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Crop Report
Parks Blueberries are now completely harvested for the 2007 crop.
We have frozen about 1/3 of our marvelous harvest of delicious sweet blueberries. And we have our freezer filled with these blueberries to keep you supplied with beautiful blueberries for the next 10 months.
Parks FALL RASPBERRY HARVEST will BEGIN Aug.29/07 and continue until frost (usually until after Thanksgiving)
If you wish to get email of event happenings at PARKS, PLEASE SEND US your email address. If you are getting email from PARKS and don’t want it please ask us to remove your email address. We will not share your email address with any other person or business.
Thank you for your interest in PARKS BLUEBERRIES & COUNTRY STORE – BAKERY, GIFTS, & GOOD EATING.
Please remember to call for a crop report before you come for a visit.
Our Crop Report Line is
866-901-5373
Gift Shop, Bakery and
Restaraunt Hours
9 am - 6 pm
Open 7 Days a Week!
E-Mail - bill@parksblueberries.com
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Fresh Blueberry Tart
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Shortbread crust:
• 1 1/2 C all purpose flour
• 2 tbsp. sugar
• 1/2 tsp salt
• 3/4 C butter
Filling:
• 11/2 c all purpose flour 5 c Parks Blueberries
• 2 tbsp sugar 1 c sugar
• 1/2 tsp salt 1 tbsp all purpose flour
• 3/4 c butter 2 tsp cinnamon
• 2 tbsp icing sugar
Crust: In a large
bowl, combine flour sugar and salt. Cut in butter until crumbly. Pat firmly
and evenly into 10" flat pan. Bake at 350ºF for 20-25 minutes
or until golden. Filling: In a large bowl, toss 3 cups of blueberries
with sugar, flour, and cinnamon. Spoon into crust. Bake at 400ºF
for 30-35 minutes, or until bubbly. Cool. Place remaining fresh blueberries
over filling. Using a sieve, dust lightly with icing sugar.
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