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Berries

We could tell you all about the health benefits of blueberries and how good they taste but you already know these things!  Instead, let’s go straight to what you want to know. 

Berry picking season is 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.  


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Recipes

Blueberry Tart

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Makes one tart

Ingredients:

  • 1 pie crust, roll out kind so it will be flat
  • 1 pint blueberries
  • 1 tsp lemon zest
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 stick butter

Directions:

  • Roll out the pie dough flat. In bowl, toss blueberries with lemon zest and pour onto dough, leaving 1.5 inch border all the way around.
  • Combine rest of ingredients in a bowl, mix until crumbly. Sprinkle over the blueberries. Gently fold the 1.5 inch border up over the fruit mixture, pleating it to make a circle.
  • Bake for 20-25 minutes at 450 degrees or until the crust is golden brown. Let the tart cool for 5 minutes, serve with vanilla ice cream.

Best Blueberry Muffins

Makes about 8 muffins

Ingredients:

MUFFINS:

  • 1 1/2 cups all-purpose flour
  • 3/4 cut white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup of milk
  • 1 cup fresh blueberries

Directions:

  • Preheat over to 350 degrees. Place a rack in middle of oven.
  • Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed. If you want a more firmly set cobbler add some corn starch to the fruit.
  • Transfer fruit to 8x8, 9x9, or 9 inch pie pan. (The fruit should fill the pan halfway to 3/4 full.)

 CRUMB TOPPING:

  • 1/3 cup all-purpose flour
  • 1/4 cup butter cubed
  • 1 1/2 teaspoons ground cinnamon

Directions:

  • In separate bowl mix 1/2 cup sugar, 1/3 cup flour 1/4 cup butter and 1 1/2 teaspoons cinnamon. Mix with fork.
  • Fill muffin cups to the top, and sprinkle with crumb topping.
  • Bake for 20-25 minute or until done.

Blueberry Ice Cream

Makes 1 3/4 quarts of ice cream

Ingredients:

  • 4 cups Blue Sky Farm fresh blueberries
  • 2 cups sugar
  • 2 tablespoons water
  • 4 cups half-and-half cream

Directions:

  • 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.

Blueberry Butter

Makes six 1/2 pint jars

Ingredients:

  • 5 1/2 cups blueberry pulp
  • 3 cups sugar
  • 1 tablespoon lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • 6 half-pint glass preserving jars with lids and bands.

Directions:

  • 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.

Best Southern Cobbler

Ingredients:

FRUIT:

  • 3-4 pounds of blueberries
  • Cornstarch (optional)
  • Lemon (optional)
  • Sugar (optional)

Directions:

  • Preheat over to 350 degrees. Place a rack in middle of oven.
  • Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed. If you want a more firmly set cobbler add some corn starch to the fruit.
  • Transfer fruit to 8x8, 9x9, or 9 inch pie pan. (The fruit should fill the pan halfway to 3/4 full.)

COBBLER:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter, melted and no longer piping hot.

Directions:

  • Mix flour, sugar and salt in a bowl.
  • Mix melted butter into the mixture.
  • Mix to form a crumble dough. The topping will be quite sandy and crumbly, but should hold together when you pinch it. If not, add a little more flour.
  • Pat dough into palm-sized disks 1/4 to 1/2 thick. Lay the disks over the fruit. If any extra dough just crumble it over the surface of the cobbler.
  • Place in oven on baking sheet or foil to catch any drips for 45-55 minutes.