A year in Maine is identified by its seasons and nestled between mud season and deer season is the sweet season. What better way to celebrate nature’s bounty than a u-pick excursion to the farm?
We begin picking the last week of June and continue till frost. Please call for the current conditions and available varieties. (207) 845-3028.
- There are over 32 named species of strawberry plants.
- The Garden strawberry is the most common type of strawberry grown commercially.
- The US strawberry industry is over $1.2 billion dollars annually, and strawberry festivals are very popular.
- The United States is the top strawberry producing country in the world, followed by Spain.
- The typical modern strawberry is a hybrid from both North and South America.
- The strawberry was considered poisonous in Argentina until the mid-1800's.
- 1 cup of strawberries is a dieter’s delight at only 55 calories.
- Strawberries are a good source of Vitamin A, Vitamin C and are low fat.Eighteen (18) strawberries have a similar calorie count to a single coated peanut candy. They're fat free and pack a wallop of nutritional value.
- 2 c. of strawberries, crushed will yield about 1 c. of purée.
- Berries picked at full maturity and consumed or frozen within a couple of days will not only taste better, but will also be more nutritious.
- Give your strawberries TLC and save their delicate flavor and precious vitamin C.
- Refrigerate fresh berries in shallow containers as soon as you pick them.
- Wash berries in cold water only when you are ready to use them. Do not allow berries to soak.
- Berries stored with stems stay firm and retain their vitamin C longer than those without stems.
- Remove hulls and spread on absorbent towel until dry.
- Fresh berries taste best at room temperature.
- Sweetness varies by variety and growing conditions.
- It is always a good idea to taste one berry from a lot before you process the others. This allows you to adjust the amount of sugar according to the tartness and your individual taste (a somewhat tart berry usually holds flavor better through the freezing process.) Honey may be substituted for sugar (see freezing tips.)
- Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purée or jams. Careful storing and handling will maintain their maximum flavor, color and texture.
- Basic freezing: Berries may be sliced or mashed and packed 6 parts berries to 1 part sugar.
- Tray Pack: Spread a single layer of fruit on trays, freeze, and remove, package and return to the freezer. Strawberries can be frozen and safely kept for up to 1 year
- No Sugar: Simply pack berries in container and freeze.
- Sugar Pack: Put berries into container, add desired amount of sweetener and freeze.
- Syrup Pack: Whole berries can be packed into a container and covered with a mixture of equal parts sugar and water. Freeze.
- Honey may be substituted for sugar when freezing berries: To substitute, use 1/2 the amount of sugar a recipe calls for. For example, if a recipe calls for 1/2 C sugar for each pint, use 1/4 C honey.
- To Thaw: Frozen berries retain better shape with slow defrosting in the refrigerator--never thaw by placing under running water or in the microwave.
- Early American colonists made gray paint by boiling blueberries in milk.
- If all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from New York to Chicago.
- The blueberry is the second most popular berry in the U.S. The strawberry is number one . Over 200 million pounds of blueberries are grown commercially each year.
- North America produced nearly 90% of world blueberry production in 2005.
Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, and magnesium.
- They are very high in fiber and low in saturated fat, cholesterol and sodium.
- 1 c. of blueberries is 84 calories.
- Blueberries contain no cholesterol or fat and are also low in calories.
- Blueberries are high in dietary fiber, Vitamin A and niacin.
- They contain iron and other trace minerals and are a fair source of Vitamin C.
- Blueberries are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of blueberries has more of the antioxidant power you need to fight aging, cancer and heart disease.
- Like a healthy human being, a vibrant blueberry should have a little bounce to it.
- Once picked, don't place the berries, still warm from the sun, in a closed bag or container.
- Leave the container open so moisture doesn't form in the container.
- Don't wash berries until just before using to prevent berries from becoming mushy.
- Sort your blueberries dry and unwashed. Chill berries soon after picking to increase shelf life. Store in the back of the refrigerator in a reseal able plastic bag and your fresh-picked blueberries will keep 10 to 14 days.
