Our Berries

We know berries: small fruit with big potential.

For over 80 years, we’ve come to know the fruit we handle.


Nothing expresses the excitement of summer’s start like a fresh strawberry. With our frozen strawberries, you can access that fresh, crisp sweetness all year long! Our fruit can be sorted to meet your need: Size, Characteristics, whatever!


OK… technically, Rhubarb is a vegetable. But it sure goes good in a pie! This nostalgic food has been a spring staple for generations! The ability to slice and freeze Rhubarb fast enough after harvest to preserve it's pure qualities is an art and we are honored to provide frozen sliced rhubarb on a commercial scale.

Red Raspberries

Red Raspberries are a traditional favorite. The unique sweet/tart flavor of red raspberries make them a delightful ingredient or as-is snack. And the hollow cap allows the kids to put them on their fingers! Go ahead, play with your food!


Blueberries are native to North America— and a staple food for most households! This perfect finger food is both practical and diverse. Blueberries have a rich, spicy flavor.

Marion Blackberries

A hybrid of evergreen blackberries and the cherished Boysenberry, the Marion Blackberry has a distinct flavor from other blackberries.


This berry comes from mysterious legend. The story goes a spinally, weed choked vine was recovered from the abandoned farm of Rudolf Boysen by none other than Walter Knott in the 1930’s. He nurtured the plant back to health and started selling the big, delicious fruit at his farm stand in California. Where did this odd hybrid come from? Only Rudolf Boysen truly knows!


Most often, the word “blackberries” refers to the large, generic world of cultivated wild cane varieties of the evergreen blackberry. These fruits are typically bold in flavor and sweetness with just a hint of tartness to remind us of there Rubus roots. The Pacific Northwest is prime growing grounds for blackberries and home to some of the best!

Black Raspberries

This quirky little berry starts out red, but darkens (and gets really tasty) as it ripens by the 4th of July.