Saturday, November 1, 2014

Fall Photo Journal

We love watching our farm change colors in the Autumn, the leaves go from lush green into burt oranges and brilliant reds. We thought this year we might share some of the beauty that happens on our farm. If you want to see more check out our Facebook album.

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Tuesday, October 14, 2014

October Updates

The days are getting shorter and colder and that means fall is in full force. We have been keeping busy around the farm and getting all our crops ready for winter. We are also enjoying watching our blueberry fields turn from their lush green color to autumn’s deep red. 

With all of our berries being now out of season we have frozen available in blueberries, strawberries, and blackberries. Unfortunately however, the raspberries sold like hot cakes and we are out of them till next season. 

For this upcoming holiday season we have added new gift boxes to our website that make for the perfect healthy holiday gift, these are also a perfect treat for your. We are currently sold out of our blueberry speed, but never fear, we will have it back in stock in mid-November. 

October Special:
Head on over to our website to check out our special this month! In honor of Halloween we have paired a 4oz bag of dried blueberries with our delicious 3oz bag of chocolate blueberry clusters for $11 (plus shipping). We will have the chocolate clusters available this month and for the holiday season. Get them while you can! Link

This is also the time of the year when we are able to ship our frozen berries at a better rate by ground. This is not offered through our site, so if you try ordering through it you will end up paying normal prices. If you interested in this please call our office at 541-752-0460 between 10 am-4pm Pacific time, Monday through Friday.

Follow us on Facebook, and Pinterest

If you have already followed us on Pinterest please note we are currently updating to a company Pinterest site and request you like our new profile page so that you still see all of our pins. Thanks for your help in making this transition as smooth as possible!

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Monday, October 6, 2014

Autumn In The Air

Every year when the leaves start changing and days get colder some specific flavors tend to come to mind. Such as pumpkin pie, and it seems that pumpkin is making its way into everything these days which isn't a bad thing. Pumpkin is actually good for you, they are rich in vitamin A, so if you ate a cup of cooked pumpkin you would get 200% of recommended daily intake, pretty sweet deal if you ask me. They are also rich in carotenoids, the compound that our bodies use to convert into a form of vitamin A.
For those trying to watch their figure this year pumpkins can aid your goals, they are an over looked source of fiber, in a single cooked cup of pumpkin you get 3 grams, and only 49 calories. A fiber rich diet seems to help people eat less, and thus shred those unwanted pounds. Having a cup of cooked pumpkin after an intense work out can do a world of good, turns out pumpkin (564 milligrams) has more potassium than a banana (422 milligrams). A little extra potassium can help restore the body's balance of electrolytes. 

Every part of the pumpkin helps us, even its seeds. Pumpkin seeds can help your heart, they are rich in phytosterolds that have been shown in studies to reduce LDL or bad cholesterol. The seeds can also help give your mood a boost, they also have a ton of amino acid tryptophan, which is important in the production of serotonin, one of the major players when it comes to our mood. So feeling down? Grab a handful of roasted pumpkin seeds and brighten your day!

So our way of celebrating this season of pumpkin is through delicious pumpkin doughnut with our dried blueberries mixed in. Because who doesn't love doughnuts?


  • 3 cups cake/soft-wheat flour (plus extra for rolling/cutting)
  • 2 tsp. Baking Powder
  • 1 tsp. Iodized Salt
  • ¾ tsp ground nutmeg
  • 2 tsp. pumpkin pie spice
  • ½ cup sugar
  • 2 tbsp. shortening/vegetable lard (trans fat-free preferred) 
  • 2 large egg yolks
  • 2/3 cup sour cream
  • ½ cup canned pumpkin
  • 1 cup S.V.O. Dried Blueberries
  • Canola oil (for frying)

  • 4 ½ cups powdered sugar (sifted)
  • 2 tsp. light corn/golden syrup
  • ½ tsp. iodized salt
  • 1 tsp. pumpkin pie spice
  • ¼ cup canned pumpkin
  • ½ tsp. Vanilla extract
  • ¼ cup hot water

  1. Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a med. Bowl. Set Aside. 
  2. Using a mixer, mix the sugar and shortening/veggie lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on med. speed, scraping the sides as you go, until mixture is light colored and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of bowl each time. Add Dried Blueberries, hand stir until just mixed. The dough will be sticky, like wet cookie/biscuit dough.
  4. Transfer dough to a clean bowl, cover with plastic wrap, and refrigerate for 45 minutes or up to 24 hours. 


