Don’t Miss Farm Tour 2017


COST – $85.00 per person (includes lunch & dinner – riding charter bus)


2017 Attendee Registration Form

Wednesday, November 1, 2017

10:00am – departing from Hilton Wilmington Riverside

Address:  301 North Water Street, Wilmington, NC  28401

10:50am – arrive at Brunswick Berries

Address: 1726 Southport-Supply Rd, Bolivia, NC

Brunswick Berries just opened last year with 1.25 acres (1/3 Camino Real & 2/3 Camarosa). The farm is a joint venture between John McGee, owner of the New Hanover and Brunswick Lawn Doctor franchises and Al Hight, New Hanover County Extension Director.  Employees are retired professionals from surrounding home communities who made a huge contribution to first year successes. Future plans include doubling the strawberry acreage, adding produce and limited peach trees, plus the addition of ice cream.  A visit to the farm will include information from Brunswick Berries’ owners on farm start-up, challenges for the first year, lessons learned, successes and future plans.

12:10pm – arrive at Holden Brothers Produce

Address:  5600 Ocean Hwy West, Shallotte, NC

The Holden Brothers Farm Market specializes in locally grown produce. A majority of their fruits and vegetables are grown on 250 acres of the Holdens’ land off of Highway 17. In order to offer their customers variety, the Holden Brothers supplement their stock with out-of-season fruits and vegetables from other farms in North and South Carolina.  Holden Brothers Farm Market opens in mid-March and closes in December.

2:10pm – arrive at D’Vine Foods

Address:  1585 Hwy 701 South, Elizabethtown, NC

With D’Vine Foods located in the heart of a fertile fruit and vegetable growing area, they specialize in making many items such as jams, jellies, ciders, juices, pickles, relishes and other products. It has also created another market for local farmers’ over-produced fruits and vegetables and given them the opportunity to add value and shelf life to their products. Therefore, D’Vine Foods has created an entirely new wholesale opportunity for farmers.  Consumers can now buy local grown products on a year round basis.

3:45pm – arrive at Lu Mil Vineyards – DINNER

Address:  438 Suggs-Taylor Road, Elizabethtown, NC

Lu Mil Vineyard sits on the family farm site of the late Lucille and Miller Taylor, on Suggs-Taylor Rd, in Dublin, NC. The vineyard was named in their honor.  The Taylor family has been a leader in agricultural equipment development for many years; the family farm site has served as a testing ground for their innovative creations. As a way to test their ideas for new machinery for the growing viticulture industry, their Muscadine vineyard was born. The vineyard has grown to over 58 acres in the last five years.

7:30pm – arrive at Hilton Wilmington Riverside

Address:  301 North Water Street, Wilmington, NC  28401

Cost of Farm Tour (riding charter bus) – $85.00 per person (includes lunch & dinner)


2017 Attendee Registration Form



Fresh-Pik Produce, Inc. – Kenly, NC

Contact:  Jim Warenda – (252)237-1260 office / (252)205-2783 mobile /

19,000 – Camarosa Plugs

9,000 – Chandler Plugs

5,500 – Camino Real Plugs

9,000 – Ruby June Plugs

updated 10/17/17


Triple J Nursery – Hayden, AL

Contact:  Jimmy Witt / (205)288-9608

70,000 – Chandler plugs

60,000 – Camarosa plugs

10,000 – Sweet Charlie plugs

10,000 – Camino plugs

20,000 – Albion plugs

posted 10/12/17


Bernies Berries & Produce – Greensboro, NC

Contact:  James Kenan / (336)852-1594

6,000 – Camarosa plugs

posted 10/9/17


Kube Pak – Allentown, NJ

Contact:  Brian Morris / (609)259-3114

147,000 – Chandler plugs

16,000 – Flavorfest plugs

14,000 – Allstar plugs

10,000 – Rutgers Scarlet plugs

7,800 – Jewel plugs

posted 10/6/17


Carrigan Farms – Mooresville, NC

Contact:  Doug Carrigan – (704)662-2014 (cell) / (704-664-1450 (farm)

