Wild Blackberry | Jam + Crisp

Wild blackberries are beginning to ripen! On our farm the wild blackberries grow everywhere! We could pick buckets full and never get them all. One of our favorite dishes is the blackberry pie/crisp with a little icecream melting on top. Here are two recipes that we made with our fresh blackberries!

Wild Blackberry PassionHoney Jam

For 9 pints

What you need:

16 cups of berries
2-4 cups of PassionHoney

( I used 3 cups honey)
1 pkt. pomona’s pectin powder
1/2 cup calcium powder water
(this is 1/2 c. water with the calcium powder pkt. stirred in)

How you do it:

Step 1: Measured berries out into large stock pot.
Then crushed with a potato masher to break up and expose juice.

Step 2: Stir in the calcium water.
** Note – that the calcium powder comes in the box of pectin.

Step 3: Measure out the honey into a separate bowl.
Stir in the pectin powder and set aside.

Step 4: Bring the fruit / juice to a boil. Now stir in the honey pectin mix.
Stirring vigorously for 2 minutes while the pectin dissolves into the fruit.Remove the spoon and let it all come back to a boil, then remove from the heat.

Step 5: Fill the jars to 1/4 inch from the top.
Wipe the lip clean.
Put the hot lid on using a tong to grab, then screw on a ring very tightly.

Step 6: Last step is to seal with a water bath for 10 minutes.

Though I do not do this step at all. Because you are filling your sterilized hot jars with boiling fruit, capping with boiled hot lids and rings and you have tighten them well; the combination of doing these steps carefully will result in your jars sealing with a nice clink sound as they cool down. I’ve never had trouble with doing it this way.

Adapted from: http://seedsofnutrition.com/?p=6391

Wild Blackberry PassionHoney Crisp

Prep Time: 15 minutes

Cook Time: 45 Minutes

What you need:

6 cups blackberries

1/4 cup PassionHoney

2 Tbsp. lemon juice

1 1/2 Tbsp tapioca flour (optional)

1 cup oats

3/4 cup flour

1/4 cup sugar

1/2 tsp. salt

1/2 cup butter, cut into pieces

How you do it:

Preheat oven to 350. In a 2-quart baking dish (I used small custard cups to make individual crisps) combine blackberries, PassionHoney, lemon juice, and tapioca. Toss to thoroughly combine.

Put oats, flour, sugar, and salt in a food processor. Pulse several times to combine. Add butter and pulse until well combined.

Spread topping over berries - it doesn't need to be terrible even and leaving space here and there gives the fillling something to bubble up through.

Bake until the berries are bubbling and the topping is  browned. For about 45 minutes - 1 hour. Let cool and then serve with some icecream.

Adapted from: http://localfoods.about.com/od/crispscobblers/r/blackberryhoneycrisp.htm

I hope you all enjoy these recipes! Check back next week for a Cranberry Recipe! :-)

Sarah

Taste | Grilled Peaches and PlumHoney

A couple customers came by the farmers market and told me that our PlumHoney went amazing with peaches! Sooo of course, I had to try it. One of them told me to try this specific peach recipe.

What you need:

• 1/4 cup PlumHoney
• 2 teaspoons Dijon mustard
• 1 teaspoon horseradish
• 6 firm, ripe peaches, halved
• Vegetable cooking spray

How you do it:

1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.

2. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.

Adapted from: http://www.myrecipes.com/recipe/grilled-peaches-jezebel-10000001646471/



If you have any peach recipes that are amazing with honey! Let me know and I'll give it a try! :-) See you next week!

Sarah

Sweet | Fresh PassionHoney Lemonade

90 degrees and hardly any humidity...I (as an Oregonian) would consider that hot. As opposed to my friend in Virginia who would say that is a very nice temperature. On "hot" days like today I decided to make some freshly squeezed lemonade.

What you need:
1/2 cup PassionHoney
1 1/2 cups steaming hot water
1 cup fresh lemon juice {4-5 lemons, depending on size}
Ice cubes for serving

How you do it:

• In a heatproof 1-quart pitcher or bowl, combine the PassionHoney and hot water and stir until the honey is dissolved.
• Stir in the lemon juice.
• Add in ice cubes (About 2 cups)
• Let cool for at least 10 minutes or cover and refrigerate until ready to serve.
• Pour into ice-filled glasses.
• Drink up!

Slightly Adapted from emilylevenson

If you need it a little sweeter add in a little more honey. Enjoy!

