Archive for July, 2012

Sweet Blueberries available Washed & Frozen

We now have our sweet blueberries available already washed and frozen for your convenience!  Current sizes available include:

– 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.

Our 4th of July treat – Mixed Berry Torte

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

Ingredients

  • 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

Directions

  • 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