Using Our Produce

Here are some simple tips and answers to common questions about using the produce we grow. We’ll keep adding to this as new questions come up.

Jump to:
Strawberries | Blueberries | Blackberries | Tomatoes | Sweet Corn

Strawberries

How much jam can you make from a 12 lb flat?

A 12 lb flat of strawberries will typically make around 18–24 half-pint jars of jam, depending on your recipe and how much sugar you use.

How should I store fresh strawberries?

  • Keep them cool as soon as possible
  • Refrigerate when you get home
  • Don’t wash until you’re ready to use them
  • Best used within a few days

Can I freeze strawberries?

Yes.

  • Wash and remove stems
  • Freeze whole or sliced
  • Spread them out first to freeze individually, then bag them
  • Great for smoothies, baking, or jam later

Blueberries

(We’ll add tips here as the season approaches.)

Blackberries

(We’ll add tips here as the season approaches.)

Tomatoes

What to do when you get home

  • Do NOT refrigerate ripe tomatoes you plan to eat fresh. Cold kills flavor and texture.
  • Set them stem-side down on the counter in a single layer.
  • Keep out of direct sun.
  • Use within:
    • Very ripe: 1–3 day
    • Firm ripe: 3–7 days

Preserving tomatoes

Option A: Freezing whole tomatoes (easiest method)

This is the simplest and surprisingly effective.

  1. Wash and dry
  2. Remove stems
  3. Freeze whole on a tray
  4. Transfer to freezer bags once solid

When thawed, skins slip right off.

Best for sauces, soups, chili.

Option B: Cook then freeze (better texture control)
  1. Chop tomatoes
  2. Simmer 20–40 minutes until broken down
  3. Cool
  4. Freeze in bags or containers

More consistent for sauce-making later.

Option C: Roast then freeze (best flavor)
  • Roast as above
  • Cool
  • Freeze in bags

This gives you “instant sauce base” quality later.

Option D: Canning (if you want shelf stability)

If you’re set up for it:

  • Water bath canning for acidified tomatoes
  • Pressure canning for low-acid mixes (sauce with onions/peppers, etc.)

Sweet Corn

How to handle it when you get home:

  • Keep it cold: Refrigerate immediately, still in the husk if possible.
  • Don’t peel yet: The husk helps slow drying and sugar loss.
  • Use within 1–3 days for best sweetness.

Eating it fresh (best flavor methods)

1. Boiled (classic, but do it right)
  • Bring a large pot of water to a rolling boil.
  • Shuck corn right before cooking.
  • Optional: add a little sugar (not salt) to water to boost sweetness perception.
  • Boil 3–5 minutes max after water returns to boil.
  • Serve immediately with butter and salt.

Tip: Overcooking is the #1 reason people think corn is “meh.”

2. Grilled in the husk (huge flavor upgrade)
  • Pull husks back, remove silk, then pull husks back up.
  • Soak ears in water 15–30 minutes.
  • Grill 15–20 minutes, turning occasionally.
  • Husk chars slightly and steams the corn inside.

This gives a smoky-sweet flavor that’s hard to beat.

3. Microwave (fastest)
  • Leave husk on.
  • Microwave 2–4 minutes per ear.
  • Cut base off and squeeze out ear.

Shockingly good for quick meals.

4. Raw (yes, really)

If it’s very fresh:

  • Peel and eat like fruit.
  • Works best within 24 hours of harvest.
  • Super sweet varieties are almost candy-like.

Freezing sweet corn (2 best methods)

You basically have two choices: on-the-cob or cut kernels.

Option A: Freeze whole or cut cobs (simpler, more space used)
  1. Shuck and remove silk.
  2. Blanch in boiling water 4 minutes
  3. Immediately cool in ice water until cold.
  4. Drain well.
  5. Pack in freezer bags or vacuum seal.

👉 Best for grilling later or eating like fresh corn on the cob.

Option B: Freeze kernels (most efficient)
  1. Shuck and blanch cobs (same times as above).
  2. Cool in ice water.
  3. Cut kernels off the cob:
    • Stand cob upright in a large bowl or pan.
    • Slice downward with a sharp knife.
  4. Pack into freezer bags (flatten them for fast freezing and stacking).

This is what most prefer—takes less freezer space and is easy to use in cooking.

Tips for freezing corn
  • Freeze within 24 hours of purchase for best sweetness.
  • Don’t skip blanching—it preserves color, flavor, and texture.
  • Label bags with date (corn quality drops after ~8–10 months).
  • Lay bags flat to freeze for easier storage.

Ways to use frozen corn later

  • Skillet corn with butter + salt + pepper
  • Corn chowder
  • Add straight to soups or chili
  • Roasted corn on a sheet pan (frozen kernels work great)
  • Corn salsa or salads after thawing
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