Raspberries, blueberries, oh my!

The raspberry and blueberry season is upon us! 

The price for u-pick is $2.00 a pound and

 ready picked fruit is $3.10 a pound.

You may place an order for ready picked fruit by leaving a message that includes your name, phone number, type of berry and amount at

503.621.3909 

We will be picking these berries for the next 3 weeks

 And our marion and boysen berries are starting to turn red, so they are close behind. We hope to start picking them around July 1-4.

 And the best picking for these black berries is the first 7-10 days of picking.

Don't be late and miss out!

And sadly, the strawberries are finished for the summer.

They will be back next June.

Yummy Goodness!

This frozen delight will be very refreshing at about 3 o'clock this afternoon.

I popped these in the freezer last night with very simple ingredients.

Before I began, I measured the amount of liquid I would need to fill my four cups.

It measured to 1 1/3 cups of filling.

Next, I measured 1 cup of lemon yogurt

1/4 cup smashed raspberries

1/4 cup smashed blueberries.

Divide the yogurt into 3 equal parts.

Mix each berry type into one of the yogurts.

Fill the Popsicle cups 1/3 full with the raspberry mixture.

Place into freezer for 10 minutes to allow the first layer to firm slightly.

Layer the plain lemon yogurt on top of raspberry layer and top with the blueberry yogurt mixture.

Place the center stick into the pop and freeze until firm, or overnight.

And this is what came out of the freezer this morning!

I was tempted to eat it this morning but my husband convinced me to wait.

But I took one bite...see if he notices.

Enjoy!

At last... the blueberries are ready!

Finally, blue blueberries!

They have taken their sweet time to ripen. 

And are they ever so sweet.

The price is $1.95 a pound for u-pick, $3.00 a pound for ready picked.

And I want to share a recipe.

This is a family favorite and I recently made this for our

 youngest daughter, who was home for one night last week.

This can be topped with any fresh fruit and since we grow berries,

I like to serve this with a bowl of mixed berries.

 

Puff pancake

 

1/4 cup butter

3 large eggs

1- 3 oz package cream cheese, softened

3/4 cup flour

3/4 cup milk

2 cups mixed berries

1 T. powdered sugar

maple syrup

Place butter in a glass 9"x13" pan. Set in 425° oven until the butter is melted.

Meanwhile, put the eggs, flour, milk and cream cheese into a blender or food processor and mix until smooth. 

Remove the pan from the oven. Pour the batter into the pan. Bake until the batter puffs and is golden, 25-30 minutes.

While the pancake bakes, mix the berries in a bowl. When the pancake is done, sprinkle with powdered sugar. Offer the syrup along with the berries to top the pancake.

The raspberries are ready!

Look what we picked last night!

Today we opened our raspberry fields for picking. 

The price for u-pick is $1.95 a pound.

The price for ready picked fruit is $3.00 a pound.

We will be picking raspberries through the end of July.

We are still picking strawberries too, although it is getting to the end of strawberry season. I am thinking that this weekend, June 23-24, will be the last for strawberries.

Blueberries are not to far behind... maybe by June 26th. They need more sunshine to sweeten up.

Muffins

I recently defrosted my freezer, hoping I could take a berry inventory while I cleaned. I found an over abundance of blueberries so I thought I should make blueberry muffins...and help reduce the number of bags of blueberries I was hoarding. I found my most favorite muffin recipe, the one from my Aunt Verna. And I made miniature muffins because they are so cute! Just adjust the baking time down to 12 to 15 minutes. I watched them like a hawk while they baked. Partly because they smell so good but mostly because I am not patient. Half of my muffins had three blueberries on top and the other half had a cherry. Yummy!



Now... let's get to that recipe.

Blueberry Muffins
1/2 cup orange juice
1/2 cup oatmeal
1 1/2 cups flour
1/2 cup sugar
1 1/4 tea. baking powder
1/2 tea. salt
1/4 tea. baking soda
1/2 cup vegetable oil
1 egg
1 cup blueberries, marionberries, cherries or a combination
sugar and cinnamon mixture

Preheat oven to 400 degrees. In a large bowl, combine the orange juice and the oatmeal; stir well and sit aside. In another bowl, combine the flour, 1/2 cup sugar, baking powder, salt and baking soda. In a small bowl, mix the oil and the egg. Add the flour mixture into the OJ/ oat mixture. This will be very dry. Stir in the oil/ egg mixture and stir just until mixed. Add fruit of choice and fill 12 regular lined or sprayed muffin cups 2/3 full. Sprinkle tops with sugar and cinnamon mixture. Bake for 18-22 minutes or until a tooth pick comes out clean. Allow to cool before eating. (That's the hard part!)