Thursday, January 26, 2017

Website Down for CoreCommerce Users 1/26/17




We got to wake up to find out our website is down this morning. You can still place orders, but we can't login to fill them. So there will be a delay in filling and shipping orders out. We aren't sure at this time how long the site will be down for us. We did call CoreCommerce and they are unsure as well (super encouraging...). We will keep you all posted for when we are able to start filling orders again. We apologize for any inconvenience, and thanks for your patients during this time. 

You can still call us to place an order. Today we are in the office from 10 am to 4 pm PST. If we don't answer please leave a message with your name, phone number, & short message and we will get back to you ASAP. You can reach us at 541-752-0460.

In the past we have had a difficult time with the customer service CoreCommerce provides to us, and as a result we have things in the work to move to a new e-commerce site, we aren't quite ready to roll things out but as soon as we are, we see all of these types of problems dissolving. Which will result in a consistent, user friendly website for both us and our customers.  


*We will be updating this post as we learn more, or the issue is resolved.* 

1/27/17 Update:

The problem has been resolved, and we are catching up on packing and shipping out orders today. We still don't know the cause of the problem, but we do know that 85% of CoreCommerce's users were effected by this. We're glad that it was resolved in a timely manner. 

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Wednesday, January 18, 2017

January 2017 Newsletter for SVO


Happy New Years! Happy 2017!

We hope everyone had a good holiday season! We enjoyed our two week break with a lot of relaxing and family time. We know 2016 wasn't the greatest year for the world but have hopes that 2017 will make up for it, and we hope everyone has a fantastic 2017!
We still have our annual survey available until the end of January. As a thank you there is a coupon at the end that can be used on your next order. We truly value your feedback, and it helps us improve where we can. 
Our next Instagram sale will be starting sometime during the week of the 16th. Be sure to be following us to know when the sale starts! 
The Pacific Northwest has been getting a good amount of snow. The snow has melted here in the valley; however, Portland still has a decent amount of snow which has been interfering with deliveries and shipments. We thank everyone who have bared with us. This is the first winter where the snow has actually effected more than a day of normal operations.
With the snow melted, we've been starting to prune our blueberries. If you have blueberries in your back yard now is a good time to start thinking about trimming them up, and be sure to check out our blog post on pruning.
Our normal office hours are:
Monday - Friday 10 am to 4 pm PST 

Our Featured Products in the online Shop:

New Products Coming Soon:
  • Red Raspberry Powder
  • Black Raspberry Powder
  • Aronia Berry Powder


Cold Weather Shipping 

Cold Weather Shipping is back! For those who are new to this, every year when it’s cold (nation-wide) we are able to send our frozen berries by ground rather than 2 day air, which saves a lot of money! We can only offer this while it’s cold out, usually fall through the early part of spring. You do need to call us if you would the ground shipping though. Our online store is not set up for it. You can call us at 541-752-0460 Monday through Friday 10 am to 4 pm Pacific Standard Time.
**PLEASE NOTE: We are not responsible for shipping delays due to weather conditions**


Blueberry Breakfast Cake

A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.
INGREDIENTS
  • ½ cup unsalted butter, room temperature
  • Zest from 1 lemon
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh, ripe blueberries
  • ½ cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling
INSTRUCTIONS
  1. Preheat oven to 325 degrees.
  2. Lightly grease and flour an 8-inch springform pan. Set aside.
  3. In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
  4. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  5. Beat in the egg and vanilla just until incorporated.
  6. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
  7. Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

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Saturday, December 3, 2016

December 2016 Newsletter from SVO


News From Around the Farm

Happy December everyone! We've been so busy with the holiday season already and it's just starting! We hope you all had a great Thanksgiving. We would also like to thank everyone who participated in our Black Friday, Small Business Saturday, and Cyber Monday sales! It really means a lot that you shopped with us!
Featured products in our shop:
Holiday Shipping: 
With the holidays coming up we would like to draw your attention to two important areas in the newsletter this month. The first being dates which we will be closed:
Our normal winter office hours are: Monday - Friday 10 am to 4 pm PST 
We will be closed:
  • December 19th- January 1st
This means the last day we will be shipping holiday packages will be December 16th.
The second, Holiday shipping dates as suggested by USPS and FedEx:
USPS:
  • First-Class Mail: Dec. 20th
  • Priority Mail: Dec. 21st
  • Priority Mail Express: Dec. 23rd
  • USPS Retail Ground: Dec. 15th
  • Destination Network Distribution Center Drop Ship: Dec. 19th
  • Destination Delivery Unit Drop Ship Dec. 22

FedEx:
  • Dec. 16: Last day to ship FedEx Ground
  • Dec.  14: Last day to ship by FedEx Ground for Alaska & Hawaii
  • Dec. 12: Last day to ship by FedEx Smart Post
  • Dec. 23: Last day to ship by priority overnight  
  • Dec 22: Last day for 2 Day shipping; $16 charge for Saturday delivery

Above is a sample of what we offered during the November Insta Sale.

