Blueberry Pruning How To

Ever wonder why the blueberry plants in your back yard aren't doing as great as the ones you see at Wilt Farms? Well this should help improve that. We are going to reveal some top secret information as to what we do for pruning our blueberries. 

With moderate pruning of high bush blueberries (this would be the type of bush you see at farms and in your backyard) that is done every year in the late fall or winter, you can increase the constancy of production, and performance of the bush or quality of fruit 

Pruning should happen when the bush is doormat (December – March), for us we start pruning our 70 acres late December to early January. When pruning be sure to remove low growth, cut off short, soft shoots that develop at the base of the plant late in the season. Take off canes and twigs damaged by the winter, diseased or insect damaged. Cut off unproductive canes: those that haven't produced much new growth in at least one year. 

When pruning keep in mind that you want to let light down into the center of the plant. Completely clean the center of the plant. This will let the light in and help promote new growth for the next year.

Many times we prune up to 50% of the fruit buds. Why you ask? We want larger fruit. You can prune less and have smaller fruit and less growth for the following year or have larger fruit and more growth for the next year.

The downfall of pruning too lightly or not pruning them at all can result in the bushes having weaker, twiggy growth, as well as smaller fruit or to the point that fruit is non-existent. 

Christmas Recipes We Love

While the holidays are of course a time to splurge and indulge, its also nice to have some healthy alternatives mixed in there. Here are some of what we love to eat during the holidays: 

Blueberry, Oatmeal, & Yougurt Muffins

makes 12 regular muffins (depending how full you pack your muffin tin)

What you'll need:

• no-stick cooking spray
• 2 cups all-purpose flour
• 1 cup oats–quick or regular oats, plain
• 2/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
• 2 large eggs, lightly beaten
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

How To Do It: 

1. Heat oven to 350°.
2. Coat muffin tin with cooking spray or liners.
3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
5. Fold yogurt mixture into dry mixture; stir to combine completely.
6. Gently fold in blueberries.
7. Spoon into muffin tins.
8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

EASY CINNAMON FRENCH TOAST STICKS

with strawberries and blueberries

yield: 4 TO 6 SERVINGS

 

prep time: 20 MIN

 

cook time: 10 MIN

INGREDIENTS:

8 slices thick-cut Texas toast (See Kelly's Notes)
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving

DIRECTIONS:

Cut each slice of Texas toast into four sticks. Set aside.

In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.

Serve immediately with maple syrup for dipping.

Notes:
Day-old bread that's slightly dried out works best for French toast since it will soak up the most custard.

Thick-cut bread with sturdy crusts is essential for this recipe, as the crusts help the sticks hold their shape. If you prefer regular French toast, skip slicing the Texas toast into sticks or use a crusty French baguette sliced into 1-inch-thick rounds.

(Original Source)

Raspberry-Walnut Crumble Bars

Makes 24 bars| Hands-On Time: 30m| Total Time: 2hr 35m

Ingredients

• nonstick cooking spray
• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2/3 cup raspberry jam
• 1 cup chopped walnuts

Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.
2. In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
3. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
4. Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.
5. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Happy Holidays Everyone!

Heathy Twist on Thanksgiving

In need of some healthy alternatives for this Thanksgiving? We have been stumbling across what we thing could really be some delicious stuff!

1. 7 Healthy Twists on Your Favorite Thanksgiving Dishes- This seven slideshow shows some great alternatives to the traditional dishes and also gives you the recipe right there! Now thats convient!

2. 9 'Recipes' for a healthy Thanksgiving- This slideshow gives recipes as well as tips on staying healthy during thanksgiving this year. 

3. Pumpkin Souffle- Serves 8: Nutritional value per serving:  Cal 109/Fat 2 grams/Carbs 19 grams/Fiber 3 grams/Protein 5 grams

  Ingredients: 

• 2 tbsp. demerara sugar
• ½ tsp. ground cinnamon
• 1 (15 oz.)can pumpkin puree
• ¼ cup whole wheat flour
• ¾ cup 2% fat milk
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• 1 tsp. fresh minced rosemary
• ¼ tsp. ground nutmeg
• ½ tsp. kosher salt
• 2 egg yolks, room temperature
• 4 egg whites, room temperature
• 1/3 cup granulated sugar
• ½ tsp. cream of tartar

