Fresh-Pik Produce, Inc.

Contact:  Jim Warenda – (252)205-2783

17,000 – Camarosa plugs

400 – Ruby June plugs

600 – Fronteras plugs

Leggett Farming Partnership

Contact:  Sue Leggett – (252)904-5594

5,000 – Camarosa cut-offs

Willis Farms

Contact:  Alan – (252)504-1803

5,000 – Camino Real cut-offs

Cottle Strawberry Nursery

Contact:  Diana – (910)267-4531

600,000 – Camarosa (fresh plugs or cut-offs)

Indiana Berry & Plant Co

Contact:  Karla Simmons – 1-800-295-2226

30,000 – Chandler bare root available (offering 15% discount off plants to North Carolina or South Carolina growers – offer expires 10/31/18)

Contact plant suppliers directly to get an update on their availability.

If you have plants for sale, email the information to Kristy Phillips at


2018 SE Strawberry Expo


2018 Southeast Strawberry Expo

Dates:  November 7-9, 2018

Location:  Embassy Suites Winston-Salem


EXPO REGISTRATION DUE BY:  October 31 ($25 late fee will apply after 10/31)

Attendee Registration Form – Expo Attendee Registration Form 2018

Exhibitor Registration Form – Exhibitor – Sponsor Registration Form 2018

Expo Agenda – NCSA Expo Agenda 2018

Farm Tour 2018 – 2018 FARM TOUR

Respirator Fit Testing at EXPO! – Respirator Fit Testing

HOTEL RESERVATIONS: (Wintson-Salem Marriott has extended our $143 discounted group rate until October 24, 2018)

Embassy Suites is SOLD OUT! (rooms are still available at Winston-Salem Marriott – hotels are connected via skywalk)

Marriott: guest room amenities include refrigerator, coffee maker, and flat screen TV, and complimentary wireless high speed internet.  Hotel scheduled to complete renovations in summer of 2018 that include a total makeover of guest rooms and public areas.

Click on link below to book room online or call Marriott at 1-800-320-0934 (ask for NC Strawberry Association Group Rate – $143.00)

Embassy Suites: SOLD OUT – no more rooms available

If you have any questions, please call Kristy Phillips at (919)537-2287

Respirator Fit Testing at Strawberry EXPO!

Cost: $25 (medical clearance, if needed, is an additional $10)
CASH or CHECK only (payable to ECU)

  Medical clearance – this may be done online at or if unable to do online, you will be able to complete at Expo. Please note: if you have a chronic health condition that affects cardiac and/or respiratory function, please have your physician provide your medical clearance. If your physician provides you with medical clearance, please bring a written confirmation of the medical clearance. It may be done by paper prescription or on letterhead from doctors’ office.
  Respirator – only if you already have one.
IMPORTANT: Do NOT purchase a respirator prior to fit testing if you do not have one. We will have sizing kits available and some respirators/cartridges to purchase. We have a grant that allows us to sell them at a reduced cost.

• Prior to fit testing, we will check your blood pressure, blood sugar, height, weight and will also perform spirometry (lung function test).
• Time needed for assessment and fit testing will be 30 minutes.
• Sign-up prior to the Expo by contacting Tina Clift, Business Services Coordinator:
                        Work Phone: 252-744-1008
                        Fax Number: 252-744-1009

We will be offering blood pressure and blood sugar screenings for anyone who wishes to participate.

Download PDF – Respirator Fit Testing

Expo Agenda – NCSA Expo Agenda 2018

Farm Tour – 2018 FARM TOUR

Expo Registration Form – Expo Attendee Registration Form 2018

EXPO REGISTRATION DUE BY:  October 31, 2018($25 late fee applied after 10/31)

NC Organic Cost Share Program

The North Carolina Department of Agriculture and Consumer Services is now accepting applications for the NC Organic Cost Share program.


NC Organic Cost Share – APPLICATION


This year’s program will reimburse applicants for expenses incurred and paid between October 1, 2017 and September 30, 2018. Covered expenses include application fees, inspection costs, travel costs for inspectors and sales assessments.  You will need to submit invoices showing the costs incurred and paid during this time period.

You also need to submit a completed “State of North Carolina Substitute W-9” form (which replaces the IRS W-9 form used in the past).  Detailed instructions on how to complete the form (only the first page) are attached.  This form must be completed correctly, or a check will not be issued.

The deadline to apply is Friday, November 30, 2018.

