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strawberry picking

Lenny Bruno Farms hosts its 3rd annual strawberry festival on June 8 and 9.

Save the date! Lenny Bruno Farms, 740 Wading River Road, Manorville will hold their third annual Strawberry Festival on Saturday, June 8 and Sunday, June 9 from 10 a.m. to 5 p.m. 

Festival-goers can look forward to exploring a wide variety of offerings, including mouthwatering treats from food trucks and artisan vendors, live music face painting, miniature pony rides, and engaging activities for children, teens, and adults. The jumbo garden games add an extra layer of fun for families to enjoy together. Admission to the festival area is $10 per person. Children 2 and under are free. 

For those looking to get their hands on the freshest strawberries, the strawberry u-pick area offers an additional adventure. Admission to the u-pick area is $10 per person, which includes one pint of strawberries. Visitors can also enjoy a scenic hayride to the u-pick area, providing unique photo opportunities for families and friends to capture cherished memories.

“We’re thrilled to welcome visitors to our 3rd annual Strawberry Festival,” said Dominick Bruno, owner at Lenny Bruno Farms. “This event is a celebration of all things strawberry, and we’re excited to offer a range of activities and experiences for our guests to enjoy. From live music to strawberry picking, there’s something for everyone to savor.”

The farm will host a series of events through the Fall including a Sweet Summerfest on Aug. 3 and 4. For a full line-up, visit www.LennyBrunoFarms.com/events.

More festivals ….

St. James Strawberry Festival

St. James Episcopal Church, 490 North Country Road, St. James will host their annual Strawberry Festival on Saturday, June 8 from 9:30 a.m. to 3:30 p.m. Featuring raffle baskets, baked goods, garden table, lunch, antiques, Grandpa’s Garage, children’s activities, church and cemetery tours and, of course, strawberry treats! 631-584-5560

Mattituck Strawberry Festival

The 69th annual Mattituck Lions Club Strawberry Festival, 1105 North Road, Mattituck will be held on June 12 and 13 from 5 to 10 p.m., June 14 from 5 to 11 p.m., June 15 from 11 a.m. to 11 p.m. and June 16 from 11 a.m. to 5 p.m. Highlights include strawberry shortcake, strawberries dipped in chocolate, live music, crowning of the Strawberry Queen, over 100 arts and craft vendors, carnival rides, food and fireworks on June 14, 15 and 16 (weather permitting). Admission varies based on festival days. www.mattituckstrawberryfestival.com

Rocky Point Strawberry Festival 

Trinity Evangelical Lutheran Church, 716 Route 25A, Rocky Point presents their annual Strawberry Festival on Saturday, June 15 from 10 a.m. to 3 p.m. with craft vendors, delicious food and desserts, bake sale, HUGE Tag Sale, gift basket raffles, and children’s activities. 631-744-9355

Pick Your Own Strawberries..

The following farms on the North Shore offer u-pick strawberries in mid-June. Always call before you go to check availability. 

• Anderson Farms, 1890 Roanoke Ave., Riverhead. 631-727-2559 or 631-727-1129

• Hodun Farms, 4070 Middle Country Rd., Calverton. 631-369-3533

• Domaleski Farms, Route 48, Mattituck. 631-734-6886

• Harbes Family Farm, 715 Sound Ave., Mattituck. 631-298-0800

• Wickham’s Fruit Farm, 28700 Rte. 25, Cutchogue. 632-734-6441

• Lewins Farms, 812 Sound Ave., Calverton. 631-929-4327

• Rottkamp’s Fox Hollow Farm, 2287 Sound Ave., Baiting Hollow. 631-727-1786

• Windy Acres, 3810 Middle Country Road, Calverton. 631-727-4554

  Patty’s Berries and Bunches, 410 Sound Ave., Mattituck. 631-655-7996

• Condzella’s Farm, 6233 North Country Road, Wading River. 631-929-4697

• Golden Acres Organic Farm, 652 Peconic Bay Blvd., Riverhead. 631-722-3302

Fresh Strawberry Pie

By Heidi Sutton

Strawberry season marks the beginning of so many wonderful things on Long Island — longer days, warmer weather, the promise of summer … and Father’s Day. Bright red throughout and still warm from the sun, freshly picked strawberries are flavorful and sweet. If some strawberries make it home after picking them out east, try making one of these delicious pies for that special man in your life.

Fresh Strawberry Pie

Recipe adapted from Pillsbury

YIELD: Makes one pie

INGREDIENTS:

1 pie crust

6 cups whole fresh strawberries

1 cup sugar

3 tablespoons cornstarch

1/4 cup water

sliced strawberries

1 cup sweetened whipped cream

DIRECTIONS: 

Heat oven to 350 F. Press pie crust into 9-inch glass pie pan. Bake 9-11 minutes, or until lightly browned. Completely cool pie crust, approximately 30 minutes. In blender, crush strawberries to make 1 cup.

In saucepan, combine sugar and cornstarch. Add crushed strawberries and water. Bring to boil, stirring constantly. Cool to room temperature. Arrange sliced strawberries in cooled crust. Pour cooked strawberry mixture evenly over strawberries. Refrigerate for 3 hours. Top with whipped cream before serving.

Strawberry Cream Cheese Pie  

YIELD: Makes one pie

INGREDIENTS:

1 pie crust, parbaked and cooled 

1/4 cup heavy cream 

8 ounces whipped cream cheese 

1/4 cup powdered sugar 

1/3 cup water 

3 tablespoons cornstarch 

1 pound strawberries, hulled and halved or quartered if large

2 tablespoons sugar 

DIRECTIONS: 

Filling: In a mixing bowl or the bowl of a stand mixer, beat the heavy cream for about 5 minutes until fluffy and soft peaks form. Add the cream cheese and powdered sugar and continue to beat until smooth and combined. 

Strawberries: Whisk together the water and cornstarch. Heat a skillet to medium heat. When the skillet is hot, add the berries, sugar, and cornstarch mixture. Stir until the mixture bubbles and thickens, then turn the heat off. Let the berries cool slightly. 

Scoop the cream cheese filling into the prepared pie crust. Use a spoon or spatula to scrape some of the filling up the sides of the crust, essentially lining the crust with the cream cheese mixture. Fill the crust/cream cheese mixture with the still-warm strawberries, mounding them up in the center of the pie. 

Chill the strawberry cream cheese pie for at least 2 hours, preferably 4 hours or more. To serve, slice the pie straight from the fridge and enjoy cold or at room temperature.