Suprise!! OPEN today with berries, blueberries too

We had a nice little harvest yesterday and were able to be open more than 30 minutes! When more berries come in I make changes quickly – let’s open Monday! The heat is coming and the berries that are ready today will not make it until Wed to be harvested. So you’ve got an extra day and opportunity to get berries J Is this really July?? I never have this many flats in mid July! Crazy year.

I’ll come in at 12:30 as usual with 1 load for the day. We could be open for quite a few hours so don’t be afraid to take the chance and swing by. I’ll bring plenty of blueberries with me again today. I also might bring a few plums from my son’s trees (maybe).

Open at 12:30, 1 load only, lots of blueberries, DAYS OPEN are changing - please read

Hi gang,

Our new days open schedule will be……. Wed, Fri and Sun only (until further notice). We will come in with 1 load only at 12:30 on each of those days. Please make a note.

I’ll have 1 load of berries today at 12:30. All in and all out! We’re finding very little qty out there and those that do come in are the small little jewels.

I will have 6 cases of blueberries available today. Hopefully this will cover everyone since the last time they went flying off the shelf before I could get them out of the van!! These are my “best” variety and personal favorite. Medium/large size, packed with blueberry flavor. This is the first harvest from these plants and might last a week or so depending on weather. Blueberry season is short so grab some while you can.

If you want to enjoy blueberry pancakes and muffins in the winter, these are perfect for freezing. I’ve frozen blueberries for at least 20 years and they continue to be the easiest to put up and use after thawing. I just throw them into a plastic container with the blue lids and stuff them in the freezer. I don’t even wash them! If you wash them I would dry them as much as possible and put them 1 layer deep on a cookie sheet until frozen, then scoop them in to containers. They will stick together if you freeze the bunch in a container with any amount of residual water (been there, done that). You will thank me when you pull out delicious blueberries in the middle of winter and cook up a batch of warm tasty muffins or pancakes. Even blueberry sauce drizzled over waffles is to die for!! Or over cheesecake!! Wow – I must be hungry.

The weather is supposed to heat up next week so…. how about a cool treat??

Triple Berry Pops

Vegetarian Times Issue: July 1, 2008 p.45

Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen.

Directions

Purée all ingredients in blender 1 to 2 minutes, or until smooth.
Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.

Ingredient list
Makes 8 pops

1 1/2 cups fresh or frozen strawberries, thawed
1 cup fresh or frozen blueberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 to 1 cup frozen white grape juice concentrate

OPEN 10 - ??, heat is coming, Summer hours start tomorrow - please read, Bounty Farm Produce

OPEN, OPEN, OPEN today J This is one of the cooler days and we’ll be able to bring berries in and hopefully keep the stand stocked till 6PM. My harvest is dropping off (it’s almost July) and the heat is coming tomorrow. Soooo….. it’s time to switch to summer hours – starting tomorrow – Saturday 6/27 we’ll open at 12:30 instead of 10:00. This allows us to bring in as many berries as we can before the day heats up and keeps the stand stocked instead of running out every hour.

For those of you who need berries for tomorrow – Saturday – GET THEM TODAY. I will surely run out tomorrow!! The heat will reduce our harvest time and we will have 1 load of berries at 12:30 only on Saturday. Since today is cooler, we’ll add in a load at 2:00 if needed to cover you. Better to have the berries 1 day early than to show up tomorrow to a sold out stand when you really need them.

Waiting on blueberries to ripen!! I’ll need a few more days of heat. My next batch could be available on Monday. Stay tuned J

Our berries are at the Petaluma Bounty location today. This will be the last day for berries there until August. They have so many yummy veggies you’ve really got to stop by. They’ll be open today and tomorrow from 11 – 4. You absolutely can’t get anything better or fresher! Amy and her crew do an absolutely fabulous job.

Here’s what’s harvested today:

Rainbow assortment of lettuces
Braising mix (delicious stir fried)
Rainbow chard
Broccoli (this is the end of this succession)
Summer squash
Purplette onions
Scallions
Lots of beautiful carrots
Basil (genovese and thai)
Cilantro
Dill
Flower bouquets

OPEN, blueberries available today, CLOSED tomorrow, see us at the Sonoma Marin fair

The strawberries look great considering the heat we had yesterday. We should have a good harvest today with a fully stocked stand till 6:00. I’ll try for that at least!!

