Monday, March 23, 2015

March 2015 Updates from Around the Farm

Spring is upon us!

We have been busy feeding our berries and getting them ready for spring. We are so excited to see those blossoms go into full bloom. The farm is so pretty then. Bob gave another soil talk here in Corvallis. Our hope is to soon make those talks available to you guys in one way or another. So something to look forward to! To see updates be sure to follow us on all our social media!
We have started applying foliar feedings to the Berry plants. A foliar feeding is used to supply the plant with minerals through the leaves and branches. We have found out that the leaves have microbes, just like the soil, that will digest these minerals making them more available to the plant. During different times of the year we help the plants grow or reproduce by the types of foliar minerals we have provided them. By understanding which minerals enhance growth or reproduction and the proper timing of each we can bring the plant closer to it's genetic potential (yield, nutrient density, sweetness and flavor). Every year we are learning more and more about how to use this very powerful tool.
Thanks to everyone who participated in our Very Lovely Giveaway last month, we hope to be doing more giveaways and contest in the future, so keep your eye out for them!

Office Hours

Even though it is almost spring our office is still on “winter” hours. We are open at the farm, Monday to Friday from 10 am to 4pm Pacific Time.

Better Shipping Rates are Still Available! 

Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us.
This offer also excludes Alaska and Hawaii, sorry guys. 

Leap into Spring!

Is the theme of this months Pinterest Board, where you can find so many decor ideas, yummy recipes, and  so much more!

Blueberry Power Muffins using Fresh/Dried Blueberries from Finger Prickin' Good

  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  •  2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or try our dried blueberries)
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don't be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Strawberry Cream Cheese Pastries Inspired byDitehood

For the Pastries:
  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons or 226 grams) butter, softened
  • 2 cups all-purpose flour
  • powdered sugar for dusting
  • ½ teaspoon salt
  • For the Filling:
  • 1 package (8-ounces) cream cheese, softened
  • ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • SVO strawberry jam
  1. In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a ¼-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.

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Saturday, February 21, 2015

Black Raspberries & Their Benefits

So earlier in the year we said big things were coming, and we meant it! We have planted a crop of black-raspberries that we will be adding to our line of fresh (available only at the farm during harvest), frozen (offered year round while in stock), freeze dried powders, spreads, and even dried lines of products. We will not have any product available until sometime in 2016. In the mean time we want to start spreading the word, and share why we thought this would be an excellent berry to add to our farm. 

Black Raspberries basically are not grown organically in the United States. We will potentially have the largest Certified Organic planting once production starts. They are not grown in the United States, not because they are difficult but because no one really relizes their untapped potential. Like their counter part the Red Raspberry, they are extremely high in vitamins and minerals. Black Raspberries are thought to help in these specific health problems: high blood pressure, high cholesterol, inflammatory bowel disease, metabolic syndrome, alleviate pain, preserve eyesight, and protect against the development of cancer. 

A study published in Nutrition and Cancer in 2013 found through tests on human cells demonstrated that anthocyanins extracted from black raspberry may help to suppress the growth of colon cancer. In another study published in Gynecologic Oncology in 2011found that black raspberry extract may help prevent cervical cancer, though the use of black raspberry extract inducing apoptosis (a type of programmed cell death essential for stopping the proliferation of cancer cells).  Additionally there is evidence that black raspberry extract can help prevent skin cancer when applied directly to the skin, however there is more research being conducted about this theory and evidence. 

The Black Raspberry has show promise in the treatment of metabolic syndrome (this is a group of risk factors that occur together and increase the risk of heart disease and type 2 diabetes). A study published in 2014 in Phytotherapy Research found that people with metabolic syndrome were given black raspberry extract for about three month and showed a decrease in total cholesterol. Black Raspberry has also appeared to reduce inflammation and improve function in the layer of cells lining the inside of blood vessels (a factor that may promote better blood pressure control). 

Black Raspberries are one of many plants that contain anthocyanins, this is a class of compounds thought to play a major role in potential of health benefits in a plant, other top sources of these compounds can also be found in blueberries. 

We at Sunset Valley Organics are always looking out for our customers health, and want to provide choices that are healthy, but we are also wanting to supply ourselves with more healthy choices. We are excited as our venture begins with Black Raspberries. 

For all news about our Black Raspberries be sure to subscribe to our Newsletter, Blog, Pinterest, Twitter, and Facebook Page. So you never miss a thing! 