5,000 – Chandler Plugs

posted 10/5/17


Van Meter Family Farm – Clarkson, KY

Contact:  Trish Van Meter – (270)963-2320 or email

20,000 – Sweet Charlie

20,000 – Camarosa Plugs (PEI tips)

posted 10/5/17


Aarons Creek Farms, Inc. – Buffalo Junction, VA

Contact:  Greg Williamson – (434)374-2174

Chandler, Camarosa, Chandler and Sweet Charlie plants are available.

posted 10/5/17


Kildee Farm – Ramseur, NC

Contact:  Michael Beal – (919)795-1181

10,000 – Camarosa Plugs (pick-up or delivery)

updated 10/2/17

If you have plants to sale, please call or email Kristy Phillips with details – (919)537-2287 or

Please continue to check back for updates on listings and availability





2017 Southeast Strawberry Expo

Dates:  November 1 – 3, 2017
Location:  Hilton Wilmington Riverside

Group rate of $139.00 available until October 10, 2017



Download PDF, Print, Mail/Email to:

2017 Attendee Registration Form

2017 Exhibitor-Sponsorship Registration Form

NCSA Expo Agenda 2017

FARM TOUR – 2017 Schedule of Events

PSA Produce Safety Rule Growers Training

PSA Produce Safety Rule Growers Training

November 3, 2017 Southeast Strawberry Expo
Hilton Wilmington Riverside
301 North Water Street
Wilmington, North Carolina 28401
Register here

Before proceeding to register please read the information below.

In the event you are trying to register more than one participant, make sure you use a different email address for each participant you are registering. In the case you need to retrieve or finish the registration process at a later time, the email you provide is linked to the first entry you make.

PSA Grower Training Agenda Training is from 8:30 AM – 5:00 PM.

Workshop registration fee:

$100.00 for NC residents.

$150.00 for Out-of-State participants.

The registration fee includes lunch, the Produce Safety Alliance manual and the certificate of participation. A GoldenLeaf Grant is supporting this training and offsetting the registration costs for a limited time.

Payment can be made on the registration site via credit card or by check.

Who should attend: 

The Produce Safety Rule requires all farms that grow, pack, harvest and/or hold covered produce, making over $25,000 in annual produce sales (average over the last 3 years) and not qualifying for an exemption from the Rule to attend this training.

For a step-by-step guide of who needs to attend this training to see Who is mandated to attend PSA Trainings. This is a one-page document that provides a summary of exemptions under the PS Rule. Be aware that for exempt or qualified exempt farms that are not required to attend a PSA Grower training there are other requirements that must be fulfilled.

The PSA Grower Training Course satisfies the FSMA Produce Safety Rule requirement outlined in §112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’

Course information:

The trainers will spend approximately seven hours of instruction time covering content contained in these seven modules:

  • Introduction to Produce Safety
  • Worker Health, Hygiene, and Training
  • Soil Amendments
  • Wildlife, Domesticated Animals, and Land Use
  • Agricultural Water (Part I: Production Water; Part II: Post harvest Water)
  • Post harvest Handling and Sanitation
  • How to Develop a Farm Food Safety Plan

In addition to learning about produce safety best practices, key parts of the FSMA Produce Safety Rule requirements are outlined within each module.

Benefits of attending the course

The course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information, FSMA Produce Safety Rule requirements, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of:

  • Requirements in the FSMA Produce Safety Rule and how to meet them.
  • Microorganisms relevant to produce safety and where they may be found on the farm.
  • How to identify microbial risks, practices that reduce risks, and how to begin implementing produce safety practices on the farm.
  • Parts of a farm food safety plan and how to begin writing one.

Participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course.

