Picha Farms Strawberries and Summer Harvest Salad Recipe

We receive our strawberries fresh from Picha’s Berry Farm located in Puyallup, WA, five miles east of Tacoma in the Puyallup Valley. Dan and Russ Picha are third generation farmers of the family business started by their grandfather in 1904. The farm has merited an outstanding reputation throughout the South Sound for providing high quality produce at a fair price.

Grocery stores oftentimes carry strawberries that can last days, sometimes weeks, in your fridge. Picha Farms picks berries when they are fully mature and sweet. They can not be stored for long and therefore, must be eaten soon after delivery.

June bearing Strawberries

The berries we select are June bearing strawberries. They produce a singular large harvest of berries that are sweeter and juicier than other strawberries. They are picked at the peak of their ripeness and sweetness. Other types of strawberries, called ever-bearing strawberries, produce multiple crops throughout the summer growing season. Since June bearing strawberries are only around for a limited time, they are more favorable.

WildFin Featured Strawberry Menu Items

Check out our refreshing strawberry beverages and plates that will be available to you on June 3rd.


strawberry sangria












Strawberry-Ginger Margarita (left) Strawberry Sangria (right)

Strawberry Scone Cake









Strawberry Scone Cake 

WildFin Harvest Salad









Summer Harvest Salad 

See the recipe below for our Summer Harvest Salad dish:

Serves 2


Puyallup Valley Strawberries, stemmed and quartered 6-8 each

Kale, stem trimmed, rolled up and sliced as thin as possible 1/4 cup

Red Onions, peeled halved and sliced as thin as possible 1/4 cup

Quinoa, cooked and cooled 1/3 cup

Pumpkin Seeds, toasted and salted 2-3 Tbsp.

Snoqualmie Valley baby greens 3-4 cups

Balsamic Vinaigrette 4-5 Tbsp.

Goat Cheese 2 Tbsp.

Salt and Pepper To taste

Mix all ingredients except the dressing, salt and pepper, and pumpkin seeds.  When you are ready to eat or serve the salad toss with the vinaigrette and add salt and pepper to taste.  Once plated sprinkle the top with pumpkin seeds


Balsamic Vinaigrette

(Makes about 3 cups)


Egg Yolks 1/4 cup

Balsamic Vinegar 3/4 cup

Garlic, minced fine 1 tsp.

Olive Oil 2 cups

Kosher Salt 1 tsp.

Pepper, fresh cracked 1/8 tsp.

Place the egg yolks in a bowl.  Using a wire whisk beat the yolks for 2-3 minutes until they begin to thicken slightly and begin to turn a pale yellow color. Whisk in the balsamic vinegar, garlic, salt, and pepper.  Dampen a kitchen towel and shape it into a ring.  Place your bowl over the dampened towel, this will hold the bowl in place so it frees up your other two hands.  In one hand grab your whisk, in the other hand grab your measured olive oil.  Slowly drizzle in the oil with one hand while whisking with your other hand until all of the oil is incorporated and your dressing is emulsified.  Refrigerate your dressing until you are ready to use it.  It will hold refrigerated for up to a week.


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