| Here at Harry's Berries, we have conducted extensive taste trials to develop our present product line. All of|
our crop varieties were specifically selected for exceptional flavor. To further maximize flavor, everything is
picked at its moment of peak perfection. We are not certified organic due to the costs and paperwork
involved, but our farm has been 100% synthetic chemical free since 1998.
STRAWBERRIES - Premium quality specialty strawberries are our signature product and main crop. Commercially
produced varieties are bred to be study enough to withstand long shipping distances and time sitting on grocery shelves.
Our two non-commercial, specialty varieties are considered too delicate to ship but are far sweeter, juicier, and more
flavorful. Each berry is picked full-color, with no white shoulders or orange hue, at its perfect degree of ripeness.
GAVIOTA - Our Gaviota variety is very low acid and is a super sweet strawberry. Gaviotas are hard to beat eaten
fresh, right out of the basket because they are so incredibly sweet.
SEASCAPE - Our Seascape variety has more acid so has a stronger, more complex sweet-tart flavor. Seascapes
are great in sweetened desserts like shortcake or pie because the acid enhances the berry flavor and balances the
SEASON - Our strawberry harvest season generally begins in February or March with peak production in April, May, and
June. Production slows in July and August. Some, though far fewer, are available until November or December. If we
have a particularly dry and mild winter, it is even possible to have a few year-round.
STORAGE TIPS - Strawberries do not ripen further once they have been picked. They should be refrigerated as soon
as possible. The best way to store them is refrigerated, unwashed, sealed in an air-tight container (such as Tupperware),
with layers of dry paper towels underneath and on top of the fruit. The dry paper towels absorb the moisture caused by
condensation. Do NOT wash berries until you are ready to use them. Rinse gently in a colander with green tops attached.
Do not submerge in a sink or bowl of water because the fruit will absorb water and become soggy. Length of refrigerator
shelf-life depends on the time of season and the weather. Early season berries are firmer and can last up to a full week
refrigerated properly. Later in the season, in the heat of the summer, they may only last a couple of days, even
BEANS - Even though our strawberries made us famous, Harry's Berries is nearly as well known for our outstanding
selection of beautiful beans. Besides selecting great tasting varieties, beans must be picked at just the right moment to
be of the finest quality. Harvest only one day late and they can go from perfect to overly mature. Our beans are
consistently young, sweet, tender, and juicy.
BLUE LAKE - Our round Blue Lakes are dark green and velvety to the touch with a crisp, juicy texture. They are
great sauted, steamed, cooked with potatoes, cold in salads, or even raw.
HARICOTS VERTS - Our incredibly tiny Haricots Verts are delicate French filet beans, as thin as earthworms, which
are prized by fine-dining chefs and great home cooks alike. The Rolls Royce of beans, they are not just baby versions of
regular beans but are a completely different gourmet specialty variety. They are amazingly tender and delicious but
expensive to grow and particularly to harvest due to their tiny size.
YELLOW ITALIAN WAX ROMANOS - Our flat Yellow Italian Wax Romanos are a yellow counterpart to the flat green
Romanos traditionally used in minestrone soup. They have a hearty, slightly nutty bean flavor and are fantastic oven
roasted, sautéd, or in soups and stews. They are also a favorite of our chef customers.
SEASON - Beans are a warm weather crop and are generally available from May or June until November. We also grow
some in hoophouses (greenhouses) later in the year so small amounts may be available through December or January.
STORAGE TIPS - Fresh beans are remarkably resilient and can last up to 10 days, refrigerated properly. Wrap them in
dry paper towels (to absorb condensation) and refrigerate them in a sealed storage container or plastic bag. All of our
beans are stringless so no need to cut off both ends. Just remove stem ends and leave the pretty little tip on the other
TOMATOES - We grow several varieties of tasty tomatoes. All of our tomatoes are picked fully vine-ripened for optimum
flavor and sweetness.
BIG BEEF- For slicing, sandwiches, and burgers you cant beat our Big Beefs. Rich and juicy, they have that classic
beefsteak tomato flavor. They have a perfect balance of natural sugars and acid. Also great for a refreshing Caprese
salad of sliced Big Beefs, basil, and fresh mozzarella, drizzled with olive oil.
CHERRY, GRAPE, AND PLUM - We grow several types of small tomatoes. We have deep yellow cherry tomatoes
that are unbelievably sweet with a hint of tropical fruit flavor. We also have a red cherry tomato, great combined with the
yellow for color contrast. Cherry tomatoes are terrific in salads, oven roasted or sauteed and tossed with pasta, on
kabobs, or as a snack straight out of the basket. Our red grape tomatoes are meatier, with less water and our plum
tomatoes are perfect for sauces or sliced into circles for salads.
SEASON - Because we grow them in hoophouses during the cooler months, we generally have tomatoes available from
June until January or February.
STORAGE TIPS - Tomatoes should not be refrigerated. Home refrigerators are too cold for tomatoes and will change
their texture and diminish their flavor. Store them in a cool spot on your kitchen counter out of direct sunlight and they will
last 5-7 days.
RASPBERRIES AND BLACKBERRIES - We grow small quantities of raspberries and blackberries. They are
wonderful eaten fresh with sweet cream or ice cream, in salads, on cereal, or baked into pies, cobblers, scones, or
SEASON - Our raspberries and blackberries have a rather short season and are generally available in May or June until
August or September.
STORAGE TIPS - Raspberries and blackberries are highly perishable so refrigerate promptly. Store in a sealed
storage container, unwashed, with dry paper towels under and on top of fruit. Use within 2-3 days.
