The Rural Voice, 2003-07, Page 22Safe & Professional
Dismantling of Barns & Wooden Structures
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18 THE RURAL VOICE
Most of the farm's production goes
into their own processed products
from preserves to pies.
in a Targe modern building they
erected in the fall of 2001, with
inside work progressing throughout
the winter. The back end, next to the
fields and orchards, has two large
coolers. In the middle is the kitchen
and at the front is a retail area and a
bright restaurant.
Without a background in
food service, Marlene had
ideas for the kitchen design
but had to make changes after sitting
down with health inspectors. They
showed her how to alter the layout to
meet regulations.
The kitchen is kept busy
producing jams and jellies and fruit
toppings and other preserves as well
as baked products using their own
fruit.
"People aren't just coming for
strawberries, they're coming for
strawberry pie, strawberry ice cream
and so on," she says. It's part of the
couple's strategy to offer a wide
selection with so many varieties of
fruit and further processing
With her background in forestry,
Marlene has no formal training in
food and cooking but she has long
had a personal interest instilled by
her mother Kaethi, whom she calls "a
great baker".