Wednesday, October 2, 2013

2013 Festivals but no Fruit

This year, we have been concentrating on growing our new plant stock.  With 3/4 of the field in young plants and the remaining section fallow (unplanted for 1 year to allow the field to rejuvenate), we did not have enough berries to be open.

We did have a booth at the Blueberry Festival in Burgaw in June and we just finished at the Spot Festival in Hampstead.  However we were not selling blueberries!  No jam either because we used up all the fruit in the freezer last year.

So basically, we were selling the information that we are not closed permanently, only until the plants get large enough to be bearing fruit again.  Hopefully that means we will be open for business next year.

We'll keep you posted.

In the meantime, I found this recipe for you gluten free folks out there.

Gluten-free Banana Blueberry Muffins

¼ cup coconut flour
2 cups blanched almond flour
(must be blanched)
¼ teaspoon salt
1½ teaspoon baking soda
2 tablespoons melted butter or
coconut oil
3 large eggs (or 4 small)
1 teaspoon vanilla
4–5 ripe bananas
1 cup blueberries
Nutmeg or cinnamon to taste
Chopped pecans or walnuts to top

In small mixing bowl combine flours, salt, baking soda, and
any spices. In large bowl combine eggs and coconut oil with
whisk. Beat the dry ingredients into the wet ingredients using
hand mixer or stand mixer until combined (approximately 30
seconds). Immediately add in bananas, which will moisten the
batter. Mix until batter is well combined. Gently fold in the
blueberries with a spoon. A mixer will smash the berries.
Line muffin tins. Fill each cup with batter and top with
nuts. Bake for approximately 30–45 minutes until tops are
browned and a toothpick comes out clean. Let cool. Muffins
keep in the refrigerator for up to 1 week.

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