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.

This year’s program will reimburse applicants for expenses incurred and paid towards obtaining or continuing organic certification between October 1, 2018, and September 30, 2019. Covered expenses include application fees, inspection costs, travel costs for inspectors and sales assessments.

The deadline to apply is Friday, November 29, 2019.

Information on the program can be found online at http://www.ncagr.gov/markets/commodit/horticul/ncorganics/index.htm.

If you have any questions, please contact Heather Barnes, Marketing Specialist, at heather.barnes@ncagr.gov or 919-707-3127.

Heather Barnes

Marketing Specialist

NCDA&CS

1020 Mail Service Center

Raleigh, NC 27699-1020

919-707-3127

919-715-0155 (fax)

heather.barnes@ncagr.gov

www.ncagr.gov

PLANTS FOR SALE

 

Willow Spring, NC

Contact:  Ashley Porter

Phone:  (919)669-4061

6000 Merced strawberry plants (PEI origin)


Lilley Farms & Nursery, Inc. (Chesapeake, VA)

Contact:  Jerry Lilley

Phone:  (757)435-2084

190 Flats of Chandler Plugs (50/flat)


Aarons Creek Farms, Inc. (Buffalo Junction, VA)

Contact:  Greg Williamson

Phone:  (434) 374-2174 ext 223

gw@acfgreenhouses.com

We have the following extra for sale in 50 cell trays:

Camarosa-88,000

Chandler-33,000

Festival-5,000

Merced-23,000

Sweet Charlie-40,000

________________________________________

Fresh-Pik Produce, Inc. (Kenly, NC)

Contact:  Jim Warenda

Office:  252-237-1260 / Cell:  252-205-2783

PLUG PLANTS FOR SALE

Chandler- 20,000

Camarosa- 12,000

Albion- 40,000


Banner Greenhouses (Nebo, NC)

Contact:  Kim Humphries

Phone:  828-659-3335

orders@bannergreenhouses.com

400 trays of 50-cell Chandler plugs available (1 tray = 50 plugs)

Please call or email Kim for specific ready dates.


Ethan Lineberger
Phone:  704-530-9844
ethanmileslineberger@gmail.com

5000 Chandler plugs


Carrigan Farms (Mooresville, NC)

Contact:  Doug Carrigan

Phone:  (704)662-2014

doug@carriganfarms.com

Chandler plugs – 2,000


If you would like help advertising your extra plants, please email your information to Kristy Phillips – info@ncstrawberry.com.  The email must include the following:  number of plants, varieties (ex: camarosa cutoffs or plugs), contact name, phone number and email.

 

 

REGISTER NOW!

2019 Southeast Strawberry Expo

Dates:  November 6-8, 2019

Location:  Hilton Raleigh North Hills

Our annual meeting with educational breakout sessions,
networking opportunities, industry trade show & expo will be held
at the Hilton Raleigh North Hills on Thursday (11/7) & Friday (11/8).
AND you do not want to miss out on the Farm Tours which will
take place on Wednesday (11/6).

REGISTER NOW!

2019 Expo Attendee Registration Form

Exhibitor Registration Form 2

NCSA Expo Agenda 2019

Farm Tour 2019

*Pesticide recertification credits will be available for many sessions

HOTEL RESERVATIONS(deadline for booking hotel room is October 15, 2019)

Hilton Raleigh North Hills

3415 Wake Forest Road

Raleigh, NC 27609-7330

Phone Number: 919-719-4929

Click on reservations link below to book room online or guests can also call Hilton Worldwide reservations line at 919-872-2323, OPTION 1 or online at www.northraleigh.hilton.com by referencing the group code NCSA to receive the group rate of $143.

Reservations Link:

https://www.hilton.com/en/hi/groups/personalized/R/RDUNHHF-NCSA-20191105/index.jhtml?WT.mc_id=POG

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.

 

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/

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.