March 2015 Updates from Around the Farm

Spring is upon us!

We have been busy feeding our berries and getting them ready for spring. We are so excited to see those blossoms go into full bloom. The farm is so pretty then. Bob gave another soil talk here in Corvallis. Our hope is to soon make those talks available to you guys in one way or another. So something to look forward to! To see updates be sure to follow us on all our social media!

We have started applying foliar feedings to the Berry plants. A foliar feeding is used to supply the plant with minerals through the leaves and branches. We have found out that the leaves have microbes, just like the soil, that will digest these minerals making them more available to the plant. During different times of the year we help the plants grow or reproduce by the types of foliar minerals we have provided them. By understanding which minerals enhance growth or reproduction and the proper timing of each we can bring the plant closer to it's genetic potential (yield, nutrient density, sweetness and flavor). Every year we are learning more and more about how to use this very powerful tool.

Thanks to everyone who participated in our Very Lovely Giveaway last month, we hope to be doing more giveaways and contest in the future, so keep your eye out for them!

Office Hours Even though it is almost spring our office is still on “winter” hours. We are open at the farm, Monday to Friday from 10 am to 4pm Pacific Time.

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.  Leap into Spring! Is the theme of this months Pinterest Board, where you can find so many decor ideas, yummy recipes, and  so much more! Blueberry Power Muffins using Fresh/Dried Blueberries from Finger Prickin' Good Ingredients: 2 cups all-purpose flour 1 cup oats–quick or regular oats  2/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups honey nonfat Greek yogurt (I like Chobani) 2 large eggs, lightly beaten 4 Tablespoons unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 cup fresh blueberries (or try our dried blueberries) Directions: Heat oven to 350°. Coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins (don't be afraid to fill them full). Bake until top is golden and springs back when you gently touch it, 20-25 minutes. Strawberry Cream Cheese Pastries Inspired byDitehood For the Pastries: 1 package (8-ounces) cream cheese, softened 2 sticks (16 tablespoons or 226 grams) butter, softened 2 cups all-purpose flour powdered sugar for dusting ½ teaspoon salt For the Filling: 1 package (8-ounces) cream cheese, softened ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more) 1 teaspoon pure vanilla extract SVO strawberry jam Directions: In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy. Add flour and salt and continue to mix until thoroughly combined. Lightly dust work area with powdered sugar. Transfer dough to work area and shape into a ball. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap. Refrigerate for 30 minutes. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl. Beat until creamy and smooth. Set aside. Dust work area with flour. Remove dough from fridge and let rest for 5 minutes. Roll out each ball of dough to a ¼-inch thickness. Cut into 3x3 squares. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other. Overlap opposite corners of dough to the center and over the filling. Pinch seams together. Refrigerate for 1 hour. Preheat oven to 375. Bake 10 to 11 minutes, or until edges are browned. Cool completely. Serve.