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Sunday, February 8, 2015

Recipes of the Month

Cupid's Strawberry Float for Valentines Day inspired by Frugal Coupon Living


  • Vanilla Ice Cream
  • Strawberry Soda
  • Whipped Cream
  • Maraschino Cherries (optional)

  1. Place 2 scoops of vanilla ice cream in a glass.
  2. Slowly add strawberry soda  – it will foam a lot!
  3. Optionally you can add whipped cream and a cherry to the top.
  4. Serve with long spoon and straw.

Fruit Salad Cutouts inspired by Shari's Berries

"We all know that fruit should be cut into bite-sized pieces. But who wants to spend all day slicing apples? Grab the right tools for the job and make quick work of the task: an apple corer, a strawberry huller and a melon baller. Small cookie cutters work great for melons and also add a decorative element to the salad.
Ideally, all your fruit will be perfectly ripe. After all, no one wants a mouthful of mushy melon and tart strawberries. If you do end up with a basket of less-than-ripe fruit you can fix it with sugar. Sugar breaks down unripe fruit making it softer and sweeter. Take this hack to another level by using mint- or vanilla-infused sugar.
Keep it fresher in a salad spinner. Fruit salad gets juicier the longer it sits. The basket of a salad spinner will let the extra liquid drain and help the fruit stay crisp when stored overnight. Toss some of the juice back into the salad just before serving for extra sweetness or save it and make vinaigrette the next day."- Shari's Berries

Healthy Fruit Heart for Valentines Day Treat 
inspired by Sassy Dealz
"I came across this beautiful fruit platter that looks like a heart for Valentine’s Day! If you or your spouse aren’t chocolate lovers, this is the perfect alternative! All you need are fresh pomegranate seeds, strawberries, and blackberries. Fill the middle with the pomegranate seeds then cut strawberries in half. Surround the outside with those lovely blackberries! Mmm it looks so good doesn’t it?! “Heart healthy” is what love is about " - Sassy Dealz

For more recipes and inspiration check out our Pinterest 

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Friday, February 6, 2015

February 2015 Updates

We have had quite a busy month here on the farm!

While we are still busy finishing up pruning our berries and are ready for the spring, we will start feeding our plants. Bob gave a talk to students at OSU this past month. We hope to make this available on our site very soon for those of you interested. We will be posting updates to our Facebook page with any new information about developments in that regard. 
Last month you might have noticed we tried something new for our newsletter layout and had a great response. Which is great! Thank you to all new subscribers and an even bigger thank you to all of our old subscribers! Keep an eye out for more simple changes we have coming to Facebook, Pinterest, and Twitter in this coming year. It’s going to be a great 2015! 

Office Hours 

Our office hours are still set to Winter, we are open Monday to Friday 10 am to 4pm Pacific time. 

Up Coming Events In February

If your near or live in Eugene, OR we are happy to say we will be doing some demos in your neck of the woods. For full details and updates, see our Facebook page under “events.” This is a great chance to come out learn about our products and get some tasty samples of products you might have not tried yet.

Better Shipping Rates are Still Available! 

Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us.
This offer also excludes Alaska and Hawaii, sorry guys. 

“A Very Lovely February” 

Check out this months Pinterest board which features fun valentines day ideas for treats, decor, and healthy alternatives! Click here to go to Pinterest. While your there follow our boards and our page, we love sharing all our great finds with all of you! 

Strawberry Cream Cake from Pretty, Simple. Sweet.

