OPEN at 12:30 with berries

Yes, we’re open today. Coming in at 12:30 (new summer hours). I have about 21 flats. We’ll be there till we sell out.

We’re harvesting blueberries today so you should see them on the stand Wed.

We will be open again on Wed with berries at 12:30.

Make a note….. we will be closed on Sunday, July 5th. As it looks now, we will be open on July 4th with as many berries as the temperatures will allow.

4:45 on Sat 6/27 - still OPEN with 10 flats in the cooler ..... they need homes

The heat has thrown all of us off today!! I picked everything I could by 12:00 and brought it in. I put everything in the cooler and set it for 55 degrees (a nice cooool morning temperature). Usually we’re completely wiped out by now on a Saturday but…. we have 10 flats. If you can use berries or might need them for tomorrow, consider getting them today. I don’t know how many flats I’ll have tomorrow after this heat. Our harvest could be cut in ½. The remaining flats that are being kept at optimum temperature and will not have that after 6PM since the cooler must go off.

OPEN 10 - ??, heat is coming, Summer hours start tomorrow - please read, Bounty Farm Produce

OPEN, OPEN, OPEN today J This is one of the cooler days and we’ll be able to bring berries in and hopefully keep the stand stocked till 6PM. My harvest is dropping off (it’s almost July) and the heat is coming tomorrow. Soooo….. it’s time to switch to summer hours – starting tomorrow – Saturday 6/27 we’ll open at 12:30 instead of 10:00. This allows us to bring in as many berries as we can before the day heats up and keeps the stand stocked instead of running out every hour.

For those of you who need berries for tomorrow – Saturday – GET THEM TODAY. I will surely run out tomorrow!! The heat will reduce our harvest time and we will have 1 load of berries at 12:30 only on Saturday. Since today is cooler, we’ll add in a load at 2:00 if needed to cover you. Better to have the berries 1 day early than to show up tomorrow to a sold out stand when you really need them.

Waiting on blueberries to ripen!! I’ll need a few more days of heat. My next batch could be available on Monday. Stay tuned J

Our berries are at the Petaluma Bounty location today. This will be the last day for berries there until August. They have so many yummy veggies you’ve really got to stop by. They’ll be open today and tomorrow from 11 – 4. You absolutely can’t get anything better or fresher! Amy and her crew do an absolutely fabulous job.

Here’s what’s harvested today:

Rainbow assortment of lettuces
Braising mix (delicious stir fried)
Rainbow chard
Broccoli (this is the end of this succession)
Summer squash
Purplette onions
Scallions
Lots of beautiful carrots
Basil (genovese and thai)
Cilantro
Dill
Flower bouquets

OPEN, blueberries available today, CLOSED tomorrow, see us at the Sonoma Marin fair

The strawberries look great considering the heat we had yesterday. We should have a good harvest today with a fully stocked stand till 6:00. I’ll try for that at least!!

My first batch of blueberries are at the stand right now. If you’ve been waiting for them, now’s your chance. This variety produces berries of all sizes so you’ll have a mixture in each container. We have 2 cases to start. I may harvest again tomorrow or Friday depending on what is ripe. I’ll let you know when the next harvest is due to arrive.

We are sold out of honey today EXCEPT for 1 large 3 lb size. I put a call in to the O’Honey gang and they’ll bring more when it’s bottled.

REMINDER – I’m closed tomorrow – THURSDAY. We will be closed every Tues/Thurs until August. I’m still opening at 10:00 this week. If we see slower harvest time I start opening at 12:30 next week.

We’re participating in the Farm to Table Agriculture Showcase at the Sonoma Marin Fair on Thursday. If you’re there stop by and check out all the wonderful farm products. Visit the livestock area to see the FFA and 4-H members showing their projects. My daughter will show her jerseys all day from 8 – 3. There’s even free Clover ice cream from 1 – 4!!

3:30, Mon 6/22 - 16 flats available, Open till 6:00, 6:00 will not happen as often

Afternoon update for you….. we have plenty today. The stand will be open until 6:00. This will not happen as often with the heat coming up. If you can only get berries after work between 4:30 and 6:00, today is your day.

