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SAENG’S STRAWBERRY STAND

Located at the intersection of Douglas Boulevard and Barton Road in Granite Bay
Call for hours: (916) 420-4721

Products: Strawberries, blueberries, cherries, apricots, blackberries, onions, garlic

SAETERN FARM

Located near the intersection of Hwy 49 and Lone Star Road in Auburn
Call for hours: (916) 612–5206

Products: Strawberries, onions, tomatoes, cucumber, squash

Sales: On-farm, you-pick and farmers’ market’s in Auburn & Roseville
Hours: 9am – 5pm
Tours: Yes
Products: Strawberries, blueberries, chili peppers, tomatoes, vegetables, Christmas trees, herbs, wreaths & greens. Roasted New Mexico chili peppers available at the farmers’ markets.

Recipe by Courtney McDonald
Serves 6

Ingredients:
-1 cup all-purpose flour
-3 Tbsp. sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-3 Tbsp. unsalted butter, cold, diced into pea-sized pieces
-1/2 tsp. poppy seeds
-2/3 cup buttermilk
-3 baskets fresh blueberries, washed
-2 baskets fresh raspberries, cleaned
-2 baskets fresh strawberries, washed, hulled and cut in half
-1/2 cup plus 2 Tbsp. sugar, or to taste
-1 pint vanilla ice cream

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and diced cold butter. Using your fingers, add the buttermilk and mix to a thick batter consistency. Set aside.
Toss the berries with the sugar. Transfer to a baking dish and spoon on the cobbler dough. Bake in the preheated oven until cobbler topping is golden brown and bubbling. Serve immediately with a scoop of vanilla ice cream on each portion.

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