- Freeze berries without washing to keep the skins from toughening. Place berries one layer deep on a cookie sheet. Freeze, and then pour the frozen berries into freezer containers. Because unwashed blueberries freeze individually, they can be easily poured from containers.
- Raspberries come in many colors besides red: there are also black, purple and gold raspberries.
- Raspberries are a very healthy food; they are high Vitamin C and naturally have no fat, cholesterol or sodium. They are also a good source of iron and foliate (which is used especially in treatment of low red blood cells or anemia).
- Raspberries contain a natural substance called elegiac acid, which is an anti-carcinogenic (cancer-preventing) compound.
- Raspberries have been shown to lower high blood cholesterol levels and slow release of carbohydrates into the blood stream of diabetics.
- Raspberries are high in fiber. Half to one pound of raspberry fruit per day can provide twenty to thirty grams of fiber, which is adequate for an adult daily nutrition requirement.
- Raspberries are a type of bramble, like blackberries and are also known as "Cane berries"
Raspberries are different from blackberries in that the fruit has a hollow core that remains on the plant when you pick the raspberry.
- Raspberries are so expensive in the grocery store because, since they are so soft, they bruise easily, spoil quickly and do not ship well. It's much better to pick your own!
- 2 pints (4 cups) of raspberries are needed for a 9" pie
- 1 cup of raspberries is only 61 calories and high in dietary fiber
- Raspberries are high in potassium, vitamin A and calciumR
- Raspberries contain about 50% of the recommended daily allowance of vitamin C.
- Avoid placing the picked berries in the sunshine any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat.
- Cool them as soon as possible after picking.
- Raspberries are more perishable than blueberries or strawberries, so make a point of refrigerating them as soon as possible after purchase.
- Even under ideal conditions raspberries will only keep for 1 - 2 days in a refrigerator, so for best flavor and texture, consume them as soon as possible after purchase.
- Pour them out into shallow pans and remove any mashed, soft or rotting berries
- Put a couple of days supply into the fridge, wash and cut the caps (green tops) off the others and freeze them up!
- DON'T wash the berries until you are ready to use them. Washing makes them more prone to spoiling. Raspberries may be kept fresh in the refrigerator for two or three days, depending upon the initial quality of the berry. After a few days in storage, however, the fruit loses its bright color and fresh flavor and tends to shrivel.
- You can easily freeze berries that you can not use right away - just wash, cut the hulls and lay on paper towels to absorb most of the water from the berries. Spread a single layer on trays and freeze. Once frozen remove the berries from trays and store in air tight container. You now can enjoy raspberries all year round by the handful instead of thawing out a full container at time.
- The berries will keep for many months frozen without air.
-
Pumpkin seeds can be roasted as a snack.
-
Pumpkins contain potassium and Vitamin A.
-
Pumpkins are used for feed for animals.
-
Pumpkin flowers are edible.
-
Pumpkins are used to make soups, pies and breads.
-
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
-
Pumpkins are 90 percent water.
-
Pumpkins are fruit.
-
Pumpkins are just plain good for you. They are low in fat, low in calories, loaded with vitamins and just plain good.
-
1 cup of pumpkin purée has 80 calories and contains less than 1 gram of fat.
-
Although all varieties of pumpkins are edible choose smaller pumpkins for eating. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o'-lanterns.
-
Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
-
Shelled pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.
-
Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.
-
Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.
-
For cooking purposes, choose smaller sizes, which will have tenderer, flavorful flesh.
-
Select pumpkins, which are free of blemishes, harvested with their stems intact, and those, which feel heavy for their size. Unless the grower waxes them, a shiny skin indicates the squash was picked too soon. Look for a dull finish.
-
Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.
-
Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months.
-
For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot.
-
Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.
-
Fresh pumpkin can be pared and cooked in the same manner as most any winter squash (grilling, boiling or baking)
-
Leftover cooked pumpkin can be frozen up to 16 months or canned.
