Strawberry-Rhubarb Pie
This recipe comes from one of our employees!
  • 1½ c sugar
  • ¼ c flour
  • ¼ t salt
  • ¼ t nutmeg
  • 3 c rhubarb, cut into 1 inch pieces
  • 1 c strawberries, sliced
  • pastry for pie shell
  1. Combine sugar, flour, salt, and nutmeg.
  2. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit.
  3. Let stand 20 minutes.
  4. Meanwhile, prepare and roll out pastry.
  5. Line a 9-inch pie plate with pastry.
  6. Pour fruit mixture into pie plate.
  7. Dot with butter.
  8. Bake 40-45 minutes at 400 degrees.
An alternative to this recipe is to use equal amounts of rhubarb and strawberries (2 c each). You can also make pastry for a double crust and place pastry on top of filling. Cut slits in top to allow steam to escape, seal and flute edges. Brush top of pie with cold water and sprinkle with 1 T sugar. Bake at 425 for 40 to 50 minutes.


Kid's Strawberry Daiquiris
A quick and easy recipe for a fun summer drink!
  • 6 ice cubes
  • 16 Strawberries
  • ½ c frozen concentrated limeade
  • ½ c water
  1. Crush ice cubes in blender.
  2. Add other ingredients and puree until smooth. Makes 2 servings.


Strawberry Jelly
  • 3 quarts strawberries
  • 7½ c sugar
  • 2 pouches fruit pectin
  • ¼ c lemon juice
  1. Wash berries and remove stems.
  2. Crush berries and put in a dampened jelly bag.
  3. Squeeze to get 3¾ c juice.
  4. Pour juice into large sauce pot.
  5. Add sugar and lemon juice.
  6. Bring to a full boil, stirring constantly.
  7. Add pectin and boil 1 minute.
  8. Remove from heat and skim off foam.
  9. Fill hot jars to ½ inch from top.
  10. Seal jars with hot lids and cook in hot water bath for 20 minutes.
  11. Yields 8 cups.


Red, White, and Blueberry Squares
This recipe is awesome! I didn't expect to like it because of the marshmallow creme, but I loved it!
  • Crust:
  • 1½ c flour
  • ¾ c packed brown sugar
  • ¾ c margarine or butter
  • ¾ c finely chopped pecans or walnuts
  • --
  • Filling:
  • 2 c fresh blueberries
  • 1-8 oz. package cream cheese, room temp.
  • 1 t vanilla
  • 1-7 oz. jar marshmallow creme
  • 1-8 oz. container frozen whipped topping, thawed
  • 3 c fresh red raspberries
  • --
  • Glaze:
  • 1¼ c sugar
  • ¼ c cornstarch
  • 2 c water
  • 1-3 oz. package raspberry Jell-O
  1. Heat oven to 325 degrees.
  2. In large bowl, combine flour and brown sugar; mix well.
  3. With a fork or pastry blender, cut in butter until coarse crumbs form.
  4. Stir in chopped nuts.
  5. Lightly press crumb mixture into an ungreased 15x10x1 jelly roll pan.
  6. Bake at 325 for 10 to 15 minutes or until light golden brown.
  7. Remove from oven and cool.
  8. Sprinkle blueberries over cooled crust.
  9. In large mixing bowl, beat cream cheese and vanilla until light and fluffy.
  10. Add marshmallow creme; beat just until blended.
  11. Fold in whipped topping and spread over blueberries.
  12. Refrigerate for at least one hour.
  13. Sprinkle raspberries over top of cheese mixture.
  14. In medium saucepan, combine sugar, cornstarch, and water; mix well.
  15. Cook and stir over medium heat until mixture thickens and becomes clear (Karen's note: When I made it, it never actually became clear - just nice and thick).
  16. Remove from heat and stir in Jell-O.
  17. Let glaze cool 20-30 minutes and carefully spoon over raspberries.
  18. Refrigerate for 1 hour and then cut into squares. Store in refrigerator.


Blueberry Stuffed French Toast
This recipe comes from one of our awesome corn cops! It needs to be prepared the night before and refrigerated overnight.
  • 12 slices thick bread
  • 16 ounces cream cheese
  • 3 c fresh blueberries
  • 10 eggs
  • ⅓ c real maple syrup (we sell this at the farm!)
  • 2 c milk
  • pinch of cinnamon
  • 1 c water
  • 1 c sugar
  • 2 T cornstarch
  • 1 T butter
  1. Grease a 9 x 13 glass pan.
  2. Remove the crust from the bread and cube it.
  3. Put half the bread in the bottom of the pan.
  4. Distribute cream cheese over the top of the bread.
  5. Sprinkle 1 c of the blueberries over the cream cheese and then put remaining bread over berries.
  6. Beat eggs, maple syrup, and milk in bowl. Add cinnamon and pour over bread.
  7. Cover with plastic wrap and refrigerate overnight.
  8. The next morning, preheat oven to 350 degrees.
  9. Place foil over dish and bake for 30 minutes.
  10. Remove foil and bake an additional 30 minutes.
  11. To prepare sauce, mix 1 c water, 1 c sugar, 1 c blueberries, and 2 T cornstarch in pan and cook until thick. Add remaining blueberries and 1 T butter.
  12. Pour sauce over the top of cooked french toast.