My first batch of blueberries are at the stand right now. If you’ve been waiting for them, now’s your chance. This variety produces berries of all sizes so you’ll have a mixture in each container. We have 2 cases to start. I may harvest again tomorrow or Friday depending on what is ripe. I’ll let you know when the next harvest is due to arrive.

We are sold out of honey today EXCEPT for 1 large 3 lb size. I put a call in to the O’Honey gang and they’ll bring more when it’s bottled.

REMINDER – I’m closed tomorrow – THURSDAY. We will be closed every Tues/Thurs until August. I’m still opening at 10:00 this week. If we see slower harvest time I start opening at 12:30 next week.

We’re participating in the Farm to Table Agriculture Showcase at the Sonoma Marin Fair on Thursday. If you’re there stop by and check out all the wonderful farm products. Visit the livestock area to see the FFA and 4-H members showing their projects. My daughter will show her jerseys all day from 8 – 3. There’s even free Clover ice cream from 1 – 4!!

OPEN, getting hotter - harvest will be reduced, now closed Thurs, blueberries coming soon

he heat will rachet up this week. With it we will see reduced quantities of berries. It’s that time of year again – right on schedule with the Petaluma Fair. Please note – we’re coming into our summer schedule so I will start closing on THURSDAYS. We will be open today, Monday at 10:00 and will be CLOSED this Thursday – 6/25. As the week progresses I’ll determine if we’ll move to opening at 12:30 to accommodate the reduced harvest. Stay tuned.

The blueberries are starting to ripen!! I hope to have some by Wed or Fri. We have to juggle the strawberry and blueberry harvest and find enough cool hours to do both. I’ll let you know for sure when the blueberries will be at the stand.

It’s possible that I’ll only have berries at Petaluma Bounty on Friday or maybe none at all. If the heat reduces the harvest I won’t be able to supply both locations. We may have to wait until August when we get more coming in to run 2 stands again.

Open @ 10:00, time your visits, honey arrived, Petaluma Bounty

If it seems like harvest conditions change in an instant, you’re right! We’re moving into our summer harvest where it becomes more challenging to find ripe berries. We usually slow down in mid June – right about now. It’s possible that our hours will change next week to closed on Thursday and possibly opening at 12:30 instead of 10:00. I’ll keep you updated as always. I monitor the harvest daily and make my scheduling decisions based on what I see coming in.

For today, time your visits to my deliveries to up your chances of taking home your strawberry prize. I’ll come in at 10:00, 12:30, and a little before 2:00. I’ll deliver berries to Petaluma Bounty at 11:00 and possibly 1:00 only. I really have to guess how many to bring to the Bounty site since we don’t know how many folks prefer to go there. Don’t get miffed with the great folks over there when we run out, they can only sell what I give them. J

I took home some AWESOME broccoli from Petaluma Bounty yesterday. Give yourself a treat and try it. We watched Amy harvest it and I ate it about 7 hours after. You will NEVER find anything more tasty. My favorite part was how sweet the stem was. My hubby and I fought over it!!! If you appreciate fresh food and want farming to continue in your neighborhood, you really must try the goodies at Petaluma Bounty. Every time I pick up something I get inspired to cook and create!

Honey has arrived once more. We have a limited qty of 1 lb jars, 12 (1/2 lb) jars AND 3 (3 lb) jars. If you’re interested in the 3 lb size please ask - it’s too large to put on the display but we’ll be happy to hook you up.

OPEN, time your visits to my delivery times, selling out before 6PM, customer recipe, Petaluma Bounty today and tomorrow

The berries are still flowing in. We have been keeping the stand fully stocked so far. Not sure what will happen this weekend with the warmer temps and Father’s Day. We’ve been selling out every day before 6PM. I guess how many to pick every day and make my harvest decisions by noon. If it’s really warm out there Ma Nature makes my decisions for me!

I’ll have berries at Petaluma Bounty today and tomorrow. They’re open from 11 – 4. If you want them from that location your best bet is 11:00 or possibly 1:00. I deliver for the 11:00 opening and guess how many I’ll need. I hope to drop off enough to keep the stand stocked but sell out before 4:00 to limit my trips across town. I’ll have 10 flats over there today.

