AROUND THE PARK AGAIN by Sharon Lee Tegler

Brought to you by Jing Ying Institute of Kung Fu & Tai Chi
Known far and wide for their bountiful U-Pick Strawberry Fields, Chase’s Produce owners Marge and Bob Chase were delighted when April’s warmer than usual temperatures brought their strawberry plants into full bloom. Fields full of beautiful white blossoms with bright yellow centers shimmered in the afternoon sun on Monday, April 20th. But, on Monday night disaster struck as the Chases watched the thermometer fall into the 30’s by midnight. By morning, it had dipped to a freezing 30 degrees.
Too upset in the morning to even look at the crop, Bob went off on the tractor to mow a distant field. However, Margie Chase went off to the nearest field for a look. As she feared, the freeze harmed a majority of blossoms meaning the plants would need to rebloom.
By the time I met her at the produce stand for a prearranged interview about the planting, raising, and marketing of strawberries, Chase decided to check out other fields and invited me to ride along with her in their Gator farm vehicle. We took off across the farm and headed uphill, coming to a stop next to a field of strawberry plants in rows that stretched far into the distance.

At first glance, the plants before us appeared to be in bloom. However, after leaving the Gator and lowering a section of electric fence used to keep out the deer, Chase glanced down the rows in disbelief.
“We were overjoyed last week when the temperature rose into the eighties and our strawberry plants went into full bloom early,” she said. “We actually thought we’d be able to start selling strawberries the first full week of May. But last night’s freeze really hurt them, so they’ll now have to rebloom. Waiting for them to rebloom and ripen will delay us from opening by a couple of weeks. Our sales volume will be down as the quantity of berries will be less and our season will be somewhat shortened.”
Bending down, she cradled a cluster of the white blossoms in her hand.
“If you look at these blooms, you’ll see two of these with a pretty yellow center while the other two have brown centers meaning we’ve lost them,” Chase added. “This other bloom was starting to make a berry but it, too, is turning brown and is lost.”


We noticed that, now and then, blooms closer to the ground seemed unharmed and would likely produce fruit but there just wouldn’t be enough of it to offer customers. As we walked the field, Chase began explaining the complicated art of growing strawberries to me.
At the end of each strawberry season, Bob Chase will plow the berry plants under and plant a cover crop – generally of a Sorghum-Sudangrass mix which grows six feet in six weeks and puts a lot of nutrients back into the clay soil in the beds.
The beds are replanted over an irrigation system in the autumn after the produce stand closes for the season on either black or white plastic. Bob uses a piece of equipment known as a Water Wheel Transplanter that pokes holes in the plastic into which one or two employees (or sometimes Margie) riding behind insert a strawberry plant.


As soon as the transplants are in, electric fencing goes up to protect the plants from deer. The irrigation system beneath the rows assures the plants have enough water to get off to a good start. (Strawberries love water from beneath the ground but do not like overhead water which causes them to disintegrate or mold.) Then, with cool temperatures coming, cotton row covers are anchored over the plants with sandbags which keep winds from harming the plants and warm the soil beneath them between 5 and 8 degrees.


The row covers gathered beneath the produce stand came off only weeks ago and have yet to be permanently stored.
Jumping back into the Gator, Chase drove us further up the hill toward additional strawberry fields. The beds we next approached were covered with white plastic. The difference between white and black plastic is that white stays cooler and slows the berries down a bit while the black heats up faster so the berries are typically a week ahead of those grown under white.

“All of the strawberry plants you see in our earlier blooming beds are a variety known as Flavorfest that were bred at Beltsville Research Center. As always, we bought plants from two suppliers to assure we’d get a good result,” said Chase. “As you can see, plants in the lower part of the beds here that came from one of the suppliers did not do as well. They may have been adversely affected by a fungicide used to fend off a disease called Neopestalotiopsis (Neo-P).”
Moving further up the hill to another bed of Flavorfest berries planted in black plastic, we spotted Bob Chase in a distant field “bushhogging” a cover crop of rye before plowing it under for the second in a succession of sweet corn plantings he started earlier in the week.

