Currently viewing the tag: "strawberries"

strawberry field Feb 2It’s the time of year when strawberry growers throughout the valley start preparing their fields for next year’s strawberry crop and we are no exception. Conventional growers start to plant in early October—those who grow organically usually keep their plants in the cooler to give them more vigor and therefore don’t normally start planting until the later part of November. That may seem like a long way off, but a lot goes into getting the field ready.

Continue reading »

Tagged with:
 

Strawberries have enough tartness to stand out in a salad. The ones you want are the ones that have a little firmness to them still, not the really soft ones.

Continue reading »

Tagged with:
 

Sweet Anne March 1When we first started farming we rented an old craftsman house in downtown Watsonville and I made the daily five mile commute to the field we were leasing on the outskirts of La Selva Beach. My route passed right by a large conventional field being managed by a company that was bought out by Dole Foods. Passing by two or more times a day, I learned a lot about their practices. Specifically, I learned that they sprayed—a lot. One of the basic tenets of IPM (Integrated Pest Management) is to scout your field assiduously and apply pesticides only when and where they are really needed.

Continue reading »

Tagged with:
 

Early crop strawberries have a tart edge while still being sweet. This creates an interplay with nutty spicy arugula, and the sharpness of the radish is first mitigated by a short ice-water bath, and then the sweetness of the berries.

Continue reading »

Tagged with:
 

From Chef Susan Pasko

I always like my salads to include salty, crunchy, sweet, juicy and nutty components.  This one has it all, and more.  I am using a lot of roasted pumpkinseeds these days as a more ecological alternative to thirsty almonds.

Continue reading »

Tagged with:
 

I like to make berry infused vinegars which I use as parts of marinades or sauces, and of course I also use them for salad dressings. When using them for dressing, I tend to either use them to contrast with sharper, bitter leaves such as escarole, dandelion, rocket, and the like, or I pair them with more delicate lettuces and then add some fruit and or nuts to the mix. I could see a salad of butterleaf lettuces with strawberries, slivered roasted almonds, and maybe a little bit of crumbled blue cheese with a strawberry vinaigrette made with the vinegar, a little agave syrup, some shallot, a little ginger juice, black pepper, and a light oil such as grapeseed with a touch of almond oil. Garnish the salad with candied ginger bits and a little black pepper that has been dry roasted in a pan-this neutralizes much of the heat and leaves the pepper fruity-and freshly cracked.

Continue reading »

Tagged with:
 

I hesitate to call this a jam as it is useful for more than toast. Try this with pork, chicken, or turkey. Good on sandwiches or as a smear, and would be nice on a cheese plate. This would be good made with berries that are a little over-ripe or starting to look less than perfect.

Continue reading »

Tagged with:
 

A simple salad with a contrast of flavors and colors, as well as a contrast of textures. Going light with the dressing is key so as not to overwhelm the strawberries. The idea is that first you get the heat from the dressing, then the berries take it away.

Continue reading »

Tagged with:
 

This dressing goes with a salad of strawberries, lettuce, and pepitas, as well as with a dice of corn, red onion, bell peppers, and cilantro. Sauté it or use raw and dress with this vinaigrette. Use this vinaigrette to dress fish tacos or pulled pork sandwiches. Although the roasted garlic is an extra step, the flavor really is subtler than raw garlic, and the roasted garlic adds a creamy texture to the dressing.

Continue reading »

Tagged with:
 

If you get both blue and straw-berries, this is wonderful to make with them. The granola is easy to make, but you have to be patient when making it. The parfaits can be made ahead and brought out at the last minute.

Continue reading »

Tagged with:
 

lasioglossum sisymbriiWhen we agree to participate in research studies, we often are too busy to pay much attention to what the researchers are doing at the time. But the results can be fascinating when they come out!

Continue reading »

Tagged with:
 

Just one of those things that happened one day, and it was better than anticipated. Be sure to use good shortbread, or don’t bother.

Continue reading »

Tagged with:
 

“Agrodolce” means “sweet and sour” in Italian, and is usually a reduction of sugar and vinegar applied to something else. Here I use the term loosely in that there is sugar and a balsamic vinegar applied to the fruit. This is an especially nice way to treat early season berries that smell gorgeous but might not have had the time to develop full flavor yet. Use these with plain or vanilla yogurt, make a parfait with layered berries, granola, and yogurt, or use these for topping to pancakes and waffles. Eat as is with cheese such as Gorgonzola or young Pecorino Romano.

Continue reading »

Tagged with:
 

These pancakes are light and have loft to them, and don’t taste cheesy. If you wish, substitute labne for a tangier flavor and slightly denser texture. Use blueberries in this recipe instead of strawberries when you get them.

Continue reading »

Tagged with:
 

Although the combination of may seem odd to some, the tomato forms the bridge here between the oxalic roughness of the spinach and the sweetness of the strawberry with its acid and sweetness. The crunch of the spinach and the plush softness of the berries and tomatoes is pleasing to the palate. The lettuce is used here to add loft to the salad and lighten it a little. Be sure to use enough oil to soften the bite of the acid in the dressing or it will team with the spinach to taste aggressive. If you have almond or hazelnut oil, use some in the dressing and add some roasted nuts to match the oil for added depth.

