Thursday, June 22, 2017

June 2017 News & Updates


June Is Here!

Finally the rain is letting up and the beautiful sun is shining through! We had a pretty wet spring and because of that we are currently about 2 weeks behind with the growing season. If we get some really hot weather that can change really quick. It just depends on Mother Nature now.  

WE HAVE NEW PRODUCTS!

What a great reception we have received from our powders! We are so happy to hear that so many of you enjoy them! For those who missed last months newsletter, we have new berry powders up in the shop.  You can now purchase:
Our berry powders are a supercharged way of getting your daily fruits into your diet. You can mix our powders into baking, oatmeal, smoothies, milk, ice cream, and more! Just like our dried berries, there are no additives or preservatives, so we're keeping the product as natural and nutritious as possible! 
*Note: Our powders are not soluble*
We've also added a new size to our powders. Now you can purchase all of our powder varieties in 2 lbs. quantities for $110.00.  
We would also like to mention that our free shipping amount has increased to $235.00 after coupons are applied. Our spreads and frozen do not qualify for free shipping. 

Changes Are Coming:

Most of you are aware that last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices in where to cut back so a balance can be achieved. This has resulted in our decision to not have a U-Pick this summer. We are sad that we can not continue, but our harvest is our first priority. 
We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. For these you pull around to our office and we help you there. The price for those this year will be the same as in the past at $100 (30 pound box). 
We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 
We will have a blog post late May about all the changes we are making why we are making them. 

This Month On The Blog:

Our blog is becoming more active! We will be having a variety of topics, you can expect these posts over the next month:
  • Blackberry Crostini
  • Spring Superfood Bowl with Blueberry Ginger Dressing
  • Blueberry Broccoli Spinach Salad
  • Raspberry Chia Seed Jam
  • Super Berry Bars
  • U-Pick Update

Have you seen this awesome spotlight video on our farm? It's just a little over 2 minutes so take a look!

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Saturday, June 17, 2017

Blueberry Broccoli Spinach Salad


Blueberry Broccoli Spinach Salad 



This spring has been such a treat for fresh veggies at our local farmers market. One of the tasty treats we've been enjoying this spring is a Blueberry Broccoli Spinach Salad. It's super simple and easy to through together with just a few ingredients. It's delicious with your favorite dressing or a poppyseed ranch.


Salad Ingredients:

  • 4 oz fresh baby spinach
  • 1/2 cup chopped broccoli
  • 1/2 ripe avocado
  • 1/4 cup blueberries (fresh, frozen, or dried)
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted pumpkin seeds (also try sunflower seeds)
  • black pepper, to taste
Poppy Seed Ranch Dressing
  • 1/2 Cup plain yogurt or sour cream
  • 1/2 Cup chopped broccoli
  • 1/2 rip avocado
  • 1/4 Cup blueberries
  • 1/4 Cup mayo
  • 1 clove garlic
  • 1/2 tsp lemon juice
  • 1 tsp poppy seeds
  • 1/2 tsp dill
  • 1/4 tsp onion powder
  • pinch of salt
  • pinch of black pepper
Instructions:
  1. Make the dressing (skip if you are using store bought dressing)- mix all the dressing ingredients together. Ranch dressing always tastes better if it's chilled, so if you are making this dressing, it's best made ahead of time. Whisk and chill for a few house before serving, or you can even make the salad and dressing the night before. 
    1. Peel the garlic clove, and mash and mince into a paste.
    2. Add a pinch of salt to the paste.
    3. Take salted garlic paste and add to the rest of the dressing ingredients and whisk well.
    4. Place in fridge to chill for a few hours.
  2. Make the Salad: 
    1. Wash + Dry spinach
    2. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and pumpkin seeds.
    3. Toss with dressing & serve.
    4. Season with pepper to taste.

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Monday, June 12, 2017

U-Pick Updates For the Summer of 2017

What is happening this Summer?

