Thursday, October 29, 2015

Winter Ground Shipping Now Available!

We are pleased to announce we are now able to offer ground shipping for our frozen shipments. 

If your interested in this method rather than by 2-day air that is standard on our website please call us at 541-752-0460 (Monday-Friday, 10 am to 4pm PST) for a quote. 

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Saturday, October 24, 2015

Healthy Halloween: Breakfast Pops

"Candy Corn" Breakfast Pops

Who wouldn't want to have candy corn for breakfast? I know I would want to! Enjoy this healthy spin on candy corn, that you can have for breakfast or an afternoon snack!

Makes 10 Popsicles

1 Cup Greek Yogurt
4 Teaspoons Honey
3 Mangos (fresh is best!) medium to large size

1. First off your going to have to cut the mangos into cube like pieces, after you have cut and cubed all three, puree them in a food processor.

2.  Puree the mangos until the puree is really smooth, you don't want chunks to linger. When your all done pureeing the mangos there should be around three cups. If this is not the case you will be in need of more mangos.

3. (For this part you will need 3 small bowls) In a small bowl add 3/4 cup of greek yogurt and 2 teaspoons of honey. In another small bowl add 2 cups of mango puree. And in the last small bowel add the remaining puree (around 1 cup) and the remaining yogurt (1/4 cup) as well as the remaining honey (2 teaspoons). In each bowl mix the ingredients in their respective bowls.

4. In the popsicle mold, carefully pour the yogurt honey mixture first. Then you can mix and match the remaining two layers of orange mango and yellow mango mixes.

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Saturday, October 17, 2015

Healthy Halloween: Vegan Candy Corn

Vegan Candy Corn
1/4 cup golden syrup (look for Lyle’s brand)
1/2 tsp vanilla
1 tbsp melted coconut oil
1/4 cup confectioner’s sugar
1 cup gluten-free flour or tapioca flour + more for mixing
Food coloring*
Parchment paper

1. Take the golden syrup, vanilla, and melted coconut oil and combined using a whisk in a bowl. Then add in powdered sugar and mix until totally combined. Next add in small amounts of flower until it all blends together. 
2. Lay out parchment paper and spread the dough on to it, and knead. Add more flour into it until it becomes clay like. Once it is clay like divide the dough into three equal sections. 
3. Now add the food coloring*. You will need yellow and red, or if you have orange you can use that. If you don't just create the desired shade of orange. To mix the food coloring into the dough, just kneed it until the color is evenly distributed. Once you have achieved the desired colors, wrap the dough in parchment paper and stick in the freezer for about 10 minutes. 
4. Remove from freezer and place on parchment paper. Roll each ball out into ropes and arrange in order of yellow, orange, white. (The dough might become very soft, if this happens just throw back in to the freezer and let it harden back up.)
5. Use a knife and cut the dough into candy corn shapes. 
Storage: Keep in refrigerator or freezer until ready to serve. 
*If your feeling daring, try making different combos of colors and creating your own unique candy corn! 

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Saturday, October 10, 2015

Sunset Valley Organic October Newsletter

Happy October! 

We hope everyone’s fall has started off with a bang! For those who aren’t local, Oregon is starting to change color, and our blueberry plants are just starting to change from green to red and orange.  Be sure to follow us on Facebook for Autumn Photos from around our farm.

News From Around the Farm

Our harvest might be over, but we haven’t slowed down just yet. We are busy prepping ground for another planting of Aronia berries. Once we finish planting it, we will have a grand total of 70 acers of Aronia berries, and will have the largest planting of Certified Organic Aronia berries on the West Coast, which we think is pretty exciting. Aronia berries are best known for being grown in the mid west, but we are really excited to be trying this new venture.
We are also hard at work putting our berries to bed for the winter. For the raspberries we have already finished training and tying the canes, and have moved on the blackberries. We have about six weeks to two months to finish them up. For the blueberries we have started our Fall Foilers, which we have designed to encourage fruit bud set for next years crop. We are also spreading a sawdust and mulch mix at the base of the plants. 
Last month we also talked about getting our freeze drier up and running for making powders. A quick update about it is that we have made a couple of trial batches, however they aren’t perfect yet. And we want to give you all the most perfect powder. So we are going to continue to work hard on perfecting our timing with the freeze drier and finish tweeting it to perfection. Keep an eye on our social medias for some up coming photos of our process for freeze-drying. We want to thank everyone for their continued interest in this project we know it’s been a long time coming. 

