The Six Strawberries Stand

Back By Popular Demand

2009-05-19T07:27:00.000-07:00

At the bidding of several (and by several, I mean two) Berry Stand Fans, I plan on revving up the old tractor and dragging the old Six Strawberry Stand back out to the side of road.

Now, I know what you're thinking, "Shortcake, we've heard it all before! You said back in January '08 that you were 'back!' How do we know it's for real this time?

Well, this time you'll just have to trust me.

Keep checking back!

XOXO,
Shortcake

The Word is Out

2008-08-02T13:21:00.000-07:00

What is the best way to sell your products to the masses? Do it through a channel that everyone knows and loves.

Strawberry Net has married together two of my favorite things: strawberries and personal products, or as my mom calls it: "foo-foo." The stuff that makes you pretty, confident and smelling great.

Calling itself "A fresh cosmetic company," this website has taken something everyone knows and loves (duh, strawberries) and turning it into a global network with over 20,000 items from 200 brands.

"Like fresh strawberries, all our products are fresh and genuine brand items and our special offers are simply, irresistibly sweet. We are a totally international company that purchases all genuine products duty free and delivers anywhere in the world. We have hundreds of thousands of satisfied customers in over 200 countries worldwide."

Because of the global nature of this fantastic company, the best way to reach customer services is by email: info@StrawberryNET.com

They have some of the lowest prices on the internet and FREE shipping! I encourage all of you 'berries out there to give this a try.

What's Cuter than Strawberries?

2008-01-31T09:02:00.000-08:00

What's cuter than strawberries? Not much. But if it's possible to find something cuter, Cute Overload would find it.

A daily stop for this shortcake, I highly recommend it. Pictures of kittens, puppies and other delectible animals may just "Overload" your sense of adorability (yeah, I made that one up). With 38 rules of cuteness - and counting - there's something for everyone. These include, if you tilt your head to one side, it's cute. A thing, accompanied by a smaller version of that thing, is always cute. If you're caught doing something bad, it's cute.

And, my personal favorite: Simply put, Chub.

So put a postage stamp on your forehead, because you're mailing it in for the rest of the day. You have years of Cute Overload to catch up on!!

The Berry's Back

2008-01-22T11:27:00.000-08:00

After a long vacation, some serious occupational changes for Shortcake here and a new perspective on what I would call my goals and ambitions, I'd like to start this blog back up.

Since the dawn of the Six Strawberries Stand, my posts have generally been about strawberries and their absolute wonderous effects on the human mind, body and spirit. And it goes without saying that one of my most favorite things in the world is a cool, sweet strawberry eaten in the height of an Iowa summer.

Well, a woman cannot live on strawberries alone. In the future, I hope you look forward to some great commentary on some of my most favorite things. I'll be updating the site regularly again, so check back from time to time.

A Record Year!

2006-10-12T15:36:00.000-07:00

County's berry crop booms!

Michigan Strawberry Harvest in September

2006-09-11T06:52:00.000-07:00

The proliferation of pumpkins says it's September.

Bountiful batches of beans say it's September.

Stupendous stacks of squash say September.

But harvesting strawberries in September in Sault Ste. Marie? Whoda thunk it?

Strawberries were what Kaitlyn Teller (shown) and her family were picking and enjoying at White Blossom Farms yesterday at 607 Leigh's Bay Road.

Scads and scads of brilliant, red, ripe, sweet, strawberries growing rampant and lush in green fields.

"I don't know why this happened," says White Blossom Farm proprietor Jim Grisdale. "We didn't expect them to produce this year at all, let alone twice, especially after we spent the time to take 155,000 blossoms off the plants."

Grisdale says that he and his partner, Allison Horne, were surprised when the strawberry bushes they planted this May yielded flowers.

They decided to try to prevent them from bearing fruit, so the plants would have a season to grow strong before putting energy into making berries.

He said that he and Horne couldn't keep up with the flowers and eventually gave up on the idea.

So they harvested a thin crop of strawberries in July. Now, they're drowning in a second crop of strawberries in September.

"We chose an ever-bearing plant that would yield a smaller, sweeter berry," he says. "As you can see, it also has a beautiful, natural gloss too." Grisdale hopes this will herald a change in the way strawberries are grown in the Sault, at least at White Blossom Farms anyway."

If the plants survive the winter, then this is all we will plant from now on," he says. Next year they plan to expand the two-acre strawberry patch at White Blossom Farms by about another acre or so.

Part of what makes the strawberries so prolific could be the gigantic rain cistern in the barn. The cistern is actually an old well that plunges 40 feet into the ground, measuring roughly four feet across and holding about 4,500 gallons of water.