As most of you are aware, last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices. The biggest change is that we will no longer have a farm stand in the summer, nor will we have the U-Pick for blueberries.This also includes any pre-orders for Raspberries, blackberries, and black raspberries. We hope our loyal customers can understand our decision. 
Please know this was not an easy decision for us to make. We spent the better part of the winter and spring trying to work out how we could make a it work. And finally, we just had to face the truth, that we've reached a point that we have to make some cuts. Last year we had to cut back our U-Pick and farm stand to being open only for 2 weeks, and during that time we felt strained in making sure everything was getting the attention it needed. We take customer service very seriously, and we just felt like we were not meeting our expectations during those two weeks. Additionally, finding workers is becoming harder and harder, and this too has played a part in our choice of closing the farm stand and u-pick. 
We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. Like in past years, for these you will pull around to our office and our office staff can help you there. The price for those this year will be the same as in the past at $100 (30-pound box) and 5 pound bags for $24.00. We will post here, on facebook, instagram, and twitter when these are ready to be picked up. You can also call us and place a pre-order if you are wanting to pick up two or more boxes at a time. Our office phone number is 541-752-0460. The hours for pick up will be Monday to Friday 10 am to 4 pm, our normal office hours. 
We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 

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Saturday, June 10, 2017

Spring Superfood Bowl ft. Blueberry Ginger Dressing

Spring Superfood Bowl
Featuring Blueberry Ginger Dressing


Spring offers so many yummy greens while we wait for fresh berries to come back into season in Summer. Lately we've been obsessed with spinach and have been enjoying our superfood bowls a little too much! So much so in fact that we just had to share!

Ingredients:
  • 4 oz spinach
  • 1/2 cup cook quinoa
  • 1/2 cup alfalfa sprouts
  • 1/2 cup chickpeas, rinsed
  • 1/2 cup sliced almonds
  • 6 oz fresh or frozen blueberries
  • 1 avocado, peeled, cored, and diced into small pieces
For the dressing:

  • 1/3 cup blueberries
  • 1/4 cup olive oil
  • 1/2 inch piece of ginger, peeled and chopped
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp maple syrup
  • salt & peper to taste
Instructions:
  • Add all of the ingredients for the dressing to a food processor. Pulse until well blended. Add salt and pepper to taste.
  • For the salad divide the spinach into two bowls. Top spinach with quinoa, sprouts, chickpeas, almonds, and blueberries, and avocado, dividing evenly between bowls. Top with blueberry-ginger dressing and serve. 

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Thursday, May 25, 2017

May 2017 News & Updates




What a wet spring we have been having!

Oregon is home to rain but some sun every once in a while would be nice too! With a little luck the fields will start drying out and we can get on with preparing for the coming harvest. The rain has caused us some disruptions, but the berries have been doing well with all the wet weather and our blueberries are starting to bloom. 
WE HAVE NEW PRODUCTS!
What a great reception we have received from our powders! We are so happy to hear that so many of you enjoy them! For those who missed last months newsletter, we have new berry powders up in the shop.  You can now purchase:
Our berry powders are a supercharged way of getting your daily fruits into your diet. You can mix our powders into baking, oatmeal, smoothies, milk, ice cream, and more! Just like our dried berries, there are no additives or preservatives, so we're keeping the product as natural and nutritious as possible! 
*Note: Our powders are not soluble*
We've also added a new size to our powders. Now you can purchase all of our powder varieties in 2 lbs. quantities for $110.00.  
We would also like to mention that our free shipping amount has increased to $235.00 after coupons are applied. Our spreads and frozen do not qualify for free shipping. 
Follow us on Social Media!
Changes Are Coming:
Most of you are aware that last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices in where to cut back so a balance can be achieved. This has resulted in our decision to not have a U-Pick this summer. We are sad that we can not continue, but our harvest is our first priority. 
We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. For these you pull around to our office and we help you there. The price for those this year will be the same as in the past at $100 (30 pound box). 
We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 
We will have a blog post late May/early June about all the changes we are making why we are making them. 
And did you see our delicious post this month? No-Bake, Nutrient Dense Energy Bites! YUM! 

