Thursday, July 2, 2015

News from around the farm for July

July is Here! 

We have been so busy on the farm and we have so many things happening. The biggest is we have started our harvest for the summer. We started June 17, and June 29 we opened for U-Pick Blueberries. We are also getting ready to harvest on a larger scale for our frozen processing. 

Details of our Harvest

If you have been following us on any of our social media we have been sending out weekly updates called “Harvest Reports” in which we summarize what is going on for the week, what we have available for purchase at our farm stand and how we think our berries are ripening. This is the best way other than giving us a call, to find out how things are going. 
We had a fantastic response to our raspberries this year, we have barely been able to keep up with demands for them this year! However all good things must come to an end. This week is the end of our red raspberries, and we will just have blueberries and maybe some black raspberries. (If your interested in black raspberries please keep in mind they are baby plants and there isn't a whole lot out there. There will be tons next year, so thank you for your patients.) 
We have frozen in raspberries if you missed out and we sell them not just online, but at our farm stand as well, so you can still get your fill! We will have frozen raspberries starting in august some time. 
We have fresh picked blueberries, since opening our variety has been Duke, an early variety, but this week we are changing to Blue Crop (this is the same variety that is our U-Pick field). If your interested in buying more than a flat or two at a time please call us to place an order. 
U-Pick is officially open! We are open 9 am to 6 pm daily (includes weekend). Please bring containers to take home the berries in. Our U-Pick variety is Blue Crop and our price is $2.75 per pound. We only offer U-Pick for blueberries. 
Please Note: July 1-3 due to high temps we will be closing our U-Pick field each day at noon to cool the field with water. If we continue to have high temperature we will continue to close the field to protect the crop. For updates please follow our social media or give us a call. Thank you for understanding and your patients. 
Blackberries are coming up pretty soon as well. Right now we are estimating they will be ready some time in late July or early August. If you want to be notified about when we have fresh blackberries please call to have your name put on a list or to reserve fresh blackberries. 
Our 30 cases will be ready around the 13 of July. If you have placed an order with us to reserve berries you can expect a call from us the week of July 6 letting you know all the details. We will also post about our 30 pound cases on all social media.  If you would like to reserve a 30 pound case (or more) please call us and we can add you to our list. 


We have also been voted the best U-Pick Berry Farm of 2015 by the readers of Willamette Living Magazine. We would like to thank everyone who voted, and even if you didn’t, you are the whole reason we do this, with out you guys we wouldn’t be in business. So THANK YOU! 

Social Butterflies!

We have had a very busy month on FacebookTwitter, and our Blog. It’s the best way to keep up to date with our harvest this year. Each week we post about our harvest, recipes, and more! On Facebook this summer we have a goal of getting to 1,000 likes, we are currently at 838, at 1000 likes we will be having a give a away of a gift basket full of our products. So if you haven't liked us please do so, and share our page with all your friends & family! We will announce details for the give away on our Facebook once we have hit 1,000 likes. 
We would also like to announce that we now have an active Instagram account. You can follow us @SVOrganics . On our Instagram you can see more details about our harvest and yummy recipes we love to make! 
This month Pinterest we will be doing a few different things. First we have a brand new board celebrating all the great things about America, especially the delicious food! We are also adding to our BlueberryRaspberry, and Blackberry Inspired boards, as well as Harmonious Berry Blends

Coupons and Specials:

For those of you who received postcards you can still redeem the coupon on them when you come see us at the farm. Just remember to bring it with you when you come see us. If you don’t get those post cards all you have to do is find our ad in Oregon Family Magazine and tell us about it and get a great saving! Each of these is a one time only, and will be valid during our 2015 Fresh harvest, only valid at our farm stand. 
If you come out to our farm stand and show us you have liked us on Facebook, or Follow us on Twitter then you can save 10% off your total order! This offer will be available as long as our farm stand is open. 

Blueberry, Strawberry, Jicama Salsa

Makes about 3 cups of salsa
  1. 1 Cup fresh blueberries
  2. 1 Cup diced strawberries
  3. 1 Cup diced jicama
  4. 1/3 Cup chopped cilantro
  5. 1/4 Cup finely chopped red onion
  6. 2 tablespoons finely chopped jalapeno pepper, stemmed + seeded.
  7. Juice of 1 large lime
  8. Salt, to taste
  9. Tortilla chips, for serving
In a medium bowl, combine blueberries, strawberries,  jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled. 
Note: This salsa is also great with grilled fish, or chicken. It is best eaten the day it is made. 

Blueberry Breakfast Parfait Pops

  1. 4 Yoplait Greek Yogurts (2 Blueberry, 2 Vanilla)
  2. 4 Blueberry Nature Valley Breakfast Biscuits, crushed
  3. 1/2 Cup Fresh or Frozen Blueberries
Fold blueberries into vanilla yogurt. 
First two popsicles:
Layer 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons blueberry yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.
Second Two Popsicles:
 Layer 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons vanilla yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.
Freeze for at least four hours before removing and enjoying.

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