This summer is just flying by! We have never been so busy as we are this summer. Because berries were early our blueberries and blackberries are having to be harvested at the same time. Which makes for a lot of excitement. It seems that this year we are having to deal with all kinds of new problems, such as we had to figure out if we had enough crates to put berries in, in contrast to how fast we were processing them. These are the kind of problems we want to have.
Details of our Harvest
|Machine Picker Unloading Blueberries on Truck|
If you have been following us on any of our social media we have been sending out weekly updates called “Harvest Reports” in which we summarize what is going on for the week, what we have available for purchase at our farm stand and how we think our berries are ripening. This is the best way other than giving us a call, to find out how things are going. Click here to read our latest Harvest Report.
We are officially done with the fresh season, our Farm Stand is now closed, and that means our U-Pick is now closed as well. We had a great season and are already looking forward to next years harvest!
We are still processing blueberries and blackberries. So if your on our list to call we have some updated information for you: If you ordered Jersey (the small berries) you should have received a phone call from us by now. If you ordered Blue Crop (the bigger berries) we are still processing them and will be calling you soon. If you haven't gotten a call and think you should have you can call us at 541-752-0560.
|Fresh Picked Blackberries|
We are also excited to be harvesting a baby crop of Aronia berries. We are hopefully to start experiments for products this fall (including freeze dried powder!).
We expect to be done processing all of this years fruit some time in mid August.
We will of course continue to offer frozen berries all year round. We expect to have raspberries back in stock sometime in late September. We have frozen blueberries available, and strawberries. For blackberries we currently have 5 pound cases, and later on after harvest we will have the 25 pound cases back in stock.
Once we have a product back in stock we will announce it on our twitter and Facebook so be sure to be following us!
Back to Fall/Winter Hours
We are switching back to our fall/winter hours of Monday to Friday 10 am to 4 pm PST.
Back in 2010 we sent our blueberries to a lab to have some independent testing done for the nutrition of our berries. Well this year we sent them away again to see where we stand and if we had improved at all. We are happy to announce the following table are our results. (This is for blueberries only)
We will be updating our website to reflect these new results. We are very excited about our improvements, and that we are continuing to uphold a standard of healthy living for our customers.
We have had a very busy month on Facebook
, and our Blog. It’s the best way to keep up to date with our harvest this year. Each week we post about our harvest, recipes, and more! On Facebook
this summer we have a goal of getting to 1,000 likes, we are currently at 852, at 1000 likes we will be having a give a away of a gift basket full of our products. So if you haven't liked us please do so, and share our page with all your friends & family! We will announce details for the give away on our Facebook
once we have hit 1,000 likes.
We would also like to announce that we now have an active Instagram account. You can follow us@SVOrganics
. On our Instagram you can see more details about our harvest and yummy recipes we love to make!
Blueberry Chicken Chopped Salad
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 1 head Romaine lettuce, finely chopped
- 1 pint (2 cups) fresh blueberries
- 1 cup roughly-chopped toasted pecans
- 2/3 cup diced red onion
- 1/2 cup blue cheese (or any soft cheese)
- Dijon vinaigrette (see below)
To make the salad:
Season chicken breasts on both sides generously with salt and pepper.
- Heat oil in a large sauté pan over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside.
- Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces.
- Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately.
Number of servings (yield): 3-5
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
To make the vinaigrette:
Whisk all ingredients together until combined.
Labels: 2015, aronia berries, blackberries, blueberries, freeze dried powder, harvest, newsletter, summer