Tuesday, October 14, 2014

October Updates

The days are getting shorter and colder and that means fall is in full force. We have been keeping busy around the farm and getting all our crops ready for winter. We are also enjoying watching our blueberry fields turn from their lush green color to autumn’s deep red. 

With all of our berries being now out of season we have frozen available in blueberries, strawberries, and blackberries. Unfortunately however, the raspberries sold like hot cakes and we are out of them till next season. 

For this upcoming holiday season we have added new gift boxes to our website that make for the perfect healthy holiday gift, these are also a perfect treat for your. We are currently sold out of our blueberry speed, but never fear, we will have it back in stock in mid-November. 

October Special:
Head on over to our website to check out our special this month! In honor of Halloween we have paired a 4oz bag of dried blueberries with our delicious 3oz bag of chocolate blueberry clusters for $11 (plus shipping). We will have the chocolate clusters available this month and for the holiday season. Get them while you can! Link

This is also the time of the year when we are able to ship our frozen berries at a better rate by ground. This is not offered through our site, so if you try ordering through it you will end up paying normal prices. If you interested in this please call our office at 541-752-0460 between 10 am-4pm Pacific time, Monday through Friday.

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If you have already followed us on Pinterest please note we are currently updating to a company Pinterest site and request you like our new profile page so that you still see all of our pins. Thanks for your help in making this transition as smooth as possible!

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Monday, October 6, 2014

Autumn In The Air

Every year when the leaves start changing and days get colder some specific flavors tend to come to mind. Such as pumpkin pie, and it seems that pumpkin is making its way into everything these days which isn't a bad thing. Pumpkin is actually good for you, they are rich in vitamin A, so if you ate a cup of cooked pumpkin you would get 200% of recommended daily intake, pretty sweet deal if you ask me. They are also rich in carotenoids, the compound that our bodies use to convert into a form of vitamin A.
For those trying to watch their figure this year pumpkins can aid your goals, they are an over looked source of fiber, in a single cooked cup of pumpkin you get 3 grams, and only 49 calories. A fiber rich diet seems to help people eat less, and thus shred those unwanted pounds. Having a cup of cooked pumpkin after an intense work out can do a world of good, turns out pumpkin (564 milligrams) has more potassium than a banana (422 milligrams). A little extra potassium can help restore the body's balance of electrolytes. 

Every part of the pumpkin helps us, even its seeds. Pumpkin seeds can help your heart, they are rich in phytosterolds that have been shown in studies to reduce LDL or bad cholesterol. The seeds can also help give your mood a boost, they also have a ton of amino acid tryptophan, which is important in the production of serotonin, one of the major players when it comes to our mood. So feeling down? Grab a handful of roasted pumpkin seeds and brighten your day!

So our way of celebrating this season of pumpkin is through delicious pumpkin doughnut with our dried blueberries mixed in. Because who doesn't love doughnuts?


  • 3 cups cake/soft-wheat flour (plus extra for rolling/cutting)
  • 2 tsp. Baking Powder
  • 1 tsp. Iodized Salt
  • ¾ tsp ground nutmeg
  • 2 tsp. pumpkin pie spice
  • ½ cup sugar
  • 2 tbsp. shortening/vegetable lard (trans fat-free preferred) 
  • 2 large egg yolks
  • 2/3 cup sour cream
  • ½ cup canned pumpkin
  • 1 cup S.V.O. Dried Blueberries
  • Canola oil (for frying)

  • 4 ½ cups powdered sugar (sifted)
  • 2 tsp. light corn/golden syrup
  • ½ tsp. iodized salt
  • 1 tsp. pumpkin pie spice
  • ¼ cup canned pumpkin
  • ½ tsp. Vanilla extract
  • ¼ cup hot water

  1. Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a med. Bowl. Set Aside. 
  2. Using a mixer, mix the sugar and shortening/veggie lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on med. speed, scraping the sides as you go, until mixture is light colored and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of bowl each time. Add Dried Blueberries, hand stir until just mixed. The dough will be sticky, like wet cookie/biscuit dough.
  4. Transfer dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes or up to 24 hours. 


  1. Meanwhile you can make the glaze: Place powdered sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin and vanilla in your mixing bowl, mix on medium speed while adding the hot water in a slow/steady stream, and blend until all the sugar has been incorporated (scrape bowl if necessary). Set Aside. 
  2. Using a candy thermometer to measure the temp, heat oil (at least 2 inches deep) in a deep fryer/large pot/high-sided frying pan to 325 degrees F.
  3. Roll out the chilled dough on a generously floured counter or cutting board to ½ inch thick, or about 8 inches in diameter, flouring the top of dough and the rolling pin as necessary. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. 
Originally from epicurean

For even more healthy halloween dishes and treats check out our Pinterest board of the month

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Thursday, October 2, 2014

Trick or Treat? Healthy Halloween

Halloween doesn't have to be about candy, and unhealthy foods. We scoured the internet rounding up what we think are some pretty creative and healthy alternatives for this halloween. Any of these would be great for parties, kids, or just a little treat for yourself. If you find your self loving these treats check out our full collection on our Pinterest board of the month!

Candy Corn Popsicles 
Originally from Girl Inspired

Yogurt (plain or greek) 
Orange Juice
Pineapple Juice
Optional: Food Coloring


  • Mix honey/agave with yogurt.
  • In a popsicle mold layer yogurt mixture, and let freeze 4-5 mins. 
  • Add Orange juice layer and let freeze 4-5 mins.
  • Add Pineapple juice and let freeze until all layers have hardened.  (Optional: you can add food coloring to the orange juice and pineapple juice but it looks fine with out as well.) 
  • Enjoy! Pretty simple, but super healthy. 

Stuffed Jack-O-Lantern Peppers
Originally from citronlimett 


  • 1 ½ cups cooked brown rice
  • 4 medium bell peppers
  • ¾ pound ground sirloin
  • 1 cup chopped onion
  • ½ cup chopped fresh parsley
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 1 cup bottled tomato-and-basil pasta sauce, divided
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ½ cup chicken broth
  1. Preheat oven to 350°F
  2. Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
  3. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
  4. While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
  5. Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.

Jack-O'-Lantern Fruit Bowls
Originally from Frugal Coupon Living

3 Medium Navel Oranges
1 Cup of fresh mixed fruit- your choice!

  • Slice off the tops of the oranges.
  • Using a spoon, scoop out the pulp of the oranges.
  • Cut out faces on each orange to resemble a jack-o-lantern.
  • Fill each orange with mixed fruit and serve. 

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