Frozen Availability

With the start of fall we are nearing when we are able to send frozen berries my ground. We aren’t quite there yet, as some areas of the country are still really warm. We are looking at sometime next month being able to send frozen by ground. When we are able to, we will be posting a notice on the home page of our site. 
In order to get the ground shipping price you will need to call us to place your order, just as it has been in the past. 

Fall & Winter Hours

We will be open at the farm Monday to Friday 10 am to 4 pm. If you are unable to make it between these hours just call us and schedule an appointment. You can reach us at (541)752-0460.

Website Changes on The Horizon

We are going to be making changes to our website, so if you see something wonky, or weird. Please have patience as we will be improving and changing it over the next few months. Our goal is that in 2016 we will have a brand new site, that is educational, and user friendly.

IFBC in Seattle

This month we are doing something new! We have an opportunity to go to the International Food Bloggers Convention in Seattle, WA. We hope to learn tons of new things to make our blog, and website better.  We will also be posting about our experience there on our blog, so be sure to keep an eye on it.

Specials For This Month

This month we have a few different Coupons to offer to you guys, and since it's Halloween, we are having Three specials on our candy
  1. We have an ad in the Pet Press magazine. If you see it and tell us about it you can get $5 off $25+ This offer will last as long as the issue is out. So September until November.
  2. Trick Or Treat Chocolate Blueberry Clusters SpecialWe offered this last year and it was a big hit! So we brought it back, this special contains 10 mini chocolate blueberry packages for $12.95. See it on our site.  (Use code CLUSTER at check out when buying 2 to get the 3rd free!)
Simply Homemade Greek Yogurt Banana + Blueberry MuffinsWhile I was at the grocery store I found Fleischmann’s Simply Homemade Muffin + Bread Mix, specially for Greek yogurt. So I thought I would give it a go. And they turned out so good I just had to share it!If you pick up this box, it has directions on it for what to do. But instead of the corn oil like they suggest, I used olive oil, and I also added one cup frozen blueberries to the mix at the very end then just stirred it a couple times to get the blueberries all mixed in.With the addition of the blueberries, I ended up baking the muffins longer in the oven, on the box they recommend 15 to 20 minutes, and I baked mine for 30.Ingredients:Box Mix1 Single-serve container (5.3 oz) or 2/3 cup plain or vanilla Greek Yogurt2 eggs½ Cup oil (corn, coconut, olive, whatever you prefer)¼ Cup water1 Cup Frozen SVO BlueberriesDirections:1.Preheat oven to 375 degrees, line 12 standard-size muffin cups with paper liners or spray with cooking spray, set aside.2. Combine all ingredients in a large mixing bowl with a spoon, stir until mixture forms a batter, about 50 to 60 strokes (or, mix 30 seconds at medium speed with an electric mixer, scrape down sides, than mix for an additional 30 seconds.3.Spoon batter evenly between prepared muffin cups, filling each about 2/3 full. 

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Saturday, October 3, 2015

Healthy Halloween: No Bake, Pumpkin Energy Bites

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

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

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.

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Thursday, October 1, 2015

Monthly Theme Healthy Halloween

This month we have a returning theme of Healthy Halloween, every Saturday we will have a hauntly delicious recipe inspired by halloween, but in a more healthy form.

We LOVE halloween and this month we have our Trick Or Treat special back in our online store. We have our delicious mini chocolate blueberry clusters up for a limited time this October. 10 mini packs come in a case. Click Here for all the details on this great special.

We also encourage everyone to go and follow us on our Pinterest, we have a really great Halloween themed board, that covers everything from sweet treats, healthy alternatives, and decorations.

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