Wed, 7/16 - OPEN - gate opens @ 11:30, berries arrive at 12:15, BLUEBERRIES!!
Hi gang!
We’ll be open with berries at 12:15. The gate will be open for your parking convenience at 11:30. I’ll pop in and out getting set up but all the berries won’t be available until 12:15. I’ll have the last of the juicy, sweet plums too since the Santa Rosa variety is just about done. We might squeak out some for Friday…. but then I think it’s curtains for them.
I’m so very excited to report that I have BLUEBERRIES!!! We had a nice harvest and I’ll have a respectable qty available to keep everyone happy tomorrow and (fingers really crossed) Friday and Sunday. That’s the great news. Come and get ‘em!! The other news is….. the season just started and we’ve probably got one more harvest left on these bushes. If you want to enjoy the freshest blueberries possible and get a crack at my secret yummy tasting variety, you’ll have this week and possibly next to snatch them up. Boo Hoo…. blueberry season was VERY short this year.
As always I’m hungry when I search for recipes. These sound REALLY good. I’m actually going to run in the house and make the Corn Bread right now!!
Blueberry Corn Bread
1 c Flour, sifted
3/4 c Cornmeal
3 tb Sugar
1 ts Baking powder
3/4 ts Salt
1 c Blueberries, fresh or frozen
1 Egg
2/3 c Milk, lowfat
1/3 c Salad oil
Grease or spray 8 x 8-in. baking pan. Preheat oven to 425 degrees F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden.
Blueberry Brunch Cake
Cake:
1/2 c Butter
1/2 c Sugar
2 ts Grated lemon peel
1 Egg
1 1/2 c Flour
2 tb Poppy seed
1 ts Baking powder
1/4 ts Salt
1/2 c Sour cream
Filling:
2 c Blueberries
1/3 c Sugar`
2 ts Flour
1/4 ts Cinnamon,ground
Glaze:
1/3 c Powdered sugar,sifted
1 ts Milk
Cream butter and sugar; add eggs and lemon peel. Combine dry ingredients and add to creamed mixture with sour cream. Spread batter in a greased 9 inch springform pan, spreading batter one inch up sides of pan to hold filling. Combine filling ingredients and spread over batter. Bake at 350 degrees, 40 - 50 minutes. Combine glaze ingredients and drizzle over cake.
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/blueberrie
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.
Cheers!
Sally Strawberry
Carstensen Farms
We’ll be open with berries at 12:15. The gate will be open for your parking convenience at 11:30. I’ll pop in and out getting set up but all the berries won’t be available until 12:15. I’ll have the last of the juicy, sweet plums too since the Santa Rosa variety is just about done. We might squeak out some for Friday…. but then I think it’s curtains for them.
I’m so very excited to report that I have BLUEBERRIES!!! We had a nice harvest and I’ll have a respectable qty available to keep everyone happy tomorrow and (fingers really crossed) Friday and Sunday. That’s the great news. Come and get ‘em!! The other news is….. the season just started and we’ve probably got one more harvest left on these bushes. If you want to enjoy the freshest blueberries possible and get a crack at my secret yummy tasting variety, you’ll have this week and possibly next to snatch them up. Boo Hoo…. blueberry season was VERY short this year.
As always I’m hungry when I search for recipes. These sound REALLY good. I’m actually going to run in the house and make the Corn Bread right now!!
Blueberry Corn Bread
1 c Flour, sifted
3/4 c Cornmeal
3 tb Sugar
1 ts Baking powder
3/4 ts Salt
1 c Blueberries, fresh or frozen
1 Egg
2/3 c Milk, lowfat
1/3 c Salad oil
Grease or spray 8 x 8-in. baking pan. Preheat oven to 425 degrees F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden.
Blueberry Brunch Cake
Cake:
1/2 c Butter
1/2 c Sugar
2 ts Grated lemon peel
1 Egg
1 1/2 c Flour
2 tb Poppy seed
1 ts Baking powder
1/4 ts Salt
1/2 c Sour cream
Filling:
2 c Blueberries
1/3 c Sugar`
2 ts Flour
1/4 ts Cinnamon,ground
Glaze:
1/3 c Powdered sugar,sifted
1 ts Milk
Cream butter and sugar; add eggs and lemon peel. Combine dry ingredients and add to creamed mixture with sour cream. Spread batter in a greased 9 inch springform pan, spreading batter one inch up sides of pan to hold filling. Combine filling ingredients and spread over batter. Bake at 350 degrees, 40 - 50 minutes. Combine glaze ingredients and drizzle over cake.
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/blueberrie
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.
Cheers!
Sally Strawberry
Carstensen Farms
posted by Sally Strawberry | 5:14 PM
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