Community Clicks
Two Sequim-Dungeness Valley farms known for growing delicious strawberries are just about ready to open their fields to people wanting to pick some of the seasons tastiest fruit. U-pick fields offer people a chance to sample yummy berries while supporting local businesses. You will also find a few scrumptious recipes to help you use all of the berries you pick.
The appearance of juicy red berries at U-pick farms in the Dungeness Valley marks the true arrival of summer for many Sequim residents.
Weeks of cool, wet weather have resulted in berries ripening a little later than normal.
Farmers at Graysmarsh Farm and Cameron Berry Farm estimate berries will be ready sometime between Wednesday, June 15 and Saturday, June 18.
“It is really difficult to predict exactly when the fields will be ready for U-pick,” said Sidne Cameron of Cameron Berry Farm. “Our cool and damp spring has caused things to be a little behind schedule like we were last year. We could use a little sunshine and warm weather to speed things along.”
Graysmarsh Farm Manager Arturo Flores agreed, and promised that the strawberries will be worth the wait.
Graysmarsh Farm is known for producing succulent strawberries perfect for pies, milkshakes, jams or snacking on right out of your picking bucket.
The farm dedicates about three acres to strawberries so there will be plenty for people to pick for three to four weeks once the berries get going, Flores said.
“Picking strawberries is a lifetime experience that not everyone is lucky enough to have a chance to do,” Flores said. “So come on out to the farm.”
Picking strawberries at Cameron Berry Farm is a rite of passage for many Sequim residents.
The farm was founded in 1968 by the late Dave Cameron and his wife, Shirley.
Dave Cameron Jr. and his wife, Sidne, took over operation of the farm in 1997 following his father’s death.
The farm, which dedicates about 7 acres to U-pick strawberry fields, remains a family operation with Shirley helping out at the farm stand and other family members and friends working at the farm during the berry season.
“The enjoyment of picking your food fresh off the vine is a great experience,” Sidne Cameron said. “It is fun to greet other pickers in the field. There is a fun community spirit in the fields, and then there’s the strawberries. There’s nothing quite like eating a fresh strawberry.”
Cameron joked that deer have been sampling the berries a little more than in years’ past.
“Our deer really seem to approve of this year’s crop,” she said. “If their enthusiasm for the berries is any indication of how they taste, then we are in for a real treat.”
People interested in picking strawberries should bring their own picking containers to farms.
Both farms also offer pre-picked berries for those who cannot or do not want to pick their own strawberries.
For directions to the farms and hours of operation and pricing information, see the sidebar to the right.
Graysmarsh Farm, which was established about 70 years ago, first opened U-pick strawberry fields in the late 1960s.
Strawberries kick off the berry season at the 260-acre farm.
Flores said raspberries, bosenberries and loganberries are normally ready for picking in July, blueberries are generally available at the end of July and blackberries ripen staring in mid-July through the end of August and sometimes into September. The farm also has fields of lavender available for U-pick in late July and mid-August.
“Picking strawberries is something the entire family can enjoy,” Flores said. “We enjoy watching families, especially the youngest members, pick their first strawberries and enjoy eating our sweet berries.”
For a few strawberry recipes, see below.
U-pick farms details
GRAYSMARSH FARM is located at 6187 Woodcock Road. To reach the farm, drive 3 miles north on Sequim-Dungeness Way, then 1 mile east on Woodcock Road. Follow signs to the farm. For a map, visit www.graysmarsh.com.
The U-pick strawberry fields are open from 8 a.m. to 4 p.m. Mondays through Saturdays and from 10 a.m. to 4 p.m. on Sundays.
If all the ripe berries have been picked, U-pick fields may close early.
Recorded information is available by phoning 360-683-5563.
People can bring containers or purchase a bucket at the farm stand for a small fee.
U-pick strawberries cost $1.50 per pound.
People can also purchase picked strawberries at the farm stand.
A traditional ½ flat (4 pounds) costs $9. Sliced strawberries, with or without sugar, are also available upon request. One-gallon containers of sliced strawberries (8 pounds) cost $18 and a 4-gallon container (30 pounds) costs $50.
CAMERON BERRY FARM is located on Wheeler Road off Woodcock Road. The farm is well-marked with a number of roadside signs.
U-pick strawberry fields are open from 8 a.m. to 4 p.m. Mondays through Saturdays and from 11 a.m. to 3 p.m. on Sundays.
Fields are closed when ripe berries have been picked.
For detailed information, phone 360-683-5483.
People should bring containers because supplies are very limited and are provided on a first-come, first-serve basis.
U-pick strawberries cost $1.50 per pound.
Pre-picked berries cost $2.25 per pound. People wanting pre-picked berries should call ahead to make arrangements because supplies often sell out.
All sales are made on a first-come, first-serve basis.
THE BEST U-PICK ADVICE
Always phone before you go to a U-pick farm — strawberries are affected by weather (both rain and cooler temperatures) more than most crops.
When strawberries are in season, fields can be picked clean before noon, so phone before you go.
STRAWBERRY PICKING TIPS
1. Select plump, firm, fully red berries. Small berries are often most flavorful. To find ripe berries, part the leaves with your hands to look for hidden gems ready for harvest.