We will be open Sunday, Father’s Day. All the berries for the day will be in by 12:30. Time your visits to catch me at 10:00 or 12:30. The 12:30 batch should last us thru the day but…. if you really need them …… get there when I drop them off.

Enjoy the recipes and Happy Fathers Day!!!

Flan de Fresas–Spanish Strawberry Flan

Here’s a recipe forwarded to me by a strawberry and egg member.

In addition to eating "FRESH STRAWBERRIES", occasionally we will seek a new and different way to serve up your delicious berries.

Here is one we tried. It actually made more than six serving with the size of ramekins we used. The first flan we ate we thought was "just OK". Then we let them "age" a day and found they were more tasty.

So much so we thought of sharing the recipe with you in case you too were looking for another recipe for strawberries.

Works best if Sally's fresh natural eggs are used. Enjoy.

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.

Ingredients

· 1 pint Fresh, Ripe Strawberries
· 3/4 cup Granulated Sugar
· 1 can (14 oz) can Condensed Milk
· 6 Eggs
· Caramelized Sugar Topping
· 1/2 cups Granulated Sugar
· Mint for Garnish

Preparation
Serves 6.
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
Wash the strawberries and remove the stem. Place the strawberries, sugar, eggs, and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place Ramekins in a Water Bath
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
In Spanish, a “water bath” is called a “baño Maria”.
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Plate, Garnish and Serve
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.

Note Bene: We sliced up fresh strawberries and spooned them over the flan just prior to serving with a mint leaf on top for garnish to our guest.

Source: http://www.spain-recipes.com/strawberry-flan.html

OPEN 10- 6, berries look AWESOME, Bounty Farm location OPEN 11- 4, more honey today, Open Sunday 10 till sold out

Open as usual today with berries. I couldn’t be MORE pleased with the quality of these berries. They’re ripening really slowly due to the cool weather. Really great for you J

The Petaluma Bounty Farm is also open today with berries from 11 – 4 if you’re on the west side. Again, they’re located at 55 Shasta Ave off Petaluma Blvd. Shasta is the street next to Luckys. Stop by their location before going to the farmers market to score on some really awesome veggies without the crowds. They have beets, turnips, kale, chard, cilantro, greens, lettuce (full heads and bagged mix). I took home some greens and made the most awesome dinner.

I was inspired to whip something up! Try it for yourself….

1 cooked sausage, chopped into small pieces
1 cup of rice, cooked
Chopped greens
Grated parmesan to taste

Saute the sausage in a fry pan to heat and coat pan with juices. Add greens and rice (mine was freshly cooked). Saute quickly just until greens are wilted. Sprinkle with parmesan and stir in pan to incorporate. Serve. It was yummy and really quick. I added a salad with the salad mix from the Bounty Farm and dinner was served!!

More honey is coming today from the O’Honey gang. They’re bottling their spring harvested crop this morning, and delivering ½ lb jars to the stand.

I’ll open tomorrow, Sunday, at 10:00 and will be open until I sell out. I’m hosting my daughters grad party and will have berries delivered to the stand at 10:00 and 12:30 only. Then it’s party time!!!

OPEN 10 - 6, berries are AWESOME right now

I couldn’t be more pleased with how the berries are tasting, looking, and flowing in right now. This is the weather we live for!! The berries ripen really slowly and the sugars build. I can’t guarantee what the rest of the season will look like, but right now – I’m freezin’ and jammin’! And eatin’ J

I’ve been on the run lately and promised to have details about the west side location. I’ve got to have a minute to write and think. Heads up….. the location is at the Petaluma Bounty Farm on Shasta Ave. Our first day will be Thursday with berries from 11-4. We’ll also have berries there on Friday and Saturday from 11-4. Since this is our first experience and week there, I don’t know how many to deliver for them. If you know you would like berries this week, at that location, and know what day, can you let me know so I make sure I bring enough. I’m just guessing right now. I’ll set them up with advance order sheets so we can manage it that way in the future so you know there will be berries waiting for you. I’ll write more about this exciting addition later J Off to the field!!!

I almost forgot!!! Petaluma Bounty will also have our strawberries with them at the Wed nite Farmers market starting 6/10.

Sold out @ 3:00, week ahead, egg cartons

Whew!! Today you wiped me out clean at 3:00. It’s always a guessing game. I’ll have more for you on Monday J The berries are starting to do their bronzing thing again and the weather is PERFECT to ripen them slowly. I’ll do my best to keep the stand fully stocked from 10 – 6.

