..... it's coming TODAY!!! I miss it too :)

Thanks again!!!

Cheers,

Sally Strawberry

Sweet Strawberry Shortcake

1 1/2 c. sifted flour minus 3 tbsp.
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
3/4 c. sugar
2 eggs, beaten
1/2 c. milk or water
Strawberries or other fruit

Sift flour, baking powder, and salt together 3 times. Cream shortening and sugar until light and fluffy. Beat in eggs; add dry ingredients and milk alternately, beating until smooth after each addition. Pour into 2 greased cake pans and bake at 350 degrees for 25 minutes. Turn out and cool. Cover one layer with sweetened fruit. Cover with other cake layer and cover with fruit. Top with whipped cream. Serves 6-8.

Sweet Berry Bread

2 c. all purpose flour
1/2 c. margarine, softened
2 eggs
1 c. crushed, hulled fresh strawberries
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1/2 tsp. almond extract

Stir together flour, salt, baking powder and baking soda; set aside. In medium bowl, cream together butter, sugar and almond extract. Add eggs, one at a time, beating thoroughly after each addition. Add flour mixture and berries, mixing only until blended. Grease an 8"x4"x2" loaf pan, then line with wax paper and grease paper. Turn batter into pan, smoothing top with spoon. Bake at 325 degrees for 50 to 60 minutes. Let bread stand in pan for 10 minutes, then turn out on rack. peel paper and turn right side up to cool. When cold, wrap air tight and let bread stand 1 day before slicing.

Update for Thurs 5/3 and Fri 5/4 - OPEN Fri rain or shine!!!

Hi gang,

Ma Nature is at it AGAIN!!!! Look outside at all those clouds. I'm not taking any chances with YOUR berries. We are harvesting for tomorrow as I write this. I will tuck all the berries you need into our safe, chilly cooler. They'll hold just fine in this weather.

I'll have berries on the stand today until 5:30/6:00. Then I'll be back again Friday at 10:00.

I need your help gang. NOW is the time to tell all your friends :) We have plenty for everyone and can harvest double the crop we're harvesting right now. The production is awesome!!! If each of you could pass the word on that I'm OPEN and tell 1 new person about us, all my berry babies would find homes in no time. Let's get this party started!!!

I will be open and in full swing this weekend unless Ma Nature unleashes something really freaky!

Cheers,

Sally Strawberry

Berries & Star Testing

I have berries NOW!!! Yes it's TUESDAY. I'm not letting ole Ma Nature rain on these awesome berries. I'm harvesting right now and as long as I can tonite. I'll be open today - Tuesday - until about 6 or 6:30 (as long as folks are stopping by). I WILL be open tomorrow even if there are sprinkles or rain. I'm snatching the berries from the field and keeping them in my 50 degree cooler for you.
We don't know how much rain we'll get in the next 2 days. We may be closed on Thursday. II could use your help ...... stop by and take them off my hands!
Parents..... remember berries for STAR testing!!! The kids love 'em and they've been known to increase test scores by 20% LOLOLOL Just kidding, the increase is only 15%. Well..... I don't have any data to back up my claim but...... it's gotta be at LEAST that much :)
THANK YOU so very much for the help!!
Cheers,
Sally Strawberry