Cold Weather Shipping 

We will be able to bring back our Cold Weather Shipping special sometime in October. For those who are new to this, every year when it’s cold nation wide we are able to send our frozen berries by ground rather than 2 day air, which saves a lot of money! We can only offer this while it’s cold out, usually fall through the early part of spring. You do need to call us if you would the ground shipping though. Our online store is not set up for it. You can call usMonday through Friday 10 am to 4 pm Pacific.

Holiday Gift Boxes:

The Holidays are coming! It’s weird that it is already that time of the year again, right? We have gift boxes! If you want a gift box, but don’t see anything you like on our site, give us a call, we are more than happy to do custom gift boxes! If your thinking about ordering a bunch of them please keep in mind that if you want us to ship them to multiple address the order does NOT qualify for free shipping if it goes over $225.00. But if we ship it all to one address then it can qualify for free shipping, as long it’s more than $225.00. We are also offering if you buy 10 gift boxes you get one free (excludes shipping). Our gift boxes are great for birthdays, house warming’s, Columbus Day, Veterans Day, Thanksgiving, Christmas, Hanukkah, Kwanzaa, New Years. Basically anytime you need a present or a nice gesture, we’ve got you covered.

Holiday Gift Fair

We will be at the Holiday Gift Fair this year, hosted by Home Grown GardensDecember 3rd and 4th. The fair will be open from 10 am to 5 pm each day. We will have our gift boxes there, and remember if you buy 10 then you get one free! 
Home Grown Gardens is located: 4845 SE 3rd St, Corvallis, OR 97333 
We will have an event added to our Facebook page with all the details. 


Finished Superfood Chocolate Bark



Superfood Chocolate Bark

An indulgent yet healthy Christmas treat of dark chocolate bark topped with goji berries, dried blueberries, dried aronia berries, almonds, pistachios and coconut
INGREDIENTS
  • 200g dark chocolate
  • ¼ tsp vanilla extract
  • 2 tbsp pistachios (shelled and halved)
  • 2 tbsp goji berries
  • 1 tbsp desiccated coconut
  • 2 tbsp sliced almonds
  • 2 tbsp dried blueberries
  • 2 tbsp dried aronia berries
INSTRUCTIONS
  1. Line a dish with baking parchment. I used an 8x8in dish but you can use a smaller or bigger one depending on how thick or thin you want your bark to be.
  2. Sit a heat proof bowl in a pan of boiling water over a medium heat. Break the chocolate into small pieces, add to the bowl and stir continuously until it has all melted. Add the vanilla and mix well.
  3. Pour the melted chocolate into the parchment lined dish. Top with the pistachios, goji berries, dried blueberries, sliced almonds, dried aronia berries and coconut.
  4. Place in the fridge for 30 minutes or until the chocolate has set.
  5. Store in the fridge for up to 1 week.

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Monday, November 14, 2016

November Newsletter

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Saturday, October 22, 2016

Saturday Morning Waffles


Saturday Morning Waffles


The weekend is always the right time for delicious waffles, so this morning we broke out the waffle iron and had some delicious nutrient dense blueberry waffles.

Now the rains have set in here in Oregon it really feels like fall, and waffle also tend to just fit in to a lazy rainy day feel.

We hope you enjoy the waffles as much as we do!



Ingredients
  •  1 3/4 c. AP flour
  • 1/4 c. corn starch
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 3/4 c. milk
  • 1/2 c. olive oil
  • 1/2 tsp cinnamon
  • 1 c. frozen blueberries
Instructions
  1. Preheat your waffle iron.
  2. Whisk together the dry ingredients: flour, corn starch, sugar, baking powder, cinnamon, and salt.
  3. Add the wet ingredients and mix: eggs, milk, oil, and vanilla paste.
  4. Fold in the blueberries.
  5. (Grease waffle iron before each use) Pour approximately 1/2 cup batter onto the hot waffle iron, and cook for 3:30 minutes, or according to your waffle iron's instructions. (It really depends on your waffle iron size, one of our fits the 1/2 cup mentioned while we have another that is 1/4 cup)
  6. Enjoy!

