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.

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

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.

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!!

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