OPEN, getting hotter - harvest will be reduced, now closed Thurs, blueberries coming soon

he heat will rachet up this week. With it we will see reduced quantities of berries. It’s that time of year again – right on schedule with the Petaluma Fair. Please note – we’re coming into our summer schedule so I will start closing on THURSDAYS. We will be open today, Monday at 10:00 and will be CLOSED this Thursday – 6/25. As the week progresses I’ll determine if we’ll move to opening at 12:30 to accommodate the reduced harvest. Stay tuned.

The blueberries are starting to ripen!! I hope to have some by Wed or Fri. We have to juggle the strawberry and blueberry harvest and find enough cool hours to do both. I’ll let you know for sure when the blueberries will be at the stand.

It’s possible that I’ll only have berries at Petaluma Bounty on Friday or maybe none at all. If the heat reduces the harvest I won’t be able to supply both locations. We may have to wait until August when we get more coming in to run 2 stands again.

Open @ 10:00, time your visits, honey arrived, Petaluma Bounty

If it seems like harvest conditions change in an instant, you’re right! We’re moving into our summer harvest where it becomes more challenging to find ripe berries. We usually slow down in mid June – right about now. It’s possible that our hours will change next week to closed on Thursday and possibly opening at 12:30 instead of 10:00. I’ll keep you updated as always. I monitor the harvest daily and make my scheduling decisions based on what I see coming in.

For today, time your visits to my deliveries to up your chances of taking home your strawberry prize. I’ll come in at 10:00, 12:30, and a little before 2:00. I’ll deliver berries to Petaluma Bounty at 11:00 and possibly 1:00 only. I really have to guess how many to bring to the Bounty site since we don’t know how many folks prefer to go there. Don’t get miffed with the great folks over there when we run out, they can only sell what I give them. J

I took home some AWESOME broccoli from Petaluma Bounty yesterday. Give yourself a treat and try it. We watched Amy harvest it and I ate it about 7 hours after. You will NEVER find anything more tasty. My favorite part was how sweet the stem was. My hubby and I fought over it!!! If you appreciate fresh food and want farming to continue in your neighborhood, you really must try the goodies at Petaluma Bounty. Every time I pick up something I get inspired to cook and create!

Honey has arrived once more. We have a limited qty of 1 lb jars, 12 (1/2 lb) jars AND 3 (3 lb) jars. If you’re interested in the 3 lb size please ask - it’s too large to put on the display but we’ll be happy to hook you up.

OPEN, time your visits to my delivery times, selling out before 6PM, customer recipe, Petaluma Bounty today and tomorrow

The berries are still flowing in. We have been keeping the stand fully stocked so far. Not sure what will happen this weekend with the warmer temps and Father’s Day. We’ve been selling out every day before 6PM. I guess how many to pick every day and make my harvest decisions by noon. If it’s really warm out there Ma Nature makes my decisions for me!

I’ll have berries at Petaluma Bounty today and tomorrow. They’re open from 11 – 4. If you want them from that location your best bet is 11:00 or possibly 1:00. I deliver for the 11:00 opening and guess how many I’ll need. I hope to drop off enough to keep the stand stocked but sell out before 4:00 to limit my trips across town. I’ll have 10 flats over there today.

We will be open Sunday, Father’s Day. All the berries for the day will be in by 12:30. Time your visits to catch me at 10:00 or 12:30. The 12:30 batch should last us thru the day but…. if you really need them …… get there when I drop them off.

Enjoy the recipes and Happy Fathers Day!!!

Flan de Fresas–Spanish Strawberry Flan

Here’s a recipe forwarded to me by a strawberry and egg member.

In addition to eating "FRESH STRAWBERRIES", occasionally we will seek a new and different way to serve up your delicious berries.

Here is one we tried. It actually made more than six serving with the size of ramekins we used. The first flan we ate we thought was "just OK". Then we let them "age" a day and found they were more tasty.

