Farm Store Open

Farm store opens at 7:30 till 4:00pm. My mother came up today and whipped up some gooseberry jam. OMG it's wonderful and it will be for sale as well as the Blackberry jelly we made last week. I've been wiped of blackberries over the last 2 days so I'll do one last look see tomorrow morning. We will have the following available tomorrow..

Strawberries
cucumbers
tomatoes
green bell peppers
jalapeno peppers
garlic
swiss chard
onions
Basil, cilantro, dill, oregano, parsley sage, peppermint
Hope you can make it out just to look around and see what's going on here at the farm.

Farm Tour

I've had several people ask me if the farm store was going to be open this Saturday the 23rd since the tour is here on Saturday too. The answer is yes from 7:30 - 4:30pm. If there is something your wanting please call ahead so I can hold some berries for you. Today I made two batches of Blackberry jelly and those will be available on Saturday as well.

The tomatoes, peppers, cucumber should be ready by Saturday as well as the garlic and fresh herbs too.

I do invite you to drop on Saturday just to look around and check things out.

Workshop and Tour

http://extension.missouri.edu/platte/documents/2012%20IntroductiontoSmallFruit(5).pdf

Recipe as promised...

Blackberry Crisp

Crust topping:

1 cup flour
1 cup sugar
Pinch of salt
1 teaspoon baking powder
1 whole egg, beaten

Blackberry filling:

2 tablespoons flour
Pinch of salt
¾ cup sugar (If blackberries are very sweet, cut down on sugar.)
4-5 cups fresh or frozen blackberries
1 stick real butter, melted

Preheat oven to 375°

In a medium bowl, combine flour, sugar, salt & baking powder. Make a well in the center of the dry ingredients & blend in egg, mixing until the topping is crumbly. Set aside.

To prepare the filling mix flour, sugar & salt in a small bowl. Place blackberries in a large bowl & sprinkle with the flour & sugar mixture. Toss gently to evenly coat the blackberries. Transfer the berry mixture to well-buttered oval pot pie dish or a 9”x9”x2” baking pan and sprinkle topping mixture over berries. Drizzle melted butter evenly over the crumbly topping. Sprinkle 1 tablespoon of sugar over the melted butter. You may want to place the baking dish on a cookie sheet to prevent spillovers while baking. Bake for 45 minutes.

Serves 6.

Note: You can use this same recipe for fresh or frozen peaches as well. Just add 1 more additional tablespoon of flour in the filling mixture.

Farm Store

I'm opening the farm store Friday the 15th from 3:00 - 8:00pm. I hope you can come out and take a look around.

 I'll post a killer recipe for a Blackberry cobbler later on. That would make a killer fathers day gift. What man could n't pass up cobbler.  My father passed away almost six years ago to date. Blackberries were one of his favorite fruits. Mother couldn't make enough blackberry pies, jelly or cobblers to keep him satisfied. I wish he could have seen all that I have accomplished here on the farm. I miss you dad.

Berry Update

The Blackberries are really come on good now. I'm getting about 3 to 4 quarts a day.  All the Black Raspberries have dried up. That's so very sad because I didn't get any put away for jam for myself. The boysenberries are still producing well and those sell out quick.

I will be at Old Glory & Friends on June 7th which is Thursday to sell more blackberries. If you are interested in pre-purchasing please email me before 12:00pm tomorrow or call me.

I so desperately need rain..................Please keep me in your prayers.

Berry Pick UP

Tomorrow 6/2/2012 I'll open the farm store from 8:00am till 12:00 or sold out. I have several people coming to pick up berries so decided to open till everything is gone. Please call 816-289-7557 before heading out to check availability.

Blackberry, Boysenberry, Strawberry, and Black Raspberry 
Fresh Dill, Cilantro, Kale and Swizz Chard

Today I harvested the garlic and you'll be able to see it hanging in the barn to cure.