Berry Update for Wed, 7/29 Petaluma Bounty 10:30 - 2:00 Blueberries 10:30 - 2

Hi all,

 

Petaluma Bounty will open early and stay with us today.  We’ll have blueberries from 10:30 – 2 only.  Friday will be the day for 4:30-5:30 folks to score on their way home from work.

 

Here’s what the Bounty will have to offer…..

 

From Taylor:

The exciting things that I’ll be bringing tomorrow are:  dinosaur kale (limited),  yummy bright lights rainbow chard, Chioggia beets, gypsy broccoli...oh, and some great fennel.  In addition I’ll have various heads of lettuce, carrots that just keep getting sweeter, various squash and cucumbers , purplette onions,  various stone fruit and melons, some Cherokee purple tomatoes (limited) as well as some slicing tomatoes and an on the vine variety as well.  I’ll hopefully have some fresh bouquets as well. 

 

Blueberry Stuffed French Toast

12 sl White bread
1 pk Cream cheese
1 c (full) blueberries
12 Eggs
2 c Milk
1/3 c Maple syrup
Sauce:

1 c Sugar
2 tb Cornstarch
1 c Water
1 c Fresh berries
1 tb Butter

Cook sugar, cornstarch, and water until boiling. Add berries and butter.

Break bread into small pieces. 6 slices first - place in bottom of 9x12 oven proof dish. cut cream cheese into many small pieces and spread over bread cubes. Cover cheese and bread cubes with 1 full cup blueberries. Place 6 (left) slices of bread cut into cubes over all. Mix milk, eggs, and maple syrup with mixer and pour over all. Bake at 350 degrees for 1/2 hour covered. Uncover and cook about 15 minutes.

Blueberry Tea Bread 2 c All purpose flour 1 c Sugar 1 tb Baking powder 1/4 ts Salt 1 1/2 c Fresh or frozen blueberries 1 ts Grated orange peel 2 Eggs 1 c Milk 3 tb Vegetable oil Whipped cream cheese; optional In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5x3 inch loaf pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired. Yield 1 loaf.

 

 

 

Cheers!

Sally Strawberry

 

To be removed from this list send an email with the title "unsubscribe" to sally@sallystrawberry.net.

 

Carstensen Farms

Look for our berry updates at carstensenfarms.blogspot.com or google "carstensen farms"

 

Hours: 

Casa Grande location      490 Casa Grande Rd (across from Casa Grande High School)

Opening Day April 30th thru June 26 ...... Open daily 10 - 6, closed Tues

June 27 thru July 31  ...... Open 12:30 - sold out    Days open/closed  TBD    follow "Berry Updates"

Aug 1 thru Sept 1 ..... Open at 12:30 till sold out   Days open/closed TBD

Sept 2 to end of season ...... as available

 

Open for blueberries 4:30 - 5:30 today, check schedule for the week, honey

We were open today from 10:30 – noon with blueberries. I just lost track of time and didn’t get a message out. We’ll be open again from 4:30 – 5:30 today. Please note……. I won’t send a daily email this week or next. I’ll post the schedule and will update you if it changes.

Open only with blueberries on:

Wed 7/29 10:30 – 2:30 (this is a change from the previous schedule) (we will not open 4:30 – 5:30 on this day)

Fri 7/31 10:30 – 12:30 and 4:30 – 5:30 (added an extra 1/2 hour at lunch time, the late hour worked well last week)

Sun 8/2 10:30 – 12:30 only (again an extra 1/2 hour, no late hour)

If you need to swing by after work choose Monday or Friday.

Sorry….. no strawberries this week L Petaluma Bounty will be with us on Wed from 12 – 2:00.

We have a new delivery of honey. Stock up while you can.

OPEN 10:30 - 12 and 4:30 - 5:30 with BLUEBERRIES only, read for schedule, Honey arrived!

No strawberries today or in the near future. I’ll update you more on that after I scan the field in the next few days.

