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Notes for September 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs,  and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast.  Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!

Children's Consignment Sales occur in both the Spring and Fall  See our companion website to find a local community or church kid's consignment sale!

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We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now.  They have all copied their information form here and usually do not ever update.  Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!


Rhubarb Crisp - How to Make Home-made Rhubarb Crisp

Rhubarb CrispRhubarb Crisp, similar to Rhubarb Crumble or the closely related Rhubarb Cobbler is my favorite of that group.  It is the tastiest... and healthiest.  It's mostly rhubarb and oats!  And everyone loves it!

Crisps, crumbles and cobblers are all shallow pans of fruit and some flour or grain thickener, with a sweetener. Some cobblers are made with the flour on top of the raw seasoned fruit and baked; while others mix the thickener and the sweetener with the fruit and heating it and then put the flour topping on last.  Crisp are usually uniform mixes of fruit and grains, usually oats.  Here's how to make a great tasting rhubarb crisp, in easy steps, with photos to illustrate each step.

 If you want to make this gluten free, just substitute oat flour for the wheat flour, and arrowroot strach or potato starch for the corn starch.



The recipe consists of 3 portions: the chopped rhubarb, the crumb bottom and topping, and a liquid sweetener/thickener

  • Fresh red rhubarbRhubarb - 2 and 1/4 lbs of rinsed, rhubarb stalks. That's about 4 1/2 cups of chopped fresh rhubarb. Rhubarb is a Spring to early summer crop, so other times of the year, you can substitute frozen rhubarb.





Crumb portion:

  • 1 cup of flour - plain , all-purpose flour.
  • 3/4 cup uncooked oats (like Quaker rolled oats) I think rolled works better than steel cut.
  • 1 cup brown sugar. Yes, you may substitute honey (3/4 cup) or agave syrup (3/4 cup)  If you need to cRhubarb crisp ingredients for crumb topping anbd baseut calories or are diabetic, you can substitute part of all of the sugar with a heat-tolerant substitute (Stevia or Splenda) using an equivalent amount according to the directions on the sweetener's package (usually 1-to-1, or in this case 1 cup)
  • 1 cup softened butter. Again, you may use a butter substitute, if that is your preference.
  • 1 teaspoon of cinnamon




Liquid portion

  • 1 cup sugar (Again you may substitute honey (3/4 cup) or agave syrup (3/4 cup)  If you need to cut calories or are diabetic, you can substitute part of all of the sugar with a heat-tolerant substitute (Stevia or Splenda) using an equivalent amount according to the directions on the sweetener's package (usually 1-to-1, or in this case 1 cup)
  • 2 tablespoons corn starch (called corn flour in the UK)Rhubarb crisp liquid ingredients
  • 1 tablespoon vanilla extract.  There's no doubt, real vanilla extract tastes better than imitation.
  • 1 cup water



  • Oven (duh!) preheated to 350 F (or 177 C)
  • glass or metal 9 inch square baking dish (9 inches by 9 inches by at least 1.5 inches ( 23 cm by 23 cm by 4 cm)
  • 2 medium sized mixing bowls
  • measuring cups and measuring spoons
  • Large mixing spoon, cutting knife, etc.

Rhubarb - cut the tough ends off 

Directions / Recipe / Instructions

Click here for a PDF print version

Step 1 - Wash and chop the rhubarb

Just wash the rhubarb under cold water, using your fingers to rub the stalks, especially allong the inside channel where dirt typically sticks. Then chop into  1/2 to 1 inch pieces (1.5 cm to 2.5 cm). Be sure to cut off the bottom portion of the stalk that attaches to the plant - it's tough.  See the Rhubarn cut - 2.25 lbsphoto at right.  Two and a quarter pounds is about 4.5 cups of chopped rhubarb, so if you don't have a scale, just use a measuring cup.

 This is a good time to get the oven preheating to 350 F. (177 C)






Dry ingredientsStep 2 - Measure and mix together the crumb portion ingredients

Mix the dry ingredients:

  • 1 cup flour,
  • 3/4 cup uncooked oats,
  • 1 cup brown sugar (or your choice of sweetener) and dry ingredients, mixed
  • 1 teaspoon of cinnamon


together in a mixing bowl.


Step 3 - Grease the baking dish

Just take your finger and about 1 tablespoon of butter, coconut oil, shortening, or spray coating to evenly coat the interior surfaces of the pan.


crumbs in halfStep 4 - Put half of the crumbs in the bottom of the 9 by 9 baking pan

crumbs in the greased panPut 1/2 of the crumb mix in the bottom of the greased pan and gently pat them down into place, with the back of a large spoon.








Rhubarn in the panStep 5 - Add the chopped rhubarb

 Put the chopped rhubarb in the pan on top of the first half of the crumbs.



Step 6 - Mix the liquid portion ingredients

In a small bowl, mix together the

  • 1 tablespoon of vanilla extract,
  • 1 cup sugar (or your other choice of sweetener),
  • 2 tablespoons of cornstarch,
  • 1 cup of water (yes, you can use organic, whole grain, gluten free, mountain spring water*)

pour the liquids(*  I'm just messing with you, there is no such thing.  Thank god..)



Step 7 - Pour the liquid portion over the rhubarb

That's it, just pour the liquid from Step 6 evenly over the rhubarb in the pan







ready for the ovenStep 8 - Sprinkle the remaining crumbs on

Evenly sprinkle the remaining crumbs over the rhubarb.



Step 9 - Bake for 1 hour

Longer won't usually hurt, but an hour usually does it.  Add 15 minutes or so for higher altitudes




Step 10 - Consume. Eat. Snarf...

Many people prefer it warm with iice cream on top. It will keep for a week in the fridge.  If you don't ahve children, a spouse and you yourself have good self-control. rhubarb crisp, done

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