Blueberry Peach Scones

This is a short little post on some delicious scones we just had to share! This summer is so weird for where we live. Usually blueberries are in season from late June to mid July, then peaches come in to season with blackberries in August. Not this year though, all three are over lapping which is so exciting! We got to use fresh blueberries, and fresh peaches in these scones. We usually used dried blueberries, and dried fruit, so it's a bit of treat to use fresh fruit.  Work has been so busy with harvest that this is really the first time we've had a chance to bake in what feels like forever.


What You'll Need:

• 2 cups all-purpose Certified Organic flour, plus more for hands and work surface
• 6 TBSP  Certified Organic Sugar
• 2 1/2 TSPCertified Organic Baking Powder
• 1/2 TSP Salt
• 1/2 C Certified Organic unsalted butter, frozen
• 1/2 C Certified Organic heavy cream
• 1 Large Certified Organic Egg
• 1 TSP Vanilla Extract
• 1 Cup Certified Organic Fresh Blueberries
• 3/4 Cup Fresh Peaches, chopped

What You'll Do: 

1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, or spray with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, sugar, baking powder, salt. Grate the frozen butter (a food processor is perfect for this). Mix in the grated butter into the flour mixture and combine it with your hands until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk cream, egg, and vanilla together. Slowly pour into the flour mixture and stir the two together with a spatula until everything looks like it's been moistened. Slowly, and carefully add in blueberries and peaches. At this point the dough will be very wet, and a bit sticky, you'll want to work the dough into a ball.
4. Transfer the dough ball onto a floured surface, press into a flat disk and cut into four quarters. Then cut each of those in half so you have a total of 8 equal wedges. Because the dough is overloaded with fruit it's ok if the dough doesn't want to stay as a wedge. When baked they will just be a bit more on the round side.
5. Place wedges onto prepared baking sheet, at least two inches apart from each other. Place in over, bake for 20-25 minutes or until lightly golden brown and cooked through. Remove from oven and allow to cool on cooling rack.

Make A Head Tip: These scones are awesome to enjoy in the mornings all week long. They be kept at room temperature for 2-5 days. They also are awesome to freeze, and will keep for up to 3 months. Just thaw them out and heat up to your liking!

U-Pick Updates For the Summer of 2017

What is happening this Summer?

As most of you are aware, last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices. The biggest change is that we will no longer have a farm stand in the summer, nor will we have the U-Pick for blueberries.This also includes any pre-orders for Raspberries, blackberries, and black raspberries. We hope our loyal customers can understand our decision. 

Please know this was not an easy decision for us to make. We spent the better part of the winter and spring trying to work out how we could make a it work. And finally, we just had to face the truth, that we've reached a point that we have to make some cuts. Last year we had to cut back our U-Pick and farm stand to being open only for 2 weeks, and during that time we felt strained in making sure everything was getting the attention it needed. We take customer service very seriously, and we just felt like we were not meeting our expectations during those two weeks. Additionally, finding workers is becoming harder and harder, and this too has played a part in our choice of closing the farm stand and u-pick. 

We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. Like in past years, for these you will pull around to our office and our office staff can help you there. The price for those this year will be the same as in the past at $100 (30-pound box) and 5 pound bags for $24.00. We will post here, on facebook, instagram, and twitter when these are ready to be picked up. You can also call us and place a pre-order if you are wanting to pick up two or more boxes at a time. Our office phone number is 541-752-0460. The hours for pick up will be Monday to Friday 10 am to 4 pm, our normal office hours. 

We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 

May 2017 News & Updates

What a wet spring we have been having!

Oregon is home to rain but some sun every once in a while would be nice too! With a little luck the fields will start drying out and we can get on with preparing for the coming harvest. The rain has caused us some disruptions, but the berries have been doing well with all the wet weather and our blueberries are starting to bloom. 

WE HAVE NEW PRODUCTS!

What a great reception we have received from our powders! We are so happy to hear that so many of you enjoy them! For those who missed last months newsletter, we have new berry powders up in the shop.  You can now purchase:

• Red Raspberry Powder
• Blackberry Powder
• Aronia Berry Powder
• Black Raspberry Powder
• Blueberry Powder

Our berry powders are a supercharged way of getting your daily fruits into your diet. You can mix our powders into baking, oatmeal, smoothies, milk, ice cream, and more! Just like our dried berries, there are no additives or preservatives, so we're keeping the product as natural and nutritious as possible! 

*Note: Our powders are not soluble*

We've also added a new size to our powders. Now you can purchase all of our powder varieties in 2 lbs. quantities for $110.00.  

We would also like to mention that our free shipping amount has increased to $235.00 after coupons are applied. Our spreads and frozen do not qualify for free shipping. 

