POSTED IN For Consumers, For Growers, For Members ON 7/1/2013
On June 27, 2013 The Traverse City Record Eagle ran an article entitled Say ‘Summer’ With Saskatoons in Traverse City. This article included comments from some of our members about growing and using saskatoon berries, as well as You Pick information. To see the article, go to: http://record-eagle.com/features/x2113335802/Say-Summer-With-Saskatoons-in-Traverse-City
POSTED IN For Consumers ON 6/24/2013
Ross Vallad anounced today that Vallads Saskatoon Berry Farm, of Kalkaska, MI, will have You Pick hours for saskatoon berries starting on Saturday, July 13th. Hours are 9 AM – 7 PM on Saturdays and Sundays.
Contact Vallads in advance of your trip to assure an adequate supply of ripe berries.
For Directions or contact information, go to: http://saskatoonberryinstitute.org/location/vallads-saskatoon-berry-farm/
POSTED IN For Consumers ON 6/12/2013
Sometimes you can find wild saskatoons in the wild. Sometimes you can find them downtown.
This video shows how you might find saskatoons in urban landscapes.
If you can’t find any, check out our Directory tab to learn about You Pick and farm market options near you.
POSTED IN For Consumers ON 6/4/2013
3 cups flour
1/2 cup sugar
1 1/2 Tbsp. baking powder
2 eggs plus 1 yolk , lightly beaten
1/3 cup canola oil
1 1/2 cups buttermilk
2 cups fresh or frozen Saskatoons
1/4 cup sugar for topping
1 egg white for topping, separate in a small bowl
1. Preheat oven to 375 degrees F, grease or parchment line 2 baking sheets.
2. In a large bowl, stir together the flour, 1/2 c sugar, baking powder and salt.
3. In a small bowl, whisk together the eggs (saving one white), oil and buttermilk.
4. Add the wet to the dry all at once and stir in just until blended. Fold in berries and add a little more buttermilk if the batter is dry or very stiff.
5. Spoon batter into prepared pans making 8 to 10 servings. Brush each scone with a little of the reserved egg white and sprinkle with sugar
6. Bake 15-20 minutes until nice and golden and fairly firm to the touch. Cool 5 minutes on pan before serving.
This recipe was created by Chef Shona Pearson, Brown Dog Cafe, Vancouver, BC
POSTED IN For Consumers, For Members ON 6/3/2013
Here’s a note for members –
When your crop is near ready to pick, and you would like consumers to know that, please send us an update. If you will have You Pick, please include the hours. We would like to keep consumers informed of options and information.
Wishing you all a great season!
POSTED IN For Consumers ON 5/18/2013
Today was primarily dedicated to school fundraisers, so we were challenged with dinner prep. This morning we started thawing a frozen pork tenderloin with lemon/garlic marinade. This evening we made up a quick saskatoon berry sauce, and then steamed green bean almondine. What a simple way to enjoy an awesome dinner! Notice how well the saskatoons held their shape…
The recipe for the saskatoon sauce, from Kelly Rossiter, and based on one pound of pork tenderloin, is as follows:
1 Cup saskatoon berries
1/4 C red wine (we used a local cabernet sauvignon)
1 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp corn starch (optional)
In a small pot place the berries, sugar, 1/4 cup red wine and lemon juice and heat until boiling. Lower heat and let cook for 15 minutes or so, until berries are tender. If you are using corn starch, mix the starch with a bit of water and pour into the berry mixture, stirring constantly. Cook for a couple of minutes, stirring. If the consistency is too thick, you can add a bit of water.
POSTED IN For Consumers ON 5/16/2013
Fresh or frozen Saskatoon berries
Pie pastry or store bought tart shells
1/2 cup melted butter
1/4 packed brown sugar
1 pinch salt
1 cup corn syrup
2 egg, lightly beaten
1 tsp vanilla
Prepare muffin pans by rolling out pie dough and cutting circles slightly larger than the muffing cups. Fit dough circles into muffin cups; set aside in fridge until ready to fill. If using store bought tart shells, place shells into the muffin tins
In a small bowl, mix the melted butter, brown sugar, salt and corn syrup. Stir until sugar is dissolved. Add eggs and vanilla and mix well.
Place a few Saskatoon berries in each tart shell. Pour the butter mixture into all tarts. Make sure that you only fill mixture about 3/4 full otherwise filling will overflow when baking.