Earl's Farm Market
1630 Blue Star Hwy   Fennville/Glenn, MI 49408    
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Nutrition & Measurements
  • 1 cup sliced berries = 50 calories
  • 1½ pounds = 1 quart of whole strawberries
  • 2¼ cups = 1 pint of sliced berries
  • 3¼ cups = 1 pint of whole berries
  • 9 inch pie: 4 cups = 1 pound
  • Strawberry/Rhubarb pie: 2 cups strawberries & 2 cups cut up rhubarb (about 2 average stalks)
  • Strawberry Jam:  6 cups crushed berries = 10 cups whole = 1½ - 2 quarts
Picking Tips

Pick berries earlier in the day when it is cooler.

Pick all red berries (big and small), they all taste great, otherwise if you leave ripe berries they will rot and cause pests & disease to unripe berries. 

Make sure you move leaves back to find all ripe berries.

Strawberries will not ripen after picking; they may darken overnight if not refrigerated.

Keep berries out of direct sun.

Click here for harvesting times

Strawberry Fact
Strawberries are known as the inside-out fruit because they are the only berry with the seeds
on the outside.

Storing & Traveling Tips

Refrigerate for longer storage but use right away after removal of fridge.

Strawberries can be stored in a cool place overnight without refrigeration.

Don’t put berries in the trunk of car.

Strawberries can travel for several hours to overnight as long as berries are kept in a cool place.

Earl's Strawberry Varieties
  • Wendy
  • Honoeye
  • Jewel  

How to Freeze

Rinse berries in colander; let drain.

Cap all green stems from strawberries.

For whole frozen berries

Place capped berries in a single layer on a cookie sheet in the freezer overnight; then place in Ziploc bags.

Whole berries may be easier to use and cut while partly frozen.

For sliced or chopped berries After capping, slice or chop into a bowl; scoop berries along with juice into Ziploc bags or vacuum seal.

Adding sugar is totally optional.

Label bags with contents and date.