Orr's Strawberry patch will be opening May 26th. Picking will start out slowly due to cool temperatures. For the first week you'll be able to get a few but not a lot. It should be plentiful after that for about 3-4 weeks! The cold spring has caused delayed ripening this season. However, we have two nice patches of strawberries this year!
U-Pick $1.99/lb. (plus tax)
U-Pick Discount at 10 lbs. or more $1.79/lb.
1 quart frozen strawberries (topped)
1 ripe banana
1/2 cup plain non-fat yogurt
1/2 cup unsweetened apple juice
Local honey to taste
Blend all items together in a blender. Add ice if needed. Enjoy!
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes
Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Orr’s Homemade Strawberry Products
Aunt Lisa’s Strawberry Jam
Strawberry Daiquiri Mix