Saturday, December 21, 2013

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. 

Labels: , , , , , ,

Friday, December 13, 2013

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.


with strawberries and blueberries
yield: 4 TO 6 SERVINGS
prep time: 20 MIN
cook time: 10 MIN


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


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.
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.

Raspberry-Walnut Crumble Bars

Makes 24 barsHands-On Time: Total Time: 


  • 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
  • large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2/3 cup raspberry jam
  • 1 cup chopped walnuts


  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!

Labels: , , , , , , , , , ,