HOT!!, Open till sold out, BLUEBERRIES

Hi gang,

I have 6 cases of blueberries in the cooler!!! Come and get 'em. I'll have them until they're sold out then..... my next harvest will be (possibly) on Fri to be pkged and sold on Sat or Sun. You've been asking for them and I finally have 'em :)

Anyone who has stepped outside knows the mercury is WAY up today. We stopped picking at noon. We keep a few boxes out on the stand and the rest in the cooler until we absolutely need to take them out. Keep these babies cool gang..... they won't last. We will be open until the last berry is sold and will certainly close early today. The same will happen for tomorrow if the temperature is similar.

This is old hat for us and many of you who have been with us for years. The berries will slow down with the heat and we will have limited hours to pick them. We will switch to our summer hours next week ------- make a note of it please.

Open daily 12 noon until 5:30/6:00 or when sold out
Closed Tuesday and Thursday

Please note...... it's highly likely we will be closed on additional days, not just Tues/Thurs. I'll always let you know in advance. Last year we ended up with a W, F, Sun schedule thru the end of June and all of July. We also closed completely for 2 weeks in July.

The season lasts thru most of September, hang tight with us thru the hot summer months and you'll find our sweet, juicy berries back in time for fall canning, eating, and preserves.

Cheers,

Sally Strawberry

All-American Blueberry Muffins
1 1/2 c Sugar
3/4 c Shortening
3 c Flour
3/4 ts Salt
4 ts Baking powder
1/4 ts Cinnamon
1/2 ts Nutmeg
3 Eggs
1 1/2 c Milk
1 ts Vanilla
1 qt Fresh blueberries

Combine the sugar and shortening until fluffy. Add eggs and beat again. Slowly begin adding the dry ingredients. Add milk and vanilla. Mix in blueberries gently. Pour into pre-sprayed muffin tins. Bake at 350 degrees for 20 - 30 minutes until golden.

Berry Bread
3 c All-purpose flour
1 tb Cinnamon
1 tb Baking soda
1 ts Salt
1 1/4 c Vegetable oil
3 x Eggs
1 c Sugar
2 c Fresh strawberries/blueberry
1 c Chopped nuts

Makes 2 loaves Combine the flour, cinnamon, baking soda, and salt; set aside. In large bowl of electric mixer, combine oil, eggs, and sugar, mixing well. Gradually add dry ingredients to creamed mixture, stirring until just moistened. Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans. Bake at 1 hour at 350 deg F or until tested done. Cool in pans 10 minutes; remove to wire racks to cool completely. These freeze well; make multiple loaves with extra berries.