A year in Maine is identified by its seasons and nestled between mud season and deer season is the sweet season. What better way to celebrate nature’s bounty than a u-pick excursion to the farm?
We begin picking the last week of June and continue till frost. Please call for the current conditions and available varieties. (207) 845-3028.
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- There are over 32 named species of strawberry plants.
- The Garden strawberry is the most common type of strawberry grown commercially.
- The US strawberry industry is over $1.2 billion dollars annually, and strawberry festivals are very popular.
- The United States is the top strawberry producing country in the world, followed by Spain.
- The typical modern strawberry is a hybrid from both North and South America.
- The strawberry was considered poisonous in Argentina until the mid-1800's.
- 1 cup of strawberries is a dieter’s delight at only 55 calories.
- Strawberries are a good source of Vitamin A, Vitamin C and are low fat.Eighteen (18) strawberries have a similar calorie count to a single coated peanut candy. They're fat free and pack a wallop of nutritional value.
- 2 c. of strawberries, crushed will yield about 1 c. of purée.
- Berries picked at full maturity and consumed or frozen within a couple of days will not only taste better, but will also be more nutritious.
- Give your strawberries TLC and save their delicate flavor and precious vitamin C.
- Refrigerate fresh berries in shallow containers as soon as you pick them.
- Wash berries in cold water only when you are ready to use them. Do not allow berries to soak.
- Berries stored with stems stay firm and retain their vitamin C longer than those without stems.
- Remove hulls and spread on absorbent towel until dry.
- Fresh berries taste best at room temperature.
- Sweetness varies by variety and growing conditions.
- It is always a good idea to taste one berry from a lot before you process the others. This allows you to adjust the amount of sugar according to the tartness and your individual taste (a somewhat tart berry usually holds flavor better through the freezing process.) Honey may be substituted for sugar (see freezing tips.)
- Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purée or jams. Careful storing and handling will maintain their maximum flavor, color and texture.
- Basic freezing: Berries may be sliced or mashed and packed 6 parts berries to 1 part sugar.
- Tray Pack: Spread a single layer of fruit on trays, freeze, and remove, package and return to the freezer. Strawberries can be frozen and safely kept for up to 1 year
- No Sugar: Simply pack berries in container and freeze.
- Sugar Pack: Put berries into container, add desired amount of sweetener and freeze.
- Syrup Pack: Whole berries can be packed into a container and covered with a mixture of equal parts sugar and water. Freeze.
- Honey may be substituted for sugar when freezing berries: To substitute, use 1/2 the amount of sugar a recipe calls for. For example, if a recipe calls for 1/2 C sugar for each pint, use 1/4 C honey.
- To Thaw: Frozen berries retain better shape with slow defrosting in the refrigerator--never thaw by placing under running water or in the microwave.
- Early American colonists made gray paint by boiling blueberries in milk.
- If all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from New York to Chicago.
- The blueberry is the second most popular berry in the U.S. The strawberry is number one . Over 200 million pounds of blueberries are grown commercially each year.
- North America produced nearly 90% of world blueberry production in 2005.
Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, and magnesium. - They are very high in fiber and low in saturated fat, cholesterol and sodium.
- 1 c. of blueberries is 84 calories.
- Blueberries contain no cholesterol or fat and are also low in calories.
- Blueberries are high in dietary fiber, Vitamin A and niacin.
- They contain iron and other trace minerals and are a fair source of Vitamin C.
- Blueberries are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of blueberries has more of the antioxidant power you need to fight aging, cancer and heart disease.
- Like a healthy human being, a vibrant blueberry should have a little bounce to it.
- Once picked, don't place the berries, still warm from the sun, in a closed bag or container.
- Leave the container open so moisture doesn't form in the container.
- Don't wash berries until just before using to prevent berries from becoming mushy.
- Sort your blueberries dry and unwashed. Chill berries soon after picking to increase shelf life. Store in the back of the refrigerator in a reseal able plastic bag and your fresh-picked blueberries will keep 10 to 14 days.