  • 1 1/4 cups (170g/6oz) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick/56g) butter
  • 1/2 cup (120ml) whole milk
  • 3 large eggs, at room temperature
  • 1 cup (200g/7 oz) granulated sugar
  • 1 teaspoon pure vanilla extract
Whipped Cream:
  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup cream cheese or mascarpone cheese
  • 1/4 cup granulated or powdered sugar
  • 1 teaspoon pure vanilla extract
  • About 1 pound/450g fresh strawberries, cut into halves or quarters
Preheat oven to 350F/180C. Grease 2 8-inch pans (read note if you have only one pan) and line the bottoms with parchment paper for easy release later on.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil.
In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 6 minutes. Beat in vanilla.
Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture in 3 additions and fold by hand using a rubber spatula just until combined.
Pour batter into prepared cake pans and smooth the top. Bake for 20-25 minutes, until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cakes to cool on a wire rack for 15 minutes, then run a knife around the edges and invert the pan onto the rack. Let cool completely.
Without filling, cakes can be wrapped airtight and refrigerated for up to 5 days or frozen for 2 months.
For the whipped cream: In a mixer bowl fitted with the whisk attachment, whisk heavy cream with sugar and vanilla until stiff peaks form. Avoid overbeating.
Assembling the cake: Set one cake layer on a plate. Arrange about half of the strawberries in a single layer on top. Evenly spread 1/3 – 1/2 of the whipped cream over the strawberries, leaving a small border around the edge. Top with the second cake layer, this time spreading the whipped cream first and layering the strawberries on top.
Cake can be kept in the refrigerator for up to 1 day.
*If you have only one cake pan, scrape all batter into it. It will need more baking time. Once completely cooled, cut in half. If you refrigerate it first, the cake will be firmer and easier to cut.
*You can also make a 2-layer 6-inch cake with the same amount of cake batter. Bake in 2 6-inch pans for 30-35 minutes. You’ll need less whipped cream and strawberries.

Raspberry Lemonade Slice from Lick The Spoon

  • 9 tbsp butter
  • 1/4 cup sugar
  • 1 cup flour 
  • 1 tsp vanilla essence
  • pinch of salt
  • 2 1/2 cups frozen raspberries, thawed
  • 1 cup sugar
  • 2/3 cup lemon juice (about 3-4 medium lemons)
  • zest of 3 lemons
  • 3 egg whites
  • 1 egg
  • 2/3 cup flour
  • pinch of salt, extra
Preheat the oven to 180C. Line and grease a 8x8 inch square baking dish.
To make the crust, cream together butter and sugar until light. Add the flour, vanilla and salt and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.
To make the filling, place all thawed raspberries in a fine sieve and press them into a large bowl with the back of a spoon. Discard the caught seeds and skin. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Cool on the bench before placing in the refrigerator to set completely (about 3-4 hours) Cut and decorate as desired.
NOTES: This slice freezes well and makes a great dessert or afternoon tea to have handy for unexpected guests or dinner parties.

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Friday, January 9, 2015

January Updates

We have been busy around the farm!

As we kick off the new year we are busy around the farm pruning our blueberries like we do every year. This is also the time of year for those of you at home to start thinking about pruning those bushes you have in the back yard. If your new to blueberry care we got your back, with our blog post about how to prune your bushes. We will also be talking about some tricks we do around the farm to keep things happy and healthy later in the month, so keep an eye on our blog! 

Our Office is Back to Regular Winter Hours

We are happy to be back from the Holidays and have returned to having normal Winter hours. We are open Monday to Friday 10 am to 4 pm Pacific time. 
Please Note: We will be closed on January 20 for Employer/Employee Annual Meeting, we appreciate your understanding and apologize for any inconvenience as we will not be taking order by phone, or shipping any orders. Any orders that are placed via online will be shipped out the following day, January 21, 2015. 

Better Shipping Rates are Still Available! 

Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us.
This offer also excludes Alaska and Hawaii, sorry guys. 

January Pinterest Board Theme:

This month our theme is "Resolutions" and focuses on a happier, healthier you in the new year. There are also some delicious recipes we have included. If your a full time Pinner then please follow us for great inspiration and for news from around the farm and information on our products! Click here to go to Pinterest. 

Recipe: Lemon Blackberry Breakfast Cookies These delicious creations are gluten, egg, and dairy-free!

  • 3-3/4 cups old fashioned oats, divided OR 1-1/3 cup oat flour plus 2 cups old fashioned oats, divided (make sure they're certified gluten free if you are gluten intolerant)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup ground flaxseed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup mashed very ripe banana (about 1 medium banana)
  • 1/4 cup + 2 Tablespoons honey
  • 1/4 cup + 1 Tablespoons coconut oil, melted
  • 1 Tablespoon lemon zest
  • 1/4 cup lemon juice (about 1 lemon)
  • 1lb blackberries, rinsed then patted dry (frozen or fresh)
  1. Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
  2. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
  3. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Inspired from Iowa Girl Eats

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Thursday, January 1, 2015

Happy New Years!!

We at Sunset Valley Organics want to wish everyone a very Happy New Years! We hope everyone has a happy & healthy year! 

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