We are open Monday, August 1st from 8-3. Open Tuesday through Saturday from 9-5. We are closed Sundays. We are checking daily to make sure we have berries before scheduling. Will update Sunday evenings for each week's schedule. Always check here for open hours and days before making the drive here. Notes: Cash or Check only. NO debit and NO credit cards. $2.50 per pound you pick berries. We have no pre-picked berries. Please do not visit our farm if you are experiencing Covid-like symptoms. No animals allowed in field. God bless each of you and your families. Stay well. Sandy and Dave. ***Please note that we are still working to update our website to reflect the most current and up-to-date Covid safety recommendations (disregard our out-dated Covid information posted on our website). At this time we ask that you do not visit our farm if you are experiencing Covid-like symptoms and we would appreciate your help with limiting the amount of people in the barn when possible.

Featured Recipes

Blueberry Crumb Cake

2/3 cup sugar
1/4 cup butter (softened)
1 tsp. vanilla
1 large egg
1 1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup buttermilk
1 cup blueberries

3 tbl. sugar
3 tbl. flour
1 tbl. melted butter
1 tsp. ground cinnamon

Cake Detail:
Preheat oven to 350 degrees. Coat a 9” round cake pan with cooking spray.
Beat first set of sugar and butter at medium speed of mixer until well blended.
Combine the 1 1/3 cup flour with the baking powder, baking soda and salt.
Add flour mixture to creamed mixture alternately with buttermilk,
beginning and ending with flour mixture. Gently stir in blueberries.
Pour into prepared pan.

Combine Topping ingredients into a bowl and stir until crumbly.
Sprinkle sugar mixture over batter.
Bake at 350° for 40 minutes.
Serve warm or cold.

*Blueberry Crumb Cake recipe was found in “Cooking Light” Book 1999

Blueberry Sauce

3/4 cup water
1 tbl cornstarch
3 cups blueberries, fresh or frozen
1/3 cup brown sugar
1 tsp. lemon juice
Dash of cinnamon (optional)

Makes a great topping for:
  • Angel food cake
  • Pound cake
  • Ice cream
  • Pancakes
  • Oatmeal

In saucepan: dissolve cornstarch in the water. Add remaining ingredients.
Stir and bring to boil. Reduce heat to Low, stir and simmer until thickened, about 2 minutes.
Serve warm or chilled. Store in fridge.
Makes approximately 2 cups.
This is a beautiful sauce!

Other Options:
Replace blueberries with your choice of summer fruit.

Or try...

Blueberry-Rhubarb Sauce:

Replace the 3 cup blueberries with
2 cup blueberries
1 cup rhubarb, diced small


Past Recipes

Blueberry Muffins

1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
2 eggs, beaten
1/4 cup each: cooking oil, applesauce
1/2 cup milk
2 TBLS fresh orange juice
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
2 cups of fresh or frozen Blueberries!
Before baking, use this as a
topping instead of the plain
granulated sugar;
mix 1/2 cup granulated sugar
and 1/2 tsp orange juice

Sprinkle over the 12 muffins and
bake as directed. This creates a
wonderful crunchy topping.

To Make the muffins:
Mix dry ingredients together and sift into mixing bowl. Set aside. Combine: eggs, cooking oil, applesauce, milk, orange juice, vanilla and almond extracts. Mix thoroughly. Make a "well" in center of dry ingredients; then add liquid ingredients all at once. IMPORTANT FOR TENDER MUFFINS; with wooden spoon gently mix, only until dry ingredients are moist, then fold in the blueberries. Fill well-greased muffin cups 2/3 full. Sprinkle tops with granulated sugar or follow EXTRA TIP above. Bake at 400° for 15 - 20 minutes. Makes 12 muffins.