| Blueberry & Strawberry Crisp 2 cups blueberries 2 cups strawberries, quartered ¼ cup light brown sugar, divided ¼ cup regular oats 3 tbsp all-purpose flour 3 tbsp butter, melted 2 tbsp chopped almonds, toasted 1. Preheat oven to 350. 2. Coat 4 (8-ounce ramekins with cooking spray. Toss berries with 1 tbsp sugar; place cup of berries in each ramekin. 3. Combine remaining sugar with other ingredients; stir until crumbly. Sprinkle oat mixture over berries. Place ramekins on a baking sheet; bake at 350 for 20 minutes. |
| Berry Best Blueberry Muffins 1 c All-purpose flour 3/4 c Whole-wheat pastry flour 3/4 c Sugar 1 Tbsp Baking powder 1 tsp Finely shredded lemon peel 2 Egg whites 2/3 c Buttermilk 1/3 c Applesauce 1 tsp Vanilla 1 c Fresh blueberries Preheat the oven to 400 degrees F. Spray six large, 3-inch muffin cups with nonfat, nonstick spray and set aside. In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in the center of the mixture. In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce and vanilla. Add the liquid mixture to the dry mixture and stir until just moistened. Fold in the blueberries. Spoon the batter into the prepared cups, filling each 3/4 full. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then remove them to cool on a wire rack. |
| Apple Blueberry Crisp 1 tsp Canola oil Filling: 4 med apples; peeled, cored and sliced 1 tbsp lemon juice 1 tsp cinnamon ¼ cup sugar 1 cup fresh blueberries Topping: 1 cup rolled oats 1/3 cup unbleached flour ¼ cup brown sugar 4 tsp canola oil ½ tsp cinnamon 1 tsp orange juice Preheat oven to 375. Lightly wipe a 9 ½ x 11 inch baking dish with 1 tsp oil. Mix apples with lemon juice, cinnamon, sugar. Press in the baking dish and sprinkle berries on top. Mix topping ingredients and sprinkle over blueberry mixture. Bake for 30 minutes, until crumbs look lightly browned. Test apples with a fork for tenderness. |
| Blueberry Granola Bars ½ cup honey ¼ cup firmly packed brown sugar 3 tbsp vegetable oil 1 ½ tsp cinnamon 1 ½ cups quick cooking oats 2 cups fresh blueberries Preheat oven to 350. Lightly grease a 9x9 inch square baking pan. In a medium saucepan, combine honey, brown sugar, oil and cinnamon. Bring to a boil and continue to boil for 2 minutes. DO NOT STIR. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until it is thoroughly blended. Spread into prepared pan pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1 ½ x 3 inch bars. |
| Blueberry Walnut Wild Rice ¾ cup coarsely chopped walnuts 2 cups blueberries ¼ tsp sugar 1/8 tsp salt 1/8 tsp freshly ground pepper 1 tsp freshly chopped tarragon 1 ½ cups cooked and cooled wild rice 6 oz cooked turkey or chicken breast, cut into strips or chunks Dressing: Juice of one orange 2 tbsp champagne or white wine vinegar 1 tbsp chopped flat leaf parsley 2 tsp fresh thyme leaves 1 tbsp walnut oil To Serve: 1 head butter lettuce 1 additional orange, peeled and cut into segments Preheat oven to 350. Place walnuts on a sheet pan and bake for 5-7 minutes, until lightly toasted. Set aside to cool. Wash and drain blueberries, removing any stems. Turn berries into a large bowl. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand 15 minutes. Add wild rice, turkey and walnuts. In a small bowl, combine the orange juice, vinegar, parsley, thyme and oil. Pour over blueberry mixture and mix well. Divide butter lettuce and orange segments among 4 plates. Top each with ¼ cup blueberry walnut salad mixture. Serve at room temperature. |
| Blueberry Buckle 2 ½ - 3 cups blueberries 2 cups & 2 tbsp flour ¼ cup butter 1 cup sugar, divided 1 egg ½ cup milk 1 ¾ tsp baking powder ¼ tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg Toss berries in 2 tbsp flour. Place in baking pan or pie plate. Preheat oven to 375. Cream butter and ¾ cup sugar until light. Mix in egg and milk. Blend in flour, baking powder and salt. Spoon over top of berries. Combine ¼ cup sugar, cinnamon, and nutmeg. Sprinkle over top of batter. Bake 40-45 minutes or until knife comes out clean. |
| Frozen Yogurt Blueberry Pops 12 paper or foil baking cups, 2 ½ inch size Zest and juices of 1 small lemon 2 cups plain nonfat yogurt ¼ to ½ cup sugar 1 pint blueberries 12 popsicle sticks Line 12 2 ½ inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth. Stir in blueberries. Divide the mixture among the paper-lined muffin pan cups. Freeze for 1 ½ hours, or until almost firm; insert a popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating. |
| Blueberry Yogurt Shake 1 cup nonfat plain yogurt ¼ cup freshly squeezed orange juice ½ cup fresh blueberries ½ very ripe banana Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve. |
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