March Favorites

Here is a collection of recipes, articles, and other things we have found during the month of March that we wanted to share with everyone! 

GMO's: How To Avoid Them

Some French Toast Inspiration

Best Foods to Feed Muscles

Link To Recipe

Learn How This Family Grows 6,000 Lbs Of Food on Just 1/10th Acre

Beautiful Eggs for Easter

January Updates

We have been busy around the farm!

As we kick off the new year we are busy around the farm pruning our blueberries like we do every year. This is also the time of year for those of you at home to start thinking about pruning those bushes you have in the back yard. If your new to blueberry care we got your back, with our blog post about how to prune your bushes. We will also be talking about some tricks we do around the farm to keep things happy and healthy later in the month, so keep an eye on our blog! 

Our Office is Back to Regular Winter Hours We are happy to be back from the Holidays and have returned to having normal Winter hours. We are open Monday to Friday 10 am to 4 pm Pacific time.  Please Note: We will be closed on January 20 for Employer/Employee Annual Meeting, we appreciate your understanding and apologize for any inconvenience as we will not be taking order by phone, or shipping any orders. Any orders that are placed via online will be shipped out the following day, January 21, 2015.

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.

January Pinterest Board Theme: This month our theme is "Resolutions" and focuses on a happier, healthier you in the new year. There are also some delicious recipes we have included. If your a full time Pinner then please follow us for great inspiration and for news from around the farm and information on our products! Click here to go to Pinterest.  Recipe: Lemon Blackberry Breakfast Cookies These delicious creations are gluten, egg, and dairy-free! Ingredients: 3-3/4 cups old fashioned oats, divided OR 1-1/3 cup oat flour plus 2 cups old fashioned oats, divided (make sure they're certified gluten free if you are gluten intolerant) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup ground flaxseed 1/2 cup unsweetened applesauce 1/2 cup mashed very ripe banana (about 1 medium banana) 1/4 cup + 2 Tablespoons honey 1/4 cup + 1 Tablespoons coconut oil, melted 1 Tablespoon lemon zest 1/4 cup lemon juice (about 1 lemon) 1lb blackberries, rinsed then patted dry (frozen or fresh) Directions: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw. Inspired from Iowa Girl Eats

Delicious Snacks for Back to School

Back to school is such an exciting time of the year, but with school comes early mornings which some may not enjoy when they have come a custom to sleeping later. We have gathered up some yummy and creative ways to have fun when it comes to snacks, treats, and meals. 

 1) An Animal Snack Attack from sugarpop.com
There are 17 awesome works of art that are easy to create at home, while we can show you all 17 here are a few of our favorites. The only down side to these wonderful images is there are no recipes to go off of, however everything seems to be able to be recreated from just looking at the images. Have fun making these delicious treats!

2) Blueberry Pancakes from Baker by Nature
We might be a bit bias on this one, but blueberry pancakes are a great way to start the day! 

Ingredients:

• *Makes about 14 pancakes
• 3 large eggs, separated
• 1 cup full-fat sour cream
• 3 tablespoons whole milk
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 4 tablespoons butter, for the pan
• Maple syrup, for serving

Directions:

1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
2. In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
5. With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
9. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.

3) Homemade Goldfish Crackers

Sure you can buy them at the store, but if you make them at home, you can make them organic, and healthier. Adapted from food4tots

Ingredients:

• 1 cup (120g) plain flour.As an alternative you can use 1/4 cup plain flour, and 3/4 cup coconut flour (or even certified organic flour or certified organic coconut flour).
• 8oz (220g) sharp/extra sharp certified organic cheddar cheese, shredded.
• 60g cold butter cut into cubes
• 1/4-1/2 teaspooon sea salt
• 2 tbs cold water

Directions:

1. Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
2. Add sea salt to mixture.
3. Add shredded cheese and cut into the mixture.
4. Add water, 1 tablespoon at a time.
5. use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
6. Preheat oven to 350 degrees. Line baking trays with parchment paper. 
7. Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookie cutters and transfer to baking tray. 
8. Use chopstick or toothpick to make the eye balls, and the prong of a for to carve a curvy lip. (this step is optional)
9. Gather all the trimmings and re-roll. Repeat until all the dough is used up. 
10. Bake or approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Sore in an airtight container. 

Notes: 

1. You can substitute it with 50-100% whole wheat flour.
2. Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
3. Get orange cheese if you can.
4. If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
5. Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
6. Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.

April Magazine of the Month

If your like us, here at SVO,  we get magazines in the mail, not as much as it use to be but there are still some. With the switch to digital it seems like ads are what make up the magazines that are out on the shelfs. We think this is annoying, we want more content! Well luckily there is a magazine that focuses on content and not ads.

