Open 10:00, plenty of berries, don't forget teacher and grads this week ++ recipes

Hi all,

Whew….. what a hoppin’ weekend! Thank you so much to EVERYONE who stopped by and munched on our berries this weekend. The berries are coming in with fantastic flavor right now and we’re so glad to be sending them home with you and having folks enjoy them. We met so many new people thanks to your willingness to share your berry secret with everyone. THANK YOU!

For those of you with kids….. this is the last week of school! Yipeee. Berries make wonderful teacher gifts and class party treats. We’ll have plenty of berries for graduation parties as well. Advance orders can be placed at the stand to ensure we have your berries ready for pickup. Stop by to set one up. I gave a hand written berry coupon to a berry crazed grad one year – still her favorite present ever. I’ll create a few and bring them to the stand if you would like to use my idea.

Strawberry Vinaigrette (taken from the Raley’s early summer issue – thanks Ettamarie )
1 cup sliced strawberries

¼ cup olive oil

3 tbsp cider vinegar

Salt and pepper to taste

Puree berries, oil and vinegar in a blender or food processor until smooth. Season to taste with salt and pepper. Makes about 1 cup.

Delicious served over baby greens topped with glazed nuts.

Strawberry, Avocado & Grilled Chicken (taken from the Raley’s early summer issue – thanks Ettamarie )

Salad:
Strawberries, hulled and quartered (1 lb)

2 grilled boneless, skinless chicken breasts, cut into bit-size cubes

1 firm but ripe avocado, peeled, pitted and cubed

½ cup chopped pecans, toasted

Dressing:
2 tbsp. triple sec, other orange liqueur or orange juice

1 ½ tbsp olive oil

1 ½ tbsp lime juice

¼ tsp salt

Place all salad ingredients in a large bowl. Whisk together dressing ingredients and drizzle over salad; toss lightly. Makes 4 – 6 servings

Cheers!

Sally Strawberry
Carstensen Farms