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.