  1. Meanwhile you can make the glaze: Place powdered sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin and vanilla in your mixing bowl, mix on medium speed while adding the hot water in a slow/steady stream, and blend until all the sugar has been incorporated (scrape bowl if necessary). Set Aside. 
  2. Using a candy thermometer to measure the temp, heat oil (at least 2 inches deep) in a deep fryer/large pot/high-sided frying pan to 325 degrees F.
  3. Roll out the chilled dough on a generously floured counter or cutting board to ½ inch thick, or about 8 inches in diameter, flouring the top of dough and the rolling pin as necessary. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. 
Originally from epicurean

For even more healthy halloween dishes and treats check out our Pinterest board of the month

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Thursday, October 2, 2014

Trick or Treat? Healthy Halloween

Halloween doesn't have to be about candy, and unhealthy foods. We scoured the internet rounding up what we think are some pretty creative and healthy alternatives for this halloween. Any of these would be great for parties, kids, or just a little treat for yourself. If you find your self loving these treats check out our full collection on our Pinterest board of the month!

Candy Corn Popsicles 
Originally from Girl Inspired

Yogurt (plain or greek) 
Orange Juice
Pineapple Juice
Optional: Food Coloring


  • Mix honey/agave with yogurt.
  • In a popsicle mold layer yogurt mixture, and let freeze 4-5 mins. 
  • Add Orange juice layer and let freeze 4-5 mins.
  • Add Pineapple juice and let freeze until all layers have hardened.  (Optional: you can add food coloring to the orange juice and pineapple juice but it looks fine with out as well.) 
  • Enjoy! Pretty simple, but super healthy. 

Stuffed Jack-O-Lantern Peppers
Originally from citronlimett 


  • 1 ½ cups cooked brown rice
  • 4 medium bell peppers
  • ¾ pound ground sirloin
  • 1 cup chopped onion
  • ½ cup chopped fresh parsley
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 1 cup bottled tomato-and-basil pasta sauce, divided
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ½ cup chicken broth
  1. Preheat oven to 350°F
  2. Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
  3. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
  4. While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
  5. Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.

Jack-O'-Lantern Fruit Bowls
Originally from Frugal Coupon Living

3 Medium Navel Oranges
1 Cup of fresh mixed fruit- your choice!

  • Slice off the tops of the oranges.
  • Using a spoon, scoop out the pulp of the oranges.
  • Cut out faces on each orange to resemble a jack-o-lantern.
  • Fill each orange with mixed fruit and serve. 

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Monday, September 8, 2014

Delicious Snacks for Back to School

Back to school is such an exciting time of the year, but with school comes early mornings which some may not enjoy when they have come a custom to sleeping later. We have gathered up some yummy and creative ways to have fun when it comes to snacks, treats, and meals. 

 1) An Animal Snack Attack from
There are 17 awesome works of art that are easy to create at home, while we can show you all 17 here are a few of our favorites. The only down side to these wonderful images is there are no recipes to go off of, however everything seems to be able to be recreated from just looking at the images. Have fun making these delicious treats!

2) Blueberry Pancakes from Baker by Nature
We might be a bit bias on this one, but blueberry pancakes are a great way to start the day! 
  • *Makes about 14 pancakes
  • 3 large eggs, separated
  • 1 cup full-fat sour cream
  • 3 tablespoons whole milk
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2/3 cups + 2 tablespoons all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 4 tablespoons butter, for the pan
  • Maple syrup, for serving
  1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
  2. In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
  3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
  4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
  5. With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
  6. Melt 1 tablespoon of butter in a large skillet over medium heat.
  7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  9. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.

