The days go on, but it just keeps getting better. Our strawberry u-pick was in full swing at both locations again today. Everyone came up with buckets of bright, red, delicious berries and yet there are still plenty left to ripen. However due to the abundance of pickers today both locations will be closed until further notice to let the berries replenish themselves.
We also have more of our new yukon gold potatoes, they are the perfect addition to a barbeque.
Here are some of our favorite recipes! Enjoy!

CHOCOLATE STRAWBERRY PORT CAKE

Ingredients
- 1/3 cup butter or margarine
- 1 cup (6 ounces) semisweet chocolate pieces
- 1/2 cup port wine
- 1/2 cup sugar
- 1/2 cup flour
- 1 pint of fresh strawberries, stemmed and sliced
- 1 cup whipping cream, whipped and sweetened

Directions
Melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool.

Beat egg yolks with 6 tablespoons of the sugar until thick and pale in blender. Add slowly chocolate mixture while blending. Mix in flour and remaining chocolate.

Beat egg whites with remaining sugar just until stiff in another bowl; gradually fold into chocolate batter to blend.

Pour into greased and floured 9-inch round layer cake pan. Bake in 325 degree oven 25 to 30 minutes until pick inserted into the center comes out clean.

cool in pan for 5 mintues; loosen and invert onto plate. With back of spoon press shallow indentation into center of cake.

Toss strawberries with remaing port; spoon into center of cake. Pipe or spoon whipped cream around edge.

Makes 6 servings

CRUNCHY ROMAINE STRAWBERRY SALAD

Ingredients
- 1 (3 ounce) package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tablesppon red wine vinegar
- 1/2 teaspoon soy sauce
- 8 cups torn romaine
- 1/2 cup chopped green onions
- 2 cups fresh strawberries, slices

Directions

Discard seasoning packet from ramen noodles or save for another use. reak noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss lightly.

Serves 12