CUISINE at home Magazine is packed full of recipes, it comes every two months and is a publication under the August Home Publishing, they publish other magazines such as Woodsmith Magazine, ShopNotes Magazine, My Home My Style Magazine, and Garden Gate Magazine. Just like any other magazine it's got a table of contents, but unlike other magazines the table of contents is on the first page, followed by a note from the editor, no pesky ads. So refreshing!

There is a 'tips & timesavors' bit and from there on its nothing but recipes. Not a single ad insight.

So if you haven't already check out this magazine we highly recommend it.

Here is a recipe from the latest issue we can't wait to try out:

Strawberry & Pineapple Trifles
with amaretto & vanilla yogurt

Calories:261
Makes 4 servings
Total Time: 30 minutes

1 Cup diced fresh strawberries
1 Cup diced fresh pineapple
2 Tbsp. Amaretto liqueur juice of 1/2 a lemon
1/2 purchased angle food cake, cubed (3 cups)
1 Cup fat-free vanilla yogurt
1/4 Cup roasted, salted almonds, roughly chopped
4 Sprigs fresh mint

Macerate: Strawberries and pineapple in Amaretto and lemon juice, 15 minutes.

Layer: Half of the angle food cake on bottom of four 1 1/2-cup trifle dishes; top with half the strawberry mixture, half the yogurt, and half the nuts. Repeat layering.

Garnish: Trifles with mint. Serve trifles immediately or chill until ready to serve.

Perserving: 261 cal; 6g total fat (0g sat, 0g mono, 0g poly); 1mg chol; 322mg sodium; 43g carb (3g fiber; 17g total sugar); 8g protein; 1mg iron; 156mg calcium.

Holiday Breakfast Ideas

It's the most wonderful time of the year, when we gather with our family and friends and enjoy the good company and more importantly the amazingly delicious food! This year why not try some of these delicious recipies that are also healthy for your body.

Mini German Pancakes With A Fruity Twist- A Great Idea for Christmas Morning Breakfast

Ingredients:
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

Directions:

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings; this could be Sunset Valley Organics Certified Organic Blueberries, Blackberries, Strawberries, or Raspberries

 Fruit Salad Ice Pops

Ingredients:

• 1 peach, cut into 1/2-inch slices (1/2 cup)
• 2 kiwis, peeled and sliced into 1/4-inch rounds
• 3 ounces blueberries (1/2 cup)
• 4 ounces strawberries, hulled and halved ( 3/4 cup)
• 1 1/2 to 2 cups 100 percent white-grape juice

Directions:

1. Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
    
   

Blueberry Maple Syrup

Blueberry Maple Syrup

 Ingredients
1 cup frozen SVO blueberries
5 tablespoons sugar
1 tablespoon cornstarch
1 ½ tablespoons lemon juice
6 tablespoons pure maple syrup
Combine the berries, sugar, and ½ cup water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat. Dissolve the cornstarch in 1 tablespoon cold water. Whisk into the berries. Bring to a boil and let boil while whisking for 2 minutes. Add lemon juice. Strain the syrup through a sieve into a bowl, pressing the berries with a spatula to extract all the liquids. Discard the solids and stir in the maple syrup.

Blueberry Coffee Cake

via: wholefoodsmarket.com

Cook Time

Active Time: 20 minutes

Inactive Time: 30 to 40 minutes

Yield: Serves 12

This coffee cake relies on a healthy portion of almonds for richness, yogurt for moistness, and the natural sweetness of Sunset Valley Organics blueberries to make a delicious cake that is healthy enough for breakfast!

Ingredients

Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Directions

1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan with cooking spray; set aside.
3. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
4. Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside.
5. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined.
6. Gently fold in 1 cup of the blueberries.
7. Spoon batter into prepared pan and sprinkle reserved streusel over the top.
8. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes.
9. Once cooled, loosen edges of cake and transfer to a plate.
10. Cut into slices and serve.

Blueberry Muffins with Oatmeal

Recipe via: Cooking Light

Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock.

* 1 2/3 cups quick-cooking oats
* 2/3 cup all-purpose flour (about 3 ounces)
* 1/2 cup whole wheat flour (about 2 1/3 ounces)
* 3/4 cup packed light brown sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups fat-free buttermilk
* 1/4 cup canola oil
* 2 teaspoons grated lemon rind
* 2 large eggs
* 2 cups blueberries
* 2 tablespoons all-purpose flour
* Cooking spray
* 2 tablespoons granulated sugar

Summer Berry Parfait with Yogurt and Granola

Summer Berry Parfait with Yogurt and Granola

Ingredients

* 3/4 cup sliced strawberries
* 3/4 cup blueberries
* 1 (6 ounce) container vanilla yogurt
* 1 tablespoon wheat germ
* 1/2 banana, sliced
* 1/3 cup granola

Directions

1. Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Blueberry Oatmeal Muffins

Recipe via: Cooking Light

Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock.

