Tips for Freezing Strawberries

It’s June, which means strawberries are in season here in West Michigan! Nothing beats a freshly picked strawberry, still warm from the sun. If you are like us and want to enjoy a bit of that amazing strawberry goodness all year round, try freezing strawberries. Whether you’re freezing several flats (which is 8 quarts of strawberries) or a few pints at a time, here are some tips to save you a bit of time (and frustration), in the kitchen.

1. Don’t wait too long to freeze them- Strawberries don’t keep for too long before they get moldy and mushy, especially if they are very ripe when picked. Pick or buy your strawberries on a day when you know you will plenty of time to wash, trim and freeze them. If you didn’t pick the strawberries yourself, ask when they were picked. If they were picked the same day, you can buy yourself a little extra time. If you’re not going to use them right away, or you want to save some to eat fresh later on, try soaking them in a solution of 3 parts water to 1 part vinegar. This will help keep your berries fresher for a little longer.

2. Set Up Your Prep Station- Trust me, starting with the right set up will make all the difference in the world. I always make sure everything is close in proximity. Starting on the left, have your washed strawberries. Next, a bowl for the tops or over ripe strawberries. After that either a bowl for your trimmed strawberries or, save yourself a step and put them right on the tray you will freeze them on. I like to use large stainless steel mixing bowls because they are easy to clean, hold a lot and stow away nicely if you buy the nesting bowls. I picked up mine years ago at Sam’s Club and use them for everything. I also love my large strainer that fits over the sink. You can purchase one like this on Amazon, or I always have luck finding good quality strainers at TJ Maxx or Home Goods.

3. Lining Your Trays for Freezing- I’ve used a variety of things to line my cookie sheets for freezing fruits and veggies. You can use wax paper or parchment paper for the task. One “greener” solution is using silicone baking mats like these. I have one that’s a Silpat mat, which I highly recommend if you also want a good quality liner for baking. If not, a cheaper version will do. I like that they are non-stick and flexible so you can pick up the sides and pour the strawberries into your bags. Another green tip is using kitchen towels to line your trays. You can gather the corners of the towel and dump the frozen fruit into a bag. When you’re ready to get those strawberries on the trays, make sure they are in single layer, otherwise they will freeze in one big blob.

4. Stacking Your Trays- The biggest problem with freezing fruits and veggies is having the space in the freezer to put the trays. Here a simple solution for getting more trays in your freezer at once: Stackable cooling racks! I put my bigger trays on the bottom, move some berries around to fit the cooling rack on the tray, then put a second tray on top. This helps to utilize the vertical space in your freezer. (And in case you’re wondering, we have a separate fridge/freezer we bought at the Restore a few years ago that we clear out during the summer months for this purpose. We store some….uh…adult beverages for helping with the process in the fridge, along with any large harvests or produce purchases that won’t easily fit in our main fridge).

5. Bagging Your Berries– I generally fill up gallon sized bags since we use our strawberries a variety of different ways. But a little time saving tip if you know you will use a certain recipe later on, freeze the berries in the quantity you will use. For example, if your favorite jam recipe calls for 3 cups of strawberries, measure out 3 cups into each bag and label it. Or if you know you will use your strawberries for a smoothie recipe, mix your strawberries with other frozen fruit to make prep work easier when you go to make your smoothie. This tip also applies to freezing veggies. You may consider freezing veggies and blending them for a stir fry mix. Either way, remember you can wash out those plastic bags when you are done and recycle them anywhere plastic grocery bags are accepted.

img_1180-17357241242535958540.jpgI hope these 5 tips help you save some time in the kitchen when you’re freezing some farm fresh local strawberries! Not sure where to buy fresh, West Michigan Strawberries? Check out my list of places where you can either pick strawberries or buy them pre-picked. The same page features some of our favorite recipes using strawberries!

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Lundell Farms

One great pleasure in life is watching people talk about something they are passionate about. That thing that gets them out of bed in the morning, the thing that lights up their eyes, the thing that’s hard work but worth every moment spent on it. The thing that’s close to their hearts and they want to share with everyone around them.

That is exactly what I saw when my family and I visited Lundell Farms yesterday, which is just south of Whitehall in North Muskegon. Lori and John have such a passion and dedication for raising and growing the best quality foods they can, and proof of this is not just in their words but in their actions. We saw first hand how well they treat their animals, from the green house where they grow their own fodder to provide nutrient dense greens to their animals, to their awesome dog/farm hand Ranger who guards “his” animals with tremendous dedication (You can see his attentiveness in the photo below. He wasn’t taking his eyes off those small humans running around, just in case).


