Tuesday, July 28, 2015

Harvest Report: Last Call for U-Pick Blueberries

We had a very exciting weekend, not only was it perfect picking weather for blueberries but we also had a new "toy" at the farm stand.

We got a square, and it is so great! We are really loving it so far.

Things have been so crazy around the farm over the last week, we are machine harvesting, we are picking more fields that have baby crops of blueberries on them, and we are machine picking blackberries. So people are literally running from one point to another, there is always fruit being loaded into our cold rooms (which are full, almost over flowing) we have been able to pick (from the field) and process (for the mass frozen market) at about the same rate so any time something comes in something is finished processing. We have never had this happen before, but it is great! Our crops are producing so much!

First big announcement we have is that this is the last full week we will be open for U-Pick blueberry picking. Our last day is going to be SUNDAY AUGUST 2, 2015. We will have normal hours for that day, 9 am to 6 pm.

And everyday leading up to it we will be open at the farm stand from 9 am to 6 pm, however Wednesday through the weekend is looking to be 95+ degrees, which means we may be closing in the afternoons for U-Pick to cool the field. We will post on Facebook and Twitter about any closures. You can also call us at 541-752-0460 before heading our way to see if we have the field open or closed.

At our farm stand we still have fresh picked blueberries, their variety has changed to Liberty, its a newer variety, not as sweet as the Blue Crop but just as huge. We also have fresh picked blackberries, their variety is Chesters.

Now for those of you who are on our waiting lists of wanting to pick up 30 Pound boxes we have started that process, but we are also super busy making sure all the fruit we can pick is done so before we get into this 100 degree weather. We have finished the Jerseys and they have been processed, it will take a few days for the boxes to be frozen, when they are that is when we will start calling people. For those of you who Ordered Blue Crop, today is the first day we are processing those, so it will still be a while before we call you about them.

Thank you for your patients with us this week, we have never been so busy at one time with so many berries and fruit coming off at once!

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Saturday, July 25, 2015

Women's Health Recipe: Mediterranean Shrimp Tacos with Garlic Yogurt Sacuce

Mediterranean Shrimp Tacos

Prep time:  
Cook time:  
Total time:  
Serves: 8
Mediterranean Shrimp Tacos with Garlic Yogurt Sauce. Shrimp tacos with a Mediterranean flair; pita bread, artichoke hearts, kalamata olives and feta cheese.
  • 1 cup yogurt
  • 2-3 cloves garlic, minced
  • 4-5 large fresh basil leaves, thinly sliced
  • salt and pepper to taste
  • 4 whole pita breads, halved (use gluten-free for dietary restrictions)
  • 8-ounces fresh or frozen (thawed) shrimp, deveined and peeled
  • ½ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ¾ cup cup jarred artichoke hearts (water or oil-packed), chopped
  • ¾ cup kalamata olives, halved
  • ¾ cup crumbled feta cheese
  1. Combine yogurt, garlic, basil, salt and pepper in small bowl to make sauce.
  2. Preheat oven to 350º F. Place pita halves on baking sheet or directly on oven rack. Heat 7-10 minutes, until warm.
  3. Meanwhile, evenly sprinkle shrimp with salt, pepper and red pepper flakes. Mix to coat. Heat large pan or skillet over medium heat. Heat olive oil and add shrimp. Cook 5-7 minutes, rotating half way, until shrimp is cooked and opaque white. Remove and discard tails.
  4. Open warmed pita halves and evenly fill with cooked shrimp, artichoke hearts, olives, and feta. Top with garlic yogurt sauce. Makes 8 halves.

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Monday, July 20, 2015

Harvest Report: Fresh Blueberries, Blackberries, U-Pick + More!

It's been another week! We had a great weekend, and we very happy that we could keep the field open during the high temperatures. Thanks to everyone who called or contacted us on social media about field closures!

This week is the official start of our processing line for the 30 pound boxes. We are expecting to start that on Wednesday, so for those of you who are on our list/ interested in the ready to freeze 30 pound boxes you will be receiving phone calls regarding your orders probably late this week or early next week (depends on what we are picking and processing it). It's also why this is being posted so late in the day, I have been busy running around making sure everything is in place and ready to go for on Wednesday.

This year our 30 pound boxes will be $100.00 each.

We have basically finished picking our baby plantings of blueberries, we have one field left to do which just isn't quite ripe yet. The baby plantings of blueberries are ones that replaced old plants and it's the first harvest we have been able to take from them, which is very exciting for us.

Our Farm Stand is still open.
Our hours are: 9 am to 6 pm everyday (including weekends).
The variety for our U-Pick field is Blue Crop.
U-Pick (blueberry) Price is $2.75 per pound.
If you need to get a hold of us to place and order or to answer questions you can reach us
at 541-752-0460.

We would like to remind you that if you received a postcard in the mail from us, it has a coupon on it so please bring it with you when you come visit us!


Fresh Picked Blueberries are still going strong. The variety is blue crop, this is the variety we will continue to have until the end of the season. If your wanting order of 1+ flats (10 pounds per flat) then please give us a call and place an order.