Sarah

Summer | PassionHoney Smoothie

Ohh the fresh fruits are tasting so good this year! Blueberries, Strawberries, Raspberries, and now Blackberries! For this smoothie recipe it really depends on what taste you like best. If you like a more blueberry taste, add some more in and take something else out. :-) You can do that with any of the ingredients! I used a mixed pack of frozen fruit for this smoothie, but fresh fruit tastes much better. If you use fresh fruit, put in a little ice to make it thicker. If you are using frozen fruit, no need to add ice.

Also, if you like it thicker add in more fruit. If you like it thinner, take out some. Hope you enjoy this recipe!

 

If you have a summer recipe that uses honey let me know and we'll give it a try!

Sarah

Contrast | CranHoney Raspberry Scones

The season of raspberries has finally arrived in the Pacific Northwest! It has taken a long time due to the weather, but the wait is always rewarding when you eat your first fresh raspberry. We picked a lot off of our row and there are still more to pick! I looked at Smitten Kitchen and saw the Raspberry Scone recipe she posted today and knew that I needed to try it with the fresh raspberries and our CranHoney.

What you need:
1 cup (120 grams) whole wheat flour
1 1/2 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/8 cup (50 grams) granulated sugar
1/8 cup of CranHoney
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
1 bag of vanilla chips.

How you do it:
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks. Pour CranHoney into the mixture.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board. In a small bowl, mix together the raspberries and CranHoney.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.

After mixing the heavy whipping cream and the ricotta pour into the butter mix. Using your hands, blend the mixture together. It will be sticky with the CranHoney so use extra flour if necessary.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall.

With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 11 minutes, until lightly golden at the edges.

After the scones cool for a little while drizzle with melted white vanilla chips.  

Adapted by: Smitten Kitchen

Hope you all enjoy this amazing scone recipe! Try it with you favorite tea!

Sarah

Herbs | Lavender & Honey Cupcakes

I'm a little late on this post due to the fact that life has been rather busy lately. We started cherry harvest and are still doing the farmers' markets! I'll post some photos of the whole process of the harvest of a marachino cherry in the next couple of days.

My friend Natalie came up with this idea for a recipe and made the cupcakes. She is very creative and had fun using the Lavender Honey! I hope you enjoy this recipe as much as we all did!

What you need:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup Lavender Honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

How you do it:
Preheat oven to 350°F. Generously grease cupcake pan(s) with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, Lavender Honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cupcakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cupcake tests done, that is, it springs back when you gently touch the cake center. Bake for about 20 minutes.

Let cupcakes stand fifteen minutes before removing from pan.

For the frosting, use your favorite brand and spread on top. Sprinkle with culinary lavender and enjoy!

Adapted from Smitten Kitchen and  Marcy Goldman’s Treasure of Jewish Holiday Baking

If you have any good ideas for the Lavender Honey, let me know!

Sarah

Cinnamon| CranHoney Apple Pie

Ohh the sweet taste of apple pie on a summer night is a taste that we will always love! My friend Courtney baked this CranHoney Apple Pie for a send-off party for my sister who was headed overseas. It tasted amazing and so here is the recipe!

Crust:- Puff pastry or other crust you normally use for pies.

Filling:- 5-6 cups sliced Granny Smith Apples
- 2 Tbsp all-purpose flour
- 2 Tbsp granulated white sugar
- 1tsp ground cinnamon
- 1/4 cup margarine or butter (1/2 stick) melted and cooled to room temperature
- 1/2 cup CranHoney

Streusel Topping:- 1/2 cup all-purpose flour
- 2 Tbsp granulated white sugar
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
-1/4 cut cold margarine or butter

Preparation: Preheat oven to 350

Roll out pie crust large enough to cover bottom and sides of pie dish. Brush lightly with melted margarine or butter. Sprinkle with 1 Tbsp white sugar, then bake for 10 minutes.

Filling:Slice apples and put them in a large bowl with flour, sugar and cinnamon. Mix, and let rest. Then drizzle melted butter and honey over the apples and toss. Let the apple mixture set while you make the streusel topping.

Topping:Whisk flour, white sugar, brown sugar, cinnamon and salt. Place mixture in food processor and add the cold margarine or butter cubes. Pulse until the mixture resembles coarse bread crumbs.

Toss the apples again and evenly distribute them  in the pie dish, then top with the streusel topping.

Bake for 1 hour, or until the apples are tender


Serve with whipped cream or ice cream!

Thanks again Courtney! :-)

Sarah


If you have a recipe or product you would like me to try send me an email at: sarah@littleoakfarms.com