Revamped website launch FAQ

If you've been to our site recently you might have noticed that things look a bit different! We are so happy to launch our revamped site and to share with all our customers. So we thought we would make a quick little post with some important information for new & returning customers. Hope this information helps, if you have any additional questions please feel free to contact us!

Q: Are you guys still selling all the same products?

A: Yes, with very few exceptions. We took down some of the gift boxes because we are moving them to be more seasonal.

Q: I'm a returning customer, do I have to make a new account?

A: No. You should be able to use your old username & password to log in. (If you encounter problems, please contact us and we will help you the best we can.)

Q: Are your shipping prices remaining the same? 

A: Unforentually no, as of January 1, 2018, we adjusted our shipping prices to reflect what we are being charged from FedEx & USPS (From the old site to the new one the shipping prices would look the same, but if you haven't visited our site in awhile you might notice the difference). We do not make any money on our shipping and pass whatever savings we do get on to our customers, we feel this is the most honest and fair option.

Q: I found a bug with the site, what should I do?

A: Please contact us about it! We have been working on this for months and feel like we have still overlooked things, the more pairs of eyes the better! If you have already reported a bug to us, we would really like to say a great big THANK YOU. You've no idea how much it's been helping us!

Q: Some of the product images look a bit...well...wonky...

A: Yes, we're aware. We are in the process of creating brand new images to reflect current packaging & hope to have those images up by the second week of March 2018.

Q: Are you having any kind of launch celebration?

A: YES! Of course! Use code NEWSITE18 at check out & get 20% off Dried & Powders. The sale will run from 2/28/18 through 3/31/18. (One offer per order, to qualify for free shipping order must be over $235 AFTER coupon & only eligible product apply)

Happy National Cookie Day!

Who doesn't love cookies? 

We definitely do, but where cookies even came from? Or who makes up all these random holidays? Well, we looked it up! (Thanks, Google!)

 Turns out the English word "cookie" is derived from the Dutch word "koekie" which means little cake.  There have been cookie-like wafers in existence for as long as baking has been documented, their ability to travel well made the quite popular, however, they weren't nearly as sweet as the common cookie. The origin of the cookie seems to be in Persia in the 7th century, soon after the use of sugar became popular in the region. After that, they spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors. Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.

In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26. The Cookie Monster also proclaimed his own National Cookie Day in the 1980 book The Sesame Street Dictionary. Then in 1987, Matt Nader of the Blue Chip Cookie Company out of San Francisco created Cookie Day celebrating it on December 4.

So, how can you celebrate National Cookie Day, and still eat healthily? Our Clean Eating Blueberry Oatmeal Cookies are a great option! 

Blueberry Oatmeal Cookies

These cookies are soft and extra chewy! Our dried blueberries add a bright and sweet burst, while the warm cinnamon and oats provide a comforting backdrop. They'll stay soft for up to a week if stored in an airtight container.

Yields About 15 Cookies

Ingredients:

1 Cup instant oats
3/4 Cup Whole Wheat Flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
2 tbsp coconut oil, melted
1 large egg, room temp.
1 tsp vanilla extract
1/2 Cup honey
1/4 Cup Sunset Valley Organics' Dried Blueberries

Directions:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add the flour mixture, stirring just until combined. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.

3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Happy National Cookie Day! 

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Healthy Halloween: No Bake, Pumpkin Energy Bites

No Bake, Pumpkin Energy Bites
Total Time: 10 Minutes
Makes About 25 Bites

Ingredients:
8oz (1 packed cup) chopped dates
1/4 cup honey
1/4 cup pumpkin puree
1 tbsp. chia seeds (flax seeds work too)
1 tsp. Ground Cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of salt
1 cup old-fashioned oats (dry, not cooked)
1 cup toasted coconut flakes
1 cup toasted pumpkin seeds



Directions:
Combine dates, honey, cinnamon, ginger, nutmeg, salt, pumpkin puree, and chia (or flax) seeds in a food processor, and pulse until smooth and combined.