3) Homemade Goldfish Crackers
Sure you can buy them at the store, but if you make them at home, you can make them organic, and healthier. Adapted from food4tots

  • 1 cup (120g) plain flour.As an alternative you can use 1/4 cup plain flour, and 3/4 cup coconut flour (or even certified organic flour or certified organic coconut flour).
  • 8oz (220g) sharp/extra sharp certified organic cheddar cheese, shredded.
  • 60g cold butter cut into cubes
  • 1/4-1/2 teaspooon sea salt
  • 2 tbs cold water
  1. Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
  2. Add sea salt to mixture.
  3. Add shredded cheese and cut into the mixture.
  4. Add water, 1 tablespoon at a time.
  5. use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
  6. Preheat oven to 350 degrees. Line baking trays with parchment paper. 
  7. Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookie cutters and transfer to baking tray. 
  8. Use chopstick or toothpick to make the eye balls, and the prong of a for to carve a curvy lip. (this step is optional)
  9. Gather all the trimmings and re-roll. Repeat until all the dough is used up. 
  10. Bake or approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Sore in an airtight container. 
  1. You can substitute it with 50-100% whole wheat flour.
  2. Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
  3. Get orange cheese if you can.
  4. If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
  5. Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
  6. Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.

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Monday, September 1, 2014

September Updates: Hello Fall!

We had a great fresh season this year! Our U-Pick has never been so busy! We want to thank everyone who came out and made that possible, we truly appreciate your continued business and support.

Since our stand out front has closed we are now operating on our Fall & Winter hours. We will be open from Monday to Friday 10 am to 4 pm. We currently have frozen blueberries, raspberries, and strawberries. We expect to have blackberries in a couple of weeks.

This month on our blog you can find great healthy back to school snacks for kids to pack in their lunches, the journey to being a certified organic farm,  how we care for our farm after harvest, and the benefits that berries can have on cholesterol.

On our facebook page you can watch autumn take over our farm and enjoy the beautiful colors that happen. Our pinterest page is covered with delicious recipes that are good any time of the year.

This month save 10% of your order when you spend at least $20.00 on our website. Use code AUTUMN at check out. Valid now through September 26,2014.

Our Favorite Finds:

Overnight Blueberries & Cream French Toast Casserole
Serves 10
  • Casserole
  • 18 slices of white bread, day old works best
  • 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • 1/4 cup powdered sugar
  • 10 eggs
  • 1 1/2 cups milk
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • Blueberry Syrup
  • 1 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • 1 Tbsp butter
How to Make
  1. Spray a 9x13 pan with baking spray.
  2. Cut all the bread in the cubes. Spread half the bread in the prepared pan, pressing down slightly.
  3. In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries and then the remaining bread.
  4. In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling wrap and place in the refrigerator overnight.
  5. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
  6. Remove Cling Wrap and cover with foil to bake.
  7. Bake covered at 350° for 30 minutes and then remove cover and bake an additional 25-30 minutes until center is set.
  8. Allow to cool slightly before serving.
  9. Bluberry Syrup
  10. While the casserole is baking prepare the syrup. IN a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it's reached a boil simmer for 3-4 minutes until thickened. Add in blueberries and simmer for 10 more minutes.
  11. Pour syrup over entire casserole or individual portions.
Serve immediately, or cover and store for up to 2 days, reheating before serving.
Rapberry Coconut Smoothie

Creamy dreamy raspberry smoothie made with coconut milk! Bonus: it's sugar free, dairy free, and vegan!
  • ½ - 1 cup coconut milk (depending on how thick you like it)
  • 1 medium banana, peeled sliced and frozen
  • 2 teaspoons coconut extract (optional)
  • 1 cup frozen raspberries
  • optional: shredded coconut flakes, sweetener of choice, to taste
  1. Add coconut milk, frozen banana slices and coconut extract to your blender. Pulse 1-2 minutes until smooth. Add frozen raspberries and continue to pulse until smooth.
  2. Pour into your fancy schmancy serving glass, top with a couple of raspberries and a little shredded coconut, and enjoy!

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