It’s gonna be a great year, and we look forward to seeing you in The Patch.
Opening July 23!!
We will be opening Tuesday, the 23rd of July this year and look forward to what we hope is a nice long season.
Last year our harvest season lasted nearly 7 weeks and the year before that, six weeks. But, other years have been as short as 3 weeks, so come early and often to make sure you don’t miss season for what are (arguably) the area’s Largest and Sweetest berries.
Check out our tips for a good visit.
We look forward to seeing you at the Berry Ranch!
Visit our Local Commercial Customers and Resellers
B and B Farm Supply – 48408 Highway 101,
Langlois – (541) 348-2311
Otterbee’s Market – 18821 Montbretia La., Brookings – (541) 661-1385
Port Orford CommUnity Co-Op – 812 Oregon St., Port Orford – (541) 366-2067
The Rolling Pin Bake and Brew –
215 10th St. SE, Bandon – (541) 252-5244
Ripening – 8 July
The fruit is ripening according to the usual schedule and should still be ready for harvest in the last week of July this year.
Waiting for the Fruit to Ripen
Lizzie is still waiting for the berries to ripen, and so are we. They should be ready last week of July. Hope to see you then!
Now Accepting Credit Cards!
Starting in 2019, Twin Creek Blueberries are now accepting all major credit cards for payment at The Berry Building.
We look forward to seeing you soon!
Blueberry Chicken Chopped Salad
Salad Ingredients
- 2 chicken breasts, boneless and skinless
- 1 Tbs olive oil
- 1 head romaine lettuce, chopped fine
- 2 c fresh blueberries
- 1 c pecans, roughly chopped
- 2/3 c red onion, diced
- 1/2 c blue cheese (or any soft cheese)
Dijon Vinaigrette Ingredients
- 1/3 c olive oil
- 3 Tbs red wine vinegar
- 2 tsp honey
- 1 tsp prepared Dijon mustard
- pinch each of salt and freshly ground pepper
Instructions
- Season chicken breasts on both sides with salt and freshly ground pepper
- Heaet oil in a large saute pan over medium-high heat
- Add chicken breasts and cook for about 4-5 minutes per side, just long enough to make sure there’s no pink inside
- Transfer chicken to a plate to cool for at least 5-10 minutes. Chop into small bite-sized pieces
- In a large bowl, toss lettuce, onion, blueberries, cheese, vinaigrette and pecans together
- Add chicken to the top of the salad and serve immediately
as adapted from www.oregonblueberry.com
Balsamic Blueberry Mascarpone Crostinis
Toast Ingredients
- 18 (1/4″ thick) baguette slices
- 1 Tbs olive oil
Topping Ingredients
- 12 Tbs mascarpone cheese
- 1c fresh blueberries
- 1 Tbs balsamic vinegar
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepepr
- 2 Tbs thinly sliced basil leaves
Instructions
- Preheat oven to 375F
- Brush bread slices with olive oil. Arrange on a baking sheet and toast until just browned, 8-10 minutes with one turn
- In a skillet, heat blueberries, vinegar an sugar just until blueberrries are tender and a sauce forms, about 4-5 minutes. Set aside and let cool
- Top toasts with about 2 tsp mascarpone each and sprinkle with salt and pepper
- Top with blueberry mixture and fresh basil
Grilled Chicken with Blueberry Relish
serves 4 hungry folks
Ingredients
- 2 1/2 c frozen blueberries
- 2 Tbs fresh chopped rosemary, divided
- 1 Tbs balsamic vinegar
- 1/4 c blueberry preserves or jam
- 4 medium chicken breasts, boneless and skinless
- 2 Tbs olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
- Combine frozen blueberries, half the rosemary, vinegar and preserves into a saucepan.
- Bring the mixture to a simmer and cook over medium-low heat until slightly thickened, or about 20 minutes
- Crush the blueberies with the back of a large spoon and set aside.
- Preheat grill to high
- Drizzle olive oil over the chicken and season with salt and pepper
- Place on grill and cook until no pink is seen inside, about 7 minutes on each side, depending upon thickness
- Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary
as adapted from www.oregonblueberry.com
Blueberry Sorbet
Makes 6 servings
Ingredients
- 4 cups fresh blueberries
- 6oz can frozen apple juice concentrate
Instructions
- In the mixing vessel of a food processor or blender, combine blueberries and apple juice concentrate.
- Whirl until liquified.
- Cover and freeze until firm around the edges, about 2 hours
- Use a heavy spoon to break the frozen mixture into pieces and put back into blender or food processor.
- Whirl again until smooth but not completely melted.
- Spoon into a 9″x5″ loaf pan
- Cover and freeze until firm
Serve within a few days.
as adapted from www.oregonblueberry.com