The honey was delivered on Wed afternoon. We are fully stocked with ½ and 1 lb jars. Honey will be available for about 2 – 3 more weeks. Let me know if you desire the 3 lb size and I’ll try to get that for you.

I will be open with blueberries today and all next week. This is our second harvest from these plants and a third is still out there waiting to ripen. The season is short and will end in 2 – 3 weeks. Get your blueberry fill while you can and stock your freezer J

We have adjusted our stand schedule to accommodate the requests of folks for preferred hours. This schedule is a test – both for days open and hours open. I’ll adjust the schedule next week based on the traffic and demand for each of the days and hours.

Today ------- 10:30 to 12:00 and back again at 4:30 to 5:30.

This schedule should help folks who are early birds, folks who normally come around 12:30 and those of you who can never catch us after work.

Then….
Sunday 10:30 to 12:00 and back again at 4:30 to 5:30

Monday 10:30 to 12:00 and back again at 4:30 to 5:30

Wednesday 10:30 to 12:00 (and possibly until 2:00 alongside Petaluma Bounty) and back again at 4:30 to 5:30.

Blueberry Nut Bread

3 c Flour
3 ts Baking powder
1 ts Salt
1/2 c Sugar
2 Eggs, well beaten
2 tb Salad oil
1 ts Lemon extract
1 c Blueberries
1 c Chopped nuts
1 c Milk

Sift together flour, baking powder, salt and sugar. Combine eggs, milk, oil and lemon extract. Add to dry ingredients and mix just enough to moisten. Fold in blueberries and nuts. Pour into greased and floured 9 x 5 x 3 inch loaf pan, letting stand about 15 minutes. Bake at 350 degrees 1 hour or until done. Cool 10 minutes, then turn out of pan and finish cooling on wire rack.

Blueberry Sour Cream Cake

1 tb Butter
1 1/2 c Flour
1/2 c Sugar
1/2 c Butter, at room temperature
1 1/2 ts Baking powder
1 Egg
1 1/2 ts Vanilla
4 c Fresh or frozen blueberries thawed
Custard
2 c Sour cream
2 Egg yolks
1/2 c Sugar
1 ts Vanilla

Position rack in center of oven and preheat oven to 350 degrees F. Generously butter 9-or 10-inch springform pan. In a large bowl, combine flour, sugar, 1/2 cup butter, baking powder, and vanilla and mix thoroughly. Turn into prepared pan and sprinkle evenly with blueberries. Combine sour cream, egg yolks, sugar, and vanilla. Blend well. Pour over blueberries. Bake 1 hour or until edges of custard are lightly browned. Serves 10 to 12.

open at 12:30, VERY small amount - read please BLUEBERRIES!! Petaluma Bounty @ 12:00

Very disappointing day in the strawberry field. We have just 4 flats to offer and all will be sold in ¼ flat sizes. If you absolutely need a full flat or ½ flat the price will be the same as for ¼ flats or $18 and $36 each. Sorry, but with the amount of time spent searching for them, that’s simply the price I have to get to break even. With that being said….. there are literally no strawberries out there. We will not have strawberries this Fri or Sun, only blueberries. Again ------ we will be open on Fri and Sun but will only have blueberries for you. I can adjust our stand open times because blueberries are picked and packed in advance so I hope the following schedule will make it easy for all of you to score on blueberries!!

Let’s try this schedule……. Remember, this is for blueberries only ( no strawberries until further notice)

M,W,F,Sn 10:30 – 12 (for the early errand runners and lunch crowd) and again between 4:30 – 5:30 (for those of you stopping by after work)

The blueberry crop is looking great and we should have those for probably 2 more weeks.

Petaluma Bounty will be with us today – read on:

It’s a pretty exciting time of year because the farm is burgeoning with amazing food! This week I’ll have various heads of lettuce, purplette onions, carrots, very very tasty green beans, some cucumbers (souyo long, lemon, and Armenian...my favorite!), Red Ace Beets, and a myriad of summer squash (zephyr, raven, eight-ball, and tromboneccino). Stone fruit season is officially in full swing: dapple fire pluots, raven red plums, diamond princess peaches and nectarines!.