So much so we thought of sharing the recipe with you in case you too were looking for another recipe for strawberries.

Works best if Sally's fresh natural eggs are used. Enjoy.

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.

Ingredients

· 1 pint Fresh, Ripe Strawberries
· 3/4 cup Granulated Sugar
· 1 can (14 oz) can Condensed Milk
· 6 Eggs
· Caramelized Sugar Topping
· 1/2 cups Granulated Sugar
· Mint for Garnish

Preparation
Serves 6.
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
Wash the strawberries and remove the stem. Place the strawberries, sugar, eggs, and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place Ramekins in a Water Bath
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
In Spanish, a “water bath” is called a “baño Maria”.
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Plate, Garnish and Serve
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.

Note Bene: We sliced up fresh strawberries and spooned them over the flan just prior to serving with a mint leaf on top for garnish to our guest.

Source: http://www.spain-recipes.com/strawberry-flan.html

OPEN 10 - 6, outrageous sugars and quality, veggies at Petaluma Bounty, awesome recipe

Seriously….. the berries couldn’t and won’t get any better than this. The sugars are waaay up, and the weather is perfect. This will not last. Higher temperatures will ripen them faster and could reduce our harvest (or wipe it out) if it gets too hot for too long. If you plan to freeze for your winter needs, please take my advice and do it while the berries are like this!! I can’t promise when or if they will do it later in the season and when Ma Nature will take them away. We get berries in August but there are no guarantees!

Petaluma Bounty will not have our berries at the Wed nite farmers market. Paperwork and politics. They WILL have them on Fri and Sat this week from 11 – 4 (unless we sell out). The also will have fabulous fresh veggies:

Lettuces
Salad Mix
Tuscano Kale
Purplette onions (salad sweet onions)
Scallions
Cilantro
Basil (Thai and Genoevese)
Japanese Turnips
Braising mix (asian greens to saute)
Asian greens (pak choi, bok choi and mei qinq choi - delicious stir fried with garlic, ginger and soy sauce)
Beets

Lots of sunflowers and some smaller bouquets

Melt-in-Your-Mouth Berry Trifle
Vegetarian Times Issue: September 1, 2006 p.85

Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb.

Note from Sally – the above is not necessarily true with our berries!

Directions

Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.

Ingredient list
Serves 16

2 10-oz. bags organic frozen strawberries, thawed
2 10-oz. bags organic frozen blueberries, thawed
1/2 cup sugar
1/4 cup lemon juice
3 cups low-fat vanilla yogurt
2/3 cup low-fat sour cream
1 tsp. vanilla extract
1 16-oz. fat-free pound cake
1 cup raspberry jam

2:45 - Open till 6:00, new batch coming in at 3:15

I’m delivering more berries to the stand at 3:15. We’ll be open till 6:00 today. This week looks good – here’s the schedule….

Mon – Open

Tues Closed

Wed – Open

Thurs – Open

Fri – Open Casa @ 10:00, Petaluma Bounty 11 – 4

Sat – Open Casa @ 10:00, Petaluma Bounty 11 – 4

Sun - Open

OPEN 10- 6, berries look AWESOME, Bounty Farm location OPEN 11- 4, more honey today, Open Sunday 10 till sold out

Open as usual today with berries. I couldn’t be MORE pleased with the quality of these berries. They’re ripening really slowly due to the cool weather. Really great for you J

The Petaluma Bounty Farm is also open today with berries from 11 – 4 if you’re on the west side. Again, they’re located at 55 Shasta Ave off Petaluma Blvd. Shasta is the street next to Luckys. Stop by their location before going to the farmers market to score on some really awesome veggies without the crowds. They have beets, turnips, kale, chard, cilantro, greens, lettuce (full heads and bagged mix). I took home some greens and made the most awesome dinner.

I was inspired to whip something up! Try it for yourself….

