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.