It takes about 10 to 15 minutes to pick a quart, if berries are plentiful.
2. Grasp the stem just above the berry between your forefinger and thumbnail and pull with a slight twisting motion. With the stem broken about ½-inch from the berry, allow it to roll into the palm of your hand.
3. Repeat using both hands until each hand holds three or four berries.
4. Carefully place — don’t throw — berries into your containers.
5. Don’t overfill your containers or pack the berries down.
6. Make sure your feet and knees do not damage plants or fruit along the edge of the row.
7. Berries to be used immediately may be picked at any time, but if you plan to keep the fruit for a few days, try to pick in the early morning or on cool, cloudy days.
Berries picked during the heat of the day become soft, are easily bruised and will not keep as well.
STRAWBERRY VARIETIES OFFERED AT U-PICK FARMS
Graysmarsh Farm offers Puget Reliance and Hood strawberry varieties for U-pick.
Cameron Berry Farm offers Shuksan, Puget Reliance and Rainier strawberry varieties in U-pick fields.
A little bit about the berries:
Shuksan — Plants have large, glossy bright red fruit with slightly indented yellowish red seeds. Fruit has medium-firm flesh with good flavor. Berries are good for fresh eating and excellent for freezing and preserves. The plant is large, very vigorous and produces runners freely.
Rainier — This large-fruit berry is known for its good flavor and is good for freezing or making jams, jellies and preserves.
Puget Reliance — Derived from Puget Beauty, this variety produces high yields of large medium-red conic fruits. The berries have a sweet, tart flavor without the strong traditional strawberry aroma. This variety produces a glossy fruit suitable for processing or eating fresh off the plant.
Hood — Released in 1965, this berry has an outstanding flavor that is excellent for jams and jellies. Smaller, darker and sweeter than many other varieties these tasty berries are best enjoyed shortly after picking.
STRAWBERRY SMOOTHIE
Ingredients:
1 cup of fresh or frozen strawberries
1 teaspoon of sugar
½ cup of whole milk
1 cup of ice cubes
Directions:
Blend strawberries with milk on low speed until smooth, then add ice cubes and blend on high.
Add sugar and blend at a high speed for 1 minute.
The texture should be slushy and smooth.
Pour into a glass and enjoy.
Garnish with sliced strawberries if desired.
— Recipe provided by Graysmarsh Farm
Easy Strawberry Freezer Jam
Yields about 5 pints
Ingredients:
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75-ounce) package of dry pectin
¾ cup water
Directions:
Mix crushed strawberries with sugar, and let stand for 10 minutes.
In the meantime, stir the pectin into the water in a small saucepan. Bring to a boil over a medium-high heat, and boil for one minute.
Stir the boiling water into the strawberries.
Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on containers and leave on countertop for 24 hours.
Place in freezer and store until ready to use.
Once thawed, jam will last about one month in the refrigerator.
— Recipe provided by Graysmarsh Farm
TRADITIONAL COOKED STRAWBERRY JAM
Yields about 8 (8-ounce) half pints
Ingredients:
5 cups crushed strawberries (about five 1-pound containers, but measure by crushed,
not whole, berries)
¼ cup lemon juice
7 cups sugar
1 (1.75-ounce) package of dry pectin
Directions:
Fill a boiling water canner (or large stock pot) half full with hot water. Place jars and lids in hot, not boiling, water, until ready to use. Keep water for jars simmering while covered. Keeping the jars hot helps prevent them from breaking when hot jam is added. To prevent seals from failing, do not boil lids. Leave clean bands at room temperature for easy handling. Combine strawberries crushed by layers with a potato masher with lemon juice in a 6-or 8-quart saucepan. Gradually stir in pectin. Add up to ½ teaspoon of butter or margarine to reduce foaming, if desired. Stir continuously. Bring to a rolling boil over a high heat that cannot be stirred down. Add sugar, stir continuously to dissolve. Return mixture to rolling boil and boil hard for 1 minute while stirring constantly. Remove from heat, skim foam off if desired. Ladle hot jam into hot jars, one at a time, leaving at least ¼ inch of headspace. Clean rim and threads of jars with a damp cloth to remove residue. Center hot lids on jars, allowing the seal to come into contact with the jar rim. Place bands on jars and adjust fit until fingertip tight. Carefully place filled jars in canner. Water should cover tops of jars by 1 to 2 inches. Add hot water, if necessary. Place lid on canner. Bring water to a gentle, but steady boil. Process jars for 10 minutes. After processing is complete, turn off heat and remove canners’ lid. Let jars stand for 5 minutes before removing. Remove jars from canner and set upright on a cookie sheet covered with a towel to cool for 12 to 24 hours. Do not disturb jars during cooling period. You should hear a “ping” popping noise as the lids seal. After cooling, test seals by pressing the center of each lid. If a lid does not flex up and down, it is properly sealed. If a lid does not seal within 24 hours, refrigerate immediately for up to three weeks. You can also reprocess jars that did not seal properly for the full length of time using a new lid. Remove bands and clean jars and lid tops with a clean, damp cloth. Label and store in a cool, dark and dry place for up to one year. (Note: Exercise caution during the canning process to avoid burns from boiling water and jam.)
— A Sequim This Week staff favorite recipe
