We were living in north Spokane when we first came up to Green Bluff in 2015. We were thrilled to be able to pick strawberries, raspberries, peaches, apples and many more varieties of fruit and vegetables. Adrienne did a ton of canning and made great pies with all the fresh fruit.
When we were picking blueberries we found ourselves across the street from a beautiful farm that had 51 cherry trees and 500 blueberry plants. It was for sale, and we couldn't stop dreaming about how cool it would be to live there.
In December, that dream became a reality. We named the farm Abundance, not only because of the abundance of fruit we have, but also because of the abundance of beauty and peace that we experience living up here in Green Bluff.
We hope that you will come visit!
We had a great season for both cherries and blueberries. We would like to thank all of our customers who picked and enjoyed the fruit. We look forward to another successful season in 2017.
These are some of our favorite recipes using the cherries and blueberries from Abundance Farm. We hope you will enjoy them.
CHERRY ALMOND DUTCH BABY
(Adapted from Smitten Kitchen)
Serves 2 generously or 4 moderately
3 large eggs
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted*
Powdered sugar (to sprinkle on top)
Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking.
Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and drizzle lemon juice over. Serve in wedges, with or without a bit of real maple syrup.
* To toast the almond slices, spread them on a tray, bake them for 8 to 10 minutes at 350F, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for use on lots of other yummy foods.
Abundance Cherry Sangria
1 pound cherries, pitted and sliced in half
1 tablespoon sugar
1 750ml bottle of red wine (we used Zinfandel)
5 oz. Kirsch (cherry liqueur) or brandy
¾ cup orange juice
½ cup cranberry-raspberry juice
1 orange, thinly sliced
1 apple, thinly sliced
1 750ml bottle brut rosé (sparkling rosé wine)
Preheat oven to 400 degrees F. Place cherries in an oven proof baking dish and sprinkle with sugar. Roast the cherries for 35-40 minutes. Allow to cool completely.
Combine the red wine, Kirsch and juices in a pitcher with the roasted cherries (including any juice). Add apple and orange slices, and refrigerate for 3 hours or overnight.
Serve over ice, top with a generous pour of the brut rosé and enjoy.
Unbelievable Blueberry French Toast Casserole
yield: 12 servings
Minimal prep work and unbelievable taste! Let the refrigerator do all the work and wake up to sweet
blueberry french toast casserole in the morning. (From http://sallysbaking addiction.com)
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup fresh or frozen blueberries
8 large eggs
2-1/4 cups whole milk
1/2 teaspoon cinnamon
3/4 cup packed light brown sugar
1 Tablespoon vanilla extract
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
6 Tablespoons unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping
1. Grease a 9x13 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.
2. 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 overnight. Overnight is best.
3. Preheat oven to 350°F. Remove pan from the refrigerator.
4. Prepare the topping: Whisk the brown sugar, flour, 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.
5. Bake for 45-55 minutes or until golden brown on top. Serve immediately.
Cover leftovers tightly and store in the refrigerator for 2-3 days.
6. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
BLUEBERRY SUGAR SCRUB
Blueberry’s antioxidants soften skin, lemon juice brightens, sugar exfoliates, and coconut oil moisturizes.
This scrub can be stored in the refrigerator up to one month.
½ cup fresh or frozen (thawed) blueberries 1 cup sugar (raw turbinado, brown or white cane sugar depending on how coarse you prefer the exfoliant) 1 T. lemon juice (optional) 1/8 cup coconut oil, melted
Puree blueberries with a food processor or hand blender. Stir in sugar, lemon juice and coconut oil. Spoon into a jar.
Apply to your face or body by gently rubbing in a circular motion. Pay special attention to areas such as elbows, feet and hands.
Rocket loves catching Frisbees and taking the long way back through the trees.
We loved it when our friends Jon and Kim came for a visit and did all the work!