Childs Blueberry Farm

 

BEYOND ORGANIC©--Combines the best of Cornell's Integrated Pest Management (IPM) with the best of organic farming taking farming to the next level beyond organic and IPM. A Family Farm means the farmer walks out the door of his house and the land he works is right there and no corporate, multi regional conglomerate can practice BEYOND ORGANIC© because they are too big to micromanage the land. Founder Dan Childs

Childs Blueberries uses only Organic Materials Research Institute (OMRI) approved products and is the only pest free beyond organic blueberry farm in Cattaraugus County.

 

Childs motto: Under Promise--Over Deliver

WIN A $50 GIFT CERTIFICATE! Mention Childs Blueberries on your Facebook homepage (I will see it on my page and enter you in the drawing) and say something nice about our farm and you will be entered to win a $50 gift certificate good at one of our farm markets before season end. ALSO, you will see FRIENDS at the top of our page, click the drop down and pick GET NOTIFICATIONS AND FOLLOWING or you will only get occasional notifications. By liking us on Facebook you will then have access to updates as to when Peak Season starts and ends, when frozen berries are available, when the little wild berries will be available, when the JUMBO berries will be available and more. Consider entering the drawing!

 

Foremost in Quality®-Thank You For Your Business

Do I think these recipes taste better with Childs Blueberries? Yes, because we only sell quality berries. Substandard ingredients equal mediocre results. Superb ingredients mean the possibility of superb results. 

2008 Season

***RECIPES shared with Childs Blueberries by Chef Channon Mondoux (rencuisine.com) ******

True Blue Soup: In a small saucepan combine ¼ c. sugar, 1 T lemon juice, ¼ t cardamom, 1-2”cinnamon stick, ½ c water & 1 pint blueberries. Bring to a boil, stirring for 5 minutes. Take out cinnamon stick. Remove from heat and pour into a blender. Puree. Place in refrigerator and cool. When ready to serve stir in 2 T dry red wine & 2/3 c plain low fat yogurt. In individual serving bowls, add 1 t yogurt and a mint sprig for garnish. A hearty Scandinavian cold soup adapted for blueberries.

Double Blueberry Whole Grain Salad: Prepare ½ c brown rice & ½ c. farrow, spelt or other whole grain simmering until water is absorbed and grain is softened. Cool and fluff. Place ½ c. blueberries, 2 T balsamic vinegar, 2 T lime juice, 2 2/3 T Sunflower oil, 1 T honey, salt/pepper to taste and puree in a blender. Mix grain and blend & stir in 1 ½ med. minced green onion, 1 clove garlic, ¼ c. sunflower seeds, 1 T dried blueberries, 1 1/3 T minced parsley & 1 T minced celery. Serves 4 as side dish.

Mixed Greens Salad with Blueberry Vinaigrette: Mince 1 med shallot & 1 t garlic. Combine 1 c blueberries with ½ c olive oil, ½ c white wine/champagne vinegar, 1 T honey, 1 T chopped fresh tarragon, ½ t salt & ¼ t pepper. Blend well in a food processor or blender. Add garlic and shallot to mixture. To make the salads, in a large bowl, combine 6 c mixed greens and toss with the vinaigrette until lightly coated. Season to taste with salt/pepper.

Now spoon mixed greens-3 endive spears to each of the 4 plates-over spears and garnish with blueberries.

2007 and Back RECIPES TO RAVE ABOUT

Each of these recipes is tried and true. Twenty-five years ago, we handed out recipes because at least half the people at the farmers market would point at our blueberries and ask, "what are those?" In those day, if folks did not U-pick, grow their own or visit farmers markets, they went without. The recipes listed below are the ones the customers kept coming back, year after year, proclaiming how good the recipe was.

Childs Play NO BAKE Pie: Combine 1 c. blueberries and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine ¾ c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. cream cheese (low fat ok) until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream for decoration. Easy & Delicious!

Delicious New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing. Over 1000 Blueberry Muffin recipes were submitted in a contest and this is the one that won!

