The season is off to a good start with a healthy amount of blueberries in all of our fields.
We are starting to see ripening occur in our mid-season varieties with excellent picking conditions in all three of our fields. We have had lots of happy pickers coming out and congratulations to those who braved the heat of last week to pick blueberries. We may have blackberries by the weekend so check the website for upcoming information concerning the blackberry picking conditions.
Don’t forget to bring your sunscreen and wear appropriate footwear for walking the fields. On warm days you may want to bring plenty of water to stay hydrated. We want you to have a pleasant experience at the farm.
Please welcome our new employees at the stand this year, Katie and Gail. They have been a great addition to the farm and came through the heat wave last week still smiling!
Our cooking classes led by instructor Bev Nemetz are in full swing now with an upcoming brunch class on Saturday, July 27 at 11am. We still have some openings for this class so check out the schedule here for upcoming classes. Contact us at firstname.lastname@example.org if you have a group of 5 or more and have a particular cooking class in mind. We would be happy to schedule a cooking class event for you and your friends for a unique experience.
The following recipe is for an easy blueberry vinaigrette which is great to use for those hot nights when a salad is perfect. Throw a few blueberries, raspberries or strawberries into your salad to add a touch of sweet goodness. Enjoy
- 1.5 cups blueberries
- 3 tablespoons sugar
- ¼ cup good balsamic vinegar
- 1 tablespoon water
- ⅓ cup walnut oil
- Combine all ingredients except walnut oil in sauce pan and cook over medium heat on stove until blueberries have cooked down. Let mixture cool and process to a smooth consistency in blender or magic bullet. Mix with good quality walnut oil.