Blueberry season is almost over, still a few left so don’t delay !
Sunday, Wednesday, Thursday and Friday from 9am to 6pm. We are always closed Saturday.
Extended Self-Serve Hours
For those familiar with the farm or who are good at reading instructions and understanding maps, we allow picking Sunday through Friday from 7am till 8pm through our self serve station. Picking supplies are provided, however please note that during self serve hours credit cards are not accepted; you must bring either cash or a check.
Early season July 12 - July 30
Fruit size is medium to large with average quality. Upright growing plants have good winter hardiness and ornamental appeal.
Mid Season July 25 - August 25
The fruit is large, medium- to light blue, flavorful, and resistant to cracking
The fruits are large, light blue, firm, and resistant to cracking. Their dessert quality is good.
These produce medium-large fruit but inconsistent yield. Bush is vigorous with spreading growth habit and attractive as an ornamental landscape plant.
The plants are vigorous and hardy, producing heavy crops of large, light-blue berries of good quality
Late Season August 15 - nets removed
A good dessert quality, but quite tart until fully ripe. It is a very large berry, deep blue, firm, and resistant to cracking.
Did you know?
Did you know that blueberries are more than just a delicious snack, but also have significant health benefits as well? These power berries have been repeatedly ranked as having one of the highest antioxidant capacities of all fruits and vegetables! Research has even discovered potential benefits of blueberries including nervous system and brain health! For more information about blueberries and their history, click here!
Featured Recipe: Blueberry Cream Pie
4 Ounces Cream Cheese, at room temperature
4 Cups Fresh Blueberries
1/2 C Confectioners' Sugar
1/2 tsp Vanilla Extract
1 C Whipping Cream
10" Pie Shell, Baked
3/4 C water
1 C Granulated Sugar
1/2 tsp Cinnamon
3 Tbs Cornstarch
1 Tbs Freshly Squeezed Lemon Juice 1 1 Tbs butter or margerine
Cream together softened cream cheese, confectioners' sugar, and vanilla. Whip cream and fold into cream cheese mixture. Spread into pie shell. Refrigerate.
Bring to a boil 1 cup blueberries and water in a small saucepan. Simmer for 4 minutes, stirring constantly. Add butter and stir. MIx together granulated sugar, cornstarch, cinnamon, and salt and add to hot blueberry mixture. Cook on low heat, stirring constantly until thick and clear. Remove from heat and add lemon juice.
Pour remaining blueberries over chilled cream cheese mixture in pie shell. Pour and spread hot blueberry mixture over fresh berries. Refrigerate and serve.
To prevent your berries from sticking together and getting crushed when you freeze them, try laying the berries out in a single layer on a large baking sheet after washing them and then flash freezing them on the pan (a couple hours should do it - just long enough for the berries to feel a little more solid). Once the berries have frozen, transfer them to a regular freezer bag and return to the freezer. Now your berries will keep their shape and stay separated for the whole winter!