My Farm Envy Continues...
Okay I have said it before, how much I would love to have a farm. Saying that I do realize how much work is involved and it continues to intrigue me and so my weekends are filled with visiting different farms within our 100 km radius to look for local and delicious food! My family and I lucked out this weekend as we headed South down Hwy 6 towards Simcoe. We went to Kent Kreek Berries and discovered the world of the blueberry, not to mention other sweet berries and produce.
As I am sure you have noticed we have been so lucky this summer with fruit being in season earlier and seeing Ontario blueberries in early July isn’t unheard of but definitely earlier than what is typical. This is something that makes the Zelem family very happy as they had finished with strawberry season and moved right into blueberries. Their family farm includes a pick your own for all the berries and it was fun to see a few people with their little buckets picking plump silvery blue berries to take home and make jams, pies or enjoy on their own.
I had a goal on my outing this weekend, to learn and see the delicious blueberry that I enjoy tremendously but that my children go nuts for! Whether fresh or frozen on their own or in a dessert they seem to gobble up that high fibre fruit with ease. I’m so happy!
Kent Kreek Berry Farm is the only blueberry farm in Ontario that has a harvester for blueberries, just imagine a big machine with turning hands that works gently through the high bush blueberry bushes to scoop up ripe berries and bring them up a conveyer to fill trays of what looks like a sea of blue goodness. They also have hand pickers that fill the many baskets and pints that they sell at their on site market as well as to different stores that carry local produce. Looking at the various blueberry plantings some as young as this year that won’t be picked yet and the middle aged plants of 9 years to the old timers of 28 years is amazing. You can really see the dedication in farming that is so evident and strong here in Ontario. This family with 4 children who all work on the farm in different aspects helps to produce tasty food for our families’ table. Again I am in awe; I truly love this time of year.
Food is always such a learning experience for me and I think it should be for everyone. Did you know that you can sometimes get 4 or 5 pickings from the blueberry bushes? Since you must pick them ripe you leave the green unripe berries behind until the next picking. And what are the signs of a well picked blueberry? Easy, they have that silvery bloom on the outside, that naturally protection on the outside that means that they haven’t been over handled by the pickers. As Greg, the oldest of the Zelem children took us around and filled my head with all these fun details I found my family and myself, sneaking berries at every moment. There truly isn’t anything better! I know strawberries are just as addictive and I can now put Ontario blueberries in that category as well!
What a great berry to be addicted to as well. Blueberries have very high levels, if not the highest of antioxidants than other fruits not to mention a good source of fibre, vitamin A and C. They also a great fresh berry to freeze to have that local freshness year round. I like to put them on a baking sheet and freeze them in a single layer until they are frozen and then scrape them into a resealable bag and store them until I need them. Perfect on their own, but also delicious as an addition in smoothies, muffins, coffee cakes, sauces and even some savoury sauces to serve over pork or chicken.
I came home with my many baskets of blueberries and made pies, scones and turnovers. Not to mention froze some for good measure for later in the year. My son loves blueberry scones and I so enjoy making them so that is the recipe I am sharing with you. Incorporating the fresh plump blueberries adds a slight sweet tangy flavour and great colour. I like these scones because you can enjoy them for breakfast or easily with a coffee or tea for an afternoon snack. Or in my house, a late night snack!
For more information about Kent Kreek Berries visit http://www.kentkreekberries.com/ and for more fruit farms to visit check out http://www.ontariofarmfresh.com/ or http://www.foodland.gov.on.ca/ for great blueberry information.
Blueberry Cream Scones
Be gentle when you are kneading in the fresh blueberries as not to mash them too much in the dough. Let the naturally sweetness of the ripe blueberry explode in your mouth with every bite.
Preparation Time: 10 minutes
Cook Time: 20 minutes
2 cups (500 mL) all purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
¾ cup (175 mL) butter, cubed
½ cup (125 mL) 35% whipping cream
1 ½ cups (375 mL) fresh Ontario blueberries
Granulated Sugar
In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. Drizzle in cream and stir in blueberries until soft ragged dough forms. Gather the dough with your hands and gently knead it a few times on a floured surface to bring dough together. Pat out into about an 8 inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place on parchment paper lined baking sheet. Sprinkle tops with some sugar. Bake in 425 F (220 C) oven for about 20 minutes or until light golden on top. Let cool slightly before serving.
