Final Harvest Report for 2015

Happy Monday Everyone! As most of you are aware of we closed our U-Pick about two weeks ago now (wow how time flies!) and we had such a great season! Thanks to everyone who came and bought/picked from us. We wanted to make one final harvest report, because tho we are done harvesting (and processing!) our blueberries we still are picking and processing blackberries, and Aronia berries.

We have finally finished harvesting and processing our blueberries. If you ordered bulk 30 pound boxes from us you should have received a phone call letting you know they are ready to be picked up. If not, feel free to call us at 541-752-0460.

Our blueberries did incredible this year. We harvested, and processed a record amount! We made it through the hot weather and our farming practices are really starting to show. If you missed it check out the following table. In 2010 we test our berries for what minerals where in them and how they stacked up against our competition. This summer we did it again, and we have seen a ton of improvement. 

Our blackberries are still being harvested and processed. We are not selling any fresh but we will have frozen in the coming weeks. (Just the same as raspberries- we expect to have these suckers back in stock in mid September.)

Our Aronia berries are just a baby crop and we are still at least a week away from picking them. It's just a baby crop and we are excited to start experimenting with them in freeze dried powders and spreads. If you are unaware what Aronia berries are check out this post from us, it give a good over view of them.

We also wish to remind everyone we have switched to our Fall/Winter Hours, Monday - Friday 10 am to 4 pm.

Lastly we are trying to get to 1000 likes on Facebook, when this happens we will be doing a contest/giveaway of our products! So tell your friends, family members, and neighbors about us!

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!

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.