This week nearly all of the produce is from right here in Petaluma and all of the proceeds help Petaluma Bounty develop a sustainable food system right here in Petaluma with healthy food for everyone.

10:30 on Fri - only 6 flats will be available, finished harvest at 10:30, no berries Sunday

Up to the minute news flash!!! I only have 6 flats for today. Those of you who come at 12:30 could possibly get some if we all share and take ¼ flat each. Please come for the blueberries as I’m sure there won’t be more until at least next Wed or possibly Fri. They will keep in your fridge. Sorry…. Just thought I’d let you know so you aren’t disappointed. This is what happens in July with extreme heat.

Open at 12:30, 1 load only, blueberries, recipes

Coming in today at 12:30 with whatever we can find in the field. I have a feeling it will be a small amount. Come at 12:30 if you need berries and blueberries. This is the typical July for strawberries. They do not like the hot weather. If we harvest a tiny amount today we’ll be closed on Sunday. It’s just not worth it to walk the field and come up empty handed.

We’ll have blueberries for sure today and possibly Sunday (if we have not sold out of them today and are open with strawberries). Lot’s of IF stuff this week. The next batch of blueberries won’t be ready until next Wed or Fri. Come and get a few to hold you over until the next harvest.

Blueberry French Toast Sandwiches

2 c Blueberries
3/4 c Maple syrup
1 ts Orange peel; grated
1 tb Cornstarch
2 tb water
3 Eggs; beaten
3/4 c Milk
1 ts Vanilla
1/4 ts Nutmeg
8 sl Bread
3 tb Butter
Sugar, powdered

Combine blueberries, maple syrup and orange peel in a small saucepan. Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens.

Combine eggs, milk, vanilla and nutmeg; mix well. Dip each slice of bread into egg mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.

Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle lightly with powdered sugar.

Blueberry Lemon Muffins

1 3/4 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1/3 c. cooking oil
2 tbsp. sugar
1/4 c. sugar
3/4 tsp. salt
1 egg, beaten
1 1/2 c. blueberries (keep frozen/do not thaw)
1 tsp. lemon peel

Sift flour, 1/4 cup sugar, baking powder and salt into mixing bowl. Make well in center of flour mixture. Combine milk, egg and oil. Add at once to dry ingredients. Stir quickly until moistened. Toss together berries and 2 tablespoons sugar; gently stir into batter with lemon peel. Fill muffin papers 2/3 full and sprinkle tops with sugar. Bake at 400 degrees for 25 minutes. Makes 1 dozen.

1 load at 12:30, plenty of BLUEBERRIES, Bounty Farm Produce 12 - 2, recipes

It will be interesting to see how many strawberries we get today after that scorcher yesterday. My plants have quite a bit of foliage cover to protect the berries in the interior of the plant but those out in the sun will be toast. Today could be a quick day.

We’ve got plenty of blueberries today. I say that and then nearly run out each time I bring them. Today I’ll bring a ton just to be safe. I so enjoy all of you gushing over the wonderful flavor of the blueberries. Those little guys take an incredible amount of time to cultivate organically and I’m glad the effort is paying off!! Enjoy them while they last and seriously…. pop some in the freezer for the winter.

Petaluma Bounty will be on site again today from 12 – 2. Here’s the scoop from Taylor ……

From the Beautiful Bounty Farm I’ll be bringing: bunches of Purplette Onions, bunches of sweet Carrots, some Junior Summer Squash (including eightball, and raven squash), of course I’ll be bringing a few types of lettuce: heads of newfound red and Olga Romaine to name a few. Lastly I’ll have large bunches of Basil that we’ll be pulling up by their roots so to maintain the freshness of the leaves.

Note from me….. the basil plants were incredible. Put them in a vase of water and harvest for a week. If you can’t use it all strip off the leaves and freeze them. The lettuce is tender and sweet. I’ve chopped up the purplette onions and popped them in the freezer for use any time I need them in a pinch.