Lundell Farms started with Lori and John wanting to grow and raise healthy, nutrient rich food for themselves. Slowly, they added on to their farm, clearing the woods to make way for a barn, pasture for their animals, and a garden for fruits and vegetables. John even planed some of the trees he cleared to use in the construction of their barn. In talking to Lori, I appreciated her honesty about how they care for their animals every step of the way to ensure not only the best quality meats for their customers, but also to ensure their animals live a healthy and happy life each day on the farm.


Lundell Farms believes in being good stewards to the land. For this reason, they grow their produce without using synthetic herbicides, pesticides, or fertilizers, making certain they can offer their customers high quality foods that are not only good for your health, but also good for Mother Nature. (Read more below and at the Lundell Farms website).

All of our produce is raised organically.  We start the natural process by being stewards to the land.  We continually work to improve our soil with organic matter.  On all of our property we refrain from using any synthetic fertilizers, herbicides or pesticides.  We spend plenty of hours weeding!  We compost the manure from our animals and use that as soil builder and fertilizer.  Our produce is started by using a majority of heirloom seeds from varieties that have been handed down for generations.  Heirloom varieties are never Genetically Modified and are known for their exceptional flavor.  They do not always look perfect like what you may be used to in the grocery store, but once you taste them, you will see why we believe heirloom is the way to go!
These are the practices that, we believe, gives our product a superior quality and flavor.

Before we left, Lori showed me the seedlings she is growing in their greenhouse, awaiting the arrival of spring and their new life in the garden. For customers who believe in what the Lundell’s do, Lundell Farms offers a CSA Program, which lasts 18 weeks and offers customers a portion of their wonderful produce each week for as little as around $20 a week for a family of four or $11 a week for a family of two. Read more about what they offer their CSA customers on their website. Lundell Farms also offers pork, lamb, turkey, chicken and eggs. Check out their website for more information on ordering meat from their farm.

My family and I enjoyed our visit to Lundell farms, so much so that my boys did not want to leave; they were having too much fun learning about the animals and stomping in the mud puddles. We look forward to returning this spring and summer to enjoy the delicious goodness available for purchase from Lundell Farms. Until then, thanks, Lundell’s for sharing your beautiful farm with us!



The Smoothie that Keeps on Giving

Last year I read a book called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. In it, the author details the journey her family took in living a year of eating only locally grown and raised foods. Of course, each family member was allowed to pick a food item that would be their “exception food”. Mine would for sure be coffee! Being a mom of 2 boys, I cannot function without coffee. Reading this book made me wonder what changes my family could make to eat “closer to home”. I admit, the winters are difficult when we have a picky eater who actually likes raw, fresh veggies and turns his nose to steamed or canned veggies.

My husband and I decided we would stock up on whatever we could when things came into season, and stored these for the winter season. When I compared prices to what we could pay in the grocery store, I found the prices we paid at the grocery store were actually about the same as buying direct from the farmer.


We started with picking strawberries from Scholl farms in Montague. Since our boys tapped out early while strawberry picking, we ordered the rest through Stibitz farm. We ended up with 7 flats of strawberries in the freezer. The next fruit in season was cherries and we picked 60 lbs of cherries at Gavin Orchards in Coopersville. Last we picked blueberries at Palmer’s in Whitehall. Okay, the boys didn’t last long enough for us to pick a years supply, so we went back to purchase prepicked blueberries. I have to say, it’s March now and we still have a great supply of those fruits, plus the jams we made from them.

How does this make for a smoothie that keeps on giving? Because when we chose to buy all our fruit local, we helped the families who own these farms. When they make money, they have the opportunity to spend their money in our community as well. Buying from local sources also gives local farmers more money to possibly expand their operation, hire more employees, or update their equipment. The money stays here in our community, building up a healthy local economy. Everyone wins.

We didn’t stop with these fruits. We also stocked up on peaches, pears and apples, green beans, broccoli,corn, tomatoes and cabbage for sauerkraut, and even plums for a canned Asian plum sauce.


You might be thinking,”How much did that cost upfront?” Yes, buying 60 lbs of cherries at once isn’t cheap. But when my husband and I committed to buying this way early in the year, we also decided on ways we could cut back so we would have room in our budget for the bulk purchases. For example, not eating out as much, making more foods from scratch, eating simpler meals and learning to use what we already had in the pantry.

