2:00 - Open, fully stocked AND blueberries :)

Hi gang,

Just brought in 28 flats!!! Swing by and drive Annie crazy by telling her you read my email :) I have to warn them these days when I send any "communication" 'cause you folks respond! It's such an awesome relationship we have.... You get up to the minute info. and all the little berries find new homes. You don't know how wonderful it is to have the kind of support you give me. It's what keeps the farm in this farmer :)

Psssst...... I also dropped off our very FIRST harvest of organic blueberries. The kids and I picked them yesterday. I'm awfully biased but ---- darn they're good! My daughter picked a 2.75 lb container of them and ate half in one sitting!! All I've got to say is good thing we grow our own LOLOLOL I expect to have them today and Wed. or until we sell out. I'm guessing our next harvest will be the end of this week sometime.

If you guys go crazy for blueberries I'll possibly get Bluesberry Farms to bring additional berries to meet the demand. They aren't certified organic for those that want to know.

Cheers,

Sally Strawberry

Fresh strawberry cupcakes
1 3/4 c All-purpose flour
1 c Sugar
2 Eggs
1/2 tb Almond or vanilla extract
1 ts Baking soda
1/2 c Chopped walnuts
1/2 c Vegetable oil
1 c Crushed fresh strawberries mixed with 3 t. sugar or 10 oz Frozen sweet strawberries

Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries, and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible. Pour batter into greased or paper-cup lined muffin tins, filling to half. Bake in 350` oven for 30 minutes, or until they test done. Yield: 24 cupcakes.

NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

Gelato Di Fragole (strawberry Ice)
1 pt. ripe strawberries
1 c. very hot water
3/4 c. sugar
2 tbsp. lemon juice
1 tbsp. orange juice

Wash and hull strawberries. Puree strawberries in blender. Heat water until very hot. Remove from heat and add sugar, stirring until dissolved. Set aside to cool. Combine strawberry puree with cooled sugar syrup, lemon juice, and orange juice. Freeze until firm.