To help you plan your week…..

Mon 6/1 Open
Tues 6/2 Closed
Wed 6/3 Open
Thurs 6/4 Open
Fri 6/5 Open
Sat 6/6 CLOSED (my daughter is graduating!)
Sun 6/7 Open

If you need berries for graduation parties on Friday, I strongly suggest getting them on Thursday afternoon or morning, with this weather they’ll keep. If you need berries for Saturday we’ll be open for you Friday to get them in advance. We’ll bring a bunch on Friday to cover what you’ll need for Saturday. You’re welcome to stop by the stand and place an advance order if you want to be sure to get berries this coming weekend (it’s going to be busy).

I’ll also be closed on Sunday, June 14th for a huge family graduation celebration (that I’m in charge of).

SOS ….. I’m looking for 1 dozen size egg cartons. I would love it if you would help me recycle and reuse. My stock is getting low and I’m hoping a bunch of you can start saving them for me in advance – the new chicks will start laying in 4 months. Thank you so much for your help.

OPEN regular hours, Advance orders, later afternoon updates

I think we’ll make it thru the heat. The plants have a thicker foliage cover this year, the location stays cooler, and we’ve picked the field clean Wed – today. I’ll take 75 degrees again. Perfect weather for berries and berry growers J

I’ll update you less frequently in the early morning since we’re operating on our regular 10 – 6, every day but Tuesday schedule. Figure we’re open unless you hear from me. If we have berries past 4:30 I’ll try to keep sending an update for all of you who gave me feedback on how helpful it is for you.

Graduation parties are just around the corner! I have a senior this year and can’t wait. If you need berries remember you can stop by the stand and place an advance order so we hold them for you. Advance orders are available on a regular basis until June 12th. After June 12th we will have to see how the crop is flowing before we take orders and what days and hours we’ll be open. To place an advance order we’ll ask for payment, your name, phone, and pick up time. We hold berries between 10 and 1.

Here’s a couple recipes tested and enjoyed by my strawberry customers.

Crème Anglaise with berries from JJ Harris
2 egg yolks
1/4 cup sugar
1 cup Clover 2% milk

Heat milk in a heavy-bottomed pan until it starts to steam (might get a little skin on the surface). Don't boil.
Meanwhile, whisk egg yolks & sugar in a bowl until pale & smooth.
Pour hot milk, a little at a time, stirring, into the egg yolk mixture. Too much at once will cook the egg yolks too fast.
Pour entire mixture back into the pan. Stay nearby & stir often, until mixture coats the back of your spoon.
Strain if it seems like it needs it, and chill. This makes a sauce, not a firm custard. Perfect for dipping berries into, or pouring over berries. The berries don't need to be sugared as the sauce is sweet enough. This allows different people to have different amounts of sweetness controlled by how much sauce they use. This is enough for 3-4 servings. Just double if you want more.

I wanted biscuits underneath the berries and creme, but I didn't feel like a big floury mess on the kitchen counters, so I made Stir & Roll biscuits:

Preheat oven to 450. Mix 2 cups flour, 3 tsp baking powder and 1/2 tsp salt in a bowl. Measure 2/3 c milk into a measuring cup and then 1/3 c canola oil into the same cup. You want to use a fresh, neutral, clean-tasting oil like canola. Pour this directly into the flour mixture. A few good stirs and the dough should clean the sides of the bowl and form a big ball. Turn it onto a sheet of waxed paper. Cover with another sheet of waxed paper and flatten. Peel off top paper. Fold the dough. Keep folding and flattening dough between the 2 sheets of paper until it looks smooth. Doesn't take long, maybe 6 foldings. Pat out until about 1/2 inch thick. Cut into squares or circles and place on ungreased cookie sheet. Check after 10 minutes, or until light golden.

They're not as good as old-fashioned Southern biscuits but they're pretty good. You can slice them open or crumble them into a dish, then put sliced berries and creme anglaise on top.

Strawberry Muffins from Barbara

I tried this out this morning and the recipe is pretty good! Only I learned you can't use an electric hand mixer to blend the wet and dry - use a spoon instead to mix. The batter is thick and sticky.