"We use rain water from the roof of the barn and we augment that from water from the well in the house," said Grisdale. "We put about 3,500 gallons an hour in the garden for an hour and a half twice a week."

Grisdale and Horne installed nearly four miles of buried drip line under the rows of strawberries so they can irrigate the plants' root systems and avoid evaporation.

"We also don't have to worry about watering weeds," he said. "It's hard enough to keep up with them as it is without watering them."

Grisdale and Horne hand-weed their garden throughout the season and practice crop rotation, companion planting and other earth-friendly measures to help their small farm flourish.

And flourish it does with hordes of cucumbers, beans, tomatoes, sweet corn, squash and various other fruits and vegetables ready to pick now.

They've decided to extend their hours of business so people can come pick the strawberries before they spoil in the fields and are also selling other produce on site at the farm on Leigh's Bay Road.

They are now open from 9 a.m. to 5 p.m. weekends and from 5 p.m. to sunset on weekday evenings.

Source:SooToday.com

Strawberries in Greenland?

2006-09-09T12:32:00.000-07:00

Strawberries in Greenland?

Thanks to global warming, it’s possible to raise cattle in Greenland for the first time in hundreds of years.

Only 19 cows currently graze on the island, and each of them has a name.
But their numbers could multiply as the climate warms.

Climate change has also substantially lengthened Greenland’s growing season.
“It’s already staying warm until November now,” potato farmer Ferdinand Egede told Der Spiegel.

Rising temperatures have already added two weeks to Greenland’s growing season, which now amounts to 120 days. With up to 20 hours of daylight during the summer in southern Greenland, the additional two weeks make a huge difference.

If the island’s growing season, which now starts in May, begins just two weeks earlier, farmers could even grow apples and strawberries, Der Spiegel noted.

Source: Nunatsiaq News

Strawberries Are Healthy, Duh!

2006-08-30T14:08:00.000-07:00

The World's Healthiest Foods

More on the Great Strawberry

2006-08-07T12:17:00.000-07:00

It has been said that we can thank children for the name of the sweet red berry we now know as the strawberry. Long ago, after picking the fruit, children strung them on straws of grass and sold them “by the straw.”
Red, juicy, and conically shaped, the strawberry is a member of the rose family and has grown wild for centuries in both the Americas and Europe.
The strawberry itself is an unusual fruit in that its tiny seeds are embedded in its surface rather than protected within. At their best, strawberries have a musky aroma and are sweet but acid, almost pineapple-like, in flavor, with a delicate texture.

Varieties
In general, the flavor of the smaller berries is better than that of the larger varieties since the larger ones are often watery.
Strawberries vary in size, shape, and color (some are off-white or yellowish). Bright red ones that have a lively aroma are generally the tastiest.
Canned and frozen strawberries are also available. Commercial strawberry products include preserves, jams, jellies, syrups, and various desserts.

Buying and storing tips
Fresh strawberries are highly perishable. Use them as soon as possible after purchasing to ensure the best flavor, appearance, and nutrient content. If you do not plan to use the berries immediately, remove them from containers, arrange them in a single layer in a moistureproof container, cover loosely, and refrigerate; use within one to two days.
Choose brightly colored, plump, fragrant berries, without any darker, sunken, or runny spots. The fringed green caps should be attached and look fresh. Avoid soft, shriveled, or moldy berries. Do not wash until you are just ready to use them. If not using immediately, store them (preferably in a single layer on a paper towel) in a moistureproof container in the refrigerator for two to three days.
Just before serving, wash strawberries (keeping the green caps attached) under a gentle spray of cool water. For best flavor, allow strawberries to reach room temperature before serving. After washing, remove the green caps from the berries with a light twist or with the point of a paring knife.
Strawberries freeze well. You can do so with or without sugar. To freeze strawberries using sugar, mix equal amounts of sugar and water in a saucepan. Stir over medium heat until sugar is dissolved and mixture is clear. Cool the mixture completely. Measure 1 cup (149g) of stemmed and sliced strawberries into a 2-cup-size (473.16ml) freezer bag. Pour 1/2 to 2/3 of a cup (118.3–157.7ml) of the sugar/water mixture into the bag—just enough to completely cover the strawberries. Seal and freeze the bag, keeping berries in a single layer.
To freeze strawberries without the use of sugar, set whole, firm berries on a cookie sheet, in a single layer and not touching each other, and place in the freezer. After berries are frozen, put them in a sealable plastic bag. This way they are “individually frozen” and do not stick together.
Because the moisture content of strawberries varies throughout the season, it’s recommended that home-frozen strawberries be used in beverages and sauces, not in recipes where liquid variations could make a difference. (Commercially frozen strawberries are consistent in texture and density.)
Thawing strawberries in the refrigerator will allow them to retain their shape better. When thawing at room temperature, keep the berries in a clean, sanitary environment. Cover and refrigerate unused thawed berries within two hours. Never try to speed up the thawing process by running water over the outside of the container, as that allows bacteria to grow. After thawing, keep berries refrigerated and use within three days. Never re-freeze strawberries.
While still attractive, thawed strawberries may be a little darker and lack the sheen that a fresh berry would have.