Childs Blueberry Cobbler: Mix 2 c. flour, 1/2 c sugar, 4 tsp. baking powder, 2 tsp. melted butter, ½ tsp. salt, 1 c milk, 1 tsp. vanilla, together on low speed until smooth. Place into a greased 13 x 9 pan. Scatter 1-pint fresh or unthawed blueberries over the batter. Sprinkle with ¾ c. sugar. Pour 1 ½ c. boiling hot water covering everything but do not stir or mix. Carefully place in a preheated oven at 375 degrees for 30’ Bob Childs of Childs Blueberries favorite.

Childs Play NO BAKE Glacé Pie: Combine 1 c. blueberries and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine 3/4-c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. cream cheese until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream for decoration.

Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.

BLUEBERRY CHEESE TART :  Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours. Makes 10-12 servings.

BLUEBERRY-ONION SAUCED PORK TENDERLOIN:  Cook a 1 lb. Tenderloin as normal. In a large skillet over medium-high heat, melt 2 T. butter. Add 2 medium sliced onions, ½ t. salt, ¼ t. pepper and cook about 10 minutes until onions are golden. Add 2 T. sugar and cook until onions are caramelized. Three minutes longer, add ¼ c. port wine/sherry, 2 T. balsamic vinegar, 1 c. blueberries and 1 c. chopped tomatoes. Bring to a boil. Thinly slice the pork and serve with sauce.

Blueberry Peach Cobbler: Slice 4 peaches (peaches must be juicy and ripe)(2 c) and add 1/4 c sugar in sauce pan with 1 c blueberries (1/2 pint). Mix 1/4 c sugar with 1 1/2 tbsp corn starch and stir into 1/2 c cold water. When mixed, add to fruit cooking until liquid boils, clears and thickens. Pour into a deep 2 qt casserole. Stir together 1 c flour, 1 1/2 tsp baking powder and 1/2 tsp salt. Add 1/2 c milk, 1/2 stick softened margarine and then spoon over fruit in the casserole. Mix 1 tbsp sugar and 1/4 nutmeg and sprinkle on top. Bake at 350 for 30 minutes (use toothpick to check).

Blueberry Cheesecake: Mix 1 yellow cake mix, 1/3-c margarine, and 1 egg. Pat into 9 x 13 pan. Beat and then spread over cake mixture 2--8 oz packages of cream cheese (low-fat OK), 2 eggs, 3/4 c sugar and 2 tsp. vanilla. Bake until set (20-25 min). Mix 2 c sour cream (non-fat OK), 1/4 c sugar and 1 tbs. vanilla and spread on top of COOLED creamed cheese mixture. Cook 2-c. blueberries, 3/4 c sugar and 1/8 c cornstarch until thickened and spoon over top. Cover & refrigerate for a few hours. 

Baked Blueberry French Toast: Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c. of milk. Put slices on a heavily buttered cookie sheet. Bake in a preheated oven at 400 degrees for 15-20 minutes. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries. Combine 1-c. sweet cracker crumbs, 2-tbs. flour, 2-tbs. sugar, 1/2-tsp. cinnamon, ¼ c. chopped nuts and ¼ c. butter. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes). The best part about this breakfast is everyone sits down together instead of one person being stuck at the stove.

Blueberry-Ricotta Squares: Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla. Beat until combined then continue for 1 minute. Pour batter into 9x9x2 inch pan. Sprinkle with 1 1/2 c. unthawed frozen blueberries...In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c. ricotta cheese, 1/3 c. sugar, 1/4 tsp. vanilla: beat until combined. Spoon over the blueberries. Bake at 350 degrees for 55-60 minutes. Cool and cut into 16 squares. Store covered in refrigerator.

BLUEBERRY PUDDING: Cream 1/2 c margarine, 1 c sugar and 2 eggbeaters until fluffy. Add 1 small can crushed pineapple, drained to 1/2 c chopped nuts and 1 c blueberries; stir. Crush 8 oz of graham crackers . Alternate layers of crumbs and pudding mixture in foil lined 9 x 5 x 3 pan. Have enough foil around edge so pudding can be lifted out to a serving platter. Refrigerate 12 hours.