Ingredients

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 tsp salt
2 tsp baking powder
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup chopped strawberries

Directions

Heat oven to 375 degrees. Oil an 8 cup muffin tin or use paper liners.

In a small bowl beat lightly the oil, milk, and the egg. In a large bowl mix flour, salt, baking powder and sugar. Mix wet and dry ingredients with a SPOON (it will stick to your beaters and not mix well). Add a few splashes of more milk if you have trouble mixing. Add chopped berries and stir together.

Fill muffin cups. Bake at 375 for 25 minutes or until the tops are lightly golden brown and bounce back to the touch. Cool ten minutes before lifting from pans.

Note I put in less flour than the recipe called for - it called for 1 3/4 cups - and I still found the batter to be thick and sticky. It's okay to add a little extra milk too. The recipe made only 9 muffins, not 12 so double up recipe if you want more!

Quick Update

VERY quick message since my computer locked up 3x this morning. I’m OPEN – see you at 10:00 until 6PM today. Open all weekend with regular hours and regular delivery times. More info. later with recipes.

5:00, Wed 5/6 OPEN with 7 flats available Twitter info. Open tomorrow

Hi all,

First off, there are 7 flats still available and looking for homes. My daughter will be happy to help you adopt them J

Next, Twitter will not replace my emails. No worry. Twitter folks will get the updates faster because I only have to write 1 line of text, and I don’t have to cut and paste to fit 1100 contacts into messages. My emails will always be there for you, how would I fulfill my need for farmer chatter and distribute recipes without it??? (that’s right, you need some recipes tomorrow) Follow Twitter if you like, email if you like – be happy – that’s my only objective.

We will be open tomorrow at 10:00. I’m sad to report that the weather has really done a number on our lovely crop. Huge, beautiful berries are starting to mold or get severe brown spot from all the rain. Some of the white berries that would be red in a few days also have brown spot. They can take a small amount of rain but not 3 days of it. The plants will take on excess water and the berries will not have the concentrated sweetness until we dry up a bit. It’s as if we overwatered for 3 days straight – something I NEVER do. That’s one of my secrets to growing the berries you love. When Ma Nature waters I have to take what I can get. Keep your fingers crossed for clear weather!

Wed, 5/6 OPEN at 10:00, handling instructions, Twitter updates

Hi all,

We’re opening at 10:00 with berries. I’ll have deliveries at 12:30 and 2:30 again and possibly 4:30. I’m attempting to stay open until 6PM. I’ll send an update around 4PM to let you know what’s available.

Handling instructions for berries this week – eat ‘em! The weather has been unfavorable for soft, ripe berries. They will not hold like the opening day harvest. The rain keeps them wet and will cause them go up and over fast. My advice is to buy what you need and can eat in a few days and let me pick you more every few days. We’ll get past this weather issue within a week or so (I heard 80 degrees by the weekend). I’ll do the best I can to work with what I have out there!

A longtime customer encouraged me to send quick updates on Twitter so….. I’m going to give it a try. It looks like a easy, quick way to get late afternoon updates out to everyone. I hate to have anyone drive over to a closed gate and make a special trip – that’s why I send afternoon updates – to take some of the guesswork out of your berry trips.

You can find me on http://twitter.com/carstensenfarms. It seems easy. I’m totally new at it so I’d like those seasoned twitter users to coach me on how best to use it and instruct other on how to find me. Let’s give it a whirl!!! If it makes your life easier I’m all in :-)

Saturday, 9/20 - THE VERY LAST DAY

Hi gang,

Yesterday was unbelievable!!! I opened at 12:15 and sold out at 12:30!!! Last minute berry fixes before we take our winter slumber time off I assume??? :-) Today is your very last chance to enjoy our strawberries until next April. We will open at 12:15 and close when sold out or 2:00, whichever comes first. It’s time to pack everything up and shut ‘er down!!! Stop by for our very last visit of the season :-)

Thank you for being such wonderful customers and supporting your silly local strawberry queen.

See you next year!

Fri, 8/22 - Open at 12:15, recipes

Hi all,

It’s getting better out in the field. More blossoms and more berries coming in. The hours are getting better at the stand also. We’ll bring berries in at 12:15 and stay till we sell out. As always, come at 12:15 if you really need them. Wed we were open till 5PM so don’t right off your chance for berries later in the day. I’m checking the field today to see if we can open again on Mon or Sat. It all depends on what is ripening and how quickly we go thru the field.

