3:30 Fri, 5/8 7 flats available Open tomorrow at 10:00 Recipe

Hi all,

Just delivered 7 more fresh flats to the stand. If you need them for tomorrow morning I would consider getting them today if it works for you. Lots of folks have asked what time I’ll open tomorrow and I may only have 20 flats to start.

Here’s the scoop for tomorrow….

OPEN at 10:00 with all we can pick

More at 12:30

Possibly more at 2:30 (99% sure)

4:30 ???? up in the air

If the field holds up (meaning we don’t need to pick in the same spot we were today) we’ll be open on Sunday. I’m 99% sure we will be open at least for 10:00 and 12:30. I’ll update you as always.

There’s a good chance we will be closed on Monday to allow the field to ripen more berries for Wed.

Strawberry Cream Cheese Poundcake

Yield: 4 servings

3/4 lb Butter -- softened
1/2 lb Cream cheese -- softened
2 cups Sugar
1 pinch Salt
2 tsp. butter flavoring (optional)
6 Eggs -- room temperature
3 cups sifted flour
1 pt Fresh strawberries sliced

Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in.

Spoon the batter into a buttered and floured cake pan (I use loaf pans or those nice little mini-loaf sizes for gift-giving), and bake the cake in a preheated 325-degree (F) oven for one-and-a-half hours, until the cake begins to shrink from the sides of the pan.

Place the pans on cooling racks until cooled; turn cakes gently onto wire racks.