I always use fresh berries in season of course, but I make sure to put enough strawberries, raspberries, blueberries in the freezer now so that I have them to use when I can not longer get fresh ones. I make a sauce by heating them and adding a mix of water and cornstarch and sugar if needed. Perfect for a rainy fall day.

Waffle Recipe
2 cups flour
1 Tbsp sugar
1 Tsp salt
4 Tbsp melted butter
3 Tsp baking powder
2 eggs, separated( beat egg whites until stiff)
2 cups milk
Makes 4 waffles

Method: Sift dry ingredients together. Add egg yolks & milk slowly, beating until smooth. Add melted butter and fold in stiffly beaten egg whites. With the melted butter in the batter you should not need to oil the waffle iron.

Vanilla Custard Recipe
5 Tbsp. flour
1 cup sugar
2 cups milk
2 eggs
pinch of salt
vanilla
Tbsp butter

Method: Mix dry ingredients together. Slowly add milk and beaten egg mixing as you go.
Heat over medium heat until it starts to bubble. Don’t walk away because pudding burns easily.

And while I crave waffles with pudding and berries, Dan craves STEAK. Fair enough, he has mastered the grill with these. I have not had better steaks than ones had he as grilled for me. I will let you in on our next steak nite.

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We carry a variety of chicken breasts that are marinated and ready to grill!  Choose from Teriyaki, Honey Garlic, Sundried Tomato Basil,  or Caribbean. If you like to experiment with sauces and marinades, start with our boneless skinless chicken breasts and prepare your own marinade! Since all of these items are IQF, you can take out as many as you need! Never be unprepared for drop in company again!  Add some grilled summer veggies and a strawberry spinach salad and for a quick and perfect summer meal!

In our Berry Barn, you will find the freshest fruits and berries of the season!  Change out your average salad for a summer berry salad! Switch up dessert by grilling fresh peaches and plums drizzled with local honey and topped with vanilla ice cream! Find a new recipe or go with one that’s ‘tried and true’!

 RUSTIC BERRY GALETTE

For the dough:

2 1/2 cups all-purpose flour, plus more for surface

1 1/8 teaspoon salt

1 teaspoon sugar

1 cup cold unsalted butter, cut into small pieces

1/3 cup plus 2 tablespoons ice water

For the Galette: 

1 pound strawberries, hulled

1/4 cup plus 1 tablespoon sugar

2 teaspoons cornstarch

1 large egg yolk

1 tablespoon water

DIRECTIONS:

Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined. If you don’t have a food processor, cut cold butter into dry ingredients with pastry cutter or forks and then gently mix in water until just combined. (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight). 

Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, or  divide the dough into four equal parts and roll out individual rounds. Transfer to a parchment-lined cookie sheet. Refrigerate for 30 minutes.

Make the galette: Cut strawberries into quarters. Toss with 1/4 cup sugar and the cornstarch, and divide berries equally among dough rounds.  Fold edge of dough over berries. Refrigerate for 15 minutes.

Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes.

Mix things up and try the variety of fruits that each season has to offer!  You can adjust the sugar and cornstarch accordingly.  Try making a Bumbleberry Galette by combining Strawberries, Apples & Raspberries. Wow your guests by pairing peaches with blackberries! If pastry scares you, pick up some of our ready-made Chocolate Lined 8” Tart Shells when you stop in for berries and surprise your guests with an elegant presentation.

It’s Summer, have fun with it!

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The perfect strawberry shortcake starts with a dense cake that will hold up to the juicy berries and whipped cream. Try an old favorite cake recipe…

Cake:
3 eggs (well beaten)
1 ½ cups sugar
pinch of salt
1 ½ cups flour
1 ½ tsp baking powder
¾ cups milk
1 ½ tbsp butter

Directions:
Heat milk and add butter, set aside.
Sift dry ingredients, and mix in remaining ingredients in order given.
Pour batter into lightly greased 9 x 13 pan.
Bake 25-30 min at 350*
Whipped Cream:
Beat 2 cups of heavy whipping cream together with 2 tbsp of icing sugar and a splash of vanilla.

Strawberries:
Serve smaller berries cut in half or larger berries sliced. You won’t need to add much sugar to our sweet summer strawberries, but a tablespoon of sugar will make them extra glossy (and juicy)! Also, don’t forget to leave the hull on while you rinse your berries. This will keep them from getting soggy!  Let your cake cool on a wire rack and then cut into 12 squares. To serve, slice each square in half horizontally. You will then serve up a layer of cake, whipped cream, strawberries, another layer of cake and garnish with more berries and whipped cream!

Don’t be afraid to use lots of berries while they are in season. Local berries won’t stay around for long, so you will want to get your fill while they are in season. Stop by Neufeld Farms for your fresh strawberries today!

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Our juicy sweet homegrown strawberries are a sign that summer has arrived! Our berries are handpicked daily for you to take home and enjoy!

We are excited to announce that we started picking our June Bearing Strawberries today and they are big and beautiful! We are only selling these by the basket now, but in a week we will be selling flats.  These berries are vine ripened which makes for very sweet and tasty berries that are red right through! They are full of flavor and are perfect for all of your favorite shortcake, pie and smoothie recipes! Their sugar content is highest mid-season, so that is the best time for making jams & jellies as well as freezing and canning! Just make sure you pick up enough to last through the winter!  Please keep in mind that we do not pick our strawberries in the rain and can’t guarantee how long the season will last. 

We are also currently picking our Everbearing Strawberries. These are firm berries that stand up very well in all of your favorite recipes.  If you are looking for a ‘picture perfect berry’, come out and try this variety!  Don’t wait too long, as this crop will only last another couple of days and won’t be picked again until September. 

Handle with Care

Strawberries are a delicate fruit that need to be handled with care.  In order to get the most out of your berries, just follow these few simple tips…

• Eat your berries right away! Strawberries are the best eaten on the day they are picked. 
• Not only are strawberries bursting with flavor, they are also very good for you! They are full of fibre, vitamin A and C. Strawberries are also fat free, low in sodium and nearly calorie free.
• Do not wash before storing.
• Prepare strawberries by rinsing with hulls attached, and pat dry with a paper towel, then hull and slice them. 
• If you must pick your berries up ahead of time, store them in a colander in the fridge. This allows cold air to circulate around them. Strawberries taste best at room temperature; remove from the refrigerator approximately one hour before serving.

‘The taste of summer starts here’. . .stop by daily and enjoy the fruits of the season!!

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Matthew’s House is an organization that will provide respite for children with life-limiting disabilities. It is the first of its kind in Abbotsford as, within a campus of care, it offers children a safe, welcoming place where they can stay, while allowing their parents time to rest. It will offer long and short term respite based on the needs of individuals and their families. If you’d like more information, you can visit their website at http://www.mattshouse.ca

Looking forward to seeing you all this weekend!

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