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Welcome to our newest venture -
berries of all kinds!
We have started growing the following:
Blueberries - Chippewa and Blue Crop
Smoky Hybrid Saskatoons
Garrington Hybrid Chokecherries
Huckleberries - Oval leaf black berry
Huckleberries - Evergreen
Lingonberries
Gooseberries
Mulberries - White, Illinois Everbearing & Black Persian
Spanish Olives
Pawpaw
Brown Figs
Red Currants
Black Currants
Kiwi Fruit
Boysenberry - thorned
Black Raspberry
Blackberries - Triple Crown, Cheyenne & hybrid unknown
Why blackberries? Our climate is well suited to the plants - the
wild variety grows uncontrollably. We have had thornless plants
before, and we have been pleased with the amount and quality of fruit we
were able to get from each plant. |
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We plan to raise the berries commercially in the next few years.
Meanwhile, if you're looking for berries immediately, visit our friends at
Garden Fresh Foods - they have
berries, fresh and frozen, available year round. |
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Here are some links to some of our favorite websites
relating to berries and plant propagation in general:
Alaska University Guide to Plant Propagation
University of
Florida Guide to Blackberry Propagation
USDA Guide to
Berries - Health Facts
About
Blackberries from Down UnderRecipes
for Blackberries
There's nothing better than fresh berries served fresh or
baked into a dessert. We use many of our blackberries to make
blackberry jelly and blackberry syrup but here are a bunch of other ideas as
well.
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BLACKBERRY JELLY |
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4 c. blackberry juice (about 3 qts. berries)
7 1/2 c. sugar
1 bottle liquid pectin
To prepare juice: sort and wash fully ripe berries, remove any stems
or caps. Crush the berries and extract juice.
To make jelly: measure juice into pot. Stir in sugar, place on high
heat and stirring constantly bring quickly to a full rolling boil that
cannot be stirred down. Add the pectin and heat again to a full
rolling boil. Boil hard for 1 minute. Remove from heat, skim off foam
quickly, pour jelly immediately into hot sterilized container and seal
- makes 8 to 9 pint jars.
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BLACKBERRY SYRUP |
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4 c. blackberry juice
4 c. sugar
1/4 c. lemon juice
Mix all ingredients and simmer until sugar dissolves. (Will
thicken more if cooked longer.) Pour into clean hot jars and
process 10 minutes in boiling water bath.
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Blackberry
Recipes Part One
Blackberry Recipes Part Two
Blackberry
Recipes Part Three
Blackberry (and Raspberry) Recipes Part Four
Blackberry
Recipes Part Five
Blackberry Recipes Part Six
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