1 cooked sausage, chopped into small pieces
1 cup of rice, cooked
Chopped greens
Grated parmesan to taste

Saute the sausage in a fry pan to heat and coat pan with juices. Add greens and rice (mine was freshly cooked). Saute quickly just until greens are wilted. Sprinkle with parmesan and stir in pan to incorporate. Serve. It was yummy and really quick. I added a salad with the salad mix from the Bounty Farm and dinner was served!!

More honey is coming today from the O’Honey gang. They’re bottling their spring harvested crop this morning, and delivering ½ lb jars to the stand.

I’ll open tomorrow, Sunday, at 10:00 and will be open until I sell out. I’m hosting my daughters grad party and will have berries delivered to the stand at 10:00 and 12:30 only. Then it’s party time!!!

Open 10 - 6, West side location details, tell a friend "Berry Bonanza" celebration - must read

The berries are really flowing in now. We will be open with regular hours today, Thursday, Friday, Saturday, Sunday.

West side location ------ we have a stand at the Petaluma Bounty Farm at 55 Shasta Ave. Craig’s Warehouse is on the corner of Shasta and Petaluma Blvd. The police station is across the street at that intersection. We’ll have berries there on Thurs, Fri, and Sat from 11-4. Our berries will also be available at the Wed nite market at the Petaluma Bounty booth. We’re so very excited to be working together! Carstensen Farms is donating 20% of berry sales at the Shasta Ave and Farmers Market to Petaluma Bounty. Let’s help them grow! J You can find out more about Petaluma Bounty at their website - petalumabounty.org.

Tell a friend “Berry Bonanza” celebration! Remember our “Berry Buck” weekend last year??? THIS year it’s going to be even better!!! Our production is finally up, it’s our 10^th year in business, we want everyone to be able to experience our sweet berries, (even in this economy) and we’re excited to be working with Petaluma Bounty! To celebrate we’re blasting the doors off, turning the pricing clock back a few years, and asking for help spreading the word.

Our “Berry Bonanza” celebration will start tomorrow, Thursday June 11^th and go thru Sunday, June 21^st

Flats will be $22 ($6 off)

½ flats $13 ($3 off)

¼ flats $8 ($1 off)

Bring this coupon with you to either our stand on Casa Grande or the 2^nd location at the Petaluma Bounty Farm at 55 Shasta Ave. Forward the email/coupon, pass it along to friends, hand it out to folks you pass by – Let’s celebrate and share!!!

NOW is the time to stock up!! Freeze them, make jam, bake pies, share with friends….. Get ‘em while the getting’s good!! ________________________________________________________________________________________

Berry Bonanza Celebration Coupon 2009

$22 flat or $13 ½ flat or $8 ¼ flat

Thursday June 11^th and thru Sunday, June 21^st only

OPEN 10 - 6, berries are AWESOME right now

I couldn’t be more pleased with how the berries are tasting, looking, and flowing in right now. This is the weather we live for!! The berries ripen really slowly and the sugars build. I can’t guarantee what the rest of the season will look like, but right now – I’m freezin’ and jammin’! And eatin’ J

I’ve been on the run lately and promised to have details about the west side location. I’ve got to have a minute to write and think. Heads up….. the location is at the Petaluma Bounty Farm on Shasta Ave. Our first day will be Thursday with berries from 11-4. We’ll also have berries there on Friday and Saturday from 11-4. Since this is our first experience and week there, I don’t know how many to deliver for them. If you know you would like berries this week, at that location, and know what day, can you let me know so I make sure I bring enough. I’m just guessing right now. I’ll set them up with advance order sheets so we can manage it that way in the future so you know there will be berries waiting for you. I’ll write more about this exciting addition later J Off to the field!!!

I almost forgot!!! Petaluma Bounty will also have our strawberries with them at the Wed nite Farmers market starting 6/10.

1pm Berries just arrived GORGEOUS open til 6

The berries are looking and tasting absolutely gorgeous! The stand is fully stocked and will be open until 6. Come by and pick some up, we will have plenty today!

