Friday, January 9, 2015

January Updates


We have been busy around the farm!

As we kick off the new year we are busy around the farm pruning our blueberries like we do every year. This is also the time of year for those of you at home to start thinking about pruning those bushes you have in the back yard. If your new to blueberry care we got your back, with our blog post about how to prune your bushes. We will also be talking about some tricks we do around the farm to keep things happy and healthy later in the month, so keep an eye on our blog! 

Our Office is Back to Regular Winter Hours

We are happy to be back from the Holidays and have returned to having normal Winter hours. We are open Monday to Friday 10 am to 4 pm Pacific time. 
Please Note: We will be closed on January 20 for Employer/Employee Annual Meeting, we appreciate your understanding and apologize for any inconvenience as we will not be taking order by phone, or shipping any orders. Any orders that are placed via online will be shipped out the following day, January 21, 2015. 

Better Shipping Rates are Still Available! 

Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us.
This offer also excludes Alaska and Hawaii, sorry guys. 

January Pinterest Board Theme:

This month our theme is "Resolutions" and focuses on a happier, healthier you in the new year. There are also some delicious recipes we have included. If your a full time Pinner then please follow us for great inspiration and for news from around the farm and information on our products! Click here to go to Pinterest. 

Recipe: Lemon Blackberry Breakfast Cookies These delicious creations are gluten, egg, and dairy-free!

Ingredients:
  • 3-3/4 cups old fashioned oats, divided OR 1-1/3 cup oat flour plus 2 cups old fashioned oats, divided (make sure they're certified gluten free if you are gluten intolerant)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup ground flaxseed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup mashed very ripe banana (about 1 medium banana)
  • 1/4 cup + 2 Tablespoons honey
  • 1/4 cup + 1 Tablespoons coconut oil, melted
  • 1 Tablespoon lemon zest
  • 1/4 cup lemon juice (about 1 lemon)
  • 1lb blackberries, rinsed then patted dry (frozen or fresh)
Directions:
  1. Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
  2. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
  3. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Inspired from Iowa Girl Eats






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