This past Saturday morning I went for my second pick of the season at 3 Birds Berry Farm. They are a pick your own farm just 15 minutes from The Oaks Victorian Inn and about 7 minutes from downtown Blacksburg at 1876 Brooksfield Rd. They grow blueberries (mid June-August), blackberries (July & August), & raspberries (red & golden, mid July-early Sept) and they DON’T USE PESTICIDES on their berries! Bernie and I had just come home from a little vacation so there was no fruit in the house. My friend Sue pulled up in front of the house at 7:45, I grabbed my gallon picking bucket and off we went to pick berries in the rain. It was just a very light rain which is great because it keeps the bugs away and the hot sun isn’t beating down on you. If you go picking in the sunshine be sure to bring at hat.
All berries are $3.00/pint (or $20/gallon for volume picking discount). Price includes sales tax & pint containers. Picking hours are from 7 til noon on Monday, Tuesday, Thursday and Friday and 8 til noon on Saturday. Picking after 12 noon is just too hot! On Tuesdays they have an evening pick from 5-7:30 which is great for me because during the morning hours I’m usually cooking breakfast They provide picking buckets and take home pints/bags. They use organic farming practices and are seeking certification. This Saturday they had bouquets of big gorgeous sunflowers for sale too. Sunflowers are my favorite flower so of course I had to buy 2 bunches. It took us about an hour to fill our buckets to the brim with sweet juicy berries
This summer if you stay at The Oaks I can almost guarantee that there will be a blueberry offering at breakfast. Yesterday’s breakfast featured Blueberry Buckle and today we had Sweet Crepes with Blueberry Sauce. Maybe tomorrow I’ll make Blueberry Stuffed Puffed Pastry, my recipe that came in 3rd in the 2014 Best B&B Breakfast Tournament. If you’d like to make my Blueberry Stuffed Puffed Pastry it’s really easy. Here is the recipe:
1 sheet of Pepperidge Farm puffed pastry
1 cup fresh blueberries
The frozen puffed pastry sheets come folded in thirds. With a serrated knife slowly saw the folded sheet in half. Carefully prying the cut pieces open will neatly break them into 3 pieces each. Place the still frozen pieces on a lightly greased cookie sheet and allow to thaw about 30 minutes or so. Bake in a preheated 400° oven for 15 minutes or until golden brown. When the pastry has cooled gently slice each piece open with a serrated knife. Place each piece on a cake plate. Ladle a couple of tablespoons of the syrup onto the bottom half of each pastry. The syrup should be nice and thick with cooked blueberries in it. Divide the fresh blueberries among the pastries and close the top half over each. Drizzle blueberry syrup over the top, dust with powdered sugar and serve.
Makes approx 1 cup of syrup
1/3 cup sugar
1 tbs cornstarch
½ cup water
1 cup blueberries
½ tsp lemon juice
Place all but a ½ cup of the blueberries in a small saucepan. Bring to a boil then turn down the heat to a slow simmer stirring occasionally. When the sauce is the desired thickness stir in the remaining blueberries and simmer 1 more minute. Remove the heat. Serve with your favorite waffles or pancakes. It’s also good drizzled over vanilla ice cream.