Availability
Peak season is from late spring through early summer. However, fresh strawberries are sold year-round in many food markets.

Preparation, uses, and tips
Most famous for its starring role in strawberry shortcake, strawberries are often a delicious accompaniment to Belgian waffles, and a favorite flavor for jam and jelly. Strawberries and rhubarb are a great pie combination. Always delicious eaten out of hand, fresh strawberries are also wonderful when served with plain or whipped cream, macerated in wine or liqueur, and in a variety of desserts. One simple way to enjoy strawberries is to place whole berries on a saucer, with a tablespoon or so of white or brown sugar in the center for dipping. In a sauce, a light grinding of fresh black pepper seems to heighten their flavor.
A key point to remember about strawberries is that once they are sliced, the addition of sugar will encourage their juices to flow; that’s why it’s best, in shortcake mixtures, to have some berries cut fine, others whole or in large chunks, and to let the berries sit for a few minutes with the sugar; the juice from the finely cut ones then creates intense flavor.

Nutritional Highlights
Strawberries (whole berries), 1 cup (149g)Calories: 43Protein: 0.88gCarbohydrate: 10gTotal Fat: 0.53gFiber: 3.3g

More updates on the way

2006-07-24T12:57:00.000-07:00

Sorry I haven't been posting, I've been Here all weekend. I'll keep you posted on more Strawberry business soon!

These robbers don't know what they're missing!

2006-07-18T14:16:00.000-07:00

Robbers Run Away with Strawberries Instead of Cash

Stanhope State Shout Out!

2006-07-18T13:30:00.000-07:00

Here at the Six Strawberries Stand, we can't resist a good Shout Out. Thanks to the ever-posting Watermelon Warriors for telling everyone about the great WaterBerry Lemonade. And if you've got any watermelon leftover from Saturday's Watermelon Day activities in Stanhope, Iowa, add a bit of your beverage of choice to the Lemonade on Saturday night.

Here are a couple drinks to add some fizz & fun to your WaterBerry Lemonade. I know this little Shortcake will be drinking plenty of the Bacardi Silver Strawberry this weekend.

Stanhope WaterBerry Lemonade

2006-07-17T10:28:00.000-07:00

Our good friends at Stanhope State University linked to us on their website! In an effort to thank Stanhope State, please enjoy a great recipe for WaterBerry Lemonade!

WaterBerry Lemonade

6 to 8 servings
Ingredients
3 cups watermelon cubes, seeds removed
1/2 cup strawberries
3/4 cup sugar
1/2 cup water
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups strawberry-flavored, calorie-free carbonated water, chilled

Directions
Place watermelon cubes and strawberries in blender; process until smooth. Pour juice through a sieve; discard pulp. Combine sugar and water in a small saucepan. Heat, stirring constantly, just until sugar dissolves. Set aside and allow to cool slightly. Stir sugar-water and lemon juice into watermelon strawberry juice mixture. Pour juice mixture into a covered freezer container. Freeze until firm. Using an ice cream scoop, spoon mixture into tall glasses. Pour 3 to 4 tablespoons strawberry-flavored water over frozen juice in each glass. Serve immediately.

Per serving, based on 6: 131 calories (2 percent from fat), trace total fat (no saturated fat), no cholesterol, 33g carbohydrates, 1g protein, 3mg sodium, 1g dietary fiber

Strawberries Pack a Nutritional Punch

2006-07-13T07:02:00.000-07:00

Get The Red Edge
Vitamin C, Folate and Potassium Provide The Red Edge for Health

With most Americans falling short of 5 A Day recommendations, new research gives people additional reasons to eat more strawberries. Two separate studies presented at the 2003 American Dietetic Association Food and Nutrition Conference and Exhibition reveal that in addition to being low in fat and calories, strawberries are naturally high in fiber, vitamin C, folate, potassium, and antioxidants, making them a sweet alternative that advances heart health, reduces the risk of certain types of cancer, and gives a boost to total body wellness.

One Serving a Day... Dr. Gene Spiller, Nutrition and Health Research Center, recently released data showing that when people eat a daily serving of strawberries (about 8 berries; 45 calories) there are significant increases in blood folate levels and decreases in systolic blood pressure, findings that amplify the importance of including strawberries as part of a heart-healthy diet. Strawberries' propensity to decrease systolic blood pressure may reduce the risk of heart disease associated with high blood pressure. Folate reduces levels of homocysteine, an amino acid which may at high levels block arteries. In addition, earlier findings showed that strawberries are high in antioxidants such as ellagic acid and anthocyanins, the red pigment in strawberries, which is further evidence that strawberries provide an edge for heart health.