This week I’ve gotten hold of a bunch of produce from County Line Harvest (http://www.marinorganic.com/producers/producers_county_line.html) I’ll have Baby Bulls Blood Beets, some medium sized Rocky Cucumbers, and also some very very good Bright Lights Rainbow Chard. They’ve harvest it while it’s still pretty immature, making for a tasty green that is not at all bitter.

Saute the chard in olive oil, garlic and a splash of Balsamic vinegar. I love it mixed with rice. You can use the beet greens the same as chard in the same dish.

Sonoma County Grower’s Exchange which is a local food distributor was able to get a hold of a few different Stone Fruits: Peaches, Nectarines, and again some really great Apricots.

In addition we’ve got some sweet and crisp green beans, fresh white corn, Diamond Princess Peaches, seedless Red Flame grapes, just a few Apples, some baby Yukon gold potatoes as well as Yellow Onions.

Just to remind you and all of your faithful fans, all of our produce that is not grown here in Petaluma comes from regional organic farms within 150 miles.

Apple Blueberry Crumble

1 c. flour
1/2 c. sugar
1/2 lemon or a little juice
1 pt. blueberries
Cinnamon to sprinkle
3 Granny Smith apples
1 stick butter, unsalted

Peel, core and slice up apples into 8-10 slices. Arrange in a circular motion in baking dish. Sprinkle lemon juice on apples so they don't change color. Arrange blueberries on top of apples. Mix together flour and sugar, then cut in the butter with a knife and crumble all together with hands; put over blueberries. Sprinkle cinnamon on top. Bake at 375 degrees for 25 minutes. Serve with vanilla ice cream on the side.

Blueberry Crisp

4 c Blueberries, fresh
1/3 c Sugar, granulated
1/2 Lemon; grated zest
3/4 c Flour
1/4 c Rolled oats
1/3 c Sugar, brown
1/4 ts Cinnamon
5 T Butter
1/2 c Almonds, toasted sliced

Mix the blueberries, sugar and zest in a lightly buttered 1-1/2 quart baking dish and spread evenly. Mix the flour, oats, brown sugar and cinnamon in a bowl. Cut the butter into small pieces and work it into the dry ingredients with your fingers until the mixture is crumbly. Add the almonds and sprinkle the topping over the berries. Bake 30 to 40 minutes in a 375 F. oven until the top is golden brown and the juices are bubbling. Serve warm.

Suprise!! OPEN today with berries, blueberries too

We had a nice little harvest yesterday and were able to be open more than 30 minutes! When more berries come in I make changes quickly – let’s open Monday! The heat is coming and the berries that are ready today will not make it until Wed to be harvested. So you’ve got an extra day and opportunity to get berries J Is this really July?? I never have this many flats in mid July! Crazy year.

I’ll come in at 12:30 as usual with 1 load for the day. We could be open for quite a few hours so don’t be afraid to take the chance and swing by. I’ll bring plenty of blueberries with me again today. I also might bring a few plums from my son’s trees (maybe).

OPEN at 12:30, 1 load of berries, plenty of BLUEBERRIES, 3 blueberry recipes, recyling packing containers

Open today at 12:30 with strawberries. 1 load coming in only. Plan to come at 12:30 if you would like strawberries or a planning on snagging some blueberries. We could be open 40 minutes or 2 hours. Coming at 12:30 will up your chances of getting what you desire J

The blueberries are absolutely fabulous!! These bushes are making up for the poor showing of our other bushes this season. This is my very best producer and flavored variety. I just love them for their consistent med/large size and ease of harvest. The blueberry season is very short, so eat them while you can and definitely freeze them. I know I mentioned freezing before but ….. if you have never tried it or don’t do it you’ll miss out this winter.

Some of you wanted to know if the qty of blueberries in a clamshell was a cup. I measured some and it comes out as a heaping, overflowing cup.