Sweet corn is the crop for which Chase’s Produce is best known and customers come from as far away as Washington, D.C. to buy it. (The same is true for the strawberries.)
Looking over another field of strawberries ruined by the frost, we noticed some of the Sorghum Sudangrass mix still standing beyond it. Chase began to enlighten me about how the U-Pick strawberries system works.

Whichever employee is tending the produce stand will send customers up the hill to whichever field Chase is working in. She’ll give each person a red flag and assign them a row to pick in. She asks them to place the flag in the ground at the place they start to pick. That way, she’ll know where to place the next customer as she works her way down each row. Depending on weather conditions and the amount of ripe strawberries available, the Chases try to have a 9 am opening and a 2 pm in the afternoon close. They also try to schedule a couple of evenings to be open from 4 to 7 pm or 5 to 7 pm as some people like to bring their children after school.


Weekends are the greatest challenge when Chase’s Produce gets hit hard with customers. They generally need to limit weekend customers to one day – either Saturday or Sunday because they wouldn’t have the volume of berries to handle back-to-back customers two full days in a row. For information, people can follow their website at Chase’s Produce – Fruits and Vegetables, Fresh Produce or page at Facebook or call 410/798-1580 where they have updates.

Heading back down the hill we came to the closest strawberry field to the produce stand in which the Chases are growing a later variety of strawberry known as Malwinas which bloom and ripen in early June. Consequently, there were no blossoms to freeze and the plants look very healthy. The Malwinas should extend strawberry picking season by two or three weeks.
Work on the crop does not stop. The plants initially must receive fertilization through the irrigation system, spraying must be done to kill weeds and because additional weeds spring up in any punctured areas of the plastic, the beds must be hand weeded as well. Hopefully, the Flavorfest strawberry plants will fully recover and U-Pick strawberry season will get underway in mid-May.
Meanwhile, sweet corn plantings will occur every five days and squash, zuchinni, pepper, cucumber and ochra plants are being started in trays for transplanting in a couple of weeks. the stand will fully open for business at the beginning of July. Keep your eyes on the Chase’s Produce website for exact times and dates.
A reminder: “Spilling the Tea with author Mary K. Tilghman at Rising Sun Inn April 25th
The Friends of The Rising Sun Inn invites the public to its Tavern Talk & Tea event: Spilling The Tea with author Mary K. Tilghman at 1 pm on Saturday, April 25th. An Elevenses Tea with tea and sweets in the beautiful surroundings of the historic Crownsville Inn while the author discusses her book “Love Letters & Gingerbread, An Annapolis Christmas”. For details visit Spilling the Tea with Author Mary Tilghman.
Another reminder: Park Books will host a Founding Mother’s Tea on May 2nd
Park Books will be welcoming NYT Bestselling Authors Stephanie Dray and Laura Kamoie for a “Mother’s Day Tea” celebrating their newest release, A Founding Mother: A Novel of Abigail Adams on Saturday, May 2nd from 3 to 5 pm. Enjoy afternoon tea with scones, cookies, and other treats. Tickets are $32 per person and include a copy of the book. For details, visit “A Founding Mother’s” Day Tea with NYT Bestselling Authors Stephanie Dray and Laura Kamoie | Facebook.
The Around The Park Again column is brought to you this week by Jing Ying Institute of Kung Fu and Tai Chi at 1195 Baltimore Annapolis Blvd. – For over two decades providing martial arts training that improves cardio-vascular health, strength and flexibility while reducing stress. Jing Ying is again bringing Tai Chi to the Severna Park Community Center. From health-defense to self-defense, Jing Ying provides fitness with a purpose for the whole family!

and by Lean On Dee Senior Home Care Services at 815 Ritchie Hwy., Suite 206 – When you need someone to lean on, Lean On Dee. Their experienced team of personal care management specialists and friendly companions provide high quality consistent care.























































































