For further information on the Produce Safety Alliance, please see:

For questions regarding the workshops posted, please contact Elena Toro Rogers at (828-352-2519; or Chip Simmons at (919-414-5632;

Support for North Carolina fresh produce farmers, food processors and manufacturers is provided by:


Place your order TODAY!  Order signs, Strawberry Time coloring books and other promotional materials from the NC Strawberry Association

We print materials based on preorders from our growers and may not be able to fulfill late orders.

Promo Order Form 2017 download PDF

Promotional Catalogue Items 2017 download PDF

EMAIL order form to Kristy Phillips –

or MAIL order form to NCSA, PO Box 543, Siler City, NC  27344

2007 Strawberry Dessert Contest Winners

First Place: Carolina Strawberry Tiramisu
by Amanda Boury, Raleigh, NC

4 cups strawberries
1 Tbsp. vanilla syrup
3/4 cup amaretto liqueur
8 oz. mascarpone cheese
3/4 cup whipping cream
Cocoa powder

Puree 2 cups of strawberries. Whip whipping cream until soft peaks, whip in mascarpone cheese, vanilla syrup, and amaretto. In a large bowl or other deep dish, place a layer of ladyfingers which have been soaked briefly — less than a minute — in pureed strawberries. Add a layer of sliced strawberries and then a layer of the whipped cream mixture. Repeat. Top with cocoa powder. Chill for 2 hours before serving.
2nd Place: N. C. Strawberry Dessert
by Sarah Spaugh, Winston Salem, NC

1-1/2 cups self-rising flour
1/4 cup butter, melted
4 Tbsp. powdered sugar
1/2 cup chopped pecans
Combine crust ingredients, pat in 9 x 13 inch pan and bake 20 minutes at 350 degrees. Cool.

First Layer:
1-1/2 package cream cheese, softened (8 oz. size, 12 oz. total)
1 cup powdered sugar
1-1/2 cups Cool Whip
Mix well and spread on chilled crust. Chill again.

Second Layer:
1-1/2 cups sugar
5 Tbsp. cornstarch
1/2 cup water
2-1/4 cups 7-Up or Sprite
1-3 oz. pkg. Strawberry Jell-O
1 quart or more sliced fresh N.C. strawberries
1-pt. whipping cream
3 Tbsp. pulverized sugar
Jumbo strawberries for garnish
Combine in saucepan the sugar, cornstarch, salt, 7-Up, and water. Cook until thickened. Remove from heat and add Jell-O. Cool, then add strawberries. Put over first layer. Refrigerate. Whip whipping cream, add pulverized sugar. Spread whipped cream over strawberry layer. Top with jumbo strawberries for garnish.
Third Place: Strawberry Almond Pound Cake with Almond Cheesecake Filling
by Mary Boury, Knightdale, NC

Krusteuz pound cake mix
2 tsp. pure almond extract
2 cups chopped strawberries
1 tsp. vanilla
Prepare pound cake as directed. Fold in strawberries, vanilla,and almond extract. Bake; may need additional baking time. Cool completely. Slice layers horizontally into 4 layers.

Philadelphia Ready-To-Eat Cheesecake Filling
1 tsp. vanilla
1 tsp. pure almond extract
2 cups sliced strawberries
Stir vanilla and almond extract into cheesecake filling. Layer pound cake, filling, and sliced strawberries. Chill
Children’s Category: Strawberry Cake
by Taylor Prince, Raleigh, NC

4 eggs
3/4 cup vegetable oil
1 pkg. strawberry Jell-O
1/2 cup water
1 pack French vanilla cake mix
1-1/2 cups fresh NC strawberries (needs to be frozen)
Mix first 5 ingredients and then mix into cake mix. Beat well. Put into two round layer pans and Bake at 350 degrees for 25 minutes. Crush frozen strawberries and put between layers.

1 stick butter, softened
1 lb. powdered sugar
half-and-half or cream, as needed
1/2 cup (or more) strained strawberries
Cream butter with sugar, adding cream as needed to obtain proper icing consistency. Add strawberries. Mix together and spread on cake.

