What to do with a lot of Fresh Strawberries

Fisher Hill Farm Fresh Local Strawberry Rochester New York

When strawberries are in season it’s time to think long term.

It’s a short burst of a season marking the true beginning of summer. When school is about to let out the fields are bursting with green and bright red. The aggregate fruit, that it technically not a berry, is one of the most popular crops we offer and usually has the most buzz about it. The season is here now and they are abundant. So how can we make the season last?

Can I freeze fresh strawberries?

Absolutely. You can slice them, crush them, liquefy them or keep them whole. They freeze well. If you do keep them whole, when they thaw they more than likely not act like a strawberry out of the field, but that doesn’t mean they don’t retain the fresh flavor of summer. Freeze them first individually on a sheet pan before transferring to a freezer bag (make sure they are actually freezer bags and not just plastic bags.) Once they are in the plastic bag, close the zip on the bag except for one tiny corner. Insert a straw and suck all the air out that you can before pulling the straw out and closing the bag. This will keep the freezer burn away.

How do you dehydrate a Strawberry?

The first step is to wash them up. Next you have to make sure the stem is removed completely. If you have a dehydrator you can cut them into strips and set it for 135 degrees for 10 hours. If you don’t have a dehydrator, no problem! Cut them into quarters and place them cut side up on a baking sheet. Put them in the oven on the lowest setting on the top shelf at 200 degrees. If the oven is running hot, crack the door open (but be careful!) This isn’t a perfect science so you may want to move the sheet around the oven a few times and watch how long they’ve been in.

Want to know if your strawberries have been completely dried? Place them in a glass jar about half full for a week, shaking the jar a couple times per day. If you notice condensation showing up the strawberries need a little more drying time.

Canning, Preserving, and Jellies

You can can strawberries but the water takes away from the flavor. There is a way to extract the juice from the strawberries to use as the preservation liquid, but we’ve never tried it and so can’t recommend that. Strawberry preserves and jam are great options and those can later be used in other dishes, like cookies! They keep well in the panty and make great gifts!

The season goes by quick. One of the best times of year is the first time you bite into a fresh local strawberry. The ones we get all winter at the grocery store can curb a craving, but there isn’t a substitute for a fresh local strawberry!

Smoke Box Chicken

One of the great things about the summer months is getting a good barbecue going. We wanted an easy way to get smokehouse chicken without worrying about burning our dinner.

There’s actually two ways you can use this Smoke Box. You can load it up and put it directly on your gas grill or you can get some hot coals and place it on them. We chose to try it that way because it was slightly more adventurous for a blog post! But putting the box on the grill makes it even easier and allows you to choose a temperature.

The smoker box.

The first step is to prepare the raw chicken. We used a store bought barbecue dry rub for the legs. We coated them in the morning and put them in a plastic bag in the fridge. For the breast, we poured a little Italian dressing over it and put it in the fridge. Simple preparation is often times the best!

We got our fire going and let it die down to just some hot coals. If you choose to use your grill make sure you preheat it to the desired temp you want to smoke at.

To load the smoke box you soak the wood chips in water about 30 minutes before loading them in the box. Place the wood chips down and then the tray with the meat on it, then close the box up.

The wood chip layer.
The meat goes on top of the wood chips on tray that inserts.
Smoke box goes on top of the coals.

The legs are smaller so they were going to be done a lot sooner. Make sure you use a thermometer to get the cooking temp right. Chicken should be at 180. The legs did cook a bit quicker, but they only took about 45 minutes on the fire before they were done. You could actually smell that they were done and boy oh boy did it smell delicious!

Smoked chicken legs.

We brushed on a little bit of barbecue sauce at the end and let it dry up a little on the leg before taking them off. They were incredible, soaking up a good amount of the smoke flavor without masking the dry rub. The sweet sauce was a nice little addition and added the right amount of sugar to it.

The breast took a bit longer. But we were really thinking that it was going to make excellent sandwiches after it was cold. We were right. It was. But we couldn’t help cutting into it when it was still hot.

Smoked chicken breast on the bone.

Overall this was a tasty experiment. It might be easier to just put the box on the grill and smoke it that way, but it was fun to have a fire and make a bigger even out of it. The chicken was delicious.

We’ll have fresh chicken all summer long for all your grilling and smoking needs!

Come visit us at the market!

What Does a CSA Look Like?

Fisher Hill Farm CSA Week 12

With us, every CSA looks different. We don’t hand you a box of veggies but rather let you choose what you want at pick up time. It makes for a unique experience and one that allows you to choose what you’ll use! We don’t want to see you get something that you don’t like.

So it’s hard to say. Some people add chicken and eggs to theirs. Some just eggs. Some people get lots of crunchy veggies, some stock up on lettuce. Others still use it as an opportunity to take what they love and try something new.

A few years ago a friend of ours (Thanks Ansel!) took pictures of every share he brought home. We were lucky enough to have him share those with us. This was the regular share, so if you have a large family don’t worry, there’s one that’s larger. But looking through this gallery will show you how it changes with the seasons.

Interested to know what you’ll find on our tables?

