Archive for June, 2015

4th of July Pancake Breakfast

pancake9

 

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 in the ripening process

Ripening Blueberries!

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!

Meet the 2015 Bowerman Farm Market Team!

Welcome to all the new employees of 2015!

Welcome to all the new employees of 2015!

 

 

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
  • Muffins
  • 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!

 

Blueberry Harvest Is Coming!

Blueberry harvest is coming! We will begin harvesting our blueberries around the second week of July, in the mean time we still have our Frozen Blueberries Available!  These are washed and frozen in the peak of the season so you can enjoy those large sweet berries you have come to love. Bowermans Farm Market opens Monday June 8th with all of your bakery favorites!  Looking for a summertime treat to make yourself? Try making these Blueberry Crumble Bars with Bowerman’s Frozen Bluberries!

Blueberry Crumble Bake
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Blueberry Crumble Slice. Moreish little bites bursting with jammy juicy blueberry flavour.
Author: Nicky @ Kitchensanctuary.com
Recipe type: Dessert
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.