Saturday, July 4, 2015

Women's Health: Zucchini Frittata with Tomato-Onion Sauce

This recipe is perfectly light for the summer time, plus its delicious and good for your heart! A zucchini and mushroom filled frittata topped with a simple flavorful tomato sauce with onions.

Zucchini Frittata with Tomato-Onion Sauce

Prep Time: 30 mins        
Total Time: 30 mins    
Servings: 4

  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 teaspoon Gulden's® Spicy Brown Mustard 
  • 1 teaspoon honey 
  • PAM® Original No-Stick Cooking Spray (or olive oil 
  • 1-1/2 cups finely chopped zucchini 
  • 1 cup finely chopped white button mushrooms 
  • 1 carton (16 oz each) Egg Beaters® Original
  • 2 green onions, chopped 
  1. Combine undrained tomatoes, mustard and honey in medium saucepan. Place over medium-high heat; cook 10 minutes or until thickened and most of juice has cooked away, stirring several times.
  2. Spray shallow 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times. Reduce heat to medium-low; pour Egg Beaters over vegetables. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath several times. Cover; continue cooking 4 minutes or until set.
  3. Stir green onions into tomato sauce. Cut frittata into 4 wedges. Top each wedge with tomato sauce.
Cook's Tips:
By covering the skillet after adding the Egg Beaters, one can save energy and eliminate the need to finish the frittata under the broiler. Use a piece of foil as a cover if the skillet has no lid.

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Thursday, July 2, 2015

News from around the farm for July

July is Here! 

We have been so busy on the farm and we have so many things happening. The biggest is we have started our harvest for the summer. We started June 17, and June 29 we opened for U-Pick Blueberries. We are also getting ready to harvest on a larger scale for our frozen processing. 

Details of our Harvest

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. 
We had a fantastic response to our raspberries this year, we have barely been able to keep up with demands for them this year! However all good things must come to an end. This week is the end of our red raspberries, and we will just have blueberries and maybe some black raspberries. (If your interested in black raspberries please keep in mind they are baby plants and there isn't a whole lot out there. There will be tons next year, so thank you for your patients.) 
We have frozen in raspberries if you missed out and we sell them not just online, but at our farm stand as well, so you can still get your fill! We will have frozen raspberries starting in august some time. 
We have fresh picked blueberries, since opening our variety has been Duke, an early variety, but this week we are changing to Blue Crop (this is the same variety that is our U-Pick field). If your interested in buying more than a flat or two at a time please call us to place an order. 
U-Pick is officially open! We are open 9 am to 6 pm daily (includes weekend). Please bring containers to take home the berries in. Our U-Pick variety is Blue Crop and our price is $2.75 per pound. We only offer U-Pick for blueberries. 
Please Note: July 1-3 due to high temps we will be closing our U-Pick field each day at noon to cool the field with water. If we continue to have high temperature we will continue to close the field to protect the crop. For updates please follow our social media or give us a call. Thank you for understanding and your patients. 
Blackberries are coming up pretty soon as well. Right now we are estimating they will be ready some time in late July or early August. If you want to be notified about when we have fresh blackberries please call to have your name put on a list or to reserve fresh blackberries. 
Our 30 cases will be ready around the 13 of July. If you have placed an order with us to reserve berries you can expect a call from us the week of July 6 letting you know all the details. We will also post about our 30 pound cases on all social media.  If you would like to reserve a 30 pound case (or more) please call us and we can add you to our list. 


We have also been voted the best U-Pick Berry Farm of 2015 by the readers of Willamette Living Magazine. We would like to thank everyone who voted, and even if you didn’t, you are the whole reason we do this, with out you guys we wouldn’t be in business. So THANK YOU! 

Social Butterflies!