*Store leftovers in an air tight container*



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Tuesday, September 20, 2016

September Newsletter from SVO

News From Around the Farm

Harvest is finally over for us, yesterday was our last day processing Aronia Berries. What a season we had! We harvested far more than we did last year, we did so much that we’re still doing the totals for inventories. The most improved crop we had were our Aronia berries. We had a brix (sugar content) average of 22%, last year we were under 20, this improvement has resulted in the Aronia berries not having that overwhelming astringent flavor, and being much more palatable. We are really excited to start drying these berries because we think that the improved flavor will translate well into the dried berries. When we have Aronia berry freeze dried powder it will be from this years berries, so we are also looking forward to getting that in stock.
Speaking of freeze dried powders, they have really taken off the last couple of months. Thank you to all who have bought it! We are excited to be bringing black raspberry, red raspberry, and aronia berry freeze dried powders to our shop. We are sending the fruit to be made into powder this fall, so it will be sometime in the winter when we will have it for sale. We do still have blueberry and blackberry freeze dried powder and will have it in stock all year round now.
Now that harvest is over, we are actually still moderately busy, getting the plants ready for winter. It’s in the fall when the plant decides how many fruit buds to set for next summer’s harvest. So we make sure the plants are healthy, and getting all the food they need before they start hibernating for winter. Another reason we feed after harvest is because if the plant has a lot of sugar in it then that can act as a natural anti freeze, and if we get some harsh winter weather the plants can pull through all by themselves. We are also cleaning up the fields, cutting back the weeds and doing some beautifying to the farm. Once the plants have berries on them we can’t run machines down the rows because berries will fall on the ground, so we can’t do our weed management like we would like to.
If you want to find out more about our farming practices then check out our blog through out the month! We are resuming our Biological 101 series and the topics we will be covering this month are: The Importance of the Ryzosphere, and Nutrient and Their function. We are playing catch up because we haven’t posted anything since April. Right now we are planning on have posts up on September 10th and September 24th, so be sure to check back often!
Did you know we have a YouTube? Well we do! Check out our interview with our Falconier who takes care of bird control for us in the summer. We have also been posting a lot to instagram, if you want to see some behind the scenes type stuff of what happens on the farm be sure to check it out. 

Cold Weather Shipping 

We will be able to bring back our Cold Weather Shipping special sometime in October. For those who are new to this, every year when it’s cold nation wide we are able to send our frozen berries by ground rather than 2 day air. Which saves a lot of money! We can only offer this while it’s cold out, usually fall through the early part of spring. You do need to call us if you would the ground shipping though. Our online store is not set up for it. You can call us Monday through Friday 10 am to 4 pm Pacific.

Holiday Gift Boxes:

The Holidays are coming! It’s weird that it is already that time of the year again, right? We have gift boxes!If you want a gift box, but don’t see anything you like on our site, give us a call, we are more than happy to do custom gift boxes! If your thinking about ordering a bunch of them please keep in mind that if you want us to ship them to multiple address the order does NOT qualify for free shipping if it goes over $225.00. But if we ship it all to one address then it can qualify for free shipping, as long it’s more than $225.00. We are also offering if you buy 10 gift boxes you get one free (excludes shipping). Our gift boxes are great for birthdays, house warming’s, Columbus Day, Veterans Day, Thanksgiving, Christmas, Hanukkah, Kwanzaa, New Years. Basically anytime you need a present or a nice gesture, we’ve got you covered.

Office Hours

Monday to Friday 10 am to 4 pm PDT. 
We are observing Labor day, and will be closed Saturday September 3 through September 5, and will be resuming normal hours on Tuesday September 6. 


















Blackberry Coffee Cake

Ingredients:

  • 1 (15.25 ounce) box super moist yellow cake mix
  • 1 stick or 8 tablespoons or 1/2 cup butter, melted
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups fresh blackberries
  • 1/4 cup white granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped nuts, pecans or walnuts
  • Glaze:
    2/3 cup powdered sugar
    2 to 3 tablespoons milk

Directions:

  1. In a large bowl using a mixer combine the yellow cake mix, butter, eggs, milk and sour cream. In a smaller bowl combine the blackberries, sugar, cinnamon and nuts.
  2. Gently mix together with a spoon. Spray a 10 inch bundt pan with cooking spray.
  3. Pour in the cake mix batter then gently swirl in the blackberries until covered. I use a kitchen knife to do this.
  4. Bake in a preheated 350 degree oven for 55 to 60 minutes checking to make sure cake is done in center.
  5. Let cool 10 to 15 minutes and remove from cake pan. You can just sprinkle with powdered sugar or add the glaze.
  6. For the Glaze: Whisk together and drizzle over cake.

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