Wednesday, January 18, 2017

January 2017 Newsletter for SVO

Happy New Years! Happy 2017!

We hope everyone had a good holiday season! We enjoyed our two week break with a lot of relaxing and family time. We know 2016 wasn't the greatest year for the world but have hopes that 2017 will make up for it, and we hope everyone has a fantastic 2017!
We still have our annual survey available until the end of January. As a thank you there is a coupon at the end that can be used on your next order. We truly value your feedback, and it helps us improve where we can. 
Our next Instagram sale will be starting sometime during the week of the 16th. Be sure to be following us to know when the sale starts! 
The Pacific Northwest has been getting a good amount of snow. The snow has melted here in the valley; however, Portland still has a decent amount of snow which has been interfering with deliveries and shipments. We thank everyone who have bared with us. This is the first winter where the snow has actually effected more than a day of normal operations.
With the snow melted, we've been starting to prune our blueberries. If you have blueberries in your back yard now is a good time to start thinking about trimming them up, and be sure to check out our blog post on pruning.
Our normal office hours are:
Monday - Friday 10 am to 4 pm PST 

Our Featured Products in the online Shop:

New Products Coming Soon:
  • Red Raspberry Powder
  • Black Raspberry Powder
  • Aronia Berry Powder

Cold Weather Shipping 

Cold Weather Shipping is back! For those who are new to this, every year when it’s cold (nation-wide) we are able to send our frozen berries by ground rather than 2 day air, which saves a lot of money! We can only offer this while it’s cold out, usually fall through the early part of spring. You do need to call us if you would the ground shipping though. Our online store is not set up for it. You can call us at 541-752-0460 Monday through Friday 10 am to 4 pm Pacific Standard Time.
**PLEASE NOTE: We are not responsible for shipping delays due to weather conditions**

Blueberry Breakfast Cake

A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries.
  • ½ cup unsalted butter, room temperature
  • Zest from 1 lemon
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 cups fresh, ripe blueberries
  • ½ cup buttermilk
  • 1 teaspoon turbinado sugar for sprinkling
  1. Preheat oven to 325 degrees.
  2. Lightly grease and flour an 8-inch springform pan. Set aside.
  3. In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
  4. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
  5. Beat in the egg and vanilla just until incorporated.
  6. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
  7. Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

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