We have had a very busy month on FacebookTwitter, 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 838, 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! 
This month Pinterest we will be doing a few different things. First we have a brand new board celebrating all the great things about America, especially the delicious food! We are also adding to our BlueberryRaspberry, and Blackberry Inspired boards, as well as Harmonious Berry Blends

Coupons and Specials:

For those of you who received postcards you can still redeem the coupon on them when you come see us at the farm. Just remember to bring it with you when you come see us. If you don’t get those post cards all you have to do is find our ad in Oregon Family Magazine and tell us about it and get a great saving! Each of these is a one time only, and will be valid during our 2015 Fresh harvest, only valid at our farm stand. 
If you come out to our farm stand and show us you have liked us on Facebook, or Follow us on Twitter then you can save 10% off your total order! This offer will be available as long as our farm stand is open. 

Blueberry, Strawberry, Jicama Salsa

Makes about 3 cups of salsa
  1. 1 Cup fresh blueberries
  2. 1 Cup diced strawberries
  3. 1 Cup diced jicama
  4. 1/3 Cup chopped cilantro
  5. 1/4 Cup finely chopped red onion
  6. 2 tablespoons finely chopped jalapeno pepper, stemmed + seeded.
  7. Juice of 1 large lime
  8. Salt, to taste
  9. Tortilla chips, for serving
In a medium bowl, combine blueberries, strawberries,  jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled. 
Note: This salsa is also great with grilled fish, or chicken. It is best eaten the day it is made. 

Blueberry Breakfast Parfait Pops

  1. 4 Yoplait Greek Yogurts (2 Blueberry, 2 Vanilla)
  2. 4 Blueberry Nature Valley Breakfast Biscuits, crushed
  3. 1/2 Cup Fresh or Frozen Blueberries
Fold blueberries into vanilla yogurt. 
First two popsicles:
Layer 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons blueberry yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.
Second Two Popsicles:
 Layer 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons vanilla yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.
Freeze for at least four hours before removing and enjoying.

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Wednesday, July 1, 2015

Women's Health Awareness

So we have looked at Men's health and health awareness in general now its the Ladies turn. While like Men there are many different health issues we all need to be aware of but the biggest for Women in the US is Heart Disease. 

Heart disease is the leading cause of death for women in the United States, killing nearly 422,000 each year. Although hearth disease is sometimes thought of as a "man's disease," around the same number of women and men die each year of heart disease in the united states. Following a heart attack, approximately 1 in 4 women will die within the first year, compared to 1 in 5 men. Some conditions and lifestyle choices increase a person's chance for heart disease, including diabetes, overweight and obesity, poor diet, physical inactivity, and excessive alcohol use. Among women, black women are at highest risk of dying early from heart disease and stroke followed by American Indian/Alaska Native, White, Hispanic, and Asian/Pacific Islander women. High blood pressure, and smoking are key risk factors for heart disease. Lowering your blood pressure and cholesterol and not smoking will reduce your chances for heart disease. 

What you can do for your Heart:

  • Eat a healthy diet.
  • Maintain a healthy weight.
  • Be active. Exercise regularly.
  • Be smokefree. 
  • Limit alcohol use. 
  • Talk to your health care provider and ask questions to better understand your health.
  • Know your family history. There may be factors that could increase your risk for heart disease and stroke.
  • Manage any medical condition you might have. Learn the ABCS of health. Keep them in mind every day and especially when you talk to your health provider:
    • Appropriate aspirin therapy for those who need it
    • Blood pressure control
    • Cholesterol management
    • Smoking cessation
When it comes to a healthy diet we have some ideas that might make things easier and tastier! So this month we are going to focus on delicious dishes that are hearth healthy! 

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Tuesday, June 30, 2015

June 2015 Favorites

It seems like June just flew by, but I guess thats what happens when crops start being ripe and things started getting really busy around the farm. In case you missed anything here a little recap from this month in all the things we liked and had happen. 

I think the biggest news that came from us this month was opening the our farm stand for the summer. Since that post we have had a harvest update and will probably have them weekly until the end of our harvest season. 

It's finally happening! Our farm stand is opening this week with pre picked berries! Here are all the details you'll need!

