** 2019 Blueberry Season**
Saturday, we are now closed due to the rain. Our next picking for blueberries will be Wednesday, July 24th. We have pick your own only, no pre picked available. We provide containers or you can bring your own.
Hours are Saturdays from 8 am to 5 pm and Wednesday evenings from 5 pm to 8 pm. Just those two times per week.
Pick your own blueberries are $ 2.65 per pound.

We accept cash, credit, and good checks as payment. See you soon.

Prices, details of picking and more can be found on our hotline number. 608-355-1965 updated: 7-20-19 2:21 p.m.

About Us

The Berry Farmer

The Berry Farmer is a family owned and operated business located approximately 2 1/4 miles west of Baraboo, Wisconsin. Established in 1998, our farm has grown to 10 acres of pick your own and pre picked strawberries. 1 1/2 acres of pick your own and pre picked peas and 1 1/3 acres of pick your own blueberries.

Our goal is to produce the best quality fruits and vegetables that we can. With that in mind, we use Best Management Practices in our farming operation. This starts with selecting healthy root stock from a trusted nursery. Our fruit varieties are chosen because they have natural resistance to certain pests and diseases. Cultural practices are used for weed control such as cultivation when possible and also hand weeding. We monitor our fields at least twice a week looking for any pest problems. Pesticides are used only when damaging levels of pests are present. It is our policy to apply nothing when we have developing fruit on the plants. We are not a chemical free farm but we try to use them as little as possible.

The Berry Farmer

Picking Berries

Picking Berries

The Berry Farmer Fields

Picking Seasons


Strawberry Season

Strawberry Season is usually early June thru early July.

Monday thru Friday
8am to 8pm
Saturday and Sunday
8am to 5pm

Picking containers are provided for you.


Blueberry Season

Blueberry Season is mid July thru mid August.

Wednesday Evenings
5pm to 8pm
8am to 5pm
or until we are picked out for the day.

Picking containers are provided for you.


Pea Season

Pea Season is usually the same time as strawberries.

Monday thru Friday
8am to 8pm
Saturday and Sunday
8am to 5pm

Picking containers are provided for you.

Read News

Upcoming events and news.


Cultural practices are used for weed control such as cultivation when possible and also hand…


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The Berry Farmer is a family owned and operated business located approximately 2 1/4 miles…


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Our goal is to produce the best quality fruits and vegetables that we can. With…



Lemon Blueberry Bars

Lemon Blueberry Bars

2 Cups Blueberries
1 Tbsp. Sugar
2 Tbsp. Lemon juice fresh
1 Zest Lemon divided
1 Box Lemon cake mix
4 Eggs divided
1 Stick Butter softened
2-3/4 Cups Powdered Sugar
1 8 oz. Cream Cheese

In a bowl,  combine blueberries with sugar, lemon juice and half of the lemon zest.  Set aside. Mix cake mix with 1 egg, softened butter and the remaining lemon zest.  Pat into a buttered and floured 9 x 13″ baking  pan. With a mixer, beat powdered sugar with cream cheese and remaining 3 eggs until smooth.  Gently stir in blueberry mixture, pour over cake. Bake in a pre-heated 35 degree oven for about 50-55 minutes, or until browned. Let cool completely.  Chill, then cut into squares.  Store in refrigerator.

Simple Strawberry Sorbet

Simple Strawberry Sorbet

From the kitchen of: Dana Westedt

2 Cups Sugar
2 Cups Water
2 4 Quarts Strawberries rinsed and hulled. Smaller berries work better; need enough to make 4 cups of puree.
1/2 Cup Lime juice

Bring the sugar and water to a boil. Reduce heat and simmer without stirring until sugar completely dissolves, about 3 minutes. Set aside to cool completely. Place strawberries in a food processor and puree. Do in 2-3 batches. Pour puree into strainer and press through to remove most of the seeds. Stir lime juice into the 4 cups of puree.

When the sugar syrup is cool, combine with strawberry puree. Mix well. Pour mixture into ice cream maker and freeze according to the manufacturer’s instructions. May need to do in 2 batches if freezer is small. Sorbet will be soft set but firms up after freezing.  Store in 1 large container or several small containers for easier eating and sharing.

Strawberry Chicken Salad

Strawberry Chicken Salad

From the kitchen of: Dana Westedt

2-1/2 Cups Chicken Breast cooked, cooled and cubed
2 Cups Strawberries fresh, hulled and halved
6 Whole Strawberries with hulls for garnish
1 Cup Grapes seedless
1 Cup Pineapple chunks
1 Cup Celery diced
1/2 Cup Pecans chopped coarsely
1/2 Cup Sweet-sour poppy seed bottled salad dressing
3 Cups Spinach washed and torn into bite-sized pieces
3 Cups Romain lettuce washed and torn into bite-sized pieces

Combine chicken, strawberries, grapes, pineapple, celery and pecans. Toss gently with salad dressing. Mix spinach and lettuce together, arrange on individual salad plates. Spoon chicken mixture onto salad greens. Garnish each top with a whole strawberry.

