Pick Me
  Have we mentioned how amazing the berries are right now? Wow! I mean, WOW!! It is amazing to look over the berry patches and still see pink speckled in with the wonderful blues and greens of the blueberry bushes. The pink means there are still lots more berries to come. The blue means there are lots of blueberries to be picked. NOW is the time to come blueberry picking. We expect to be going for a few more weeks, so please please please come pick some blueberries! You won’t be disappointed.
For those of you who would like to supplement your berry picking, or forego the berry picking experience in whole, we will have frozen blueberries for sale this weekend. They are $20 per gallon. We will have another 100 gallons and last time we sold out of them by 1pm on Saturday. Since pre-picked berries are in such high demand we will only be able to sell them first come first serve.
Oh...speaking of this Saturday, we have a few more spots for our 10am canning class. Email info@txberry.com to sign up!
Changes
Due to the prolific amount of blueberries and anticipation of having a longer season, we are changing up our hours effective next Tuesday, July 20th.
As of July 20th we will be open on Monday, Tuesday, Wednesday, Friday, and Saturday from 7am-1pm. We will be closed on Thursdays and Sundays.
*Special Note - We will be closed on Saturday, July 31st to the public, but will resume our hours of operation on Monday, August 2nd.
We recognize that mid-season is probably the worst time to implement these new hours, and ask that you bear with us on this change. There are two reasons for this change and why we’ve decided to go ahead and proceed with the new hours of operation. The first one is that as we get closer to August the afternoons are getting pretty dang warm! So for the safety and well-being of you and your family, and for us and our employees we will be opening at 7 am and closing at 1 pm. As for the change in days, well, we feel very strongly about being involved in our church and setting aside a day of worship. As the new operators of Bailey’s Berry Patch we wanted to make as little change as possible this summer and that included the days and hours that we’re open. Since we don’t know exactly how much longer the blueberries will be going strong, we’ve decided to make an executive decision and shift the days we’re open so that we can resume our Sunday worship and allow our employees the same opportunity. Thank you in advance for your understanding.
Our First Wedding
 One of the things we would love to start doing at the Berry Patch is to be a wedding venue. We love the berry patches and all the fruit and nut trees, the green grass, the catfish pond. We love to share that with anyone who wants to take it all in. We were pleased as punch when two of our employees asked if they could have their wedding here. Um, of course we said yes!! So congrats to Perry and Annie (and their families)!!!
And thanks to the storms for passing before the wedding and creating the perfect lighting for a lovely evening wedding.
Recipe Correction
*Gasp* I left out an ingredient in last week’s perfect blueberry muffin recipe (which I suppose would make them not quite so perfect). For the Best Recipe Blueberry Muffins you should also include a 1/2 teaspoon of salt.
Recipe
Baked Blueberry Pecan French Toast
from My Kitchen Cafe (http://www.melskitchencafe.com/2009/07/baked-blueberry-pecan-french-toast.html)
*Be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!*
Ingredients
1 French bread baguette
6 large eggs
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup packed brown sugar, divided
1 cup pecans, chopped
1/2 stick plus 1 teaspoon butter
2 cups fresh blueberries, rinsed and drained
Directions
Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)
Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture
30 – 40 minutes or until any liquid from blueberries is bubbling.
Makes 6 generous servings.
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