7 minute read
Pick of the Season: Blueberries
PICK OF THE SEASON
Blueberries By Hayli Zuccola
These sweet little bursts of flavor are loaded with antioxidants and come in an assortment of flavors from the mild meadow lark to the bright blue prima donna. What’s more, these tasty little morsels are delicious on their own or can shine in an abundance of recipes from pies, cobblers and muffins to jams, smoothies and even cheesecakes. While these sun-kissed berries are always available in your local grocery store, nothing says spring and summer has arrived like wandering through rows and rows of blueberry bushes and selecting the very best right off the stem at one of our surrounding u-pick farms.
8611 47th Drive, Live Oak, FL 32060
At Rooney’s Front Porch Farm, blueberry a cionados can stroll through a whopping 3,200 blueberry bushes speckled with four sweet varieties perfect for pies, jams, cobblers or as a stand-alone snack. Apart from blueberry and blackberry u-picks, which cost $13 a gallon, Rooney’s also sells homemade jam made from scratch in the Front Porch Farm kitchen. Rooney’s Front Porch Farm, which also prides itself on being an eco-friendly farm, is open Monday through Saturday from 7 a.m. to 7 p.m. To learn more about the farm itself and to stay up-to-date on their current blueberry harvest, visit their website at rooneyfarm.com or follow them on Facebook at facebook.com/ rooneysfarm.
HIPP FARMS
7940 SW 49th Avenue, Lake Butler, 32054
Located in historic Providence, Hipp Farms grows nine di erent varieties of highbush blueberries while practicing the best management and resource preservation tactics to produce highquality, environmentally-friendly berries. The Hipp family, who has farmed for generations, welcomes eager blueberry pickers to their farm on weekends. While their hours are subject to change weekly, their current hours are Saturdays from 10 a.m. to 7 p.m. and Sundays from 2 p.m. to 7 p.m. Their u-pick rates are $4 per pound, but be sure to follow their Facebook page at facebook.com/ HippBlueberries or visit their website at hippblueberries.com to check their blueberry season forecast.
10528 52nd Terrace, Live Oak, FL 32060
For $5 per pound, you can taste the best, sweet southern highbush blueberries grown at Hongbo Blueberry Farm. Open for u-pick on the weekends from 10 a.m. to 4 p.m., Live Oak locals can get an abundance of berries for their favorite blueberry-based recipes; however, before making the road trip, ensure their blueberry season is still in full swing by visiting their website at n natural.com.
HIDDEN BEAR FARM
18382 E County Road 1474, Hawthorne, FL 32640
Hidden Bear Farm o ers three varieties of blueberries, all of which were released by the University of Florida between 2007 through 2013. Their u-pick season is typically available between the months of March through May, depending on each year’s growth rates. Throughout their season, the farm’s hours are Fridays through Sunday from 9 a.m. to 3 p.m. To follow their harvest season, visit their website at hiddenbearfarm.com, or for the most up-to-date notices, follow their Facebook page at facebook.com/ hiddenbearfarm.
1223 SW 136th Place, Micanopy, FL 32667
Wacahoota Farms is a u-pick blueberry farm located in the beautiful Micanopy countryside. They are proud to be able to o er the highest quality blueberries to their customers with open hours Thursday through Sunday from 9 a.m. to 6 p.m. To see the current blooming schedule, visit their Facebook page at facebook.com/ WacahootaFarms.
RED WHITE & BLUES FARM
3250 NE 140th Avenue, Williston, FL 32696
Blueberry season at Red White & Blues Farm begins in early April and lasts through the end of May. While this quaint farm o ers a selection of seven di erent types of baby blues, they also feature blueberry-based snacks like mouthwatering blueberry milkshakes, blueberry lemonade and blueberry cheesecake. They also annually host their farm-favorite: Blues Fest, which is complete with live music, blueberry-themed activities and plenty of berries to pick. For more information on their current u-pick hours and to get updates on their other u-pick options including strawberries, peaches and sun owers, visit their website at redwhiteandbluesfarm.com or follow them on Facebook at facebook.com/
RedWhiteAndBlueFarms. ■
Unbelievable BLUEBERRY FRENCH TOAST CASSEROLE
INGREDIENTS 1 (12-14 ounce) loaf french bread or sourdough bread 1 cup blueberries 8 large eggs 2 and 1/4 cups whole milk 1/2 teaspoon ground cinnamon 3/4 cup packed light brown sugar 1 tablespoon pure vanilla extract
STREUSEL TOPPING 1/3 cup packed light brown sugar 1/3 cup all-purpose our (spoon & leveled) 1/2 teaspoon ground cinnamon 6 tablespoons unsalted butter, cold and cubed
OPTIONAL: Extra blueberries, fresh fruit, maple syrup and/or confectioners’ sugar for topping
INSTRUCTIONS: Grease a 9×13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours or overnight. Overnight is best.
Preheat oven to 350 degrees Fahrenheit (177°C). Remove pan from the refrigerator.
PREPARE THE TOPPING: Whisk the brown sugar, our and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
Bake for 45 to 55 minutes or until golden brown on top, depending on how soft or crispy you like the topping. Cover leftovers tightly and store in the refrigerator for 2 to 3 days.
There’s not one word more perfect than “unbelievable” to describe this overnight blueberry French Toast Casserole.
THE perfect make-ahead recipe for busy mornings!
HOW DID YOUR RECIPE TURN OUT? Share your photos with us on Facebook @familymagazinenorth orida or Instagram @familymagazine_ and use #FamMagFood
sallysbakingaddiction.com
Blueberry COBBLER BARS
INGREDIENTS - BLUEBERRY LAYER: • 2 cups fresh or frozen blueberries • 2 teaspoons cornstarch • 1 tablespoon lemon zest • 1 tablespoon fresh lemon juice • 1 tablespoon fresh lemon juice • 1/4 cup sugar BOTTOM LAYER + TOP CRUMBLE: • 1 1/4 cup our • 1/2 cup sugar • 1/2 teaspoon baking powder • 10 tablespoons unsalted butter • 1 large egg yolk • 1 tablespoon brown sugar • 1 tablespoon sugar ICING: • 1 cup powdered sugar • 2-3 tablespoons milk or lemon juice INSTRUCTIONS: 1. Preheat oven to 375 and prepare an 8X8 pan by lining it with foil or parchment and greasing it with butter. 2. In a bowl, combine all ingredients for the blueberry layer and set aside. 3. In a separate bowl combine our, sugar and baking soda. Use a pastry cutter to cut in the cold butter and egg yolk. You can use a food processor or a fork for this process as well. The mixture should be crumbly. 4. Dump two thirds of the our mixture into the prepared pan and press at. Pour the blueberry mixture on top. 5. Add the brown sugar and sugar to the rest of the our mixture and stir. Sprinkle over the blueberry layer. 6. Bake for 40-45 minutes or until the blueberry layer is bubbling. Serve warm with ice cream or let cool and eat later! For icing: whisk ingredients together and then drizzle over bars! Optional, but a gorgeous addition!
HOW DID YOUR RECIPE TURN OUT? Share your photos with us on Facebook @familymagazinenorth orida or Instagram @familymagazine_ and use #FamMagFood
yourcupofcake.com