For those of you who so kindly offer to recycle packing, here’s what we can reuse:

Green baskets – we give them to Petaluma Bounty to pkg cherry tomatoes, peppers, etc.
½ flat boxes – we reuse those in the field
Full flat boxes – reused
¼ flat boxes – reused (if they’re still in good shape)
Blueberry clamshells – reused (we’ll take them all back)
Egg cartons – dozen and 18ct paper cartons

Alaskan Blueberry Coffee Cake

1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)

In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake. Serve warm with butter or honey. Serves 8.

Blueberry Batter Cake

2 c Blueberries
Juice of 1/2 lemon
1/2 c Sugar
3 tb Butter
1/2 c Milk
1 c Flour
1 ts Baking powder,double-acting
1/4 ts Salt
2/3 c Sugar
1 tb Cornstarch
1/4 ts Salt
1 c Boiling water

Oil or spray an 8 x 8 inch baking pan; put cleaned berries into pan and sprinkle with lemon juice. In a mixing bowl, cream 1/2 c. sugar and butter; add milk alternately with flour, baking powder and salt which have been mixed together. Pour batter over berries. Combine 2/3 c. sugar, cornstarch and salt; sprinkle over top of cake. Pour boiling water over all. Bake at 350 degrees, 45 minutes to 1 hour.

Blueberry Cheesecake Ice Cream

2 Eggs
3/4 c Granulated sugar
1 c Sour cream
1 c Light cream
1 ts Vanilla extract
1/2 ts Lemon rind, grated
1 c Blueberries

Beat the eggs; add the sugar and beat until stiff. Beat the sour cream, light cream, vanilla extract and lemon rind until smooth. Add the to the egg mixture; chill. Freeze in an ice cream maker according to the manufacturer's directions. Stir in the blueberries. Makes about 1 quart.

Open at 12:30, 1 load only, lots of blueberries, DAYS OPEN are changing - please read

Hi gang,

Our new days open schedule will be……. Wed, Fri and Sun only (until further notice). We will come in with 1 load only at 12:30 on each of those days. Please make a note.

I’ll have 1 load of berries today at 12:30. All in and all out! We’re finding very little qty out there and those that do come in are the small little jewels.

I will have 6 cases of blueberries available today. Hopefully this will cover everyone since the last time they went flying off the shelf before I could get them out of the van!! These are my “best” variety and personal favorite. Medium/large size, packed with blueberry flavor. This is the first harvest from these plants and might last a week or so depending on weather. Blueberry season is short so grab some while you can.

If you want to enjoy blueberry pancakes and muffins in the winter, these are perfect for freezing. I’ve frozen blueberries for at least 20 years and they continue to be the easiest to put up and use after thawing. I just throw them into a plastic container with the blue lids and stuff them in the freezer. I don’t even wash them! If you wash them I would dry them as much as possible and put them 1 layer deep on a cookie sheet until frozen, then scoop them in to containers. They will stick together if you freeze the bunch in a container with any amount of residual water (been there, done that). You will thank me when you pull out delicious blueberries in the middle of winter and cook up a batch of warm tasty muffins or pancakes. Even blueberry sauce drizzled over waffles is to die for!! Or over cheesecake!! Wow – I must be hungry.

The weather is supposed to heat up next week so…. how about a cool treat??

Triple Berry Pops

Vegetarian Times Issue: July 1, 2008 p.45

Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen.

Directions

Purée all ingredients in blender 1 to 2 minutes, or until smooth.
Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.

Ingredient list
Makes 8 pops

1 1/2 cups fresh or frozen strawberries, thawed
1 cup fresh or frozen blueberries, thawed
1 cup fresh or frozen raspberries, thawed
1/2 to 1 cup frozen white grape juice concentrate

Open with 1 load at 12:30, Bounty Produce available 12 - 2, small qty of blueberries

I’ll have just 1 load of berries today. Not really sure how many flats I’ll have. It’s that July time when everything is in flux for the berries. If the qty is low today we’ll move to our W,F,Sn open schedule and close on M, T, Th, and Sat. Won’t know until I see what comes out of the field! I’ll keep you posted as usual J

I’ve got 1 ½ cases of blueberries for today. I’m waiting on my next 4 rows for a few more days – they’ve got to come up in flavor first. When those start to roll in we should have plenty for everyone! I may be able to snag some of them this week. I’m keeping an eye on them (and tasting a few of course).

