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Product Spotlight

Find out what's fresh, tasty and new at Parkesdale!

  • Bare Root Strawberry Plants Available Now

    Bare root Strawberry plants are finally here!  Now that the farm has started planting their fields, we have bare root Winter Star strawberry plants in bunches of 25 for $6.98.

    bare root strawberry plants

    Here are some tips on how to plant your bare root strawberry plants:

    1. Till the soil.
    2. Fertilize.  The fertilizing can be done before or after making the beds.  Fertilizing before bedding is called “Broadcast Fertilizing”.  The “Band” method is used after bedding.  The band is a furrow in the middle of the double bed approximately 4-5” deep.  We use 15 lbs. of fertilizer per 100’ double bed, use this to help you determine the amount you will need.   Set the plant about 4” from the band.  Do not let the plant touch the fertilizer because the roots will burn.  We recommend an anlysis of 6-6-6 dry or 20-20-20 water soluble.
    3. Make the beds.  The beds should be between 6-8” high and 24” wide for a double bed.
    4. Apply the black plastic.  The plastic is used to help control weeds, keep the berry clean, and to make use of the fertilizer.  Another important function is to hold in heat and moisture on cold nights.
    5. Start planting.  The plants should be set 12” apart in either direction.  A 2” slit is made in the plastic and the plant is set through the plastic.  Make sure not to bury the crown.
    6. Most importantly DO NOT SET THE PLANTS TOO DEEP! This is the most common error made in planting.  Be sure the crown is above the ground.  If soil or mulch covers the crown it will die.

    When you pick up the bare root plants, make sure to keep them refrigerated until ready to plant.  The plants may appear to lie down when first planted.  After the plants are set, it is vital that they be thoroughly watered.  Keep the leaves moist and the ground saturated for three to five days.  After 7-10 days the plants should be rooted, then water as needed.

    For more information on planting bare root strawberry plants visit IFAS.

  • Bring Fall Flavors Home

    by Xiomara Meeks - September 22nd marks the first day of Fall and everywhere you go now has a "pumpkin" fill in the blank item.  Well, we are not too far behind that trend with our fall flavor milkshakes.  ;)  But today, I'd like to share all of the fall flavors we offer at the market.  Or if you are feeling up to it, I have some great fall recipes to make at home!


    Fall Flavors McClain


    For a while now, one of my must have jarred items at home is our McClain's Whole Fruit Naturally Sweetened Pumpkin Butter. It really tastes just like pumpkin pie out of the jar.  I enjoy it with toast, of course, but it is also fun mixed in yogurt, cream cheese for a bagel, or with your morning bowl of oatmeal!

    Did you know we have sweet potato butter?  Our Spring Valley Farms Old Fashioned Sweet Potato Butter is a customer favorite.  Best thing about this butter is it's five ingredient list (Sweet potato puree, cane sugar, citric acid, spice) and it's tiny sweet potato chunks.

    And who can forget the original butter.  Apple butter has been around since the middle ages.  We offer our apple butter in two choices: sweetened with sugar or naturally sweetened with grape juice concentrate.  Both are amazing options.

    More uses for pumpkin butter:

    1. Mix it with cream for a pumpkin cream sauce and ravioli.
    2. Add it to the middle of your batter when making pumpkin muffins.
    3. Top your pancakes, waffles or french toast with it for a fall flavor breakfast.
    4. Bake these Pumpkin Butter Oats Squares!
    5. Bake McClain's Old Florida Gourmet Pumpkin Biscuits!
    Pumpkin Biscuit
    Author: McClain's Old Florida Gourmet
    • 2 1/2 Cups Flour
    • 1 TBS Baking Powder
    • 1/2 TSP Salt
    • 1/4 TSP Ground Ginger
    • 1/2 Cup Butter, chilled and cut into slices
    • 1 Jar McClain’s Pumpkin Butter
    1. Preheat oven to 400 degrees. In large bowl mix all dry ingredients. Cut in butter with pastry cutter or fork. Mixture should look lumpy.
    2. Mix in McClain’s Pumpkin Butter
    3. Do not overwork the dough, mound dough by large spoonfuls (about 2 TBS) onto greased cookie sheet.
    4. Bake for 10-12 minutes or until golden brown.
    5. Serve with honey and butter.

    Do you like the everything pumpkin trend?

    What's your favorite preserve/jam/marmalade/butter flavor ?


  • Peach Cucumber Salad

    Where do you find most of your recipes?  This Peach Cucumber Salad comes to us from @littleredkitchn via @TheSpicedLife.  I saw it on twitter and now that we have locally grown Plant City "pickles" at the market and we still have peaches in season, I had to give it a try.  And oh boy, am I glad I did.


    It turns out we had both Pennsylvania and Idaho peaches.  Now, I must admit I was particularly skeptic about these peaches, especially the Idaho ones.  But rest assure, I tried both and they were both deliciously sweet and juicy.  The only thing that made them different from Georgia or South Carolina peaches would have to be their size.  They were a bit smaller than the ones we normally get from the south.


    peaches and cucumber salad

    A while back, I found this mezzaluna and I just thought it was the cutest thing.  Come to find out, you really should use something like this to cut fresh herbs because it cuts without bruising.  Is it necessary?  Probably not, but I really thought it was cute, so I was excited to use it. ;)

    mezzaluna for cutting up herbs


    To make this salad is super easy.  Basically just chop up the cucumbers and peaches.  Then chop fresh basil and mint. Whisk olive oil, cider vinegar, water, Orange Blossom Honey, and salt to taste.  Toss the vinaigrette with the chopped cucumbers, peaches and herbs and you are done!



    We paired the Peach and Cucumber salad with beef fajitas and yellow rice.  It was the perfect mixture of clean and fresh to our seasoned steak and rice combination.  I made enough that we have some left overs for tomorrow.

    peach and cucumber salad


    Do you ever eat fruit with dinner?

    What's the craziest fruit-vegetable combination you've ever tried?

    Would you try produce grown in a different state than what you are normally used to seeing? I.E. Peaches from Idaho instead of South Carolina?

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