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Changes Are Coming:

Most of you are aware that last summer we were crazy busy during harvest. In the summer of 2016 we harvested about 2 million pounds of fruit, this year we are projecting at least 3 million. With that much fruit to be harvested we have had to make some hard choices in where to cut back so a balance can be achieved. This has resulted in our decision to not have a U-Pick this summer. We are sad that we can not continue, but our harvest is our first priority. 

We will still be offering already picked & washed blueberries in 30 pound boxes and 5 pound bags. For these you pull around to our office and we help you there. The price for those this year will be the same as in the past at $100 (30 pound box). 

We would like to thank everyone who has come out and supported us over the years. We hope you will continue to enjoy our berries. 

We will have a blog post late May/early June about all the changes we are making why we are making them. 

And did you see our delicious post this month? No-Bake, Nutrient Dense Energy Bites! YUM! 

Our normal office hours are:

Monday - Friday 10 am to 4 pm PST  

Cold Weather Shipping 

Cold Weather Shipping is still going! Since spring is here, if the temperature gets above 75 degrees where you are please call us and we will discuss if it's safe to ground ship berries to you. May is the last month we will be able to ship, and it might not even be available the whole month. It just depends on what the temperature decides to do. 

Thank you to everyone who has taken advantage of our Cold Weather Shipping! 

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**

LEMON BLUEBERRY SWIRL CHEESECAKE

Original Recipe from quartzandleisure.com

Ingredients:

BLUEBERRY FILLING INGREDIENTS:

• 1.5 Cups fresh blueberries
• 1 Cup sugar
• 1 Tbsp cornstarch
• 1 oz. water

CRUST INGREDIENTS:

• 1.5 Cups Graham cracker crumbs (I used all 3 blocks from the package – we’ll reserve some of the leftover crumbs for topping)
• 1/3 Cup melted butter

CHEESECAKE INGREDIENTS:

• 3 Packages cream cheese (8 oz. each)
• 1 Cup sugar
• 3 Eggs
• 1 tsp. Pure vanilla extract
• Zest of 2 lemons
• 1 Cup heavy cream (or whipping cream)

Instructions:

BLUEBERRY FILLING DIRECTIONS:

1. Pour blueberries & sugar into a pot over medium-high heat. Simmer for about 10 mins.
2. Add the cornstarch to the water and mix well.  Pour this into the berries.
3. Continue to stir until it thickens up.
4. Remove from stove and allow to cool completely (approx 1 hour).

CRUST DIRECTIONS:

1. Place graham crackers in a Ziploc bag and smash into crumbs.
2. Measure 1.5 cups of crumbs and mix with the melted butter until evenly coated.
3. Press into the bottom of a spring form pan and set aside.

CHEESECAKE DIRECTIONS:

1. Mix cream cheese and sugar with a mixer until smooth, about 2-3 minutes.
2. Add the eggs, one at a time, and mix for 30 seconds before adding the next egg.
3. Blend in the vanilla extract and the lemon zest.
4. Add in the heavy cream and mix until competely smooth.
5. Scrape down the bowl and give the batter one last mix at HIGH speed for 1 minute.
6. Pour over the graham cracker crust.
7. Make a foil “nest” that the pan will sit in while cooking.
8. Cook the cheesecake for 65-80 minutes at 300° or until the surface no longer looks shiny.
9. Allow the cheesecake to cool to room temp before moving it to the fridge to cool completely.
10. Serve with fresh whipped cream and garnish with the remaining graham cracker crumbs.

Our Featured Products in the online Shop:

Red Raspberry Powder

Black Raspberry Powder

Aronia Berry Powder 

We are almost to full bloom in our blueberries. The bees have been hard at work despite the rain we've been having.

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:

Freeze Dried Blueberry Powder

Freeze Dried Blackberry Powder

Dried Aronia Berries

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.

INGREDIENTS

• 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

INSTRUCTIONS

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.

Saturday Morning Waffles

Saturday Morning Waffles

The weekend is always the right time for delicious waffles, so this morning we broke out the waffle iron and had some delicious nutrient dense blueberry waffles.

Now the rains have set in here in Oregon it really feels like fall, and waffle also tend to just fit in to a lazy rainy day feel.

We hope you enjoy the waffles as much as we do!

Ingredients

•  1 3/4 c. AP flour
• 1/4 c. corn starch
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1 3/4 c. milk
• 1/2 c. olive oil
• 1/2 tsp cinnamon
• 1 c. frozen blueberries

Instructions

1. Preheat your waffle iron.
2. Whisk together the dry ingredients: flour, corn starch, sugar, baking powder, cinnamon, and salt.
3. Add the wet ingredients and mix: eggs, milk, oil, and vanilla paste.
4. Fold in the blueberries.
5. (Grease waffle iron before each use) Pour approximately 1/2 cup batter onto the hot waffle iron, and cook for 3:30 minutes, or according to your waffle iron's instructions. (It really depends on your waffle iron size, one of our fits the 1/2 cup mentioned while we have another that is 1/4 cup)
6. Enjoy!

*Store leftovers in an air tight container*