A second study released by Dr. Victor Fulgoni, Nutrition Impact LLC, further validates these findings and reveals additional benefits. Like Dr. Spiller’s findings, Dr. Fulgoni’s research using large surveys created by the US government showed that compared to non-eaters, strawberry eaters have higher blood folate levels and lower levels of homocysteine and tend to have lower blood pressure. In addition, Dr. Fulgoni’s data revealed that strawberry eaters tend to have higher dietary fiber, folate, potassium, and vitamin C intake.

"The body of evidence showing a health benefit of strawberries continues to grow," said Dr. Fulgoni. "This latest research demonstrates that people who eat strawberries may be benefiting from their many nutrients, which may help maintain a healthy heart." In addition to advancing heart health and reducing risks of certain types of cancer, strawberries have been shown previously to enhance memory function and aid in the management of rheumatoid arthritis.

...And They Taste So Good While long-term health benefits are compelling, for some, the immediate reward is equally fulfilling. A nutrient dense fruit, strawberries also have the added benefit of great taste while being high in fiber. Their versatility and adaptability add interest, lively color and flavor to either indulgent or healthy recipes. Fresh, frozen or dried, eaten alone or tossed into cereal, salads or yogurt, strawberries naturally add a nutritional edge to an ordinary meal or snack.

Strawberries are available year-round, offering the perfect opportunity for consumers to add great taste and nutrition to their everyday, healthy diet. While research shows that 94 percent of Americans currently consume strawberries annually, this recent research strongly suggests that consuming them more often will be beneficial to their overall long-term health.
California is the largest producer of domestically grown strawberries, supplying 88 percent of the strawberries grown in the United States. On average, over 30,000 acres in the state produce over one billion pounds of fresh and frozen strawberries. For more information, contact the California Strawberry Commission at 831.724.1301.

Source: The California Strawberry Commission

Pink Pillows Recipe

2006-07-12T10:34:00.000-07:00

2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup Strawberry Flavor Nestle Nesquik Powder
1 teaspoon vanilla extract 2 large eggs

PREHEAT oven to 375º F. COMBINE flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 2 dozen.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

Strawberry History

2006-07-10T15:09:00.000-07:00

Strawberries have grown wild for millennia in temperature regions throughout the world. They began being cultivated sometime before the Christian era and were highly prized by many ancient Romans. Yet, after the fall of Rome, they seemed to have lost their favor until they reemerged in Europe in the Middle Ages. During this time, they began to be prized again, more so for their medicinal qualities than for their culinary value. Cultivation techniques of the European varieties, which were much smaller than the American varieties, were advanced at this time, although the resulting fruits were not as sweet and fragrant as the strawberries of today, and therefore, they did not readily gain widespread popularity.

It was not until the 18th century, when coincidence and the workings of Nature's mysteries coincided, that strawberries developed into the luscious fruit we know them to be and began to be more widely appreciated. In 1714, a French engineer sent to Chile and Peru to monitor Spanish activities in these countries "discovered" a strawberry native to this region that was much larger than those grown in Europe. He brought many samples back to France, which were subsequently planted. These plants did not originally flourish well until a natural crossbreeding occurred between this species and a neighboring North American strawberry variety that was planted nearby in the field. The result was a hybrid strawberry that was large, juicy and sweet, and one that quickly grew in popularity in Europe.

The strawberry, like many other perishable fruits at this time, remained a luxury item only enjoyed by the wealthy until the mid-19th century. Once railways were built and more rapid means of transportation established, strawberries were able to be shipped longer distances and were able to be enjoyed by more people. The strawberry is now the most popular berry fruit in the world. Currently, the United States, Canada, France, Italy, Japan, Australia and New Zealand are among the largest commercial producers of strawberries.

Source: The World's Healthiest Foods http://www.whfoods.com

Chassell, Michigan showing the Strawberry Love!

2006-07-10T11:16:00.000-07:00

A little rain didn't stop Chassell, Michigan from celebrating the Great American Strawberry Farm!

Chassell celebrates Strawberry Festival

NASGA Summer Tour

2006-07-10T09:34:00.000-07:00

NASGA Summer Tour

Six Strawberries Stand is open for business

2006-07-10T08:54:00.000-07:00

Welcome to the Six Strawberries Stand! It's great to get this blog up and running. In the coming posts, you will find all kinds of information on the always delicious, always nutritious strawberry.