All of us at the Fruit Stop want to thank you for a great 2011 season. We’re resting up and getting prepared for another season. It doesn’t feel much like Spring , although March is just around the corner. Our official opening will be May 1, if Mother Nature brings us sunshine it may be sooner. Keep checking our site for updates, and please let us know how we can improve or make your shopping with us an even better experience. Hope to see you all soon!
Debra
Kobashi Orchards delivered Red Haven Peaches 20 lbs for $23.00. We’re picking egg plant and have at least 6 varieties of peppers, both sweet & hot. Green beans, cauliflower, corn, pickling cukes. We still have cherries. Maryhill is bringing peaches, plums, nectarines, watermelon & cantaloupe. Also available Corbett Tomatoes.
The Farmer’s Outlet is cooperating with Ron Spada Farms in the recent recall of strawberries sold during June 25 and July 30, 2011. The berries sold are implicated in the E. coli O157:H7 outbreak which sickened several people. No other berries (raspberries, blackberries, marionberries, etc) are affected by this recall.
The Oregon Public Health Division confirmed that deer feces found in the strawberries field was the source of the E. coli O157:H7 infections that made several people sick.
It is impossible to know whether all of the strawberries sold were contaminated with E-coli. Many more people would have become ill if all of the strawberries were contaminated, as thousands of strawberries were sold throughout the season. However, it is also impossible to know whether they were infected and as such we are encouraging our customers to throw away any uncooked, frozen strawberries.
If you purchased and ate strawberries and did not get sick, you don’t need to do anything. The incubation period for E. coli is 2-7 days and it is unlikely you will get sick.
If you have any frozen strawberries including uncooked freezer jam, you should throw them out or another option is to cook your strawberries using the boil water method (waterbath canning.) The E. coli O157 bacteria is killed when it is cooked.
Jam made using the boil water method (waterbath canning) can be kept as it is cooked at very high temperatures. The boiling point of water is 212º F and jam that is processed using this method is cooked for 10 minutes (if directions were followed appropriately.) In comparison, it is recommended that meats be thoroughly cooked to 160 ºF to avoid infection with E. coli.
Public health officials emphasize that fruits and vegetables are important to a healthy diet; at least five servings per day are recommended. However, people need to take the following precautions with any uncooked produce:
Providing a quality product is an important mission of ours and we will continue to strive to meet this mission.
Come down and pick up some wonderful local bi-color corn! Two for a dollar and going fast!
Hood strawberries are here, and they are beautiful! Stop by and see us today!
87 varieties of succulents from a Corbett grower. New deliveries of hanging sun baskets are here! Starts for your garden: herbs, corn, beans and cucumber. Local honey and jams. If you mention being a friend on our Facebook page get a dollar off a $10 or more purchase.
If you mention being a friend on our Facebook page get a dollar off a $10 or more purchase.
The Fruit stop offers season fresh local fruits and vegetables as well as plants and flowers. We are located in Historic Downtown Troutdale. The Troutdale Fruit Stop is located at 146 West Columbia River Highway ( select here for directions ) in beautiful Historic Downtown Troutdale at the mouth of the Columbia River Gorge. Please check back as we add information and updates as to the latest and greatest with our Fruit Stop!
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Our Contact Information:
Located at: 146 W. Historic Columbia River Highway Troutdale Oregon
Phone: 503-784-4497 or 503-667-3399
E-Mail: Select here to contact us by email.
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Select the above photo or select here to read the article published in the Gresham Outlook June 24, 2009!