Pour the mixture into a large bowl, and stir in the oats, coconut flakes, and pumpkin seeds. Mix until mixture is evenly combined. Then cover the mixture and place in refrigerator a minimum of 30 minutes.

Once the mixture is cool, and easy to work with, use a spoon or scoop to shape it into your desired size ball. Ideally a 1-inch diameter is perfect. Alternately, you can line a small baking pan with parchment paper and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to two weeks. Storing them in the refrigerator helps the bits hold their shape.

SVO Article in Cascade Minerals

Sunset Valley Organics Makes Cascade Minerals  Part of Its Healthy Soils Program

Located in the middle of the Willamette Valley in Western Oregon, Sunset Valley Organics is a family farm owned and operated by Bob Wilt and Wilt Farms. The farm’s roots date back to the early 1900’s, but it wasn’t until several years ago that Bob Wilt switched over to organic production after recognizing the link between soil health and nutrition.

Today, Sunset Valley Organics produces great tasting, nutrient dense organic berries that require minimal processing because they are grown in healthy soil that is teeming with beneficial microbes.

Click here to read the whole article

Health Awareness Month

May is National Health Month. We all try to do our best to be healthy, and be good to our bodies. But some times thats hard, but little changes are what can make the biggest differences. Plus if you make a bunch of small changes eventually they all add up into something much bigger. So this month we are post recipes that are delicious but have that healthy idea behind them. Be sure to check out our blog every Saturday for new recipes!

Here are some small ideas to help kick start your super healthy month!

Wear a pedometer. Wearable technology is becoming all the thing, but you don't have to be fancy. New research suggests that routinely wearing a pedometer encourages people to walk about an extra mile each day, lose weight, and lower their blood pressure. Aim for at least 30 minutes of brisk walking and a total of 10,000 steps per day.

Don't pop too many vitamins. Enthusiasm for vitamin pills is high, but evidence for their benefits is low. Try to get vitamins from foods and consider a multivitamin for insurance. Women should get at least 1,000 mgs of calcium per day (1,200 mgs/day if you're past menopause) from food and/or supplements. Everyone should also get 800 international units of Vitamin D per day -- more than the federal "Recommended Daily Allowance." A great way to get some of those vitamins is from our berries and berry products. Our mission is to give you guys, our customers, the most nutrient dense fruit possible. 

Eat at least two fish meals per week. The evidence is strong that the oils in darker types of fish, such as salmon, tuna, mackerel and herring, are beneficial for the heart and brain and may even lower risk of cancer.

Drink water. No matter where you are, water should always be the first thing you reach for when you're thirsty. Water truly is essential.

Sleep 8 hours a night. A number of recent studies have confirmed that you really do need at least 8 hours a night. Among the many benefits: Adequate sleep makes you feel better, decreases risk for cardiovascular disease, boosts memory and reduces the likelihood of being in a car accident.

Don't focus on dieting. Focus on eating. If you're hungry, you're more likely to overeat, especially in the evening. Instead, of sacrificing all day and gorging later, it's better to eat enough during the day to avoid hunger pangs and uncontrolled eating at night. Eat every four hours or so, and make sure to eat a "second lunch" -- think of it as another meal rather than a snack -- in the mid-afternoon to keep your energy up and make you less hungry in the evening.

See our recipes that go with this months theme!

Coconut Bliss
Grilled Salmon With Avocado Salsa
Chewy Raspberry Apple Granola Bars
Berry Good Smoothie

See us on KVAL13!

In case you missed seeing us on KVAL13 you can see it below!

A Delicious Berry Filled 4th of July

Photo from Pampered Chef

The 4th of July is a day we spend with family and friends, enjoying BBQ's and fireworks. But it is also a day of remembering. We remember those who are serving, those who have served and those who have fallen in the name of freedom and keeping our great land safe. We at Sunset Valley Organics thank all of those who have served or are serving this nation, your bravery and sacrifice will always be deeply appreciated and remembered.

