Our Berry Patch

 

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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.


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.
 
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 Under

Recipes 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.

 

BLACKBERRY JELLY  

 

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.

   

BLACKBERRY SYRUP
 

 

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.


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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Phone: 604 533-3230
Copyright 2012 Xanadu Farms
Last modified: 10/16/12