U-Pick is going strong, we are about half way across the field. With plenty of untouched rows still waiting to be picked. The weather is expected to be in the 80's again all week and into the weekend. If this changes and we decide to close for cooling we will let everyone know a head of time. At this time we are also able to predict a end of season, we are thinking that right now is sorta in the middle and our last day will be around the 2nd of August, we will confirm this as we get closer to the end of the season.

(Friendly reminder: please bring containers to take your berries home in, we are unable to supply containers.)


We now are able to offer blackberries on a pick to order basis. We will have them for this week and next week for sure. We aren't able to offer them on hand at the farm stand because we are all tied up with blueberries, and our packing shed. The blackberry variety is called Chester, they are huge, seriously the average berry is at least 3/4 the size of my thumb.  They are super sweet and so fun to eat. My current favorite way to enjoy them is to have them in an ice cold smoothie after I get home from a day of working on the farm.

The price for blackberries are: 2 1/2 pounds for $20.00 & 5 pounds for $30.00

We do not offer U-Pick for blackberries.

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Saturday, July 18, 2015

Women's Health: Dark Chocolate Super Bites

Dark Chocolate Super Bites

  • about 8 oz of dark chocolate, I used Trader Joe's 73% Super Dark chocolate bars (the higher the percentage of cacao the better)
  • assorted dried fruits, chopped nuts, and seeds
  1. Lay out a piece of parchment paper, or waxed paper, or foil.
  2. Chop the chocolate into small pieces and put in a microwave safe glass measuring cup. Microwave for 60 seconds, and then stir. Microwave for another 30 seconds, and then stir again to completely melt the chocolate. If there are still lumps, microwave for another short burst and stir again.
  3. Use a spoon to make small rounds of chocolate onto the parchment paper. Let the chocolate fall from the spoon and it will naturally form a more or less round shape. You can nudge it with your spoon if you like. Work with one at a time, and sprinkle each round of chocolate with an assortment of your healthy add-ins while the chocolate is still hot. Make them whatever size you like, but mine were about 2 to 2 1/2 inches in diameter.
  4. Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.
If you plan to refrigerate the medallions it helps to put the parchment right on a baking sheet or tray so you can transfer it straight to the fridge.

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Monday, July 13, 2015

Harvest Report: U-Pick + Fresh Picked Blueberries

Another busy week is in the books for us. We really enjoyed the weather last week and it looks like another week in the 80's for us. Which is great! Our berries are getting sweeter and sweeter. We have heard that some local U-Picks have closed in the area so that may or not mean we will have more U-Pickers when you come visit us! Not to worry though, we haven't even gotten across half the field yet. 

Our Hours are from 9 am to 6 pm everyday. 
The variety is Blue Crop, and our price is $2.75 per pound. Please bring your own containers to take your berries home in.  

It looks like the weather will be in the 80's this week so we do not expect to close the field for cooling at time this week. If temperatures exceed 95 then we will be closing for cooling in the afternoon, but we will let everyone know if that comes up.
In our tent we only have fresh picked blueberries right now. The next berry we will have are fresh blackberries which won't be available for a week or so yet. Stay tuned for updates! If your wanting to order a head of time we are more than happy to take it! You can call us at 541-752-0460, or you can email us at sunsetvalleyorganics@gmail.com. 

We do not ship fresh berries, because we can not guarantee the condition they will arrive in.  

In other news we have started harvesting our youngest plantings. These are baby crops and we are very excited to be getting fruit from them. A few years ago we took out all the plantings that were too old, and replanted with new varieties, so we are now able to start seeing a harvest from them. 

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Saturday, July 11, 2015

Women's Health: Healthy Mediterranean 7 Layer Dip

Healthy Mediterranean 7 Layer Dip

Inspired from Cookincanuck

Prep Time: 15 Mins         Total Time: 15 Mins

  • 8oz hummus
  • 1 tomato, diced
  • 1/2 cup diced cucumber
  • 1/2 cup nonfat greek yogurt
  • 1/8 tsp salt
  • 1/4 tsp paprika
  • 2 canned artichoke hearts, chopped
  • 2 roasted red peppers (4 halves), diced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp minced flat-leaf parsley
  • Kalamata olives, chopped (optional) for garnish

  1. In an 8- by 8- square serving dish, spread the hummus evenly on the bottom. Layer the tomatoes and cucumber over top.
  2. Dollop the yogurt over the vegetables, then gently spread with a rubber spatula. Sprinkle the yogurt with salt and paprika.
  3. On top of the yogurt, layer the artichoke heart, roasted red peppers and feta cheese. Sprinkle the parsley over top and garnish with olives.
  4. Serve with fresh vegetables, pita chips or crackers.

Calories 49.4 / Total Fat 3.6g / Saturated Fat 0.9g / Cholesterol 2.4mg / Sodium 122.4mg / Total Carbohydrates 4.0g / FIber 1.0g / Sugars 1.2g / Protein 2.4g / WW (Old Points) 1 / WW (Points+) 2 (Calculated without olives)
Serves: Makes 4 cups

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