Hello Again! It’s Almost The Start of Another Season at Parlee Farms!

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June is here which means that it’s almost time for Parlee Farms to open for the season! This means that our strawberries will be ready to pick soon.  To get ready for the season, we thought we would let you know of the strawberry varieties that we have available. Here’s a look at the strawberries that we have that will be ready for picking this June:

Jewel Strawberries


Jewel strawberries make up the majority of our strawberry plantings. They are high-quality strawberries that are known for their excellent flavor. They are large and firm and have abrasion-resistant skin which makes them great for pick-your-own. They stay healthy longer than other varieties. Jewel is one of the best varieties for pick your own strawberries!


We started planting mayflower strawberries a few years ago and they are a good choice for those looking for a firm variety that holds up well to baking. They’re also great for snacking! If you like to preserve your strawberries, this is the variety you should pick for if you want to freeze them.

Valley Sunset

This is another variety that we started planting a few years ago. A late-season strawberry, the berries are a lighter red, shiny, and on the larger side. It has a softer skin than other varieties, which makes it better suited to the local market.


The Cavendish strawberry is an old favorite at Parlee Farms. Cavendish strawberries are large, firm, and bright red. They are excellent for freezing. This is a popular pick-your-own strawberry that is also commonly grown in home gardens.


Another old favorite, the All-Star strawberry has a perfect strawberry shape and a sweet flavor that make them perfect for fresh eating.

strawberry blossoms

From the time of blossom, it is about 4 weeks until the strawberries are ready for harvesting. Here at Parlee Farms we had our first blossoms around May 18th. So it won’t be long until strawberry picking begins. We are looking forward to seeing you “down on the farm” once again!

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This post was written by Parlee Farms