Don Foster is doing the rain dance.
The owner of Foster’s Family Farm in Midland is at the mercy of Mother Nature and his strawberry crop needs a good soaking.
“It’s very dry. We need a rain,” he said at his farm stand.
U-pick opened June 25 and while there are lots of berries, they’re a good rain away from ripening.
“The crop is good what we have. They are nice berries.”
According to Environment Canada, there has only been 29.6 millimetres of rain this month (until June 25 at its Coldwater/Warminster station).
Last June, the area received 168 mm of rain.
The seasonal average in Midland, according to the Weather Network, is 89 mm.
Foster was actually surprised that berries would be ready before Canada Day because he delayed the planting by a week or two due to the cold spring.
“And yet the strawberries seemed to catch up,” he said.
Due to his crop being on high land, it’s not economically feasible to install irrigation, he said.
But, the strawberry crop is very important to his business.
“It’s the main crop coming on right away,” said Foster.
The Foster Family Farm has been operating for more than 60 years.
The farm grows a wide variety of fruits and vegetables including asparagus, raspberries, corn, tomatoes, peas, beans, potatoes, squash, cucumber, zucchini, cucumbers and onions.
Foster’s also sells cut flowers including gladiolas, sunflowers and dahlias.
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Strawberry sauce a fresh and fast treat to make
The fresh taste of summer in the dead of winter – how great is that? Simply prepare this easy strawberry sauce, then come the cold season, thaw and customize with our variations. Of course, it’s perfect for serving over ice cream, yogurt or a simple cake. There’s even a savoury version for pork or chicken.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes about 1 cup (250 mL)
2 cups (500 mL) sliced Ontario Strawberries
3 tbsp (45 mL) granulated sugar
2 tbsp (25 mL) water
2 tsp (10 mL) fresh lemon juice
In food processor, purée berries, sugar, water and lemon juice until smooth. Turn into medium saucepan. Simmer over medium heat, stirring occasionally, until sugar is completely dissolved and sauce is slightly translucent, about 3 minutes. Let cool; freeze in airtight container.
For variety, thaw sauce then follow recipes below.
Spice: Stir in 1/2 tsp (2 mL) cinnamon and 1/4 tsp (1 mL) each nutmeg and aniseed. Makes 1 cup (250 mL).
Rhubarb Berry: In medium saucepan, combine sauce with 1/3 cup (75 mL) very finely chopped rhubarb; simmer, stirring, just until rhubarb is softened. Stir in 1 tsp (5 mL) vanilla, and sugar to taste. Makes 1-1/4 cups (300 mL).
Savoury Compote: Stir in 4 tsp (20 mL) balsamic vinegar, 1 smashed garlic clove, 1 tbsp (15 mL) finely grated ginger root, and 1/4 tsp (1 mL) each salt and hot pepper flakes. Remove garlic. Best served warm or at room temperature over chicken or pork. Makes 1 cup (250 mL).
Orange Rosewater: Stir in 2 tsp (10 mL) each rosewater and finely grated orange rind. Makes 1 cup (250 mL).
Recipe courtesy of Foodland Ontario