- Freeze berries without washing to keep the skins from toughening. Place berries one layer deep on a cookie sheet. Freeze, and then pour the frozen berries into freezer containers. Because unwashed blueberries freeze individually, they can be easily poured from containers.
- Raspberries come in many colors besides red: there are also black, purple and gold raspberries.
- Raspberries are a very healthy food; they are high Vitamin C and naturally have no fat, cholesterol or sodium. They are also a good source of iron and foliate (which is used especially in treatment of low red blood cells or anemia).
- Raspberries contain a natural substance called elegiac acid, which is an anti-carcinogenic (cancer-preventing) compound.
- Raspberries have been shown to lower high blood cholesterol levels and slow release of carbohydrates into the blood stream of diabetics.
- Raspberries are high in fiber. Half to one pound of raspberry fruit per day can provide twenty to thirty grams of fiber, which is adequate for an adult daily nutrition requirement.
- Raspberries are a type of bramble, like blackberries and are also known as "Cane berries"
Raspberries are different from blackberries in that the fruit has a hollow core that remains on the plant when you pick the raspberry. - Raspberries are so expensive in the grocery store because, since they are so soft, they bruise easily, spoil quickly and do not ship well. It's much better to pick your own!
- 2 pints (4 cups) of raspberries are needed for a 9" pie
- 1 cup of raspberries is only 61 calories and high in dietary fiber
- Raspberries are high in potassium, vitamin A and calciumR
- Raspberries contain about 50% of the recommended daily allowance of vitamin C.
- Avoid placing the picked berries in the sunshine any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat.
- Cool them as soon as possible after picking.
- Raspberries are more perishable than blueberries or strawberries, so make a point of refrigerating them as soon as possible after purchase.
- Even under ideal conditions raspberries will only keep for 1 - 2 days in a refrigerator, so for best flavor and texture, consume them as soon as possible after purchase.
- Pour them out into shallow pans and remove any mashed, soft or rotting berries
- Put a couple of days supply into the fridge, wash and cut the caps (green tops) off the others and freeze them up!
- DON'T wash the berries until you are ready to use them. Washing makes them more prone to spoiling. Raspberries may be kept fresh in the refrigerator for two or three days, depending upon the initial quality of the berry. After a few days in storage, however, the fruit loses its bright color and fresh flavor and tends to shrivel.
- You can easily freeze berries that you can not use right away - just wash, cut the hulls and lay on paper towels to absorb most of the water from the berries. Spread a single layer on trays and freeze. Once frozen remove the berries from trays and store in air tight container. You now can enjoy raspberries all year round by the handful instead of thawing out a full container at time.
- The berries will keep for many months frozen without air.
-
Pumpkin seeds can be roasted as a snack.
-
Pumpkins contain potassium and Vitamin A.
-
Pumpkins are used for feed for animals.
-
Pumpkin flowers are edible.
-
Pumpkins are used to make soups, pies and breads.
-
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
-
Pumpkins are 90 percent water.
-
Pumpkins are fruit.
-
Pumpkins are just plain good for you. They are low in fat, low in calories, loaded with vitamins and just plain good.
-
1 cup of pumpkin purée has 80 calories and contains less than 1 gram of fat.
-
Although all varieties of pumpkins are edible choose smaller pumpkins for eating. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o'-lanterns.
-
Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
-
Shelled pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.
-
Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.
-
Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.
-
For cooking purposes, choose smaller sizes, which will have tenderer, flavorful flesh.
-
Select pumpkins, which are free of blemishes, harvested with their stems intact, and those, which feel heavy for their size. Unless the grower waxes them, a shiny skin indicates the squash was picked too soon. Look for a dull finish.
-
Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.
-
Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months.
-
For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot.
-
Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.
-
Fresh pumpkin can be pared and cooked in the same manner as most any winter squash (grilling, boiling or baking)
-
Leftover cooked pumpkin can be frozen up to 16 months or canned.