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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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Blueberry Clafouti
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• 1 1/2 C all purpose flour
• 1 tsp. baking powder
• 3 large eggs, beaten
• 1 1/4 C warm milk
• 3 C Parks Blueberries
• 3/4 C sugar
• pinch of salt
Using a 9" cake pan with removable bottom, grease and flour pan.
In a large bowl, mix flour, eggs, sugar, salt and baking powder. Stir
in mild until smooth. Pour batter to a 1/4" thickness into the prepared
pan. Bake in preheated 375oF oven for 7-8 min. or until the batter has
set. Spread 2 C of blueberries over set batter. Pour remaining batter
over blueberries. Top with remaining blueberries (unless using fresh blueberries
and then top just before serving). Continue baking for 45-55 min. until
puffed and golden. Cool on wire rack. Remove outer cake pan. Reheat before
serving. Yield 8 servings.
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