

Berry picking season is May through August - totally dependent on the berries themselves, but June and July are usually a good bet. During picking season we are open Saturday’s 8-noon and by appointment. Berries are $5 per pound with a 20% discount for those picking more than 6 pounds. We have buckets for you to use when gathering your berries and will send them home with you in a bag. Of course, you can always bring your own bucket.
This is Florida after all and it will be sticky, hot, and buggy during berry picking. We suggest you wear sunscreen, bring your own water bottle. Hats and bug spray are also a good idea. This is a farm so you can expect uneven terrain, a variety of interesting insects, butterflies, birds, and other wildlife.
Makes one tart
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Makes about 8 muffins
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Makes 1 3/4 quarts of ice cream
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In saucepan, combine the blueberries, sugar and water. Bring to boil. Reduce heat, simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl. Stir in cream and refrigerate overnight. (Save pulp to make blueberry butter)
Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers. Freeze until firm - about 2-4 hours.
Makes six 1/2 pint jars
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Process pulp in food processor 1 minute Combine with remaining ingredients in a pan, bring to boil over medium heat stirring often. Reduce heat and simmer, stirring constantly, 1 hour or until mixture thickens and holds its shape on a spoon.
Ladle mixture into hot jars, leaving 1/4 inch headspace. Wipe jar rims. Apply lids fingertip-tight. Place in boiling-water canner, process for 10 minutes. Turn off heat and let jars stand in the water for 5 more minutes. Remove jars and cool.
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FRUIT:
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COBBLER:
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