The 4th of July is also the day our four fathers announced that the United States of America was to be it's own nation, independent of Britain. Those great men dared to be different, and to think differently, much like we do on the farm. We dare to push the limits of what is certified organic farming, we push to go to the next step. We call this biological farming, we pay attention to our soil and let the land tell us what it needs, we listen to the plants and guide us to helping them be as healthy as they can be. Which in turn produces nutrient dense fruit which gives our customers a healthy living choice.

We appreciate all of our customers support over the years and hope everyone has a fun & safe 4th of July.  

Blueberry Hand Pie Ice cream Sandwiches (what a mouthful- literally!)

Ingredients:

For the hand pie:

FOR THE FILLING:

3/4 C. Sugar
3 T. Cornstarch
1/4 t. Cinnamon
1 T. Water
1 C. Blueberries
1 1/2 C. Blueberries
1 t. Fresh Lemon Juice
4-5 drops Lavender Oil(use a pure grade that is safe for consumption)
FOR THE CRUST:
1 1/2 C. Flour
1 t. Sugar
1/2 t. Salt
1/8 t. Baking Powder
5 1/2 T. Shortening, chilled
4 1/2 T. Butter, chilled
1 Egg Yolk
2 t. White Vinegar
1/2 C. Cold Water
2-3 Ice Cubes
1 egg
2 T. Milk

For the Sandwich:

7-8 C. Vanilla Ice Cream

Instructions:

For the pie:

1. FOR THE FILLING: Place the sugar and cornstarch in a small saucepan and mix together. Add the water and 1 C. blueberries, mixing into the sugar mixture and smashing up the berries a bit.
2. Heat the pan on medium heat, cooking and stirring until the blueberries start to give up their juice, pressing them down to help pop them as you stir. Make sure you stir frequently so that the sugar doesn't stick to the bottom. The sauce become thick and glossy, with most of the berries burst and deflated.
3. Remove from heat and stir in the remaining 1 1/2 C. blueberries. When the filling is cool, stir in the lemon juice and lavender oil. If you are a little timid about the lavender flavor, use 3 drops of oil. If you would like a bolder lavender flavor, use 5.
4. Refrigerate filling. It should be cold before using it to fill the crusts.
5. FOR THE CRUST: Place the flour, sugar, salt, and baking powder in the bowl of a food processor. Place the lid on and pulse the mixture a few times to blend.
6. Add the butter and shortening to the crust, 1 T. at a time, pulsing a few times with each addition(don't run the processor consistently). When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.
7. Mix together the cold water, vinegar, egg yolk, and ice cubes. Let chill for a minute or two. Add 3 1/2-4 T. of the mixture to the dough 1 T. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Chill immediately while you prepare to roll out the dough.
8. Place a sheet of waxed paper on your work surface. Take half of the dough out of the fridge, place on the paper and flatten into a disc.
9. Place another piece of waxed paper on top of the dough. Roll the dough out thin, at least 1/8" thick, or thinner, if desired.
10. Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2-2 1/2" in diameter. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.
11. Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least 1/2" larger than the dough circles on the baking sheet.
12. Working one at a time, place 1 1/2-2 T. of the cooled filling in the center of a dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press the tines of a fork around the edge of the circle to fully seal in the filling.
13. Repeat this procedure with the remaining dough and filling.
14. Place the egg and milk in a small bowl and beat well.
15. Using a pastry brush, brush the tops of the pies with the mixture.
16. Sprinkle a small amount of kosher salt on top of the pies.
17. Bake the pies at 350 degrees for 10-12 minutes, or until the crust is golden brown.
18. Remove from oven and cool on wire rack.

For the sandwich:
1. This one is pretty obvious. Stuff a scoop of ice cream between two hand pies. A few tips, however:
2. For best results, stuff the ice cream between pies that are room temperature and serve immediately.
3. You can assemble these and then freeze them, and they actually freeze pretty well. But for the best texture, serve when assembled.
4. For thick ice cream sandwiches, like the ones pictured, line a wide 1 C. measuring cup with plastic wrap and press ice cream into it with a spoon. It should be easy to invert because of the plastic wrap. Place the side of the ice cream not lined in plastic on the bottom of a hand pie, then peel off the plastic and top the bottom of the ice cream with another hand pie.

recipe from The Kitchen McCabe

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.

