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We Often Get the Nicest Letters!

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“Dear Hazens,

I must say your emails are such a great joy. All the photos are beautiful. I love seeing the photos of the little ones with their little buckets. My greatest joy on your farm was when my daughter, son-in-law and I were finished picking berries and leaving the field and there was a tiny little guy with his bucket. He was so adorable but yet unsure what he was suppose to do. But I do know that special little bucket made him feel so important and a part of things. What a great touch providing the smaller buckets for the smaller clientele. Brings me back to the days when my three girls were tiny. I also love the photo of the lady in the hat looking through the plants. Whoever your camera person is has a great eye for a wonderful picture. The exchange student photos were so sweet. I bet they all had a wonderful time on your farm. All the photos are such a joy.
These emails and personal touches you put on them really gives your farm a community family feel. Keep up the great work. I feel there is no reason to ever think about another blueberry farm as yours is so personable and the people we met working all all so kind. Also, there’s the fact that your blueberries are bountiful and tasty and your farm beautiful. You should all be so very proud of your accomplishments. Thank you for providing such great berries and such a lovely setting with wonderful people.

Denise M.”

Sent from my iPad

Blueberry Crumb Bars Recipe

Wendy Hazen made these blueberry bars as a dessert over Father’s Day weekend and they were a huge hit. Yummy stuff. This is our second week of U-Pick and the berries look fantastic. I don’t know what kind of winter pruning magic Wendy and Wally have done this time, but the berries are larger, more abundant and scrumptious than I have yet seen. You gotta get out here and pick some of these berries. It’s quick and easy to fill several buckets and the berries are huge! Come on out! We also have pre-picked fresh raspberries in flats ready to take home and have fun with in the kitchen!

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Prep time: 20 minutes | Total Time: 1 hour 30 minutes

1 lemon

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

1 cup [ 2 sticks ] butter, cut up and cold

2 tsp vanilla extract

4 cups fresh picked Hazen’s blueberries [ of course! ]

1/2 cup brown sugar

2 tbsp cornstarch

1: Preheat oven to 375 degrees. Line a 9 x 13″ baking pan with foil; grease the foil. From your lemon grate 1tsp of zest; squeeze 2 tbsp of lemon juice

2: In food processor, pulse flour, the granulated sugar, cinnamon, zest, and salt until combined.  ADD butter and vanilla. Pulse again until dough just resembles crumbs. Transfer 1/2 of the prepared dough to prepared pan. Place remaining dough in the fridge. Firmly press dough in your pan into a nice even layer.

3: In large bowl: toss your fresh blueberries, brown sugar, cornstarch and lemon juice. Spread berry mixture over crust in pan. Firmly squeeze chilled dough into small clumps and scatter over all the berries.

4: Bake 50 minutes to 1 hour or until topping is golden brown. Cool completely on a wire rack. Cut into squares. Makes about 18-24 bars, depending on size.

Calories: 235 calories per bar: 2 grams protein, 34 grams carbs, 11 grams fat, 1 gram fiber, 140 mg of sodium.

 

“Road Scholar Program” Pays a Special Visit to Hazen’s Riverside Blueberry Farm

The “Road Scholar” program is best described as “an adventure in lifelong learning.”  People of all ages, from K-12 aged school kids to parents and senior citizens  – join the program from all over the world and make “road scholar expeditions” all around America, learning as they go. One month your find the Road Scholars digging on an archeological site, the next month they might be learning to forage for wild mushrooms or picking blueberries on a farm. Jeremy Jones is the director / coordinator for the group in our region through http://socc.edu

“Explore the World With Road Scholar

Educational Travel Since 1975

Road Scholar, the not-for-profit leader in educational travel since 1975, offers 5,500 educational tours in all 50 states and 150 countries. Alongside local and renowned experts, experience in-depth and behind-the-scenes learning opportunities, from cultural tours and study cruises to walking, biking and more.”

