2019 Mid-Atlantic Strawberry Programs

TO: Mid-Atlantic Strawberry Growers

FROM: Roy D. Flanagan III – Agriculture Extension Agent

SUBJECT: Mid-Atlantic Strawberry Programs – February 26 & 27, 2019

DATE: January 21, 2019

I hope this letter finds you well and excited about the 2019 strawberry crop.  This letter is to inform you of our upcoming 2019 Mid-Atlantic Strawberry Programs on February 26th and 27th. Our Strawberry Field Walk will be held on February 26th from 12:30 p.m. until dark. Our Evening Program, “Soil Fumigant Applicator Training and Certification” will take place immediately following the Field Walk. Our Strawberry School and Tradeshow is the following day, February 27th, at the Advanced Technology Center from 8:00 a.m. to 3:30 p.m. Additional details are enclosed on the reverse of this letter for your review.

We are currently in the process of pursuing pesticide recertification credits for the Strawberry School from Maryland, North Carolina, and Virginia. Please contact me directly if you would like to be notified when they are secured. Also, if you are traveling in from another state and would like me to pursue recertification credits for your state, contact me directly and I will give every effort to make that happen.

For those of you attending from out of town, I have been able to secure a special room rate of $89 at the Fairfield Inn and Suites Book your group rate for Mid-Atlantic Strawberries Program . Please contact them directly at (757) 422-4885, and mention that you’re with the Mid-Atlantic Strawberry Programs to receive the group rate.

Pre-registration is required for ALL of our programs. Please don’t hesitate to contact me directly by phone at (757) 385-4769/office or (757) 641-1434/cell. You can also reach me by email at royf@vt.edu.
Many thanks to you all for helping to make this program a success year-after-year. I look forward to seeing you next month!

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please contact Jill Wright at the Virginia Beach Extension Office at (757) 385-4769/TDD# (800) 828-1120) during the business hours of 8:00 a.m. and 5:00 p.m. to discuss accommodations five (5) days prior to the event.

FLYER / REGISTRATION FORM

MidAtlanticStrawberryPrograms2019-FlyerReg-Final

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 http://www.ncagr.gov/markets/agritourism/

GET YOUR 2019 PROMOTIONAL CATALOG!

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

We print materials based on pre-orders from our growers in March so we may not be able to fulfill late orders.  Click on links below to download PDF order form and catalog.

Promo Order Form 2019

Promotional Catalog Items 2019

EMAIL order form to Kristy Phillips – info@ncstrawberry.com

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

NEW COLORING BOOK!!!  In 2018, the Marketing Committee developed 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.

Variations:
• 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.

Strawberry Cream Cheese Cobbler

By Elicia Delapp, Stokesdale, NC
Third Prize Winner

1/2 cup butter
1 egg, lightly beaten
1 cup milk
1 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 quarts strawberries, washed and capped
4 oz. cream cheese

Preheat oven to 350 degrees F. Melt butter and pour in 9 x 13 pan. Mix egg, flour, sugar, baking powder, salt, and milk. Pour over butter. Add strawberries and pieces of cream cheese.

Bake for 45 minutes.

Strawberry Pizza

Strawberry Pizza
By Ivy Tanvishut, High Point, NC, who credits the recipe to her stepmother, Cathy McClatchy of Brookings, OR
Second Prize Winner

Crust:
3 cups flour
1-1/3 cup shortening
1 Tbsp sugar
1 tsp salt
1 egg
1 Tbsp white vinegar
6 Tbsp ice cold water

Filling:
2 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
2 Tbsp fresh lemon juice

Topping:
2 lbs. fresh strawberries
14 oz. Marie’s strawberry glaze
Whipped cream

Crust:
Mix flour, shortening, sugar, and salt together, until like course cornmeal. Beat egg, add vinegar and water, pour into flour mixture. Mix until just blended. Chill in refrigerator 30 minutes. Then roll crust out on floured board to about 1/4″ thick. Place on a medium-size pizza pan. Flute edges and
prick with a fork. Bake at 375 degrees F. for 12-14 minutes Let cool slightly.

Filling:
Cream together ingredients until smooth and creamy. Pour into the slightly cooled crust. Bake at 350 degrees until knife near the center comes out clean. Cool. Refrigerate overnight.

Topping:
Clean and slice strawberries. Fold in strawberry glaze and pour on top of the pizza. Keep refrigerated.

Serving: Cut into pizza
-style slices. Serve with a squirt (or dollop) of whipped cream on each slice.

Note: May also assemble and serve the same day rather than refrigerate overnight and assemble on second day.

Strawberry Crepes

By Jimmie Sexton, Kernersville, NC
First Prize Winner

Filling:
2 cups fresh North Carolina strawberries, sliced
1-1/2 cups ricotta cheese
1/4 cup granulated sugar
1 tsp. vanilla extract

Crepes:
1 cup flower
1 cup milk
3 eggs
1/4 tsp. salt
2 Tbsp. sugar

Sugared Almonds:
1 cup slivered almonds
1/4 cup maple syrup
2 Tbsp. butter

Topping:
Whipped cream or CoolWhip
Sliced strawberries

Sugared almonds: place all ingredients in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger. Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool and break into pieces.
Filling: Combine all ingredients and set aside while you make the crepe batter and the crepes.

Crepes: put all ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat. Pour a scant 1/4
cup batter in the pan and rotate the pan to evenly coat bottom.

When you start to see brown around edges, turn over to finish cooking. Stack on a plate, placing a piece
of waxed paper between each completed crepe. Makes about 12 crepes.

To combine: Place a crepe on plate, place about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes. Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers. Place a slice of strawberry on top.