Our normal office hours are:
Monday - Friday 10 am to 4 pm PST  

Cold Weather Shipping 

Cold Weather Shipping is still going! Since spring is here, if the temperature gets above 75 degrees where you are please call us and we will discuss if it's safe to ground ship berries to you. May is the last month we will be able to ship, and it might not even be available the whole month. It just depends on what the temperature decides to do. 
Thank you to everyone who has taken advantage of our Cold Weather Shipping! 
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**


LEMON BLUEBERRY SWIRL CHEESECAKE

Original Recipe from quartzandleisure.com
Ingredients:
BLUEBERRY FILLING INGREDIENTS:
  • 1.5 Cups fresh blueberries
  • 1 Cup sugar
  • 1 Tbsp cornstarch
  • 1 oz. water
CRUST INGREDIENTS:
  • 1.5 Cups Graham cracker crumbs (I used all 3 blocks from the package – we’ll reserve some of the leftover crumbs for topping)
  • 1/3 Cup melted butter
CHEESECAKE INGREDIENTS:
  • 3 Packages cream cheese (8 oz. each)
  • 1 Cup sugar
  • 3 Eggs
  • 1 tsp. Pure vanilla extract
  • Zest of 2 lemons
  • 1 Cup heavy cream (or whipping cream)
Instructions:
BLUEBERRY FILLING DIRECTIONS:
  1. Pour blueberries & sugar into a pot over medium-high heat. Simmer for about 10 mins.
  2. Add the cornstarch to the water and mix well.  Pour this into the berries.
  3. Continue to stir until it thickens up.
  4. Remove from stove and allow to cool completely (approx 1 hour).
CRUST DIRECTIONS:
  1. Place graham crackers in a Ziploc bag and smash into crumbs.
  2. Measure 1.5 cups of crumbs and mix with the melted butter until evenly coated.
  3. Press into the bottom of a spring form pan and set aside.
CHEESECAKE DIRECTIONS:
  1. Mix cream cheese and sugar with a mixer until smooth, about 2-3 minutes.
  2. Add the eggs, one at a time, and mix for 30 seconds before adding the next egg.
  3. Blend in the vanilla extract and the lemon zest.
  4. Add in the heavy cream and mix until competely smooth.
  5. Scrape down the bowl and give the batter one last mix at HIGH speed for 1 minute.
  6. Pour over the graham cracker crust.
  7. Make a foil “nest” that the pan will sit in while cooking.
  8. Cook the cheesecake for 65-80 minutes at 300° or until the surface no longer looks shiny.
  9. Allow the cheesecake to cool to room temp before moving it to the fridge to cool completely.
  10. Serve with fresh whipped cream and garnish with the remaining graham cracker crumbs.

Our Featured Products in the online Shop:




We are almost to full bloom in our blueberries. The bees have been hard at work despite the rain we've been having.

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Saturday, May 13, 2017

Aronia Berry Oatmeal Cookies

Aronia berries are a fun ingredient to experiment with. Our Aronia berries are unique in that they are so packed full of nutrients that the brix (sugar content) is actually a lot higher than average and this makes the tannens in the berry not so much at the forfront of the taste. Instead a sweetness starts to come through.

Typically this is a good indication of nutrition in our foods accross the board; nutrition=more flavor.

Then when you bake, or heat the aronia berries their astrengent weakens even more. So we've been baking, like A LOT! So we've developed two yummy recipes for Aronia berry oatmeal cookies. Today we will be sharing our conventional recipe, and keep an eye out for our gluten free aronia berry cookies coming next week.

Ingredients:
  • 1 C. All Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 1/2 Cup Unsalted Butter, softened to room temp
  • 1/2 C Brown Sugar
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 and 1/2 cups Old-Fashioned Oats
  • 1 C Dried Aronia Berries
Directions:
  1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined.
  3. Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed. 
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. 
  5. Meanwhile, preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 
  6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. 
  7. Bake in separate batches at 350 F. for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 
Notes: 
-Prep time includes 30 minutes of chilling time 
-Cookies may be stored on the counter in an airtight container for up to 5 days.



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