Family, Food…and Berries!
Here we are again. Two newsletters in one week. Don't you feel lucky!? Last week's newsletter was sent on Monday (we wanted to keep everyone on the edge of their seats and thoroughly confused) and this week's newsletter
we're attempting to send out on its scheduled day. Welcome to our world. What's that saying about losing one's head if it wasn't attached?
Here's the Cliff Notes version of today's newsletter
(but you'll want to
read the full thing, it will be worth it!):
U-Pick Trail Family Day
You might have heard us talking it up and it's finally here! This Saturday from 8am to 3pm will be chock full of fruit, family and fun. We have some special entertainment provided by Cowboy Poet Lanny Joe Burnett and fun activities with a bounce house, face-painting and even some miniature donkeys...you may even meet Awesome Annie who is the namesake of Ann Bailey of Bailey's Berry Patch fame. Pack up the family car and come on out!
The Blueberries are Here! The Blueberries are Here!
Yes…it's true. Those blueberries are ready for picking!!! Sound the alarm, ring the bells and all that fun stuff! Blackberries and blueberries should last us into July, so if you can't make it out to the Berry Patch right away, don't worry. Those berries aren't going anywhere anytime soon.
Did Somebody Say Food?
Ok. I have a confession to make. I like food. I mean, I really like food. And I'm a food snob. Thankfully, I am not alone. Jeannie and Erick like good food too! So they put up with me. I also like 'pretty' food, but that's a subject for another day. As a family, we're so in love with pretty food, we trot out the cameras to memorialize our food for future generations. It's the legacy of our mother's many years in 4-H club. Here's photograph of the blueberry oat bar resulting from a recipe from last month's newsletter.
That being said, here are a couple of things that are a must-have when you come out and see us.
- Biscuit or english muffin with our cherry butter (my personal favorite). You can also order it with our blueberry or blackberry preserves.
- Chips with Salsa. You can try our tomatillo salsa or the very popular Five Amigos Salsa.
- Blueberry Lemonade. Need I say more? Ah-mazing! I promise.
We have other things that are tasty for you to enjoy, but those are the highlights. We wouldn't lead you astray!
5-7-5
Write us a haiku
About your love of berries
You can win a prize
Send your haikus (a poem written in 3 lines of 5, 7, and 5 syllables) to info@txberry.com. We will pick our favorite submission and highlight it in our next newsletter. The winner will be the recipient of their favorite pickles or preserves from our Country Store. Good luck and happy writing!
U-Pick Trail Recipes
Blueberry Soup
(Southern Living, March 2009)
Makes 5 cups; Prep 10 mins; Cook 10 mins; Cool 5 mins; Chill 4 hours
Try this with "Sweet Treat Croutons" (recipe below)
Ingredients:
4 and 1/2 cups fresh blueberries (from Bailey's Berry Patch naturally)
1 (12-oz.) can frozen lemonade concentrate, thawed
1/2 cup cold water
1 tsp. dried lavender
1 tsp. vanilla extract
1 and 1/2 cups vanilla yogurt
Sweet Treat Croutons (next recipe, below)
Directions:
- Stir together fresh blueberries, lemonade concentrate, and 1/2 cup cold water in a 3-qt. Saucepan. Bring to a boil; reduce heat, stir in dried lavender, and simmer, stirring occasionally, 5 minutes or until blueberries
burst. Remove from heat, and cool 5 minutes. Stir in vanilla extract.
- Press mixture through a fine wire-mesh strainer into a large bowl, using back of a spoon to squeeze out juice. Discard pulp. Stir in yogurt. Cover and chill 4 to 24 hours. Serve with Sweet Treat Croutons.
Sweet Treat Croutons
Ingredients:
1/2 (10.75-oz.) package frozen butter pound cake, thawed
3 Tbsp. Butter, melted
1 Tbsp. chopped fresh mint
Directions:
- Preheat oven to 400 degrees. Cut butter point cake into 1/2-inch cubes, and place in a large bowl.
- Add butter and chopped fresh mint, and toss gently to coat.
- Place cubes in a single layer on a baking sheet.
- Bake for 10 minutes or until lightly toasted. Cool completely (about 30 minutes).
Irene's Peach Surprise
(from the July 2010 issue of Real Simple)
Ingredients:
2 large egg whites, at room temperature
Pinch of kosher salt
1/4 cup sugar
1/2 teaspoon pure almond or vanilla extract
2 large peaches, halved and pitted
1/2 cup vanilla ice cream
Directions:
- Heat oven to 450 degrees F. Place a baking sheet in the freezer for at
least 10 minutes.
- Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.
- Cut a thin slice from the round side of each peach half (to stabilize it)and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.
- Bake until the meringue is golden brown, 2-3 minutes. Serve Immediately.
YUM!
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