Salad ingredients can also be tossed with spinach and lettuce greens and served in a bowl.

Strawberry Brownie Torte

Strawberry Brownie Torte

From the kitchen of: Brenda Emery

Brownie layer:

1 21.5 Oz. Fudge brownie mix
1/2 Cup Water
1/2 Cup Oil
1 Egg


1 8 Oz. Package Cream Cheese
1-1/2 Cup Milk
1 3.4 Oz. Instant Vanilla Pudding and Pie Filling Mix
2 Pints Strawberries sliced (about 5 Cups)

Line two 9 or 8 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 degrees for 26-31 minutes. DO NOT OVERBAKE. Cool. Freeze 1 hour until firm.

In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes. To assemble torte, remove brownie layers from pan and remove foil. Place half of the filling and 2 cups of the berries on top of one layer. Place remaining layer on top of the berry mixture, top side up. Top with remaining filling and strawberries. Drizzle with chocolate syrup if desired and line the outside of pan with whip cream. Store dessert in refrigerator.

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

2-1/2 cups All purpose flour
1 cup Sugar
1 Cup Buttermilk
1/4 lbs. Butter
1-1/2 Tsp. Baking powder
1/4 Tsp. Salt
2 Eggs beaten
1-1/2 Cups Blueberries, fresh or frozen, rinsed

Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter which has been melted and browned slightly. Mix well.  Fold in blueberries. Fill well-greased muffin tins half full and bake at 400 degree for 20 minutes. Serve warm.

No Cook Strawberry Freezer Jam

No-Cook Strawberry Freezer Jam

4 Cups Strawberries Ripe
1 Box Fruit Pectin
4 Cups Sugar
3/4 Cup Water

Wash and hull the strawberries and crush them completely. You should end up with 2 cups of crushed berries. In a large bowl, mix together the berries and sugar and let them stand 10 minutes. Combine the fruit pectin and water in a saucepan.  Bring to a boil and boil 1 minute, stirring constantly.  Stir the hot mixture into the fruit bowl and continue stirring for 3 minutes. Ladle the jam into freezer containers.  Put the lids on immediately. Let the jam stand at room temperature for 24 hours. Refrigerate to keep a few weeks or freeze to keep up to a year.

Strawberry Pineapple Dump Cake

Dump Cake

From the kitchen of: Tana Klemm

6 Cups Strawberries hulled
1 20 Oz. Can Crushed pineapples in heavy syrup
1 Bag Strawberry Glaze
1 Pkg. Yellow Cake mix
1 Cup Chopped Pecans
1 Stick Butter

Grease a 9 x 13″ pan. Preheat oven to 350 degrees. Spread the pineapple into the bottom of the pan. Mix together the strawberries and the glaze. Spread evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruit. Sprinkle the pecans over the top. Slice the butter thinly and drop evenly over the top. Bake 50 minutes or until golden brown.

Strawberry Pie

Strawberry Pie

1-9 inch Pre-baked pie shell or graham cracker crust
1 Cup Sugar
10 Oz. Sugar
10 Oz. 7-Up
2-1/2 Tbsp. Cornstarch
1 Quart Strawberries washed and hulled
Red food coloring if desired

Cook sugar, cornstarch and 7-up together until clear and thick, about 3 minutes. Add enough food coloring for the depth of color you desire. Cool mixture. Add strawberries to cooled mix and spoon into crust. Chill several hours before cutting.

Contact Us

The Berry Farmer, Inc.
John & Jean Pinkston Family

E10222 Hoot Owl Valley Road
Baraboo, WI 53913

(608) 355-1965

Contact Us


From Baraboo and East

From the corner Hwy 12  (exit 219) and county Hwy W travel west on county hwy W.
Travel approximately 2 miles to Hoot Owl Valley Rd.
Turn right on Hoot Owl Valley Rd.
We are 1/4 mile down the road on the right.

From the Reedsburg Area

You can take Hwy 33 east to Hwy 12.
Then take hwy 12 south ( exit 219) to County Hwy W and turn right.
Travel 2 miles and turn right on Hoot Owl Valley Rd.
We are 1/4 mile down the road on the right.

Or you can take Hwy 33 west to Hwy 136 towards Rock Spring/North Freedom.
Follow Hwy 136 past North Freedom and turn right on Kohlmeyer Road.
Follow that road to County Hwy W and turn left.
Go about 1 mile and turn left on Far View Rd (watch for the white school house on the north corner).
Follow that road to Hoot Owl Valley Rd.

From the Madison area or the South

Take Hwy 12 north to Baraboo (exit 219).
Turn left on county hwy W .
Travel west approximately 2 miles and turn right on Hoot Owl Valley Rd.
We are 1/4 mile down the road on the right.