Source of Recipe: Passed down from great grandma

2008 Strawberry Dessert Contest Winners

2008 NC State Farmers Market Strawberry Dessert Contest Winners

These recipes and many others may also be found in the “Recipes” section of this website. If you are interested in receiving information about next year’s contest, email

1st Place Winner: Strawberry Cheesecake Trifle

By Cathey E. Lane, Raleigh, NC

Fruit Layer & Puree:
5 Cups Fresh NC Strawberries, sliced in half
Strawberry Cake Layer:
1 box Pillsbury Moist Supreme Strawberry Premium Cake Mix
3 medium eggs, whisked
1/3 cup vegetable oil
2/3 cup water
1 cup strawberry puree (5-6 large strawberries pureed in a blender with 1/3 cup of water)
Cheesecake Mousse Layer:
1 envelope Dream Whip Whipped Topping Mix, prepared as directed and set aside
½ cup skim milk (can also use 2% or 1% milk, soy milk)
½ tsp. vanilla
1 box (3.4 oz. size) Jell-O Cheesecake Flavor Instant Pudding & Pie filling mix
1-1/2 cup skim milk (can use soy milk)
1 can Whipped Light Cream

Cake: Preheat oven to 350 degrees. Prepare two 9-inch round cake pans with Pam Baking Spray. Blend cake mix, eggs, oil and water in a large bowl until moistened. Add strawberry puree and beat with a mixer on medium speed for 2 minutes until smooth. Pour equal amounts of batter into pans and bake 25-30 minutes. Remove from oven and allow to cool for 10 minutes before turning out onto cooling racks. When completely cooled cut cake into 1 to 1-1/2 inch squares and set aside until ready to assemble the trifle.

Cheesecake Mousse Layer: Combine pudding mix and milk in large bowl. Blend for 2 minutes until smooth and thickening. Fold the prepared whipped topping into the pudding. Refrigerate until ready to assemble the trifle.

Assembling the Trifle: Using a Trifle bowl or a large clear fruit bowl, fill in layers as follows:

Layer of fresh sliced strawberries (about 2 cups)
Thin layer of cheesecake mousse (about 1-1/4 cups)
Layer of strawberry cake cubes
Thin layer of cheesecake mousse (about 1-1/4 cups)
Layer of fresh sliced strawberries (about 2 cups)
Thin layer of cheesecake mousse (about 1-1/4 cups)
Layer of strawberry cake cubes

Refrigerate. Just before serving, top with whipped cream and garnish with fresh strawberries.

2nd Place Winner: Strawberry Heavenly Crunch Cheesecake

By Donna Barefoot, Benson, NC

Strawberry Sauce:
2 cups finely chopped strawberries
2 tbsp. cornstarch
1/2 cup granulated sugar Crust:
1-1/3 cup Shortbread Sandies (crushed)
3 Tbsp. granulated sugar
3 Tbsp. melted margarine
1 can condensed milk
¾ cup water
1 small box cheesecake pudding & pie filling
2-8 oz. boxes of the new strawberry cream cheese spread
1 8 oz. pkg. cream cheese softened
3 eggs
1 tsp. vanilla

Cook strawberries with cornstarch and sugar until thick and set aside. Mix crust ingredients well and press into an 8 inch spring form pan. For filling, cook 1 can condensed milk, 3/4 cup water, and cheesecake pudding & pie filling 2 minutes and set aside. Cream cheeses, add eggs one at the time, and stir in vanilla. Add 1st filling mixture to this and mix until combined. Pour over crust. Bake 55 minutes at 375 degrees. Spread strawberry sauce over top. Chill & Garnish with French vanilla whip cream.