Officially Opening: Wednesday, June 17, 2015 at 9 am
Farm Stand Hours: Monday - Sunday 9 am to 6 pm
What We Have: Pre Picked blueberries, and raspberries. 

U-Pick Blueberries are now open! Our U-Pick price is $2.75 per pound. 

Click here to see more...

This month we focused on National Men's Health Awareness and a couple of really delicious posts we really enjoyed were: Healthy Greek Yogurt + Honey Blueberry Muffins and Marinated Tomato + Mozzarella Pasta 

In news from around the world we found this article sadly amusing, and a reinforcement that GMO is not the answer to problems in agriculture. 

For those techies out there we discovered Garden Plan Pro, an app in which you are able to plan your garden!

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Monday, June 29, 2015

Harvest Update: U-Pick Blueberries, End of Raspberries + More!

Well its finally here, the most exciting time of the year! We are happy to announce our U-Pick Blueberry field is now open! 

Yes we are opening a touch earlier than expected, but it's great for you guys! That much sooner you can get your hands on delicious Blueberries! We are open everyday from 9 am to 6 pm. 

Our first U-Picker of the season!
Our U-Pick is only for Blueberries.

The variety is Blue Crop, they are huge, sweet berries. 

Our U-Pick price is $2.75 per pound.

Please bring your own containers to take the berries home in. 

Dogs aren't allowed in the field so please them at home.
(left) Red Raspberries (Right) Black Raspberries

 Please Note: On Thursday, July 2, 2015 + Friday, July 3, 2015 we will be closing our 
U-Pick at noon for watering due to heat (there is a possibility for this to happen on Wednesday, July 1, 2015 as well). The field will remain closed for the rest of the day. We will be cooling the field through the use of water so ensure the berries do not get sunburned due to expected temperatures of 90+. Thank you for your understanding and sorry for any inconvenience this may cause. 

We still have red raspberries, today, Monday June 29, 2015 and tomorrow June 30, 2015 will probably be the last days we have them. So please come and get them while we have them fresh. We will have frozen but those be ready until the end of August/early September.

We also still have some Black Raspberries (aka black caps) for sale. If you have never tied them come and get a sample, they are super yummy and really high in antioxidants. Click here to read more about Black Raspberries

Blueberries, Red Raspberries, and Black Raspberries
We also of course have blueberries pre picked and ready for pick up at our farm stand. The great thing about having three different types of berries right now is we have cute little flats you can get all three or two types of berries in!

I would also like to take a moment and remind those of you who have not signed up for our monthly newsletter to do so. Our newsletters contain news like what your currently reading, coupons, what we are up to around the farm, events you can find us at, and more!
Signing up is easy, just click here.

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Saturday, June 27, 2015

Men's Health Awareness Low Carb Salted Caramel Almond Brittle

Low Carb Salted Caramel Almond Brittle

This recipe for Low Carb Salted Caramel Almond Brittle is quick and easy to make. Just 5 ingredients. A low carb treat bargain at 3.8 carbs per serving.
  • 1 cup almonds
  • ½ cup butter
  • ½ cup Swerve sweetener
  • 2 tsp. vanilla
  • ¼ tsp salt
  • ⅛-1/4 tsp. coarse sea salt (optional)
  1. Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
  2. Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
  3. Heat over medium heat till all ingredients are dissolved.
  4. Add the almonds to the candy mixture.
  5. Stirring constantly, bring mixture to a boil.
  6. Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
  7. Carefully pour it into prepared pan. (It is very hot!)
  8. With back of spoon, spread almonds evenly through hot candy.
  9. Sprinkle with coarse sea salt, if using.
  10. Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
  11. Break into pieces and divide into a 8 servings.
  12. Will stay crisp and keep well in a tightly sealed container for 2 weeks.
Nutrition Information
Serving size: ⅛th recipe Calories: 205 Fat: 20.4 Saturated fat: 8. Trans fat: 0 Carbohydrates: 3.8 Sugar: .8 Fiber: 2.2Protein: 3.9

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