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.