Pre-Plant Meeting


StrawberryPreplantMeetingSCAugust172017 >>> Download Flyer

Clemson University Cooperative Extension

Strawberry Pre-Plant Meeting

Date:  August 17, 2017

Location:  Marion County Extension Office
206 Airport Ct. Suite C, Mullins, SC 29574

Time:  Sign-in at 11:30am, Program Begins at 12:00pm

Topics will include:
 Current Production Practices – Dr. Powell Smith
 Insect Management Update – Dr. Rebecca Schmitt-Jeffris
 Disease Management Update – Dr. Guido Schnabel
 Risk Management – Heyward Baker
**Lunch will be provided at the beginning of the meeting.
**2 Pesticide recertification credits will be offered.

Should you require special accommodations due to a disability, please notify our office ten days prior to the event.

Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer

Pre-Plant Meeting

StrawberryPreplantNashCountyAugust152017 >>> Download Flyer

2017 Regional Strawberry Pre-Plant Meeting

Date:  Tuesday, August 15, 2017

Location:  Nash County Agriculture Center

1006 Eastern Avenue, Nashville, NC 27856

Program Agenda:  Meal (5:30pm) Program (6:00pm)

*Fumigants & Fumigant Alternative Research in Strawberry
Dr. Mark Hoffmann, Small Fruits Extension Specialist
Department of Horticulture Science – NC State University

*Strawberry Disease Update
Dr. Frank Louws, Director – NSF IPM Center, Professor & Extension Specialist, Department of Plant Pathology – NC State University

*Ruby June Impressions & Variety Trial Update (Plugs vs Cutoffs)
Dr. Barclay Poling, Professor Emeritus
Department of Horticulture Science – NC State University

*Pesticide Respirator Fit Testing
Robin Tutor-Macrom, Research Coordinator
Director, NC Agromedicine Institute – East Carolina University

Contact:  Matt Stevens, Extension Agent – and Colby Griffin, Extension Agent –

RSVP:  Friday, August 11, 2017 – Edgecombe County Center (252)641-7815

Hosted By:  Nash County Center and Edgecombe County Center

Respirator Fit Testing – Please bring your respirator and proof of medical clearance.  Cost is $25.00 per person.


Southern Container Corp of Wilson

AgCarolina Farm Credit

TriEst Ag Group, INc.

NC Agromedicine Institute

Fresh Pik Produce, Inc.

Cottle Strawberry Nursery, Inc.

Pre-Plant Meeting


StrawberryPreplantJohnstonCountyAugust292017 >>> View Flyer

2017 Regional Strawberry Pre-Plant Meeting

Dates:  Tuesday, August 29, 2017

Time:  6:00pm

Location:  Johnston County Center

2736 NC Highway 210, Smithfield, NC

Program Agenda:Meal (6:00 pm) Program (6:30 pm)

*Strawberry Disease Management, Dr Frank Louws Professor, NCSU Horticulture Science Department

*Growing and Maintenence of Your Strawberry Crop
Don Nicholson and Brandon Parker
NCDA Regional Agronomist and Extenson Agent

*Weed Management and Herbicide Selection
Dr Katie Jennings
Horticulture Weed Specialist

*New Small Fruits Specialist
Mark Hoffman
NCSU, Small Fruit Specialist

RSVP:  By Friday, August 25 to Johnston County Center (919)989-5380

Contact:  Brandon Parker, Extension Agent –

Sponsors:  Coor Farm Supply, Smithfield, NC


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 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.