Makes 8 scones.
For a slightly sweeter scone increase the granulated sugar to 1/3 cup (75 mL).
As I am sure you have noticed we have been so lucky this summer with fruit being in season earlier and seeing Ontario blueberries in early July isn’t unheard of but definitely earlier than what is typical. This is something that makes the Zelem family very happy as they had finished with strawberry season and moved right into blueberries. Their family farm includes a pick your own for all the berries and it was fun to see a few people with their little buckets picking plump silvery blue berries to take home and make jams, pies or enjoy on their own.
I had a goal on my outing this weekend, to learn and see the delicious blueberry that I enjoy tremendously but that my children go nuts for! Whether fresh or frozen on their own or in a dessert they seem to gobble up that high fibre fruit with ease. I’m so happy!
Kent Kreek Berry Farm is the only blueberry farm in Ontario that has a harvester for blueberries, just imagine a big machine with turning hands that works gently through the high bush blueberry bushes to scoop up ripe berries and bring them up a conveyer to fill trays of what looks like a sea of blue goodness. They also have hand pickers that fill the many baskets and pints that they sell at their on site market as well as to different stores that carry local produce. Looking at the various blueberry plantings some as young as this year that won’t be picked yet and the middle aged plants of 9 years to the old timers of 28 years is amazing. You can really see the dedication in farming that is so evident and strong here in Ontario. This family with 4 children who all work on the farm in different aspects helps to produce tasty food for our families’ table. Again I am in awe; I truly love this time of year.
Food is always such a learning experience for me and I think it should be for everyone. Did you know that you can sometimes get 4 or 5 pickings from the blueberry bushes? Since you must pick them ripe you leave the green unripe berries behind until the next picking. And what are the signs of a well picked blueberry? Easy, they have that silvery bloom on the outside, that naturally protection on the outside that means that they haven’t been over handled by the pickers. As Greg, the oldest of the Zelem children took us around and filled my head with all these fun details I found my family and myself, sneaking berries at every moment. There truly isn’t anything better! I know strawberries are just as addictive and I can now put Ontario blueberries in that category as well!
What a great berry to be addicted to as well. Blueberries have very high levels, if not the highest of antioxidants than other fruits not to mention a good source of fibre, vitamin A and C. They also a great fresh berry to freeze to have that local freshness year round. I like to put them on a baking sheet and freeze them in a single layer until they are frozen and then scrape them into a resealable bag and store them until I need them. Perfect on their own, but also delicious as an addition in smoothies, muffins, coffee cakes, sauces and even some savoury sauces to serve over pork or chicken.
I came home with my many baskets of blueberries and made pies, scones and turnovers. Not to mention froze some for good measure for later in the year. My son loves blueberry scones and I so enjoy making them so that is the recipe I am sharing with you. Incorporating the fresh plump blueberries adds a slight sweet tangy flavour and great colour. I like these scones because you can enjoy them for breakfast or easily with a coffee or tea for an afternoon snack. Or in my house, a late night snack!
For more information about Kent Kreek Berries visit http://www.kentkreekberries.com/ and for more fruit farms to visit check out http://www.ontariofarmfresh.com/ or http://www.foodland.gov.on.ca/ for great blueberry information.
Blueberry Cream Scones
Be gentle when you are kneading in the fresh blueberries as not to mash them too much in the dough. Let the naturally sweetness of the ripe blueberry explode in your mouth with every bite.
Preparation Time: 10 minutes
Cook Time: 20 minutes
2 cups (500 mL) all purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
¾ cup (175 mL) butter, cubed
½ cup (125 mL) 35% whipping cream
1 ½ cups (375 mL) fresh Ontario blueberries
Granulated Sugar
In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. Drizzle in cream and stir in blueberries until soft ragged dough forms. Gather the dough with your hands and gently knead it a few times on a floured surface to bring dough together. Pat out into about an 8 inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place on parchment paper lined baking sheet. Sprinkle tops with some sugar. Bake in 425 F (220 C) oven for about 20 minutes or until light golden on top. Let cool slightly before serving.
Makes 8 scones.
For a slightly sweeter scone increase the granulated sugar to 1/3 cup (75 mL).
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