Berry Good Farms LLC

Strawberries, Blackberries, Blueberries, Peaches, Asparagus and Grapes, straight from our Farm. Please supervise your children, there are domesticbee-hiveson the property. Spread berries without touching each other on cookie sheet and place in freezer overnight. Once they are frozen, put in freezer bags and use as needed. Do not rinse before placing in freezer. To thaw just lightly rinse in colander. Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and fold in with a spoon. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes. For winemakers, blueberries are a natural choice for creating a dry, aromatic wine that can be light or full-bodied depending on the recipe. Full-Bodied Homemade Blueberry Wine Recipe In large pot, bring water to a boil. Wash and crush blueberries. Remember that you don’t need to pulverize the fruit. Rather, the goal is to break the skin so that the yeast can start the fermentation process. Place blueberries in a 7 to 10 gallon primary fermentation container (either food grade plastic or stainless steel). Add raisins, sugar, enzyme, acid blend, yeast energizer, and Campden tablet. Add boiling water and stir to dissolve sugar. Allow liquid to cool until it has reached approximately 70 degrees Fahrenheit. Add yeast, stir, and cover lightly with cloth. Stir daily for one week. Strain pulp and siphon into secondary fermentation container. Glass containers work best so that you can see the clarity of the wine. Rack the wine in three weeks and at 2 months. When wine has become clear, rack again and bottle Let bottles age at least one year before opening. Add the sugar to 1 1⁄4 cups of berry juice. Stir thoroughly. Add the pectin slowly to the water. Heat almost to boiling, stirring constantly. Pour the pectin mixture into the remaining 1 3⁄4 cups of berry juice. Stir until pectin is completely dissolved. Let the pectin mixture stand 15 minutes. Stir occasionally. Mix the juice mixture with the pectin mixture. Stir until all sugar is dissolved. Pour into freezer containers or canning jars, leaving 1/2-inch headspace. Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Store in refrigerator or freezer. * To extract juice from fresh berries, crush the berries in a saucepan. Bring to a boil over high heat, stirring to prevent scorching. Reduce heat and cook until soft, about 10 minutes. Pour the cooked product into a damp jelly bag or bag made from several layers of cheesecloth. Allow the juice to drain undisturbed. For the clearest jelly, do not press or squeeze. Source: University of Georgia in cooperation with the USDA * If using frozen berries, thaw and drain all juice before mixing.** Sour cream may be substituted. Lime wedges and fresh blackberries for garnish Blend the blackberries and one cup of water together until smooth. Strain through a fine mesh strainer into a pitcher. add the remaining 5 cups of water, sugar and lime juice to the pitcher. Stir until the sugar is dissolved. pour into ice filled glasses and garnish with lime wedge and fresh blackberries if desired. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. In large bowl, stir together flour, baking powder, salt and mil