September Updates: Hello Fall!

We had a great fresh season this year! Our U-Pick has never been so busy! We want to thank everyone who came out and made that possible, we truly appreciate your continued business and support.

Since our stand out front has closed we are now operating on our Fall & Winter hours. We will be open from Monday to Friday 10 am to 4 pm. We currently have frozen blueberries, raspberries, and strawberries. We expect to have blackberries in a couple of weeks.

This month on our blog you can find great healthy back to school snacks for kids to pack in their lunches, the journey to being a certified organic farm,  how we care for our farm after harvest, and the benefits that berries can have on cholesterol.

On our facebook page you can watch autumn take over our farm and enjoy the beautiful colors that happen. Our pinterest page is covered with delicious recipes that are good any time of the year.

This month save 10% of your order when you spend at least $20.00 on our website. Use code AUTUMN at check out. Valid now through September 26,2014.

Our Favorite Finds:

Overnight Blueberries & Cream French Toast Casserole

From Cookies & Cups

Serves 10

Ingredients

• Casserole
• 18 slices of white bread, day old works best
• 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
• 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
• 1/4 cup powdered sugar
• 10 eggs
• 1 1/2 cups milk
• 2 tsp vanilla extract
• 1/3 cup maple syrup
• Blueberry Syrup
• 1 cup granulated sugar
• 2 Tbsp cornstarch
• 1 cup water
• 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
• 1 Tbsp butter

How to Make

1. Spray a 9x13 pan with baking spray.
2. Cut all the bread in the cubes. Spread half the bread in the prepared pan, pressing down slightly.
3. In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries and then the remaining bread.
4. In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling wrap and place in the refrigerator overnight.
5. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
6. Remove Cling Wrap and cover with foil to bake.
7. Bake covered at 350° for 30 minutes and then remove cover and bake an additional 25-30 minutes until center is set.
8. Allow to cool slightly before serving.
9. Bluberry Syrup
10. While the casserole is baking prepare the syrup. IN a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it's reached a boil simmer for 3-4 minutes until thickened. Add in blueberries and simmer for 10 more minutes.
11. Pour syrup over entire casserole or individual portions.

Notes

Serve immediately, or cover and store for up to 2 days, reheating before serving.

Rapberry Coconut Smoothie

From Creme de la Crumb 

Creamy dreamy raspberry smoothie made with coconut milk! Bonus: it's sugar free, dairy free, and vegan!

INGREDIENTS

• ½ - 1 cup coconut milk (depending on how thick you like it)
• 1 medium banana, peeled sliced and frozen
• 2 teaspoons coconut extract (optional)
• 1 cup frozen raspberries
• optional: shredded coconut flakes, sweetener of choice, to taste

INSTRUCTIONS

1. Add coconut milk, frozen banana slices and coconut extract to your blender. Pulse 1-2 minutes until smooth. Add frozen raspberries and continue to pulse until smooth.
2. Pour into your fancy schmancy serving glass, top with a couple of raspberries and a little shredded coconut, and enjoy!