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!

Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad
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


  1. Season chicken breasts on both sides with salt and freshly ground pepper
  2. Heaet oil in a large saute pan over medium-high heat
  3. Add chicken breasts and cook for about 4-5 minutes per side, just long enough to make sure there’s no pink inside
  4. Transfer chicken to a plate to cool for at least 5-10 minutes.  Chop into small bite-sized pieces
  5. In a large bowl, toss lettuce, onion, blueberries, cheese, vinaigrette and pecans together
  6. Add chicken to the top of the salad and serve immediately


as adapted from

Balsamic Blueberry Mascarpone Crostinis

Balsamic Blueberry Mascarpone Crostinis
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


  1. Preheat oven to 375F
  2. Brush bread slices with olive oil.  Arrange on a baking sheet and toast until just browned, 8-10 minutes with one turn
  3. 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
  4. Top toasts with about 2 tsp mascarpone each and sprinkle with salt and pepper
  5. Top with blueberry mixture and fresh basil

Grilled Chicken with Blueberry Relish

Grilled Chicken with Blueberry Relish
Grilled Chicken with Blueberry Relish

serves 4 hungry folks


  • 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


  1. Combine frozen blueberries, half the rosemary, vinegar and preserves into a saucepan.
  2. Bring the mixture to a simmer and cook over medium-low heat until slightly thickened, or about 20 minutes
  3. Crush the blueberies with the back of a large spoon and set aside.
  4. Preheat grill to high
  5. Drizzle olive oil over the chicken and season with salt and pepper
  6. Place on grill and cook until no pink is seen inside, about 7 minutes on each side, depending upon thickness
  7. Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary


as adapted from

Blueberry Sorbet

Blueberry Sorbet
Blueberry sorbet

Makes 6 servings


  • 4 cups fresh blueberries
  • 6oz can frozen apple juice concentrate


  1. In the mixing vessel of a food processor or blender, combine blueberries and apple juice concentrate.
  2. Whirl until liquified.
  3. Cover and freeze until firm around the edges, about 2 hours
  4. Use a heavy spoon to break the frozen mixture into pieces and put back into blender or food processor.
  5. Whirl again until smooth but not completely melted.
  6. Spoon into a 9″x5″ loaf pan
  7. Cover and freeze until firm

Serve within a few days.


as adapted from

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Grilled Salmon Flatbreads with Fresh Blueberry Salsa
Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Makes 4 servings


  • Spice blend (see task #1 below)
  • 1 clove garlic, minced
  • 2 salmon filets (8 oz), skinless
  • 4 pita breads
  • 1 cup fresh blueberries
  • 1/2 avocado, diced
  • 1/3c cilantro, chopped
  • 1/4c red onion, diced
  • 1 Tbs jalapeno, minced
  • 1 tsp lime zest
  • 3 Tbs lime juice
  • 2 Tbs olive oil (divided)
  • 1 bunch watercress, trimmed (substitute with arugula or the leafy green of your choice)


  1. In a small bowl, combine 1 tsp each of ground corriander, ground cumin, fennel seed, ground cardamom and mustard seed.  Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper to make the Spice Blend.
  2. Heat grill or grill pan to medium-high
  3. Sprinkle 4 tsp of Spice Blend and the all the garlic on both sides of salmon.  Grill the salmon until just opaque in center, about 4 minutes per side.
  4. With two forks, flake the salmon into a bowl.
  5. Grill the pitas until toasted, about 30 seconds per side and set one per plate.
  6. In a medium bowl, toss the blueberries, avocado, cilantro, onion, jalepeno, lime zest and one tsp of the remaining spice blend.  Add lime juice and oil.  Toss until well-mixed and coated.
  7. Top pitas with watercress, salmon and blueberry salsa.


as adapted from