Health Benefits of Strawberries

Need more reasons to love strawberries? Well here is ten, we are so excited for summer and strawberry season! Those sweet juicy berries will be here before you know it.

1. Strawberries boost immunity. These little guys are a great source for vitamin C. Most mammals with the exception of humans have the ability to produce vitamin C naturally, which is why we need to make sure we get the proper amount everyday. And strawberries are so delicious, why would you say no? In one serving of fresh strawberries (which is half a cup) you get about 52mg which is about half of the daily requirement, so all you have to do is double up to a whole cup and you get all the vitamin C you need everyday. Yum! 

2. Strawberries promote eye health. The antioxidants in strawberries might also prevent cataracts,

which can lead to blindness in old age. But not for us! Our eyes require vitamin C to protect them from exposure to free-radicals from the sun's UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening  the eye's cornea and retina. While high doses of vitamin C have been found to increase the risk of cataracts in women over 65, researchers from the Karolinska Institute in Stockholm note that the risk pertains to vitamin C obtained from supplements, not the vitamins from fruits and vegetables.

3. Strawberries help fight cancer. Vitamin C is one of the antioxidants that can help with cancer prevention since a healthy immune system is the body's best defense. A phytochemical called elegiac- acid also found in strawberries-is another. Elegiac acid has been shown to have an anti-cancer properties like suppressing cancer cell growth. Strawberries also have the antioxidants lutein and zeathancins. Antioxidants are scavengers to free-radical and neutralized the potentially negative effect they can have on our cells.

4. Strawberries can help minimize wrinkles. Vitamin C is a powerful tool we need to take more advantage of, as it is vital to the production of collagen, which helps to improve sink's elasticity and resilience. Since we lose collagen as we age, eating foods rich in vitamin C may result in healthier, younger-looking sin. But vitamin C isn't the only naturally- occurring wrinkle fighter found in strawberries. Researchers at hallym university in the republic of Korea concluded that elegiac acid visibly prevented collagen destruction and inflammatory response- two major factors in development of wrinkles- in human skin cells, after continued exposure to skin-damaging UV-B rays.

5. Strawberries fight bad cholesterol. According to the Heart and Stroke Foundation, hearth disease is one of the leading causes of death among Canadian women. Luckily, strawberries also contain powerful heart-health boosters.  “Ellagic acid and flavonoids— or phytochemicals—can provide an antioxidant effect that can benefit heart health in various ways,” explains Edwards. “One way includes counteracting the effect of low-density lipoprotein, or LDL—bad cholesterol in the blood—which causes plaque to build up in arteries. A second way is that they provide an anti-inflammatory effect, which is also good for the heart.” Researchers at the Clinical Nutrition and Risk Factor Modification Center in Toronto studied the effect of strawberries on a cholesterol-lowering diet and concluded that adding strawberries to the diet reduced oxidative damage, as well as blood lipids—both of which play a role in heart disease and diabetes.

6. Strawberries reduce inflammation. The antioxidants and phytochemicals found in strawberries

may also help to reduce inflammation of the joints, which may cause arthritis and can also lead to heart disease. A study conducted by the Harvard School of Public Health shows that women who eat 16 or more strawberries per week are 14 percent less likely to have elevated levels of C-reactive protein (CRP)—an indication of inflammation in the body.

7. Strawberries regulate blood pressure. Potassium is yet another heart healthy nutrient, and with 134 mg per serving, strawberries are considered a "medium source," according to Alberta Health Services. Potassium can help regulate blood pressure and may even help to lower high blood pressure by acting as a buffer against the negative effects of sodium. With their impact on the reduction of LDL, inflammation and high blood pressure, strawberries have earned the title of one of the most heart-healthy fruits you can eat.