Even though we spent a lot of money up front on bulk fruits and veggies, we found our grocery bill during the winter went down considerably. We weren’t making as many trips to the grocery store which not only saved on gas, and time, but also meant we weren’t wandering around the grocery store,buying things we didn’t need. And you know what that means? We don’t have to cut back as much this year as we prepare to shop this way again! Now we have MORE money available to eat out at our favorite local restaurants! Which means an even bigger local win!

Come back throughout the year to follow my family as we once again buy as much local produce as we can, and share ways we put up the food for the winter when local food is hard to find.


In the meantime, let me entice you with this “rainbow smoothie” using the cherries, strawberries, blueberries and spinach we have in our freezer from last year’s growing season. Even in writing this, I’ve decided to make changes. I’ve come across a great family farm called Small House Farm that makes their own ground flaxseed meal. I plan to swap out my store bought flaxseed with their ground flaxseed. Oh, and I should say, I say “recipe” but it’s very versatile, based on whatever fruit we have left. I do, however, stand firm in using a juice that’s acidic like orange juice for the base. Otherwise you get a smoothie that’s a little overwhelmingly sweet. I will let you know if I find a good substitute for orange juice. I also don’t skip the frozen banana. I’ve tried other foods, but the smoothie is much creamier in texture with the banana in it. Until then, for me it’s worth it to keep those non-local ingredients since my kids will actually drink it.

Rainbow Smoothie Recipe

(makes 3-4 servings)


  • 1 frozen banana
  • 1 cup orange juice
  • 1 cup blueberries
  • 1 cup cherries
  • 1 cup strawberries
  • A handful of frozen spinach
  • 1 cup other liquid (water, coconut water, almond milk, or other juice)
  • 1 scoop vanilla protein powder
  • 2 T. Ground flaxseed
  • 1-2 T. unsweetened cocoa powder (optional)

Blend until desired consistency.

Notes on kitchen products:

We love this blender. We tend to destroy our small appliances since we use them so frequently. I like that this one has a glass pitcher that won’t stain. And you can buy replacement pieces easily online. It made this blender a good economical purchase for us, especially compared to the much more expensive blenders you can find on the market these days. This one is awesome for the price. Best part is the “Frozen drink” setting. You know, just for the smoothies. (Wink wink, nudge nudge).


I recently purchased these straws from Seraphina’s kitchen because I hate using disposable straws and it drives me batty when my kids chew on and ruin straws. These straws are awesome because if you’re kids do chew on the end, you can cut that part off! If you don’t like the bend in the straw,you can cut the bend off. They also come with little brushes to clean the inside of the straw!! Then you know the inside is actually getting clean.

This post may contain affiliate links. I may earn a small commission if you should make a purchase, at no cost to you. 

Maple Balsamic Roasted Carrots

One vegetable you can buy from a local source year round is the humble carrot. Head out to the Muskegon Farmers Market on a Saturday morning (YES! They still have the market in the winter. Inside, of course) and you will be delighted with the variety of local produce available from one of our favorite vendors, Crisp Country Acres. Luckily for me, my children can’t get enough carrots, so we love the year round availability of this tasty and versatile root vegetable.

One way to turn carrots into a delicious and nutritious weeknight side is to prepare maple balsamic roasted carrots. Roasting carrots with balsamic vinegar and pure maple syrup brings out the sweetness in the carrots, almost resembling a sweet potato, minus some of the carbs. I will tell you this:my youngest gobbled these up at dinner, disregarding table etiquette and eating them with his fingers. He even said,”Yum!” People, if this picky eater says,”Yum!” I’m pretty sure they will please every palette imaginable.

To get this side dish on the table faster, I prep a bunch of veggies on the weekend. This also makes packing lunches and making dinner salads a lot faster. A tip for keeping the prepped veggies fresher for longer: these Rubbermaid Freshworks Produce Saver containers. By some packaging miracle (that I’m sure my packaging engineer husband can explain a whole lot better than I can), the veggies really do keep for longer. Better on the wallet and better on the garbage can. If veggies are prepped in the fridge, my family actually eats them. It’s an amazing thing.


Once you have grabbed your carrots, toss them in the balsamic vinegar, pure maple syrup, and olive oil.  Using good quality pure maple syrup really gives these carrots a special flavor and sweetness. Spread the carrots on a foil lined pan and pop them in the oven at 425 degrees for 15 min. After 15 minutes, flip them over and let them cook for another 10-15 min or until cooked through.