3rd Place: Alice’s Strawberry Heaven

By Alice Waiden, Wake Forest, NC

3 cups sliced fresh NC strawberries (sweetened)
1 regular container of cool whip
1-8 oz. pkg. of cream cheese
1 can of sweetened condensed milk
1 lge. box of vanilla instant pudding mix
3 cups of cold milk
1 box of vanilla wafers

Slice three cups of fresh strawberries and toss with sugar to sweeten. In a separate bowl mix three cups of cold milk with 1 box of vanilla pudding mix until thick, then add cool whip, cream cheese, and condensed milk. Stir until well blended. Using a trifle dish place one layer of vanilla wafers, then on top of the wafers goes the fresh strawberries followed by the pudding mix, Layer in this order until all ingredients are used ending with the pudding mix. With remainder of the cookies, crush fine and sprinkle on top of entire dessert and garnish with whole strawberries.

2009 Strawberry Contest Winning Recipes

Strawberry Delight

First Place Winner by Kathy Crank, Raleigh, NC

1-1/2 cup self rising flour
1/2 cup finely chopped pecans
3/4 cup brown sugar
1 stick + 2 Tbsp. melted butter
Preheat oven to 350° degrees. Lightly grease a 13” x 9” pan. Combine first three ingredients. Pour in melted
butter and stir until well blended and flour mixture is moistened. Press into the bottom of the prepared
pan. Bake for 10-12 minutes until crust is lightly browned. Cool before adding the filling mixture.

1 8-oz. block cream cheese
12 oz. Cool Whip whipped topping
1 cup confectioners’ sugar
Combine, using a mixer, cream cheese and sugar. Add in whipped topping and beat until smooth and fluffy.
Scrape sides of bowl to make sure all of cream cheese is incorporated. After crust has cooled, pour in filling
mixture and spread evenly to cover entire crust. Place in refrigerator until topping is ready to add.

1 small box strawberry Jell-o
1 cup sugar
4 Tbsp. cornstarch
2 cups boiling water
4 cups sliced strawberries
Mix first three ingredients together in medium sized pot. Add water and cook on medium heat until
mixture thickens to gel consistency. Remove from heat, stir in strawberries. When mixture cools spread
evenly over top of filling. Refrigerate until ready to serve.
Strawberry Devilish Cupcakes

Second Place Winner by Jessica Phillips, Raleigh, NC

1 box devil foods cake mix (like Duncan Hines Moist Deluxe)
1-8oz. container cream cheese, room temperature
2 cups fresh strawberries, pureed
1 tsp. vanilla extract
1 stick butter, room temperature
1 tsp. vanilla extract
2 cups confectioners’ sugar

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter
almost to the rim of each muffin cup. Bake according to package directions and let cool.
In a mixer combine the cream cheese, butter, strawberries, sugar and vanilla extract. Process the mixture
until smooth. Transfer the strawberry icing to a pastry bag fitted with a small tip. Push the tip gently into
the bottom of a cupcake and squeeze the strawberry icing until the cupcake plumps. Frost the top of the
cupcake with icing. Continue with the remaining cupcakes.
Garnish each cupcake with a sliced strawberry.
Alice’s Strawberry Lemon Cream Bliss

Third Place Winner by Alice McFadden, Wake Forest, NC

1 box white cake mix
1 cup of chopped fresh strawberries
1 small box of strawberry Jell-o
2/3 cup of oil
4 eggs
3 Tbsp. of cake flour
1/2 Jar of lemon curd
1 cup of diced strawberries (sweetened)
1 cup sifted 10X powder sugar
1 cup granulated sugar
8 oz. package cream cheese
12 oz. container Cool Whip
Additional strawberries for garnish.

Mix and pour cake ingredients into two 9 inch pans and bake at 350° degrees for 30 minutes.Beat icing ingredients for ten minutes until all sugar has melted.

To Assemble Cake: On first layer spread lemon curd and then on top of that 1 cup of strawberries, then add second cake layer. Spread icing on top and sides of cake. Garnish with fresh strawberries.