Continue reading »

Tagged with:
 

berryThe strawberries are coming in very strong now, so we’ll continue Strawberry U-picks through the month of August. The berry patch is right next to the Farmstand this year, so we can spread out the U-picking time window to accommodate more of your schedules. Come anytime between 10:30 AM and 4:00 PM on Saturdays or Sundays. Just check in with Mike at the farmstand first to weigh your containers or get an empty one from us.

Continue reading »

Tagged with:
 

mixedberryMakes about6 Half Pints (8 oz)

Mix and match your favorite berries such as strawberries, blueberries, blackberries, and/or raspberries to create a delightful jam using Ball® RealFruit® Classic Pectin.

Continue reading »

Tagged with:
 

From Chef Colin Moody

Makes 4 Cups

32 ounces plain whole milk yogurt*
1 vanilla bean, scraped

Continue reading »

Tagged with:
 

This salad could be a starter salad, or would be good as part of a lunch on a warm day with grilled chicken. At dinner, this would be a great way to bridge a salad and dessert course, or could come before the cheese in lieu of dessert. This is a very simple recipe, but that is so the flavors of each ingredient shines through. It may seem odd to use lettuce, but the faintly bitter and mineral-y flavor and the gentle crunch of the butter lettuce is a great foil to the sweetness and texture of the berries. If you wanted to add something to the salad, some chopped roasted almonds, pistachios, or hazelnuts would work with the sweet nutty flavor adding a bottom note to the ensemble.

Continue reading »

Tagged with:
 

Although you can buy things called balsamic reductions, or balsamic condiment or glaze, all over the place now, a good many of them are made with inferior, or downright lousy, balsamic vinegar, or not even true balsamic vinegar. A lot of them have caramel, sugar, or other things added to them. Some of these things are for flavoring, others are to thicken.

Continue reading »

Tagged with:
 

strawberry pickersWe’re opening up our strawberry patch for u-pick for the next three weekends. The berry patch is behind our farmstand this year, so we can give you a wide range of hours and days to come do your picking. Here’s how it works:

Continue reading »

Tagged with:
 
Makes about 4 to 5 (8 oz) half pints

Continue reading »

Tagged with:
 

Makes about 6 (8 oz) half pints

Three ingredients – but no sugar – for delicious homemade jam!

Continue reading »

Tagged with:
 
Makes about 8 (8 oz) half pints.  Strawberries, lemon juice, Ball® RealFruit® Classic Pectin and sugar combine to make traditional strawberry jam. Try out this recipe, then make it your own as you discover new twists to this favorite canning recipe.

Continue reading »

Tagged with:
 
015  The unusually late rain storm passing through yesterday and today has brought little more than sprinkles and mist down here in Watsonville. Strawberry growers always get nervous when rain threatens during harvest season. Ripe fruit breaks down quickly when it gets wet, and Botrytis or “grey mold” can set in. Yesterday’s “storm”, however, didn’t bring enough moisture to cause problems, and in fact, may have helped more than it hurt.

Continue reading »

Tagged with:
 

This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert meets the cheese course. The basil syrup called for in the recipe was developed originally for making grown-up sodas.

Continue reading »

Tagged with:
 

strawberry closeup  Click for strawberry recipes

The varieties grow on the High Ground farm are Seascape and Albion.  Both varieties are excellent for our cool off shore climate and both are excellent to the  taste buds.

Tagged with:
 

Last year, Chrissi made jam with roasted strawberries and an orange liqueur.  It was so delicious that it was devoured in far too short a time.  This year, I quadrupled the recipe after our successful U-Pick adventure and upped the ante with genuine Grand Marnier. 

Continue reading »

Tagged with:
 

This recipe comes by way of my friend Jeff, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list of ingredients, not much in the way of amounts, loose instructions for the method, and the addendum of, “You get extra points for serving it with vanilla ice cream and rhubarb bitters.” I agree. We like the crumble topping, and the filling is almost just there to sauce it, but you can add more rhubarb to the dish if you wish.

Continue reading »

Tagged with:
 

This would pair well with a salad made with sturdy bitter leaves such as endive, frisee, and rocket as a contrast dressing, or as a complementary dressing for a salad of butter leaf and oakleaf lettuces, strawberries, chopped roasted almonds and a bit of crumbled blue cheese.

Continue reading »

Tagged with:
 

SIGN UP FOR CSA PROGRAM

When you join our CSA, you sign up with the farm to receive a share of the harvest during our 36 week season from mid-March to mid-November. In return, you get a weekly box of organic vegetables and fruit (and optional flowers) delivered straight from our farm to a pick-up site in your neighborhood.

Signup for the CSA program >

View our CSA Members Page

This is where you can go to find out what's coming in your box each week, find recipes, identify your vegetables with pictures, and view or print the current and past newsletters. Check here for the information you need to use your box to the fullest.

Visit the CSA Members Page >