SOY BEANS - We grow the green vegetable soybeans called edamame. If youve ever been to a sushi restaurant, you
have likely tasted them. Packed with plant protein and fiber, they are a healthy snack or nice addition to salads. They
must be cooked, raw soybeans are not too tasty. Boil whole pods in heavily salted water for 8-10 minutes. Drain,
squeeze pods and beans will pop out of shells. Don't attempt to shell them before cooking, it's very difficult.
SEASON - Soy beans are generally available from June or July until October.
STORAGE TIPS - Soy beans should be refrigerated in a plastic bag. They should be cooked within a week. Cooked
soybeans can be kept in the refrigerator for 4-5 days.
SUMMER SQUASH - Our summer squashes are delicious and can be used in so many summer recipes. We pick ours
at baby stage so they are intensely flavored and not at all watery or pithy like overly mature squash.
ZUCCHINI - Our zucchini squash are deep green in color and picked when they are only about 4 inches long. They are
firm and virtually seedless so they don't have watery centers. Great sautéd, grilled, roasted, steamed, or split
lengthwise and broiled topped with parmesan cheese.
PATTY PAN - Our patty pan squash is picked they size of silver dollars. They have a nutty flavor and firm texture.
SEASON - Our summer squashes are generally available from April to September.
STORAGE TIPS - Summer squashes have thin skins that scratch and nick easily so handle with care. Store them in the
refrigerator wrapped in dry paper towels, then in a plastic bag or storage container. Use within 5-7 days. Squeeze the
ends of zucchini, if they feel spongy they are too old and will likely be bitter.
CANTALOUPE - We grow a coastal variety of cantaloupe melon called Saticoy. They have deep orange flesh, a small
seed cavity, and are amazingly sweet and juicy. People unfamiliar with Saticoys have a difficult time believing that they
are ripe because they are hard as rocks. None of the usual shaking, sniffing, or pushing on the ends determines whether
Saticoys are ready. We know they are ripe when a small tendril on the vine near the melon dries and curls. They are all
picked ripe and ready to eat. They are delicious alone, as an addition to fruit salads, or cut in half and filled with vanilla
SEASON - Saticoys, like other melons, are a warm weather fruit and are generally available from June to September.
STORAGE TIPS - Our melons are picked vine-ripe so if you are not going to eat it right away, refrigerate promptly!
Don't wait until it's soft because it will be over-ripe and bad by then. Cantaloupes will keep in the refrigerator for up to a
CUCUMBERS - We grow small quantities of Japanese and Persian cucumbers. Both are thin-skinned and virtually
seedless so they don't require peeling or seeding. The long, thin Japanese cucumbers are mild and juicy. The short
Persian cucumbers have a drier texture and an intense flavor. Not to be mistaken for a pickling cucumber, Persians have
a thin, smooth skin and are lighter green in color. Both varieties are picked young so they are not bitter.
SEASON - Cucumbers are generally available from June until October or November.
STORAGE TIPS - Cucumbers have a high water content so they can perish quickly. Our tastier varieties are thinner
skinned so are less durable. Wrap cucumbers in dry paper towels, unwashed, and refrigerate in a plastic bag or food
storage container. Use within4-5 days. Even when they don't feel as firm, just rinse and slice and they will be fine.
SALAD MIX, EDIBLE FLOWERS, AND MICRO-GREENS - Some of our smallest crops are also the most beautiful.
Our salad mix of micro-sized sweet baby lettuces, our gorgeous edible flowers, and our colorful, flavor-packed
micro-greens are delicious and a feast for the eyes.
SEASON - Generally available from May until October.
STORAGE TIPS - Salad Mix - As soon as possible, salad mix should be gently washed, dried using a salad spinner,
and refrigerated. Stored in a sealed food storage container, salad mix will last about 5 days.
Edible Flowers - Nasturtium and calendula petals should be stored in the refrigerator in a food storage container.
Edible marigolds with stems attached can be stored in the refrigerator with stems laying on damp paper towels in a food
storage container. They get a little drink that way. Edible flowers last between 2-5 days.
Micro-greens - Micro-greens are a colorful mix of seedling stage greens for salads and garnish. Store refrigerated in a
food storage container. They are delicate and should be used within 2-3 days.
PRESERVES, SALSA, DILL BEANS, AND STRAWBERRY DRINK - We try hard to offer the very best produce to our
customers so we don't send leftover produce to another market the next day. It no longer meets our quality standards.
Whatever produce is leftover at the end of a market day comes back to the farm for its reincarnation.
PRESERVES - Leftover strawberries are made into preserves without added pectin. It is made the old-fashioned way,
with just fruit and sugar, slow cooked until it's naturally thickened. Also makes a terrific ice cream topping.
SALSA - Leftover tomatoes are made into zesty salsa. Made with our vine-ripened Big Beef tomatoes, first you taste
the sweetness of the tomatoes, then you taste the zing of the chiles. Great with chips or on top of egg dishes. Available in
medium or hot.
DILL BEANS - You have to like hot foods to appreciate our spicy pickled green or yellow Dill Beans. They are best
eaten cold so chill before serving.
STRAWBERRY DRINK - Leftover strawberries are juiced, mixed with a splash of water and a pinch of sugar, and
bottled as our delicious and refreshing Strawberry Drink. Tastes like drinking a strawberry!
SEASON - Generally available year-round.
STORAGE TIPS - All jarred items will last up to one year, unopened. After opening, refrigerate and use preserves and
dill beans within one month. After opening, refrigerate and use salsa within one week. Strawberry drink should be used
within 2-3 days.