Directions:

1. Preheat oven to 325°.
2. In a small bowl, mix together 2 tbsp. demerara sugar and ½ tsp. ground cinnamon.
3. Coat  8 (6oz.) ramekins or a 1 ½ quart soufflé dish with cooking spray.  Then sprinkle cinnamon sugar and set aside.
4. In a small saucepan over medium heat, add flour then gradually add the milk, whisking until blended.
5. Cook for about 3 minutes or until thickened, stirring constantly.
6. Take off the heat and stir in the pumpkin, cinnamon, ginger, rosemary, nutmeg and salt.
7. In a large bowl of a stand mixer, beat egg yolks on high-speed until thick and pale, about 5 minutes.
8. Slowly add milk mixture to egg yolks, stirring constantly.
9. In another large bowl of a stand mixer, beat egg whites and cream of tartar on high-speed until soft peaks form.  Slowly pour in sugar and beat until egg whites are stiff peaks.
10. Gently stir in ¼ of the egg whites into the pumpkin mixture.
11. Then gently fold in the rest of the egg whites being careful not to deflate the egg whites.
12. Pour mixture into ramekins.  Place ramekins on a baking sheet.  Bake individual soufflés for 18 to 20 minutes, one large soufflé for 1 hour until soufflé has puffed and is golden brown.

A Healthy Halloween

Here are some yummy recipes to inspire a happy & healthy halloween!

Happy Halloween Snacks!
Cut bananas in half.  Press in mini chocolate chips for eyes and a regular chocolate chip for the mouth.Peel tangerines.  Add sliced celery for the stems.




Funky Frankenstein

Spread some mayo, bread spread or flavored cheese spread on a slice of bread. Lay some cucumber ribbons and top with slices of carrot , 

olive, pea , and red bell  pepper ( for mouth). Use cheese and nachos to

 make teeth , scar and hair respectively. Draw some funky features 

on a hard boiled egg andf let the fun begin.

Juicy Jack- o - Lantern 

Spread some mayo, bread spread or flavored cheese spread on a slice

 of bread. Lay some carrot ribbons and top with some beet and cilantro.

Draw a scary eyeball and veins  on a hard boiled egg and let the fun begin. 

 Yummy Mummy 

Spread some hummus, pesto  or flavored cheese spread on a slice

 of bread. Lay carrot & olive eyes & top with radish  ribbons . Draw 

some zombie features on a hard boiled egg n get ready to cast a spell. 

Halloweggs 

Some unshelled hard boiled eggs & colorful food markers &  is 

all that you need to make this lil Halloween edible craft. 

Source: Little Food Junction

Autumn is Upon Us!

Happy start of september! We have finished up our blackberries and are putting our fields to bed for a nice long rest after they did so good this summer. They deserve a break! We will NOT be at the Corvallis Farmer's Market this fall, and WILL be open at our farm during the week. Monday to Friday 10 am to 4 pm.

We love watching our fall colors come into our blueberry bushes:

Brambleberries, Dewberry, Thimebleberry & Lawers.

(Your probably wondering about the wonky title right? These are all other names the blackberry is known by!)

We're nearing the end of summer which means blackberries are in full swing, and while we don't have any fresh you can still find them at the farmer's markets and along the side of the road. Amazing how everything was so early this year! Here are some recipes that can help spark some inspiration!

Food for thought:
Did you know blackberries are really good for your health? While low in sodium these delicious specks of black gold are only 62 calories per cup, making them perfect for those watching their calorie in take. We all know from blueberries the darker the fruit the higher the level of antioxidants are, this has a direct effect on lowering the risk of some cancers. Blackberries can cause the tightening of tissue and they keep your brain alert.

Blackberry Fizz
 Mix 1.5 oz vodka, 5 crushed blackberries, 3 oz lemonade with a spritz of soda water for the perfect Blackberry Fizz.
 


Blackberry Cobbler
Ingredients:

• 4 cups fresh blackberries
• 1 tablespoon lemon juice
• 1 large egg 
• 1 cup sugar
• 1 cup all-purpose flour
• 6 tablespoons butter, melted $
• Whipped cream (optional)
• Garnish: fresh mint sprig

Directions:

1. Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
2. For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.