Check Out Our Orders This Week
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| | Our $20 Farmer Pick this week: another beauty box! |
So the countdown has begun for the end of a terrific 2016 Blueberry crop! We'll have them at market on Saturday but they tend to wrap up really quickly once the main harvest has been collected. It sure was a great one! Everything went really well this week, so happy to report many of our farms who have been dry finally got some good rains, too.
Farmhouse Supper Club Fall Dates are Open!
 If you haven't made the journey to Moore Farms from the big city we know you will enjoy both the lovely drive and spending a day with us in our native environment. We have switched to Sundays to make it easier for folks to unwind a bit and relax in the country. Our last three Farmhouse Supper Club dates for this year are now set and reservations are open. We sold out almost every date for Spring and Summer so don't wait too long if you want to sign up.
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Weekly Recipe: Blueberry Crumble
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|  | | This recipe can be made with fresh or frozen berries. | |
Our own Farmhouse recipe is so healthy and nutritious you can even enjoy it for breakfast! A great make-ahead dessert, just warm it up in the oven before serving with vanilla ice cream. As Blueberry Season officially starts to wind down, now is the time to put some in the freezer for Winter smoothies, muffins, pancakes, cobblers or crumbles. Check out our tips for Blueberry freezing method, too.
1. Rinse and dry 2 pints Blueberries.
2. Mix together in a bowl with 2T Sugar, a pinch of salt and 1T Corn Starch to help the juices set up.
3. Lightly butter a glass baking dish (a deep pie plate works fine) or use individual ramekins. Pour Blueberry mixture into baking dish or divide between ramekins.
4. Prepare crumble topping: mix together ¼ cup Butter, ½ cup Flour until crumbly, stir in 1 cup Pecan Point Honey Pecan Granola. Top the Blueberries with the Granola mixture and bake at 350 degrees for 30-45 minutes or until browned and bubbly.
5. Allow to cool after taking out of the oven, serve with Vanilla Ice Cream.
Freezing Blueberries 1. Rinse Blueberries and dry completely (or rinse the frozen berries just before use). 2. Spread berries in a single on a platter or baking sheet, place in the freezer for 10-15 minutes or until completely frozen. 3. Pour frozen Blueberries into freezer zip bags and label with the date. This keeps them loose instead of becoming a large block of berries. 4. Scoop out just the right amount needed for Pancakes, Smoothies, or recipes as needed. Use by 6 months from freeze date. 5. According to the U.S. Highbush Blueberry Council frozen Blueberries retain the same nutritional benefits as fresh berries. 6. Sprinkle the frozen berries on Ice Cream or Frozen Yogurt for a quick dessert.
7. No need to thaw them first for many recipes, just add the frozen Blueberries and you're good to go.
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From the Farmers
We are very proud to bring our farmer harvests to your family's table and we always want to know what you think about what we do. Send us your recipes, pictures and stories and thank you for supporting your local food system!
Moore Farms
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