Red, White and Blueberries
It's July! It's hard to believe we're already a month into the picking season and business is in full swing! We've had so many wonderful visitors and have seen so many beautiful berries go to good homes. Blackberries are done for the season, but we still have lots of blueberries for picking and expect to be going strong through July. If you haven't made it out yet, it's not too late. If you have been out to see us, come see us again!
This Saturday is the annual Red, White and Blueberry Festival benefitting the Sadler Volunteer Fire Department. The VFD will be out at the Berry Patch with their fire truck and grilling up some hamburgers and hotdogs to raise money for their equipment and operations. We'll also have some live music, karaoke, face-painting and a bounce house.
We will also be open our regular hours this Sunday.
Happy 4th of July!
Blueberry Pick-Up
Finally we have some pre-picked berries for sale! Come see us this Saturday or Sunday for fresh pre-picked blueberries. They're $20 per gallon, no reservations are necessary. We will only have the fresh blueberries available this weekend. Effective Tuesday, July 6th we will only have frozen blueberries for sale (they will also be $20 per gallon).
Canning Classes
We will be hosting a canning class at the Berry Patch on Saturday, July 17th. We are offering two sessions of the class, a morning class from 10am to 12pm and an afternoon class from 1pm-3pm. Both classes will include instruction on how to make a blueberry jam and a blueberry jelly, a finished jar of both, recipes, and lunch (lunch will be available at noon, so if you sign up for the afternoon class plan to be there by noon so you can have lunch before you get started). Cost is $30 per person and each session is limited to 12 people. Email info@txberry.com to sign-up. First come first serve. If you can't make it on July 17th, don't worry...this is the first of many classes to come!
Recipe
Blueberry Napoleon
Ingredients
- 1 Package (3.4 ounces) white chocolate or vanilla instant pudding mix
- 1 1/3 cups fresh blueberries divided
- 1 each 12-ounce loaf frozen pound cake, thawed
Directions
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I used puff pastry instead of the pound cake and added strawberries to make a patriotic napoleon. Also, I used a coconut crème pudding that made the whole thing taste amazing! |
In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1/3 cup pudding to a small bowl; cover and refrigerate. Fold 1 cup of blueberries into the remaining pudding. Cut the pound cake into 12 thin slices; toast until golden. Place one cake slice on each of 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake. Garnish with about 1 tablespoon of the reserved pudding and 1 tablespoon reserved blueberries and serve immediately. Serves 6.
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