“We’re just getting started,” says Sue Spooner of Spooner Farms in Olympia, where they began picking blueberries last week. But, says Spooner, unlike this year’s raspberries, the blueberries are actually not all that late – only about a week later than usual.
“It’s because of the cooler weather,” explains Spooner.
But there’s no change in quality – in fact, the lateness means the berries are better than ever. “They’re absolutely beautiful,” Spooner says.
Allen Scholz, who’s just getting his picking started this week at Scholz Farms in Puyallup, agrees. “We’re about a month late, we’re usually picking around the Fourth of July,” he says. “But they look good – if anything they’re a bit bigger than normal, because they took so long to ripen.”
The good news about the late arrival means that the South Sound blueberry party will continue through the end of September, Scholz predicts. And while the raspberries are almost over, the season’s also just beginning for marionberries, blackberries, boysenberries and loganberries, depending on location.
Here’s where to pick or buy your South Sound blueberries. Note: Unless “U-pick” is mentioned, the places listed below sell only picked berries.
Blue Farm Blueberries: U-pick or direct sale. 9 a.m.-7 p.m. daily. Berries available around August 26, so call in advance. 5111 Pioneer Way E., Tacoma. 253-380-1996
Linbo’s Blueberry Farm: U-pick blueberries. 9 a.m.-7 p.m. weekends. 8405 Fruitland Ave. E., Puyallup. 253-229-6438, www.linboblueberries.com
Foxberry Farm: U-pick raspberries, blackberries and blueberries at this family farm. 9 a.m.-4:30 p.m. Thursday-Sunday. 4220 Gay Road E., Tacoma. 253-926-8407
Johnson Berry Farm: Blueberries, raspberries, strawberries and loganberries for sale daily at farm stand. 2908 Wiggins Road S.E., Olympia. 360-493-2350, johnsonberryfarm.com.
Moon Farm: Raspberry and blueberry sales at jam-factory farm, but call the night before to order and ensure availability. 2615 Tacoma Road E., Puyallup. 253-845-0784
Scholz Farm: Blueberries and a few raspberries for sale at the farm. 9 a.m.-6 p.m. daily. 14310 128th St. E., Puyallup. 253-848-7604, scholzfarm@msn.com
Schilter Family Farm: Blueberries (grown off-farm) and raspberry sales at the farm market daily. Martin Way and Nisqually Cutoff Road near Lacey, exit 114 from Interstate 5. 360-459-4023, www.schilterfamilyfarm.com
Sidhu Farm: Raspberry, blackberry and blueberry sales, plus U-pick raspberries and strawberries at fruit stand. 9809 state Route 162, Puyallup. 253-377-7845, www.sidhufarms.org (((to be confirmed later this week)))
Spooner Farms: Owned by Jeff and Andrea Spooner in Puyallup. Blueberries, raspberries, blackberries, boysenberries, loganberries and marionberries at farm. 9 a.m.-5 p.m. daily at 9710 state Route 162 E., Puyallup and at farm stand at 2506 E. Main St., Puyallup; 10 a.m.-6 p.m. daily at farm stand at 188th Street and Calistoga Avenue in Orting. 253-840-2059, www.spoonerberries.com,
Spooner Berry Farms: Owned by Tim and Sue Spooner in Olympia. Blueberries, marionberries and raspberries for sale daily at the farm, 3327 Yelm Highway, Olympia; Tumwater farm stand at Southgate Ace Hardware, 5203 Capital Blvd.; Aberdeen farm stand across from McDonald’s at 1110 E. Wishkah St.; Shelton farm stand next to Viking Floors at 1826 Olympic Highway N.; Centralia farm stand in Bill & Bea’s Diner parking lot at 1215 Harrison; West Olympia farm stand at 2010 Harrison Ave. N.W.; Ralph’s Thriftway, 1908 Fourth Ave. E., Olympia; Purdy, Local Boys Fruit Stand, corner of Purdy Drive and Highway 302; Hawk’s Prairie, 8300 Martin Way, Lacey. 360-456-4554, www.spoonerberryfarms.com
Farmers markets: Auburn on Sundays; Browns Point on Thursdays; Federal Way on Saturdays; Gig Harbor-Kimball Drive on Saturdays; Gig Harbor-Downtown on Wednesdays; Gig Harbor-Uptown Gig Harbor, next to Galaxy Theatres and held 8:30 a.m.-2 p.m. Saturdays; Olympia on Thursdays through Sundays; Puyallup on Saturdays and Sundays; Rochester/Grand Mound on Saturdays; Steilacoom on Wednesdays; Tacoma-Broadway on Thursdays; Tacoma-Sixth Avenue on Tuesdays; Tacoma-South Tacoma on Sundays; Tacoma-Proctor on Saturdays; Tenino on Saturdays; Tumwater on Wednesdays; Vashon Island on Saturdays. For hours and addresses, go to www.thenewstribune.com/soundlife/food
For more farms, farmers markets, U-picks, directions and detailed descriptions, go to www.pugetsoundfresh.org.
Don’t see your favorite farm listed here? Email us and we’ll add it to the list. Call 253-597-8270 or email sue.kidd@thenewstribune.com
Rosemary Ponnekanti: 253-597-8568 rosemary.ponnekanti@thenewstribune.com
Blueberry Vinaigrette
Yield: Makes 1 quart
1 shallot, diced 2 tablespoons Dijon mustard
1 cup apple cider vinegar
2 lemons, juiced and zested
1/2 cup honey
2 cups canola/olive oil blend
2 teaspoons salt
1/2 teaspoon white pepper
1 pint fresh blueberries
Blend first 5 ingredients together until smooth. Slowly add oil to emulsify. Add salt, pepper and blueberries, and blend smooth. Serve with mixed greens, seared scallops, crispy bacon and garnish with fresh blueberries and lemon zest.
Source: Matt Stickle, Executive Chef, Bite Restaurant at Hotel Murano.
Blueberry Cheesecake
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups blueberries
1/3 cup blueberry jelly (store bought, or make by boiling down blueberries sweetened with sugar and lemon juice)
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9-inch springform pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree oven for 1 hour or until firm to the touch. Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Source: allrecipes.com
Blueberry Crumb Cake
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1-1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter (or 3/4 stick), at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Source: foodnetwork.com