Childs Appalachian Mountain Man Cordial (Not for the faint of heart): 2 pints unthawed frozen blueberries, 3 c vodka (moonshine) or gin, 1 c spring water, 8 whole cloves, 1/2 tsp coriander seeds, 1 c sugar. Crush berries and put into a wide-mouth 2 quart jar. Add remaining ingredients except sugar. Store for ten days stirring 5 times at different intervals. Strain through a paper coffee filter, add sugar, stir and pour in a glass bottle. Cap and store for 1 month in a dark place. Start in November for the holidays and take away the keys before serving. 

 BLUEBERRY DROP COOKIES: 1 ½ c. flour, 1 ½ t. baking powder, 1 t. cinnamon, 2/3 c. shortening, 1 c. blueberries, ¾ c. sugar, 1 egg, 4 t. milk, 1 t. vanilla. Cream sugar, shortening, vanilla, egg & cinnamon. Stir in milk. Sift flour with baking powder. Add to creamed mixture. Fold in blueberries. Drop by the t. onto a greased baking sheet. Bake at 375 for 8-10 minutes. Makes 36. Great for a snack on a road trip!

 

Childs Recipes to Rave About©®

Eden (12-9-2006) having Blueberry Brown Sugar Oatmeal at Grandma's house. Try keeping frozen blueberries in a parmesan cheese container in the freezer door for easy access. Sprinkle a few frozen berries over hot oatmeal for a healthy treat!

Aunt Carmen's Sheet Pie

At market we had Blueberry Pie (Childs), Blueberry-Raspberry Pie (Childs), Blueberry-Peach Pie (Zingler Red Haven Free Stone Peaches), Lodi Apple Pie (Childs) and Strawberry Pie (Childs). It sold out. The pie keeps a week or more in the refrigerator. Fabulously wonderful served at dinner parties topped with ice cream. Ten Slices--Ten Bucks is a steal for this America Delicacy!

This recipe was developed by my Aunt Carmen, who baked wedding cakes as a side line for years. She graciously conceded to having this placed on the website as many customers have repeatedly and nicely asked. I only ask that you not change the name of the recipe. Customers who have made this so far are unanimous in saying, "I made Aunt Carmen's Sheet Pie and it is A LOT OF WORK! I can't believe you only charge a dollar a slice for it!"

PIE CRUST: Mix 4 cups flour, 1 tbsp sugar and 3/4 tsp salt. Cut in 2/3 c shortening of choice until shortening is pea size using a knife and fork or pastry blender. Add 2/3 c shortening more and again cut it in. Add 3/4 c ICE water and stir with a fork until dough sticks together well. Divide into 2 pieces and let it rest for 15 minutes. Roll out the first piece for the bottom of pan and the second for the top. Poke holes in crust and/or make designs with butter knife in top. 

BLUEBERRY SHEET PIE: Follow above and place bottom crust in 12 x 15 x 1/2" cookie sheet. Mix 7 cups blueberries, 1 1/4 c sugar,  1/4 c tapioca or cornstarch and a dash of lemon juice. Fill pan and place crust on top. Bake at 400 for 1 hour. You may use any combination of 7 c fruit. Try pineapple or mix peaches or raspberries or blueberries.

If you don't feel like baking, we sell Aunt Carmen's pie at market for a buck a slice and it is

Click Here for Printable Recipe Sheet:  Recipes

Click Here: Blueberry Information Sheet for August 2006

Click Here: Recipe sheet Farm Info.pdf

click here: Recipe Sheet 2006.pdf

Blueberry Recipes that are tried and true.

For permission to reprint, contact Dan Childs.

Childs Blueberries ©® 1983

Taste the Difference Top Quality Makes ©® 2004

100% Everything Nice ©® 1984

Foremost in Quality ©® 1989

Wa Tera Swo©2008        Onondaga for "Land of Happy Dreams"