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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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Three Berry Salsa
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• 1 fresh jalapeno pepper
• 1/2 red onion, minced
• 2 scallions or gr. onions
• 1 med. tomato, finely diced
• 1 small yellow bell pepper
• 1/4 C chopped fresh coriander (cilantro)
• 1/4 tsp. salt
• 1 tbsp. vinegar
• 2 tsp. lime juice
• 2 tsp. orange juice
• 1 tsp. honey
• 1 tbsp. olive oil
• 3/4 C hulled strawberries
• 3/4 C raspberries
• 1 1/2 C Parks Blueberries
Wearing rubber gloves,
finely mince the jalapeno pepper (use or discard the seeds and membrane
to control the heat of the flavour). Stir together with red onion, scallions,
tomato and bell pepper (seeded and minced), and coriander. In separate
bowl whisk together the salt, vinegar, juices, honey and oil. Pour over
the pepper mixture and stir well. Coarsely chop the strawberries. Add
all the berries to the pepper mixture and stir to blend. Let stand at
room temperature for 3 hours. Serve salsa at room temperature with grilled
fish or poultry. Yields 3 C. of salsa.
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