Lavender-Scented Summer Fruit Salad

The delicious lavender flavor you get in each bite is what makes this fruit salad different from other similar dishes. Plus, with less than 150 calories and 6 grams of fiber per serving, it’s a delectable dish that will keep you bikini ready.

Ingredients:

• 2 tablespoons honey or agave nectar
• 3/4 teaspoon dried lavender
• 1/8 teaspoon freshly ground black pepper
• Pinch salt
• 1 tablespoon fresh lime juice
• 1 peach, sliced into 1/2-inch-thick wedges
• 1 nectarine, sliced into 1/2-inch-thick wedges
• 1 large plum, sliced into 1/2-inch-thick wedges
• 1 cup Sunset Valley Organic's certified organic fresh raspberries
• 1 cup Sunset Valley Organic's certified organic fresh blackberries
• 3/4 cup Sunset Valley Organic's certified organic fresh blueberries
• 1 tablespoon small whole mint leaves
  
  Preparation: 
  1. Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice.
  2. Add peach, nectarine, and plum slices to honey mixture, and toss well. Add berries and mint, and toss gently to combine. Refrigerate 1 hour or until chilled. Serve.

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Heart Healthy Articles

February is National Heart month! Here are SVO's top 5 favorite articles about having a healthy hear or helping your heart.

• Heart Disease Prevention

• Heart Healthy Foods: Recipies

• Our Top 15 Heart- Healthy Foods

• 5 Heart-Healthy Foods

• Strawberries, blueberries can boost a woman's heart health

   

  
  

Superbowl Commerical Dodg Ram "Farmer"

For those of you who might have missed the superbowl or its famous commericals this is one that hit home for us. Please watch and enjoy!

Blueberry Salsa

This fruity salsa is a refreshing side to grilled meats and fish.

Ingredients

• 2 cups chopped fresh blueberries 
• 1 cup whole fresh blueberries 
• 1/4 cup fresh lemon juice 
• 3 tablespoons chopped fresh cilantro
• 2 seeded and minced jalapeño peppers
• 1/3 cup diced red bell pepper 
• 1/4 cup chopped onion 
• 1/2 teaspoon kosher salt

Preparation

1. Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

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Genetic Roulette - The Gamble of our Lives

We received this video from one of our consultants, and we thought it would be very educational to pass on to our customers because its part of our philosophy, and how we approach our farming.

Lemon Scented Blueberry Cupcakes

Tangy lemon balances out the tart blueberry flavors for a great tasting dessert under 250 calories. Plus edible flowers make an easy, pretty decoration for any outdoor party you may have.

Ingredients

• Cupcakes:
• 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
• 10 tablespoons granulated sugar 
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted 
• 1 large egg 
• 1/2 cup low-fat buttermilk
• 1/2 cup 2% reduced-fat milk
• 1 teaspoon grated lemon rind 
• 3/4 cup fresh or frozen blueberries, thawed
• Frosting:
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened 
• 1 teaspoon grated lemon rind 
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar, sifted
• 2 teaspoons fresh lemon juice 
• Fresh blueberries (optional) 

Preparation

1. Preheat oven to 350°.
2. Place 12 decorative paper muffin cup liners into muffin cups.
3. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

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