Raspberry season

When the raspberries exploded into ripeness, Boris and his student helpers headed out early in the morning and harvested all of the plump purple berries. There were so many berries that the could not process them all in one day, so they spread them on shallow pans to flash freeze them, once frozen they placed the berries into containers in the freezer to be made into jam at a later date.
Later that same afternoon, Boris and his team returned to the berry patch, just as many berries as they had picked in the morning had ripened during the heat of the day. Another round of picking and freezing of berries before dinner, then the tired harvesters finished the evening with a large bowl of berries and cream as the sun set.

The following morning dawned warm and the big bear farmer spent it, once again, picking berries with his students. Before they put the trays of berries into the freezer, he reminded his crew to pick out the leaves, spiders and inch worms from the fruit. The many legged animals would be released back into the forest, and the leaves into the compost pile. 
Most of his customers for the raspberry jam were herbivores, so Boris was careful to keep as close to animal free as possible. His omnivore customers didn't really mind some extra protein in their jam, nor some of the herbivores, but there were a few who were strict to their diet and appreciated the extra effort that Boris put into his product.

Strawberry season

Boris had been working hard on the farm this week and today he was outside at dawn to get an early start before the day grew too hot for work.  It was strawberry season, the first sweet few weeks of early summer.  This morning he gathered the yearling cubs, and the students who where in his summer semester botany and forestry classes, and led them all out to the strawberry fields for a morning of picking.

The group started in the cultivated strawberry patch, there grew the large cat paw size strawberries that would be sent to Loupe Falls for the annual Strawberry Festival at the end of the week.  When all of the ripe berries were picked from this area they moved on to the wild strawberry patch. Here were the tiny berries that made the best jams and sauce.  Boris planned to start processing some this afternoon, they were a key part of his sweets business and he had customers waiting for the first batch.

Once the group finished with the picking fields, they moved on to the foraging fields and had their own feast of strawberries for lunch.  After eating, the three yearling cubs headed to the river for a swim and the Temperate Biome University students carried the strawberries back to the barns for processing.

Boris gathered up two large baskets of wild strawberries and with his students, headed into his house to start a batch of jam.