If you have any questions, please let me know.


Heather Barnes

Marketing Specialist


1020 Mail Service Center

Raleigh, NC 27699-1020


919-715-0155 (fax)

New to Agritourism in North Carolina?

New to Agritourism? This webinar is for you.

Agritourism in North Carolina: The Benefits, Critical Success Factors and Marketing: (Recorded live on May 30, 2018). Agribusiness is North Carolina’s top industry.  North Carolina is also a leader in Agritourism.  Learn about the benefits of Agritourism, or welcoming visitors to the farm, the critical success factors and marketing opportunities for farmers.  Most importantly, learn how the collective force of rural assets of agriculture, local food and tourism, matched with economic development strategies, has limitless potential to boost community vibrancy across the state.

How Beneficial is Agritourism? North Carolina Farmers and Residents Respond

Agritourism, Farm Visits, Agro-Tourism— Oh My! Do Farmers, Residents, and Extension Faculty Speak the Same Language?

Agritourism in North Carolina: Comparison Report of 2005 and 2012 Survey Results

Agritourism in North Carolina: Summary of Pilot Study Results.

Visit NCDA&CS website at


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.  Click on links below to download PDF order form and catalogue

Promo Order Form 2018

Promotional Catalogue Items 2018

EMAIL order form to Kristy Phillips –

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

NEW COLORING BOOK!!!  The Marketing Committee has been hard at work developing a new edition of our “Strawberry Time” coloring book. The new book is the same size, with the same number of pages, but features a brand new full color cover.  It tells the story of the strawberry plant from fall planting to spring harvest.  The book now includes pages that encourage handwashing before picking fruit in the field and washing fruit before eating it at home.  Also tips on how to pick strawberries were added.  Each page has new black and white drawings to color and the activities in the back of the book are all new as well.


Strawberry -Pretzel Icebox Pie

Second Place Winner–Strawberry Dessert Contest 2013
Kristina G. Harris, Raleigh, NC

2 c. finely crushed pretzel sticks
¾ cup butter, melted
¼ cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz) can sweetened condensed milk
4 oz. cream cheese, softened
4 Tbsp. plus 1 tsp. strawberry gelatin (1/2 (3 oz) package)
2 cups heavy whipping cream, divided
1/3 cup granulated sugar

1.Preheat oven to 350 degrees. Stir together first 3 ingredient
s, firmly press on bottom , up sides,
and onto lip of lightly greased 10-inch pie plate. Bake 10-12 minutes or until lightly browned.
Remove from oven to a wire rack, and cool completely (about 30 minutes).

2.Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

3.Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth. Add strawberries, beat at low speed just until blended.

4.Beat ¾ cup whipping cream at high speed until soft peakforms; gently fold whipped cream into strawberry mixture . Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm

5.Beat remaining 1 ¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Serves 8

Source: Southern Living Magazine

Strawberry Rice Salad with Chicken & Almonds

By Betty Thompson Morton, Kernersville, NC
Honorable Mention

3 cups North Carolina Strawberry halves
1 cup North Carolina strawberry slices
1 cup uncooked brown basmati rice
2 Tbsp. rice vinegar or your favorite vinegar
1 tsp. Dijon mustard
1 tsp. seasoning blend (Spice Delight) or seasoned salt 1/4 cup extra-virgin olive oil
2 Tbsp. local North Carolina honey
1 bag salad spring mix (3 cups packed leaves), roughly chopped
2 cups chopped cooked chicken or turkey
1/2 cup sliced almonds

Slice and halve North Carolina strawberries. Prepare rice following package directions. When rice is done, fluff with a fork and cool.
While rice is cooling, in a large bowl whisk together vinegar, mustard, and seasoning blend. Whisk in olive oil in a thin steady stream until dressing thickens. Whisk in honey.

Add rice, salad mix, chicken, almonds, and halved strawberries to dressing bowl, tossing to combineafter adding each ingredient
. Garnish with strawberry slices. Serve immediately or cover and refrigerate until chilled. Makes 6-8 servings.

• Cooked bulgur, quinoa, red or black rice, or whole-wheat couscous can be substituted for the cooked brown rice if desired.
• If a meatless meal is desired, cooked turkey or chicken can be left out.
• Toast almonds for extra flavor, if desired.
• For a quick salad, substitute Honey Mustard Dressing for the made-from-scratch dressing.
Continue with recipe as directed above.