Summer brings most folk’s kitchen bursting with berries after visits to farmers’ markets and you-pick operations around the state.  The Berry Patch is one berry farm that offers customers berries of all flavors.

Jim and CC Gulick began their 15-acre farm 16 years ago, growing blueberries, blackberries, raspberries and strawberries.  Jim grew up on a farm in Miller and reminisces of his grandpa growing berries.

“We got into the business not knowing any better,” jokes Jim.  “It’s a lot of work and long hours, but we are doing exactly what we’ve always wanted to.”

Long hours indeed, as the couple sometimes spend 18-20 hours a day working during peak months.

The couple started their berry business selling berries direct to customers off the farm, but 11 years ago that changed.

“We wanted to add more value to our farm business, so we started making jams and jellies,” said CC.
After putting in a certified kitchen on the farm, Jim and CC began making berry jams and jellies, pickles, salsa and baked breads. “It’s a lot of stirring,” kids Jim.

The Berry Patch sells all value added products at the Greater Polk County Farmers’ Market in Bolivar and berries are sold off the farm.  The farm sells about 600 cases of their jarred goodness yearly.

“We use many of my mother’s recipes for our jams and jellies,” says Jim.  “All our products are made with only natural preservatives, like lemon juice.”

Both Jim and CC believe foods need to be made with natural products, therefore all berries are pesticide free and all berry products are made using natural ingredients.

“We feel like all the preservatives in processed food have really kicked up the diabetes in our country,” explains CC.  “We try to cook fresh and healthy.”

Fresh berries add nutrition, minerals, antioxidants and vitamins to a healthy diet.  But, because berries are so delicate and bruise easily, storage can somewhat be a challenge.  Some tips when storing berries this summer are to store in a storage container that has vents to allow air to circulate.  To keep the berries dry and safe from humidity try storing berries in a brown paper bag. A vegetable crisper in the refrigerator can cause increased spoilage in berries.  Finally, when ready to eat berries, wash them gently with water and be careful not to bruise.

There are many ways to enjoy this summer’s berry bounty.  Try making a berry puree to put over brownies, cake or ice cream.  Add berries to a spinach salad with feta cheese and some local pecans or walnuts.  Berries make a great compliment to breakfast in pancakes or by themselves.

Or, try making a homemade berry smoothie.

Here are some of The Berry Patch’s favorite summer berry desserts to enjoy with family and friends.

Recipes:
Blueberry Pecan Cake
Mix together:
One white cake mix or cake mixed from scratch.
Mix in a cup of chopped pecans.

Cook two cups of blueberries and let thicken.
Pour prepared blueberries into 9X13 baking pan that has been lightly greased, then pour mixed cake batter over the berries, bake at 350 degrees for about 30 minutes or until toothpick comes out clean.  Cool and top with powdered sugar and fresh berries.

Blackberry Cheesecake
Mix three packages of soften cream cheese with one can of Eagle Brand Milk whip until mixed, add one tablespoon of lemon juice and one teaspoon of vanilla.  Next add one cup of fresh blackberries and whip lightly, chill until firm. Pour into a baked pie shell and top with fresh berries.

Blueberry Banana Bread
1 ½ c. all-purpose flour
1 ½ t. baking powder
¼ t. baking soda
¼ t. cinnamon
1/8 t. salt
1 egg
1 c. mashed bananas (3 medium)
¾ c. sugar
¼ c. oil
½ c. chopped nuts (optional)
½ c. blueberries (optional)
Grease the bottom and ½ in. up the sides of a loaf pan; set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture; set aside.
In another bowl combine the egg, bananas, sugar and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts and blueberries if desired.
Pour batter into prepared pan. Bake at 350° for 50-55 minutes or until a knife inserted near center comes out clean. Cool in pan for 10 minutes. Remove loaf from pan and cool on rack. Makes one loaf.