This week the Road Scholars paid a special visit to Hazen’s Riverside Blueberry Farm, where they were treated to an informal talk given by owner Wally Hazen about the history of the farm, including some interesting trivia on the roots of blueberry agriculture in southern Oregon in general, then they shared a picnic lunch and headed out to the berry fields to do some U-picking.

Our family mascot Cooper greeted the group, and all the kids fell in love with him right away. Cooper’s job is to “meet and greet” all of the visitors to the blueberry farm, and to be sure to show off his favorite tennis ball as well. He’s an important member of farm team, and arguably our most popular attraction, other than the great farm fresh berries. The group planned to take their fresh picked blueberries out to the kitchens of the well known Oregon Coast Culinary Institute in Coos Bay to make pies and jam, the perfect ending to a perfect day. We were pleased to have the Road Scholars as our guests today and look forward to many more fun visits from their “traveling learning consortium” in the future!

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Exchange Students from South Korea Bring International Flair to the Hazen Farm on Guided Tour

People come to enjoy Hazen’s Riverside Blueberry Farm from all around the world. This summer we were treated to a special visit by a large group of college aged foreign exchange students from South Korea who are sponsored by international exchange program at Southwestern Community College in Coos Bay. These vivacious young people were a delight to have around. Wally Hazen provided them a tour of the farm and explained the whole process of raising blueberries, from field to market. Here are some photos.

How to Make Homemade Blueberry Cobbler

It goes without saying that we would [ of course! ] prefer that you use your delicious U-picked Hazen’s berries for any recipe which calls for blueberries, rather than the somewhat bland tasting “grocery store bought” berries.  I thought I ought to say this, as I noticed that Betty [ below ] in her video had used grocery store berries. She obviously hasn’t been out to the Hazen farm to U-Pick yet, has she?

Once you taste our huge delicious blueberries, you most likely will never want to buy “grocery store’ blueberries again! Here’s Betty’s cobbler how-to:

Tags: blueberries, cooking with blueberries, blueberry desserts, homemade blueberry cobbler, baking with blueberries

How To Make Homemade Blueberry Turnovers

I’m posting several videos of fun blueberry recipes today. Here’s the first:

Tags: blueberries, cooking with blueberries, blueberry desserts, blueberry turnovers, baking with blueberries

Blueberry Pie Recipe from “My Mother’s Footsteps” Blog

I found this really cool blueberry pie recipe posted on My Mother’s Footsteps blog and decided to re-post it for all of us blueberry lovers everywhere. I think the author of the blog is perhaps from the UK. She expressed how fascinated she has always been with the idea of blueberry pie, and stated they didn’t have things like that where she is from.  But I couldn’t find out exactly where she is blogging from.  I’m guessing the UK from photos I saw on her blog. At any rate, she posted a very thorough pie recipe. Enjoy!

Leigh, webmistress, for Hazen’s Riverside Blueberries

Blue Berry Pie

blue berry pieI’ve heard that America is just how we imagine it. With large McDonalds, Wendy’s and krisy cream doughnuts. I heard that diners actually exist, and so does blueberry pie. I have always been fascinated by blue berry pie. We just don’t have anything that is really similar. Blueberry pie, chocolate pie… I know about savory pie, with flaky pastry.

Normally when I make something, or bake something, I never really eat much of it.  But I ate three slices of this for pudding. Then ate some more the next day. And some more. It was tart, sweet, sour, amazing. The pastry was like a fuit mince pie type pastry. I can’t explain that shortcrust taste.

I am not going to try and duplicate the method here. Both the pie and crust I got from Simply Recipe. Going to copy and paste here:

Ingredients

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 Tbsp ice water, very cold

Method

1 The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you’ll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)

2 Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

3 Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

4 Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called “fraisage”. Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

blue berry pie5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Yield: Makes 1 pâte brisée crust, enough for one tart.

Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1/2 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) all-purpose flour (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

Method

blue berry pie1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

Yield: Makes one pie with 8 servings.