8. Strawberries boost fibre. Fibre is a necessity for healthy digestion, and strawberries naturally contain about 2 g per serving. Problems that can arise from lack of fibre include constipation and diverticulitis—an inflammation of the intestines—which affects approximately 50 percent of people over 60. Fibre can also aid in fighting type 2 diabetes. “Fibre helps slow the absorption of sugars (i.e. glucose) in the blood,” says Edwards. "As a result, adults who are managing diabetes can enjoy strawberries—in moderation—in their diet."

9. Strawberries aid in weight management. Maintaining a healthy weight is one of the best defenses against type 2 diabetes and heart disease, not to mention just plain good for your overall well-being. “Strawberries are naturally low calorie (around 28 kCal per serving), fat-free and low in both sodium and sugar,” says Edwards. “Strawberries do contain natural sugars—though total sugars are fairly low with 4 grams per serving—and the total carbohydrate content is equivalent to less than a half slice of bread. Triple your serving to 1.5 cups and you'll have a snack that's less than 100 calories—and much healthier than those pre-packaged 100-calorie snacks!”

10. Strawberries promote pre-natal health. Folate is a B-vitamin recommended for women who are pregnant or trying to conceive, and strawberries are a good source with 21 mcg per serving. Folate is necessary in the early stages of pregnancy to help in the development of the baby’s brain, skull and spinal cord, and the folic acid in strawberries may help to prevent certain birth defects, such as spina bifida.

How To Keep Berries Fresh Longer

I am sure many of you are aware of this little tip but if not there is a simple little trick to keeping berries fresh for days or maybe even a week longer.

I find myself making two trips to the store most weeks because my kiddos can literally eat pounds of fresh berries in just a day or two. This takes a few extra minutes when you get home but the bonus is you might get to buy more up front and skip an extra trip to the store.

Or if you have a hard time getting through the berries you buy, it gives you a little extra time to eat your fruit before the mold sets in.

I was always told not to wash berries until you are ready to eat but actually you can wash them in advance and then grab and go!

Once you get home just submerge your berries in a solution of 1 part vinegar to 10 parts water.  (So 1 cup vinegar for every 10 cups of water.)

I have actually used up to 1 cup vinegar for 3 cups water so you don’t need to be super careful with measurements.

Some people use the sink and just stopper it but I get squeamish about using the sink since sinks really are pretty germy.

I have a little tub that works great from the Dollar Tree. Just add your water and vinegar solution and dump them in.  Let them soak for just a few minutes and then the key is to let them dry completely.

You can either spread them on a dish towel to dry or set them in a colander.  Once they are dry place a paper towel on the bottom of your container, add the fruit and voila!  You are done.

Pop them in the fridge like normal. What I actually like to do is cut the tops off as they are laid out to dry and slice them and then put them in a Tupperware.  It makes the fruit easy to grab and go (and I am more likely to actually grab it and not a handful of chips!)

This process should be fine for raspberries, blackberries, strawberries and blueberries.  And you will not taste any vinegar flavor on your berries.

From My Frugal Adventures

Take Roots Magazine Feature

This month we are featured in Take Roots Magazine, pick up a copy today or click here to read online. Our article is on page 28. 

GMO's, Monsanto, & Your Role

The issue of GMO's are becoming a hotter and hotter topic, and there is a serious demand for labeling of foods that contain GMO's or don't. The good news is that if your buying your food from Certified Organic farmers or sources then that food does not contain any GMO's. This is because of the use of GMO's is prohibited in Certified Organic practices by the USDA, "The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients. To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table." Organic 101: Can GMOs Be Used in Organic Products?

In the aspect of getting legislation passed that would require companies to say whether or not their product contains GMO's there is a large push for it not to pass. Most of the pressure is coming from a company called Monsanto, they are the same company that produces round-up. 

For more information about what exactly a GMO is click here, it's a great article that explains the difference between non-GMO and GMO. 

The best thing that anyone can do while the politicians sort things out is to support you local Certified Organic Famers. Your supporting your local community, and your putting your money into what you believe is right for your health. 

Hope this helps everyone out a bit, we will be continuing to follow this topic through its process. 

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

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.