How to Pick a Strawberry How to Pick a Strawberry

Strawberries look better and keep longer when they are picked and handled correctly and with care. Because they are a very tender fruit, they will bruise and discolor any time they are squeezed. Handle them gently, at all times, whether you are picking them, placing them in the container, or handling the filled containers.

 

The surest way to pick fruit with a minimum of bruising is as follows:

  1. 1. Grasp the stem just above the berry between the forefinger and the thumbnail
        and pull with a slight twisting motion.
  2. 2. With the stem broken about one-half inch from the berry, allow it to roll into
        the palm of your hand.
  3. 3. Repeat these operations using both hands.
  4. 4. Carefully place - don't throw - the fruit into your containers.
        Repeat the picking process with both hands.
  5. 5. Don't overfill your containers or try to pack the berries down.

Information adapted from the Cooperative Extension Service of University of Illinois at Urbana-Champaign

Pumpkin Pie

1-3/4 cups cooked pumpkin/squash from Hellerick’s Family Farm
1 cup sugar
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon ground cloves
2 eggs, beaten
1 (13 oz can evaporated milk

Combine pumpkin, sugar and spices in a large bowel. Blend in eggs and milk. Pour into a 9” pie pan lined with an unbaked pastry shell. Bake in hot oven (425) for 15 minutes. Then lower temperature to 350 for 45 minutes. Pie is done with knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped cream and ice cream.

Pumpkin & Spice Tea Bread

2 cups sugar
1 cup cooking oil
3 eggs
16 oz cooked pumpkin/squash from Hellerick’s Family Farm
3 cups sifted flour
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
¾ teaspoon salt

Blend sugar and oil well with mixer. Beat in eggs and continue beating until light and fluffy. Add pumpkin/squash and blend well. Sift the dry ingredients and add to the creamed mixture. Beat at low speed until blended. Pour batter into 2, 9” x 5” loaf pans. Bake at 350 for 1 hour. When done, let cool in pan for 15 minutes then remove and cool on wire racks. Can be frozen for later enjoyment.

Pumpkin Custard

2 cups cooked pumpkin/squash from Hellerick’s Family Farm
3 eggs, separated
1 ¾ cup sugar
2 cup milk
2 Tablespoon flour, rounded
1 Tablespoon melted butter
1 ½ teaspoon cinnamon
½ teaspoon nutmeg

Mix everything together except egg whites. Beat egg whites and add later. Pour into 2- 9” unbaked pie shells. Bake slowly at 350 for 60 minutes on bottom rack.

 

Roasted Pumpkin Seeds

Removes seeds from the pumpkin/squash and clean. Soak the seeds in slat water overnight. Dry on tray set in sun or inside area on paper towels. Put in a bowl and add enough vegetable oil to cover lightly. Place seeds on a cookie tray. Bake in oven a 250 stirring occasionally until seeds begin to turn light brown. Cool and enjoy.

How to prepare Pumpkin/Squash for use in Recipes

You can use any of the 35 different types of “Cooking” Pumpkins or Squash available at Hellerick’s Family Farm each fall.

Oven method: (Hellerick’s preferred method)
Wash pumpkin/squash. Split the pumpkin/squash in half, remove “guts” and seed. (Save seeds to make Roasted Seeds).  Place pieces in a roasting pan with ¼ inch water. Bake at 325 until the insides are soft. Test with fork to check for softness. Once soft, cool and remove the flesh from skin and place in a bowl. Depending upon the recipe you can keep in chunks or puree. Cooked pumpkin/squash may be frozen for later use.

Stove method:
Pare the skin from the pumpkin/squash, remove the seeds and strings. Cube the squash into a large pot. Add a small amount of water. Cook at low temperatures with lid on until all the pumpkin/squash is soft. Cool. Use a blender to homogenize. This method produces a “wetter” product. Care must be taken not to add too much water or the recipes will not set up properly. Cooked pumpkin/squash may be frozen for later use.

Strawberry Dream Cake

1 box White Cake
1 box dry strawberry jello
2 Tablespoons flour
4 eggs
½ cup water
½ quart of Hellerick’s Family Farm Strawberries
¾ cup oil

Mix ingredients. Add oil and strawberries last. Bake at 350 for 50 minutes.

Hellerick’s Fresh Strawberry Pie  Quick, easy and delicious!!

1 box strawberry jello
1 cup water
½ cup sugar
2 Tablespoon corn starch, heaping
1 quart of Hellerick’s Family Farm Strawberries
1 cup whipped cream

Wash & remove caps of strawberries; keep whole. Mix jello, water, sugar and cornstarch; cook until very thick. While mixture is hot add berries and coat with mixture. Pour mixture into baked pie shells. Chill until firm. Before serving, cover with whipped cream. Top with fresh Hellerick’s Family Farm Strawberries.

Frozen Strawberry Pie  

1 container Cool Whip
2 containers Strawberry yogurt
1 quart of Hellerick’s Family Farm Strawberries
2 premade 9” chocolate graham cracker pie shell

Wash, remove caps and cut berries in half. Mix Cool whip and yogurt, add berries. Pour mixture into graham cracker pie shells. Place plastic lid from pie shell on top for protection and place in freezer for 24 hours or until solid. Garnish with fresh Hellerick’s Family Farm Strawberries.

Preparing & Storing Strawberries

Preparation Tips
Gently wash berries with cool water just before use. Do not soak the berries.
Remove the caps after rinsing, not before.

Storage Tips
Sort and removed any bruised or damaged berries as soon as possible and use

Strawberries taste best at room temperature (warm enough to be fragrant) Refrigerate berries that are to be eaten later

Strawberries should only be stored in the refrigerator for a few days before eaten. For optimal freshness, keep berries in qt box and place in paper or plastic bag

NEVER rinse the berries or remove the caps (hulls) before storing or juices will flow out of the berries

More

Please forward our web address, www.hellericksfarm.com
to a friend, neighbor or co-worker who would enjoy knowing about the farm.

Hellericks' Farm : Divider

215-766-8388

5500 North Easton Road (Route 611)
Plumsteadville (Doylestown), PA 18902
On Route 611, 6 miles North of Route 202
(4 miles North of Doylestown)