Wrapping Up November

November has been a really busy month for us here on the farm...

In the blackberries and raspberries we have been training the canes, meaning that we have been tieing the canes up and making them behave. It looks like the Blackberries are super healthy and we are already showing a good bud set for next summer's harvest.

In the blueberries we have been doing a lot! We took out about 12 acres of blueberry plants that were 42 years old in order to plant a new variety called Liberty. We are also foiler feeding, this helps to set fruit buds for the coming year.

October News and Recipies

Happy October! 

We have exciting news to share! Mom Magazine has an article featuring our certified organic blueberry powder. We are also excited because the article made it into all three branches of the magazine. Read the article here.

Pumpkin Pie Granola with A Berry Twist

Ingredients
4 Cups Old fashioned rolled oats
2 Tsp. Ground Cinnamon
1 Tsp. Pumpkin pie spice
1/2 cups Baking stevia or 1 cup sweetener of choice that measures like sugar
1/2 tsp. Salt
1 Tsp. Baking Powder
3/4 Cup Pumpkin
1/2 Cup Applesauce (Unsweetened)
3 Tbs. Sugar Free maple syrup (or honey or agave nectar)
1/2 cup Sunset Valley Organics Dried Blueberries  
Optional: add-ins 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed, 1/2 cup Certified Organic Cranberries.

Method

The estimated total time to make this recipe is 45 Minutes.

1:Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, or foil and spray with non-stick cooking spray. Mix the dry ingredients in one bowl, and the wet ingredients in another. Mix the wet ingredients into the dry using a spatula, (or your hands), until everything is well combined and oats are coated with wet ingredients.

2:Place granola on baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely on the baking sheet. Stir in additional white chocolate chips or teddy grahams at this point if desired. Store in an airtight container for up to one week.

 

 Pumpkin Oatmeal Cookies 

	Ingredients:
	2 cups all purpose flour 1 1/2 cups old-fashioned oats 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon kosher salt 1 cup (2 sticks) butter; softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg 1 teaspoon vanilla extract 1 cup white chocolate chips 1 cup dried cherries; roughly chopped
	1 cup Sunset Valley Organic Certified Organic Dried Blueberries
	Directions:
	1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. 2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. 3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips, dried cherries, and dried blueberries. 4. Drop by rounded tablespoons onto prepared baking sheets. 5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Beat The Heat

Summer is in full swing and bringing the heat, especially if your having a good time out doors, or doing some yard work. Here a couple of refreshing recipes for fruity drinks to cool off with.

Dazzling Raspberry Drink (from Betty Crocker)

Ingredients:

·         40 oz. of frozen raspberries, thawed & drained

·         1 can (6oz) frozen lemonade concentrate, thawed

·         1 bottle (2Liters) ginger ale, chilled

Directions:

·         In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.

·         In large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

Refreshing Raspberry Drink (from food.com) Yield: 4 Glasses

Ingredients:

·         1 1/3 Cups Red Raspberries

·         3 Tablespoons Sugar

·         ½ cup lime juice

·         2-3 cups sparkling water (or sprite if you want it a bit sweeter)

Directions:

•          Place raspberries in a medium bowl
•          Add sugar and lime juice and mash with back of wooden spoon.
•         Let sit for about 10 minutes
•          Strain mixture through fine sieve to remove seeds and set aside.
•          Fill four large glasses with ice and pour ¼ cup raspberry mixture in each glass
•          Add ¾ cup sparkling water (or sprite)
•          Stir to combine
•          Top with ½ cup sparkling  water (or sprite)

Yum! Don’t these sound delicious!?