Saturday, June 8, 2013

+ Earl's Berry Farm notice



Strawberries are almost ready!

Already Picked Strawberries should be available Monday June 10!
U-Pick Patch will be Opening Today
Saturday June 8!!! 8am-8pm
We chose to open u-pick patch early for our U-Pickers so they can get the 1st Berries since U-Pickers have not had good picking in a couple years!!
And we thank you for hanging in there with Earl's!!

In the U-Pick Patch we are picking Wendy's and Honeoye!!
Jewel's will not be ripe till late next week.

We have alot of Strawberries in our U-Pick patch so if don't make it this weekend there are lots of Honeoye and Jewels to come in the next 2-3 weeks!!

Our Bakery has Fresh Strawberry Shortcake and Strawberry Cream Pies along with Strawberry Nut Bread & Muffins Too!

Please call ahead for availability or check website for updates!!
www.earlsfarmmarket.com

Open 7 Days a Week
8am - 9pm through Labor Day



Strawberry Rhubarb Crunch 
Crust
1 cup Flour
3/4 cup Oatmeal
1 cup Brown Sugar
1/2 cup Butter (melted)
1 t Cinnamon
Blend together all ingredients and press 1/2 of mixture in bottom of a greased 9x9 square baking dish.  Preheat oven to 350 degrees.

Filling
2 1/2  cups cut up Earl's Rhubarb
2 cups sliced  Earl's Strawberries
Layer over crust.

1 cup Sugar
1 cup Water
2 T Cornstarch
1 t Vanilla
Combine in saucepan and cook over medium heat until thick and clear then add vanilla.
Pour over strawberries & rhubarb.
Sprinkle remaining crust mixture over top of filling.
Bake 50-60 minutes.

Cut into squares when cool.  Yield 8 servings


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