Nutritious Fruits and Veggies Fresh from the Field!
We start our season in early June (usually around Father's day) with the arrival of ripe, juicy strawberries, with best picking typically around June 20th. As strawberries finish up around the first or second week in July, we're soon picking raspberries. Summer raspberries start about the second week in July and will go until approximately the second week in August. A short break will bring September's arrival of orange pumpkins and corn maze fun time!
Don't forget that we have pre-cut sunflowers, jam and honey available in June, July and August. Gourds, corn stalks, apples ( ready in 2011), pumpkins and straw bales for sale in September and October! Here's some more information about the crops we grow.
Strawberries
Nutrition: Strawberries are an excellent source of vitamin C. They contain 55 calories per 1 cup serving.
Selection: Berries should have a full red color, bright luster and firm, plump flesh. Choose fully ripe berries, as strawberries do not ripen after being picked. The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better flavour quality than large ones. Avoid berries with large uncolored or seedy areas or those with a dull, soft look.
Storage: Use strawberries as soon as possible after purchase. Take berries home immediately after purchase. Remove the berries from their container. Leaving the caps on the berries, sort and gently arrange them in a single layer on a cookie sheet or other shallow container. Store in the refrigerator. To freeze, wash, remove hulls, sort and gently arrange berries in a single layer on a cookie sheet. Place cookie sheet in freezer until solid. When berries are frozen solid, remove from cookie sheets and store in plastic bags or an air tight container.
Preparation: Just before serving, wash them in gently flowing cold water in a colander. Drain and remove caps by giving them an easy twist with a strawberry huller or sharp knife. Check out our recipes section for some tasty ideas!
Raspberries
Nutrition: Raspberries are a good source of vitamin C and also contain small amounts of vitamin A and calcium. Raspberries contain 43 calories per 1/2 cup serving (unsweetened).
Selection: Raspberries may be red, black, yellow or purple/blue. Some varieties produce two crops a year and are called ever bearing or fall bearing. Ripe raspberries should be large, bright, shiny, uniform in color and ripeness, attractive, firm and of good quality. Taste varies from tart to sweet depending on the variety and maturity. Stains on containers indicate crushed or bruised fruit. The berries should be free of dirt, mold, or decay.
Storage: Raspberries can be stored one to two days in the refrigerator. Handle fruit gently to avoid bruising. Bruising shortens the life of fruit and contributes to low quality. Sort carefully and place berries loosely in a shallow container to allow air circulation and to prevent the berries on top from crushing those underneath. Berries are highly perishable. Store immediately in the refrigerator. Do not wash berries before refrigerating. Store covered containers of berries in a cool, moist area of the refrigerator, such as in the hydrator (vegetable keeper), to help extend the usable life of the fruit. To freeze, sort and gently arrange berries in a single layer on a cookie sheet. Place cookie sheet in freezer until solid. When berries are frozen solid, remove from cookie sheets and store in plastic bags or an air tight container.
Preparation: To prepare, remove any berries that are too soft or decayed or bits of leaves or stem that may have fallen into the box and enjoy! Raspberries do not need to be washed and will last longer without a soak in water.
Apples (the trees are planted, harvesting in 2011)
Nutrition: Apples contain small amounts of vitamins A and C, thiamin, iron and calcium. The pulp and skin provide dietary fiber. A medium, raw apple contains approximately 75 calories.
Selection: Select firm apples, free of bruises, decay, broken or shriveled skin. Fruit should be ripe when picked to have good flavor, texture, and storing ability. Apples should be well colored; check for background that is greenish-yellow to yellow.
Storage: Keep your apples in the refrigerator; 32-35 degrees F is ideal. Store loose or in a perforated, plastic bag. Check fruit often for any signs of rotting and discard spoiled apples.
Preparation: Wash under clean, cool, tap water, scrub gently with clean vegetable brush and rinse again. Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part lemon juice and three parts water.
Pumpkins
Nutrition: Pumpkin contains vitamins A and C, some B vitamins, also iron and calcium. Pumpkin is an especially good source of vitamin A. Pumpkin contains 40 calories per 1 cup serving.
Selection: Pumpkin should be fully ripe with firm rinds, bright orange color and fairly heavy weight. Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendation below is an approximation only:
* 1 pound flesh = 1 cup cooked.
Storage: Store whole in a cool (50 to 60 degrees F) dry area. Pumpkins will keep several months if mature and stem is attached.
Preparation: Pumpkin may be baked, boiled, steamed, broiled, pan-fried, or pressure cooked for immediate use.
Pumpkin Seeds
Nutrition: Pumpkins seeds are packed with healthy nutrients, including protein, fiber, iron, zinc and calcium. The seeds also contain linolenic acid, which can help prevent the hardening of the arteries, and pumpkin seeds have been shown to help protect men against the development of prostate cancer. One ounce contains about 155 calories.
Selection: Pull the seeds directly from the pumpkin. Check for evidence of moisture or insect damage and avoid shriveled seeds.
Preparation: To roast seeds taken directly from a pumpkin, remove the seeds and rinse them off to remove excess pulp. Spread seeds on a kitchen towel and allow them to dry or place seeds on a paper bag to dry overnight. Place a single layer of seeds on a cookie sheet, lightly sprinkle with oil, salt and other desired seasonings and bake at 300 degrees for approximately 30 minutes or until brown. Turn the seeds several times to avoid burning.
Storage: Store pumpkin seeds in an airtight container in the refrigerator. For the best results, eat or use seeds within one to two months.
