Last Day of 2014

Thursday, July 31, will be the last day of our 2014 season.

We want to thank you all for coming to the farm! 

See you next year!!

Blueberry U-Pick Opens Saturday!!

We will be opening the U-Pick Blueberry patch this

Saturday, July 12! 

It's the perfect time to pick both raspberries and blueberries!!

Hope to see you soon!

U-Pick Raspberries and Blueberries are $1.50/lb.

Sea of Red... Time to get Picking!!

It's going to be a great week to pick raspberries! 

The bushes are loaded with delicious red berries for your picking!

We are open 9-6, Monday - Saturday. 

Stay tuned for the start of blueberries.

See you at the farm!!

Berry Patriotic

Looking for 4th of July recipes? 

Raspberries are the perfect addition to any meal to make your holiday picnic berry patriotic!!

The recipe for these kabobs can be found at Family Circle: http://www.familycircle.com/recipe/berry-patriotic/

 

We will be open all week- hope to see you at the farm soon!!

Our 2014 prices are:

You pick: $1.50/lb

We pick: $1.75 half pint box

1/2 flat: $10.50

Flat: $21.00

Time to Roll... Let's get picking!!

Here we go! 

Time to pick raspberries!

Our U-Pick/We-pick stand is opening this Saturday, June 28.

 

There are a lot of delicious, red raspberries ready to be

picked and enjoyed.

The stand hours are Monday-Saturday, 9:00-6:00.

The blueberries will be ready to pick in a couple weeks.

Hope to see you soon at the farm!!

 

 

Last Week for Berries

Saturday, July 27, will be our last day! There are plenty of raspberries, blueberries and blackberries to pick... Come out and enjoy the beautiful sunshine and delicious fruit before it is too late!!

We Are In Full Swing, Gang!!

This is a great week to pick berries! They are big, beautiful, sweet and plentiful!
We also have blueberries ready!! 
Hope to see you all soon!!



Raspberry Pizza!

Raspberry pizza:

1 cup flour

1/4 lb. butter

1 1/4 cups powdered sugar

1 8 oz. pkg. cream cheese

1 8 oz. container cool whip

4 cups washed fresh raspberries

Glaze

2/3 cup sugar

1 cup water

2 Tlb. Cornstarch

Cook until thick and clear

then add 3 Tlb. dry raspberry jello (this will give the glaze both color and

flavor).

Prepare crust by blending flour with butter and 1/4 c. powdered sugar.

Form onto a ball and press from the center out to the edges of a 13" pizza

pan. Bake 15-20 minutes at 350 degrees. Cool. In a bowl blend cream

cheese and 1 cup powdered sugar. Combine with cool whip. Spread on

cooled crust and cover with whole fresh berries, points up. Once glaze has

cooled, pour over berries and chill.

Claudia Brim

It Just Keeps Getting Better...