Petaluma Bounty will be will us again today with their mobile market stand. They had a gorgeous variety of produce last Wed and Taylor was kept very busy! Thanks so much for supporting this wonderful program in our community.

Here’s what will be available today:

Coming from farms within 100 miles

Peaches ready to eat in 2 days

Nectarines ready to eat in a day
Apricots REALLY delicious!!
Fuji apples
Red table grapes
Slicing Tomatoes

Direct from Petaluma Bounty

Basil bunches (pulled from roots) will stay in water for 1 week
Lettuce – huge heads (this lettuce is awesome)
Carrots
Purplette onions
Chives

Countyline Organic Farm – Marin county grower

Rainbow chard
Savoy Spinach
Broccoli
Yellow onions
Yukon gold
Squash (baby mix size)
Baby golden beets

Open at 12:30, more at 2:15, BLUEBERRIES will be there today! Trifle recipe again

Will bring in berries at 12:30 and another batch at 2:15 today. We have them but demand is outstripping supply! We sold out at 1:15 and 2:35 yesterday.

We have blueberries today!!! There should be plenty for everyone. Come and get ‘em. They were harvested yesterday at 2:00 just to make it in time for the 4th of July holiday.

I’m sending this recipe out again in case you missed it the first time! It looks absolutely wonderful. Don’t use frozen strawberries and blueberries when you can use fresh. Show up with this and be the hit of the party!

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 – that’s 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.
Member Rating:

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

Fri 7/3 OPEN and Sat 7/4 OPEN and..... Sun 7/5 CLOSED

I’ll be at the stand today at 12:30 with berries. If the weather holds I should be able to bring a second load in at 2:00. We’ll be there until we sell out. I may (but no promises) be able to get more blueberries harvested today and possibly on the stand tomorrow, Saturday. It will depend on the harvest of strawberries, the weather and ripeness of the blueberries. They’re coming slowly J

Tomorrow 7/4 the schedule will be …… 1 load at 12:30 and 1 load at 2:00. If we sell out before 2:00 the door will come down, the gate will be open, and we’ll be back again at 2:00.

Sunday 7/5 we will be CLOSED.

OPEN at 12:30 - small qty of our blueberries! Petaluma Bounty mobile market opening day 12 - 2

We should have a nice qty of strawberries again today. The crop seems to be holding up even though it’s JULY 1st !! Won’t it be awesome to have plenty for all on July 4th??? I can only cross my fingers J I’ll have a small qty of blueberries at the stand today. Our early varieties are not performing like the late ones unfortunately. I’ll keep you updated as the harvest comes in.

You really must stop by and check out the Petaluma Bounty Farm mobile market. Today is their first day and the list of fruits and veggies is impressive. Apricots, grapes, melons, nectarines, corn, potatoes, lettuce, WOW. I’m thrilled to have them at our site!! They will be with us every Wednesday from 12 – 2.

Special from the Petaluma Bounty Farm

We’ll be featuring bunches of purplette bunching onions, which are incredibly tasty with a bit of bite perfect for salads. We’ll have a few summer squash varieties: zephyr, green, zucchini, and round globe that we’re just beginning to harvest this week. Various lettuces, bunches of sweet skinny carrots, and scallions will also be featured from the farm.

In addition to Petaluma Bounty produce, we’ll have the following selection purchased from a few nearby farms:

Modesto Apricots
Green Table Grapes
Ambrosia Melon
Juneglo Nectarine
Flavorcrest Peaches
Santa Rosa Red Plums
Tomato
Yukon Gold Potatoes
Yellow Onion
Cucumber
Sweet White Corn
Broccoli
Green Beans