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Bluerry Smoothies for Hot Weather

When its this hot, I premake my smoothies by blending blueberries, banana and peaches with a little juice. I prefer apple, my daughter orange. We keep the blend mix in the fridge (for 2-3 days max), and when we want a little cool pick me up, we just add ice to the mix and blend it up...and its a perfect ....Breakfast, Lunch or Snack...and sooooo easy... almost as easy as pulling a popsicle out the freezer, and oh so much better for you.

Stay Cool

Prizewinning Orange Scones with Berries and Cream

Ingredients:
• 2 c sifted all-purpose flour
• 1 T baking powder
• 1t salt
• 2T granulated sugar
• 5 ½ T unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• ½ cup heavy (whipping) cream
• 2T unsalted butter, melted
• ½ c granulated sugar
• 1T orange zest
• 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
raspberries, blackberries)
• ¾ to 1 c granulated sugar, depending on how sweet the berries are
• 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
with 2t of granulated sugar
Directions:
Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.
In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.
Makes 8 scones

Blueberry Banana Muffins

Ingredients
• ½ c (1 stick) margarine
• ¾ c granulated sugar
• 2 eggs
• 1 c mashed bananas (2 to 3 ripe bananas)
• ½ c milk
• 2 c all-purpose flour
• 2 t baking powder
• ½ t ground cinnamon
• 2 cups fresh or frozen blueberries
Directions
Preheat the oven to 375º F. Grease one standard-size 12-cup muffin tin and set aside.
In a medium bowl with an electric mixer, cream the margarine and sugar. Add the eggs, one at a time. Mix in the bananas and milk.
In another mixing bowl, combine the flour, baking powder and cinnamon. Add the margarine mixture to the dry ingredients and mix only until the batter is moist. Do not over mix.
Carefully stir in the whole blueberries. If you are using frozen blueberries, add them to your recipe while they are still frozen or they will turn your batter purple. Spoon the batter into the muffin cups, filling the cups to the top. Bake in the oven for 30 to 35 minutes, or until muffins are golden brown.
Let cool for 5 minutes in the muffin tin, then transfer to a cooling rack. The muffins can be stored in a tightly sealed plastic container or in plastic bags.
Makes 12 muffins

Best Blueberry Muffins.....YUM!

INGREDIENTS
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1 cup fresh or frozen blueberries
DIRECTIONS
1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

**If you are making BLUEBERRY MUFFINS and you don’t have fresh blueberries, try using our dried or frozen berries instead**

Prizewinning Orange Scones with Berries and Cream

Prizewinning Orange Scones with Berries and Cream

• 2 c sifted all-purpose flour
• 1 T baking powder
• 1t salt
• 2T granulated sugar
• 5 ½ T unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• ½ cup heavy (whipping) cream
• 2T unsalted butter, melted
• ½ c granulated sugar
• 1T orange zest
• 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
  raspberries, blackberries)
• ¾ to 1 c granulated sugar, depending on how sweet the berries are
• 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
  with 2t of granulated sugar

Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.

In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.

Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.

Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.

Makes 8 scones

Blueberry Smoothie Recipe

Best Blueberry Smoothies...Nutritious and Satisfying any day for Breakfast, Lunch or Snack

1 cup Frozen Blueberries
1 Banana,
1/2 cup Yogurt
1 cup fruit juice
Ice as needed

Put ingredients in blender, juice and berries first. Blend. Add ice to get preferred consistency. (I like using apple juice with about 1 cup of ice, but the Wilts like orange juice).

Gluten Free Blueberry Crisp Recipe

I love blueberry crisp, but I have to eat Gluten Free. Because of my restricted diet, I really appreciate the added nutrients that come from Sunset Valley Organics Blueberries. This works just as well with Frozen Berries as fresh, so it can be made any time of the year. Try this one out, and tell me what you think.

Gluten Free Blueberry Crisp
2 Pints (3-4 cups) Fresh or Frozen Blueberries - washed
1 cup gluten free all purpose flour (I used Pamela's wheat free bread mix)
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup Shortening (Butter or Margarine depending on your sensitivity to dairy)
1/3 cup gluten free oats

Preheat the oven to 350 degrees.

Grease the bottom of an 8 x 8 baking dish.

Mix the blueberries with 2 Tbs of the flour mixture and place in the dish.

Combine brown sugar, cinnamon, oats and shortening. Use a fork to mix the shortening through the mixture. Hint: the shortening works best if cold / solid.

Pour mixture over the top of the blueberries and bake in oven for 30 minutes or until it bubbles and the crust is browned.

I need to thank my friends at the GF/CF forum for this one. -- Its awesome!