These carrots are great with pork chops or ham, and even better with some homemade apple sauce or warm cinnamon apples. You can even use this recipe around the holidays in place of your calorie laden sweet potato recipe, since they offer that same sweetness as a sweet potato, but are easier on the waistline.



  • 6-8 Medium Carrots
  • 1/4 Olive Oil
  • 3 T. Balsamic Vinegar
  • 2 T. Pure Maple Syrup
  • Salt to Taste


Preheat oven to 425 degrees F. Line a baking sheet with foil. Peel and cut carrots into spears (if you haven’t already). Add olive oil, balsamic vinegar, and maple syrup to a bowl. Add carrots to the bowl and toss in the olive oil, vinegar, syrup mixture until evenly coated. Place carrots on the lined pan. Sprinkle with salt to taste. Cook for 15 minutes in the oven. Remove the pan from over and flip the carrots over. Return the pan to the over for 10-15 more minutes, or until carrots are cooked thoroughly.


Don’t forget to leave a comment below if you loved this recipe.

This post may contain affiliate links which may earn me commission if you choose to make a purchase, at no extra cost to you. 

Balsamic Maple Vinaigrette

A few years ago I had an amazing salad at a restaurant that I just had to recreate so I could eat it any time I wanted. I played with a basic vinaigrette recipe until I got just the right amount of sweetness without being too overbearing. This salad is very versatile. Dress it up with feta or blue cheese and some grilled chicken to be a meal. Or forego the meat and dairy and pile on the veggies. Today I went for dried cranberries, but this salad is amazing with dried Michigan cherries! Fortunately we have a local sources of cherries here in West Michigan (we cherry pick at Gavin Orchards in Coopersville) and it’s very easy to make your own dried cherries. Unfortunately for today’s salad, dried cherries do not last long in our house.


This dressing takes all of two minutes to make. I mix it up in a Ball Canning Jar and use a plastic Ball Canning lid to store it in. (Sidenote: If you do any canning or have canning jars around, you must get these lids. They help save your bands when you open a jar to put in the fridge. I also use them on canning jars in the pantry. Super useful. But I digress). Start with 1/3 cup each of two oils. I used olive oil and vegetable oil because that’s what I had. But you can use peanut oil, canola oil, whatever you have on hand. Add 2 T. Balsamic vinegar and 1 T. Pure maple syrup. Last, add 1t. Dijon mustard. And shake it up. That’s it! It’s that simple!


  • 1/3 cup olive oil
  • 1/3 cup vegetable oil (can use peanut or canola oil)
  • 2 T. Balsamic vinegar
  • 1 T. Pure maple syrup
  • 1 t. Dijon mustard
  • Dash of salt (optional)

Shake and pour over salad. For this salad I used mixed greens, walnuts, celery, pumpkin seeds, and dried cranberries (better with dried Michigan cherries). Other toppings that would go well would be blue cheese or feta, grilled chicken, cucumbers, grapes, pecans, mushrooms. The possibilities are endless.


Please leave a comment below if you loved this recipe.

This post contains affiliate links. I may earn a small commission if you choose to purchase through the link, at no cost to you.

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…And So It Begins

Welcome to A Pickle and a Pumpkin, where I will take you through the seasons of fresh and local foods you can find here in West Michigan, and inspire others around the country to seek out, enjoy and hopefully preserve the amazing, seasonal, local foods in your area.

Here in West Michigan, winter snow tends to be measured by the foot, not the inch. This past winter found us with a few feet of the white stuff on the ground around Christmas time, which was great for a White Christmas, but was brutal for driving. During the cold, unforgiving winter season, my family enjoyed all the delicious goodness we worked hard all spring, summer and fall to “put up”: frozen strawberries, blueberries and cherries, canned and frozen green beans, frozen broccoli and celery, canned sauerkraut, canned tomatoes, homemade pizza and spaghetti sauce, flavorful jams and even home raised chickens. And our most abundant, home grown delights: Pickles and Pumpkin!

Check back frequently to A Pickle and a Pumpkin as I take you on a seasonal journey through local foods, teach you how and where to get the best deals on bulk produce, how to preserve all that local goodness, and how to use the food you’ve saved to feed your family all year long. I will share with you the essential kitchen tools for “putting up” food, and even introduce you to some of my favorite local farmers. Also, as I learn more about growing my own food, I will impart my gardening wisdom on you all as well.

Thanks for coming along on this journey with me!


“Eat food. Not too much. Mostly Plants” -Michael Pollan