Have you met the REAL Sally Strawberry??? Word has it she’ll be working at the stand today till 3:00 – Yeah – I’m puttin’ in my stand duty!!!

Spinach, Strawberry, Pecan Salad
1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted

Dressing:
1/3 c. raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. sugar
1 c. vegetable or olive oil
1 1/2 tbsp. poppy seeds
Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.

Cheers!
Sally Strawberry
Carstensen Farms

Wed, 8/20 - OPEN

Hi gang!

Yipee – the kids go back to school today! Another change of routine for families with kiddos. We will open today at 12:15. It looks like we’ll stick with the W, F, Sn schedule for the rest of the season. Our hours will also stay the same. The only variable is our transplanting season – coming up in about 1 ½ - 2 weeks. If I get it worked out we may be able to keep the stand supplied with berries and transplant at the same time. More on that as we get closer. We have about 5 weeks left in the season (where did the time go???)

Cheers!

Sally Strawberry
Carstensen Farms

Friday, 8/8 - OPEN at 12:15, gate open at 12:00

Hi all,

I’ve relaxed a little and don’t feel like I have to rush over to open the gate at 11:30 every day. Amanda will open the gate at 12:00 when she arrives and I’ll drive in with berries in time for the 12:15 opening bell. We made it until around 2:30 on Wed – yippee!!

Update on Petaluma Bounty….. Amy is spread waaaay too thin and is unable to be at both our stand during the week and the Wed night market downtown, AND tend the farm. She is unable to return this year to our location and I totally understand. Sorry…. No more veggies. Seek her out on Wednesdays at the market!!!

Simple Strawberry Cobbler
4 c Sliced fresh Strawberries
1 c All purpose Flour
1/2 ts Baking Powder
1 c Sugar
1 Egg, beaten
1/4 c Butter or margarine
Whipped topping, or vanilla ice cream

Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.

Cheers!

Sally Strawberry
Carstensen Farms

Sunday, 8/3 - CLOSED but..... OPEN Monday 8/4 instead

Hi gang,

All my help has ditched me :-) LOLOLOL Annie is away for a month and the girls are wrapping up last minute college and before school stuff. Since little ole me will be at the fair with my kids and their 4-H/FFA projects on Sunday, there’s no one to mind the store! Sunday is the big awards day, gather and move out, haul 2 loads of cows, 1 trailer and a tired kid home, etc.

We’ll be open on Monday instead. Remember ….. don’t come to the stand on Sunday 8/3, come on MONDAY :-) The berries are still trickling in so it looks like I’ll stick to this schedule next week:

Mon 8/4 OPEN

Wed 8/6 OPEN

Fri 8/8 OPEN

Sun 8/10 OPEN

If the harvest quantity comes up over this next week we’ll add Monday back in as a sale day the following week.

Do you know I have about 1 month until TRANSPLANTING AGAIN!!! We have about 7 harvest weeks left. I can’t believe how the year flew by. We’ll pick up 47 thousand plants around Labor Day and spend 10 days getting them tucked in the ground. It’s very time consuming (10 – 12 hours a day) and demanding. These plants come to us frozen in boxes. They have a very limited shelf life and must be transplanted immediately. After the plants are in, we make sure they have the correct amount of moisture and fertilizer for optimum growth, lay straw between the rows for mulch, pull weeds around each plant by hand, pluck off every single runner and blossom until the plants go dormant, release beneficial insects AND pull up all of the old plants/plastic and plant a cover crop. Whew!!!

Then…. we rest

Cheers!

Sally Strawberry
Carstensen Farms

Berry Update housekeeping message

Hi all,

An aol.com subscriber has reported the “Berry Update” as spam. My provider, sonic.net sent me the following message:

We are still receiving notifications from AOL that someone there is reporting your messages as spam. In order to comply with antispam laws, we do need to request that you at least add a line stating how to opt out of the list in case people do not want to receive the emails any more. This could be as simple as "to opt out from future mailings simply reply to this message with the word unsubscribe" as long as you respect those requests.

I added instructions on how to be removed under my signature line. If you are the AOL user that has reported my message as spam, please contact me so I can remove you. Thanks!!!

Cheers!

Sally Strawberry

To be removed from this list send an email with the title "unsubscribe" to sally@sallystrawberry.net.