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The blueberry bushes are looking GREAT for the 2016 season. The bushes are full of blossoms and the bees are loving these warm and sunny days and staying busy. We are looking forward to a wonderful 2016 harvest season!
Our 2015 blueberry season is officially over, and fall fun is in full swing at our Farm Store.
We have harvested our own pumpkins and have a wide variety available, plus super easy picking 😉 Honeycrisp apples are here!! We also have some AMAZINGLY tasty apple cider from an award winning cider maker in Grand Rapids, MI. Already washed and frozen SWEET BLUEBERRIES are available in our freezer, no order necessary. Our delicious blueberry donuts are available each day. On Tuesdays our bakers also make apple spice donuts, and on Fridays you can also find our pumpkin donuts.
We sure hope you can join us for a lot of fun on the farm on Saturday July 18, 2015! The blueberry season will just be starting and the berries are awesome – large, sweet and super delicious. It will be a fantastic day to come pick your own blueberries or purchase them already picked.
The blueberries will be the star that day, but other fun offerings include:
* JQ99 radio remote
* Kids bouncy house 10a-8p
* balloon twister 10a-2p
* face painting 10a-1p
* Park Township fire dept. 1p-3p
* U-pick blueberries 9a-7p
We are having our first pancake breakfast fundraiser of the season benefiting the Kids’ Food Basket Holland location. Proceeds will go to this awesome organization, and we will also be taking donations to go directly to Kids’ Food Basket.
Kids’ Food Basket helps children get nourished to be their best, in school and in life.Through the Sack Supper program, kids receive nutritionally balanced meals, filling a gap that schools and parents often cannot afford to meet.
With the help of the Holland community, Kids’ Food Basket introduced our Sack Supper program at Holland Heights K-7 and Woodside Elementary in May of 2015, where we now serve around 600 students each week day! For more info on the Kids’ Food Basket, visit http://www.kidsfoodbasket.org/
Blueberries are on the way! Here is a picture taken today 6/17/2015 to show you the current stage of the ripening process. We are on time for a Mid July harvest and look forward to a great year! Just cant wait to get Fresh Blueberries? Stop by our farm market where we have delicious frozen berries from peak season last summer! Also if your visiting us from afar stop by our Online Store where you can get your favorite Preserves, Salsas, and more!
Bowerman Blueberries Farm Market is now open for the 2o15 season! These smiling faces are the ones who will be serving your favorites this summer including:
- Bowermans Famous Blueberry Donuts
- Fresh Fruit Smoothies
- Ice Cream
- And hundreds of other great Bowerman products!
Blueberry harvest is only a few weeks away!
Need something and cant quite make it to the store? visit us online where we ship our products right to your door!
- Crumble base and topping
- 360g/12.75oz plain flour
- 1 tsp baking powder
- 230g/8oz cold butter, cut into small cubes
- 120g/4oz white sugar
- 120g/4oz light brown sugar
- ½ tsp salt
- 1 large egg, beaten
- 1 tsp vanilla extract
- Blueberry Filling
- 450g/16oz Bowerman’s Fresh or Frozen (thawed) blueberries
- 120g/4oz white sugar
- 2 tsp lemon juice
- 3 tsp cornstarch
- Preheat your oven to 190c/375f. Line a 32.5cm(12.8″)x18.5cm(7.3″) tray with baking parchment and put to one side.
- First make your crumble. Place the flour, baking powder and cold butter cubes in a large bowl. Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don’t worry if you have some large chunks in there – it adds to the texture. Add in the white and brown sugar, the salt, egg and vanilla extract, then give it a mix with your hands. Take approx. half of this mixture and place it into your prepared baking tray. Flatten the mixture down and squash it to the edges and corners.
- Take a medium sized bowl and add your blueberries, sugar, lemon juice and cornstarch. Mix together gently and then layer this mixture on top of your crumble base. Sprinkle the remaining crumble mixture on top of the blueberries and place in the oven to cook for 40 minutes – until the topping looks golden brown.
- Take out of the oven and leave to cool in the tin before gently sliding the bake (baking parchment too) onto a cutting board. Slide out the baking parchment and cut the bake into 32 bite sized pieces or 18 larger pieces.
We are now well into August 2012 and we are harvesting our last variety of blueberries to ripen, the Elliott. The Elliott variety of blueberries has fewer sugars than earlier varieties, thus they are not quite as sweet, but they are still wonderful. They are our absolute favorite blueberry for making a FRESH Blueberry Pie. The flavor of the Elliotts is outstanding, and we like our pie not too sugary sweet so they are just perfect! You may also adjust the amount of sugar in your pie recipes to your liking depending if you use sweeter or less sweet blueberries. Here is a Bowerman family recipe that we have been making for years, and will be for years to come because it is simple and delicious.
Favorite Fresh Blueberry Pie
1 graham cracker or shortbread crust, 9 inch
3 oz box of black cherry jello
2/3 cup sugar
2 1/2 Tbsp cornstarch
1 cup water
3 cups fresh blueberries
Whipped cream or cool whip
Mix cornstarch in the 1 cup water until thorougly blended.
In a medium saucepan over medium heat, add sugar, jello, cornstarch mixture,
and 1 cup of the blueberries. Stir constantly until mixture comes to a
slow boil and blueberries begin to burst. Remove from heat. Place the remaining 2 cups of
blueberries into crust and pour cooked mixture over berries. Let chill
until set. I normally let sit overnight. Top with whipped cream or
– 5# box for $12
– 10# box for $22
– 30# box for $57 (1.90/#)
We are often asked, just how BIG is that 30# box of blueberries?? Think mailbox size. It is a great option if your family eats a lot of yummy blueberries all winter long! It is also great if you want to split it up with friends and family.
The easiest way to do this is to drop the box a few times on a cement floor so the berries “loosen” and come apart like marbles. You can then divide them into ziplock freezer baggies or other freezable containers. I put them into quart ziplocks and get 20 bags per 30# box.
This 4th of July is a bit unusual as the blueberries on our farm are ripening approximately 10 days early. Usually we can find a few blueberry “leaders” on the 4th, but today there were plenty to be able to use blueberries in our 4th of July treat! We are also fortunate to grow everbearing strawberries that produce all summer…so why not make something with both blueberries and strawberries!
This recipe has a few steps, but it looks stunning and is simply delicious! I look at it as a cross between a fresh fruit pie and cheesecake. I hope your family enjoys it as much as mine did today!
Mixed Berry Torte
- Prep: 40 min. + chilling
- Yield: 12 Servings
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 3/4 cup crushed vanilla wafers (about 25 wafers)
- 1/4 cup finely chopped walnuts
- 1/3 cup butter, melted
- 1 envelope unflavored gelatin
- 1-3/4 cups white grape juice
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2-1/2 cups fresh blueberries
- 1-1/2 cups sliced fresh strawberries
- In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
- Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
- In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
- Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
- Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Yield: 12 servings.
Nutritional Facts 1 slice equals 273 calories, 16 g fat (8 g saturated fat), 35 mg cholesterol, 196 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Berry Cheese Torte in Taste of Home June/July 2009, p21