Interested to know more about our CSA.

  • Fisher Hill Farm CSA Week 20
  • Fisher Hill Farm CSA Week 19
  • Fisher Hill Farm CSA Week 18
  • Fisher Hill Farm CSA Week 17
  • Fisher Hill Farm CSA Week 16
  • Fisher Hill Farm CSA Week 15
  • Fisher Hill Farm CSA Week 14
  • Fisher Hill Farm CSA Week 13
  • Fisher Hill Farm CSA Week 12
  • Fisher Hill Farm CSA Week 11
  • Fisher Hill Farm CSA Week 10
  • Fisher Hill Farm CSA Week 9
  • Fisher Hill Farm CSA Week 8
  • Fisher Hill Farm CSA Week 7
  • Fisher Hill Farm CSA Week 6
  • Fisher Hill Farm CSA Week 5
  • Fisher Hill Farm CSA Week 4
  • Fisher Hill Farm CSA Week 3
  • Fisher Hill Farm CSA Week 1Fisher Hill Farm CSA Week 2
  • Fisher Hill Farm CSA Week 1

We’re not quite ready for CSA 2021 information yet but we are working on it and as soon as we have our ducks in a row we will let you know. We love CSA for so many reasons, but most of all it’s great to develop new relationships with customers and learn what you do with our products. There’s always room to learn more about what you do, that will help us in what we do.

Thank you!

Crop Report: Winter 2020

Winter Crop Report Fisher Hill Farm

With the holiday season fast approaching we wanted to get you what we have in stock as of now. We try and provide these as often as we can to help you plan out your shopping and meals.

Let’s start first with turkey. If you would like to have a fresh turkey for your holiday meal this year, there’s still time! A $20 deposit today will guarantee you a turkey for the holiday and get you as close to the weight you would prefer as possible.

CLICK HERE TO GET YOUR TURKEY

If you’re not feeling turkey don’t forget that we have duck, chicken, and stewing hens, too. The ducks roast whole really well or can be broken down into parts. Here’s a how to video on breaking down one of our whole ducks:

Here’s what veggies you can find at our farm pick up and on our tables at the market:

Parsnips

Carrots

Turnips

Yellow cooking Onions

Beets (without greens)

Watermelon Radishes

Potatoes – Red, Yukon Gold, White, and Sweets availalbe

Baby Curly Kale

Cabbage

Broccoli

Cauliflower

Brussels Sprouts

Romanesco

Squash – Spaghetti, Butternut, Acorn, Delicata, Honeynut

Apples

Scallions

Rutabaga

Celeriac

Celery

Kohlrabi

And of course, EGGS!

Like to know where to find us?

Farm Pre-Order Pickup Hours:

Wednesday 3:00pm – 6:00pm

Pre-Order HERE!

Address: 6440 Fisher Hill Rd, Canandaigua, NY 14424

Rochester Public Market

Thursday 7am-1pm

Saturday 6am-2pm

Address: 280 Union St N, Rochester, NY 14609

Brighton Farmers Market 

Sunday 10am – 11:30am

Brighton High School Parking Lot

Home Delivery Via Flour City Bread (And Brighton Market!)

www.flourcitybread.com/collections/grocery

Happy Holidays from The Munsons!

Can Fresh Green Beans Freeze without Blanching?

Without further ado let’s answer the question at hand. Nothing is worse than clicking on one of these articles to find that the question is buried somewhere deep in the text.

The short answer is YES!

Fresh green beans can be frozen without blanching and actually come out better. But there are limitations to what you can do with them after you freeze them. If you have frozen blanched green beans when they thaw back out they can be a little soggy. Freezing them without blanching helps this soggy problem out, but doesn’t completely solve it.

The process is simple enough. Snap the ends of your fresh green beans, give them a wash, dry them off, and then freeze them. We try to spread them out on a cookie sheet after they are dry and freeze them for 30 minutes before putting into freezer bags. This way they don’t stick together and you can take out just a few at a time if you needed to.

The limitations are that they don’t remain the raw crispness of a true fresh green bean. But they do retain more snap than canned beans or your average grocery store freezer aisle beans. We recommend using them in a casserole, soup, or another cooked dish.

We used ours for the classic side dish Green Bean Almondine! (pictured above) Here’s the recipe we followed.

What You’ll Need:

-About 1lb of Green beans

-1 large shallot clove

-1 large garlic clove

-1/2 cup almonds, crushed up a little

-2 T of butter

What You’ll Do:

Thaw out the beans in the fridge overnight. Toss them in a bowl with a dash of olive oil, salt and pepper and place them in a small baking dish. Chop the shallot and garlic and sprinkle over top. Place the almonds in a plastic bag and use a rolling pin to crush them up a bit. Place those on top of the beans. Chop up the 2 T of butter and put on top. In the oven covered for 35 minutes at 350 or until they sizzle and you have a perfect little dish!

If you didn’t save any green beans this year, don’t worry. We’re going to grow lots next year too. This is a great side dish for Thanksgiving dinner as well. If you need a turkey this year, we have some left.

Click here to learn more about our turkeys!