Text Box: Our season begins approximately late May to early June and lasts through mid to late July.  This can vary depending on Mother Nature!
Days and hours are Saturday from 8:00 a.m. to Noon and Tuesday evening from 5:00 p.m. to 8:00 p.m.  Picking dates are staggered to give the berries time to ripen between pickings.  
We also open other days and evenings when berries are available.  Please call for additional picking dates and times.  Our answering machine message is always kept up to date with next picking dates and times.  It is never a bad idea to call before making a trip. 
Text Box: We provide buckets for picking and the plastic bags for you to take your berries home.  
You bring cooler for your berries, sun protection and water to keep yourself hydrated.
Cost $5.00 lb U-pick, $7.00 lb We-pick (pre-arranged)
Other Well supervised children are welcome.   Please do not allow your children to pick without understanding what they should be picking.  They can easily damage crops and remove fruit that would be best picked later and you will be dissatisfied with your purchase. 
Please no pets and no smoking in the field.  
As this is a farm, you may encounter uneven terrain, ants, bees, wasps and other farm critters.

Season and schedule

Text Box: Aunt Shirley’s Fruit Cobbler
1 stick of butter
1 ˝ cups self rising flour
1 ˝ cups sugar
1 ˝ cups milk
1 quart of berries or sliced peaches (I personally like to combine peaches and blackberries)
Melt the butter in 9 x 13 pan in 350 degree oven
While the butter is melting, mix together the flour and sugar
When the butter is completely melted, pour milk into flour sugar mixture and mix well
Pour mixture over melted butter
Drop fruit into mixture but DO NOT STIR
Bake for approximately 45 minutes or until nicely browned on top.
Sprinkle a little sugar over the top of the cobbler when you take it out of the oven.
Enjoy.
Text Box: Blackberry Custard Pie (From Shirley Merkle)
1 Pie crust (do not puncture bottom)
1 ˝ cups sugar
3 heaping tbsp flour
3 eggs
1 cup milk
˝ tsp pure vanilla
1 pint fresh blackberries
Whisk together eggs, milk, sugar, flour, vanilla.  Place berries in the bottom of the pie crust and pour mixture over berries.  Dot with unsalted butter.  Bake at 450 degrees for 15 minutes and then turn temp down to 350 degrees for 45 minutes.  Use tin foil towards the end to loosely cover pie to avoid over browning.  Cool to room temp and refrigerate.  Enjoy with whipped cream.
Text Box: Freezing Blackberries
Rinse the berries in cool water.   Set on paper towels to dry completely. Put on cookie sheet in the freezer.
Let freeze rock solid. Put in freezer bags and use as many or as few as desired.