Regular hours today, OPEN SATURDAY!!!, recipe, exciting news coming

I’m so darned excited ------ my kid is graduating, the berries are coming in with awesome flavor and quantity, Ma Nature didn’t get us with too much rain, AND I‘ve got the stand covered for Saturday so we can be OPEN. Yes, that’s right, I WILL be open tomorrow.

Today we’ll harvest until we drop to make sure all of you are covered with our sweet berries. There’s lots of partying and celebrations going on based on the advance orders I’ve got on my board.

Stay tuned for REALLY exciting news about a second location on the west side of town. I’ve got lots of details and very little time this morning to write about it. Let’s just say all you west side folks who requested something closer will get your wish - next week! 

Warm Strawberry Puff

Sent to me by Barbara. You can substitute maple syrup for the corn syrup.

Strawberry shortcake is a given at this time of year, when strawberries are so plentiful and delicious. But when you tire of shortcake -- or even if you never do -- this is a nice change.

Batter
3 eggs, separated
2 tablespoons (7/8 ounce) sugar
1/2 cup (4 3/8 ounces) light cream
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon (1/2 ounce) butter, melted
1/3 cup (1 3/8 ounces) unbleached all-purpose flour

Filling
1 tablespoon (1/2 ounce) butter
1 tablespoon (3/4 ounce) corn syrup
1/4 cup (1 3/4 ounces) sugar
1 pint (10 1/2 ounces) fresh strawberries, washed, hulled and sliced in half
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1 to 2 tablespoons creme fraiche or sour cream (for topping)

Batter: Place the egg whites in a clean, grease-free bowl, and whip them until frothy. Add the sugar and whip until soft peaks form. Set this mixture aside.

In a medium-sized mixing bowl, whisk together the egg yolks and cream, then add the salt, vanilla, melted butter and flour. Whisk until smooth.

Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well). Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.

Gently fold the egg whites into the batter. Pour it into the heated pan, and swirl the pan gently. Continue to cook for about 3 to 5 minutes, until the bottom is light brown. Place the pan in a preheated 350°F oven and bake the "cake" for 10 to 12 minutes, until it's puffy and set.

Filling: While the cake is baking, melt the butter in a small skillet. Add the corn syrup and sugar, then bring to a boil. Add the strawberries, lemon juice and cinnamon. Stir to coat the strawberries with the sauce, then remove from the heat.

Remove the cake from the oven, and slip it onto a serving platter. Spread the strawberries over half of the cake, then fold it over to cover the filling (as you'd fold an omelet). Dust the edges with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately. Yield: one 8-inch puff, 1 to 3 servings. Note: this recipe is easily doubled.

Nutrition information per serving (1/3 of pancake and filling, 236g): 375 cal, 22g fat, 8g protein, 9g complex carbohydrates, 29g sugar, 2g dietary fiber, 263mg cholesterol, 173mg sodium, 285mg potassium, 255RE vitamin A, 57mg vitamin C, 1mg iron, 84mg calcium, 146mg phosphorus.

4:00, 10 flats available, looking VERY good, should be open till 6:00

4:00, 10 flats available, looking VERY good, should be open till 6:00

OPEN, bronzing berries, watching rain, CLOSED Sat (unless I can get it covered)

My schedule for the week:

Wed: 6/3 OPEN
Thurs: OPEN
Fri: OPEN
Sat: CLOSED (unless I can get it covered) my daughter is graduating at 10AM
Sun: OPEN

Plan ahead. Get your berries on Thursday if you need them for Friday and get them Friday if you need them for Saturday. We will work long and hard on Friday to cover you.

Of course you know all of the above goes out the window if we get much rain. It’s moist out there right now but not enough to change anything. If we get measureable rain things change.

I am REALLY pleased with the berries right now. They love the cool weather and I see a lot of them bronzing. For those of you who don’t know, bronzing is when they turn more of a salmon color, have ripened slowly, and the sugars really concentrate in an awesome berry. If you’re making jam or freezing, now is the time to get them. There are no guarantees – the berries do this infrequently and we never know what kind of crop we will have in the future.