News
ENLARGE
It's berry and cherry season in the Umpqua Valley! Time to grab your buckets and head out to a nearby farm or orchard where you'll find juicy cherries, blueberries, raspberries, Marionberries, boysenberries and more ready for picking.
To many area families, it wouldn't be summer without a trip to their favorite u-pick farm on opening day. For Merle and Sandi Simmons of Oakland, blueberry-picking at Haven Farm near Umpqua is an annual tradition. Last year they ate their way through 60 pounds of blueberries on their morning cereal, so they showed up at 8 a.m. for some serious picking to re-stock their freezer.
Another seasoned picker, Shawn Henry, lives just down the road from Duane and Sue Haven and picks each year at their farm. The Havens grow seven acres of Duke and Bluecrop blueberries in neat and tidy rows along the Umpqua River. Henry brought along friend and first-time picker, Kim Adams of Oakland. They chatted and joked as they picked their way down opposite sides of the same row, filling their 12-pound buckets with deep-blue, marble-sized berries they planned to use in smoothies, pancakes, and muffins.
At Big Bend Berries in Garden Valley, Sharon and Ed Richardson grow several varieties of blueberries that ripen in succession over about a month's time. From the sweet-tart Patriots to the milder Berkeleys, Big Bend has a steady crop from early July through the first week of August. Sampling is encouraged. For those who work during the day, they offer late afternoon and evening picking on Tuesdays and Thursdays.
Blueberries aren't the only local crop in season. Raspberries, Marionberries and boysenberries are all ready for picking around the county and local orchards are loaded with sweet cherries and pie cherries.
To many area families, it wouldn't be summer without a trip to their favorite u-pick farm on opening day. For Merle and Sandi Simmons of Oakland, blueberry-picking at Haven Farm near Umpqua is an annual tradition. Last year they ate their way through 60 pounds of blueberries on their morning cereal, so they showed up at 8 a.m. for some serious picking to re-stock their freezer.
Another seasoned picker, Shawn Henry, lives just down the road from Duane and Sue Haven and picks each year at their farm. The Havens grow seven acres of Duke and Bluecrop blueberries in neat and tidy rows along the Umpqua River. Henry brought along friend and first-time picker, Kim Adams of Oakland. They chatted and joked as they picked their way down opposite sides of the same row, filling their 12-pound buckets with deep-blue, marble-sized berries they planned to use in smoothies, pancakes, and muffins.
At Big Bend Berries in Garden Valley, Sharon and Ed Richardson grow several varieties of blueberries that ripen in succession over about a month's time. From the sweet-tart Patriots to the milder Berkeleys, Big Bend has a steady crop from early July through the first week of August. Sampling is encouraged. For those who work during the day, they offer late afternoon and evening picking on Tuesdays and Thursdays.
Blueberries aren't the only local crop in season. Raspberries, Marionberries and boysenberries are all ready for picking around the county and local orchards are loaded with sweet cherries and pie cherries.
Tips for novice pickers
• Bring your own containers. Small plastic pails work well for berries and cherries. Bring shallow boxes or dishpans to transfer the fruit when your pail is full.
• Thread a belt through the handle of your pail and fasten to your waist or sling it over one shoulder so you can pick with both hands.
• A hat with a visor is great, but don't try to pick with sunglasses on. It's too hard to tell which berries or cherries are ripe.
• A box of wet wipes in the car will help clean up sticky fingers.
Preserving the harvest
• Most berries can only be stored in the refrigerator for a few days, so plan ahead how you will preserve them. Blueberries are the exception; covered and refrigerated, they will stay fresh 10 days to two weeks.
• Freezing is one of the easiest ways to preserve berries for year-round enjoyment. Rinse in cool water, drain well and freeze in single layers on cookie sheets or in shallow pans. When berries are frozen, transfer to heavy-duty plastic freezer bags.
• Blueberries should not be washed before freezing as it toughens the skins. Just fill the bags, seal, label and freeze. When you're ready to use them, put the frozen berries in a colander and give them a quick rinse.
• Cherries frozen with stems and pits can be eaten as mini-popsicles. Pitted frozen cherries are a delicious addition to smoothies.
• For instruction on canning your harvest, sign-up for the OSU Extension Master Food Preservers' workshop, Canning Seasonal Produce on July 25. Call 672-4461 for information on registering.
Additional resources:
OSU Extension Food Safety and Preservation Hotline —1-800-354-7319
Douglas County Master Food Preservers — http://extension.oregonstate.edu/douglas/food
Jennifer Coalwell is a certified Master Food Preserver and member of the Think Local Umpqua advisory board. You can read her blog at www.flavorsoftheumpqua.blogspot.com or e-mail her at jdcoalwell@gmail.com.
• Bring your own containers. Small plastic pails work well for berries and cherries. Bring shallow boxes or dishpans to transfer the fruit when your pail is full.
• Thread a belt through the handle of your pail and fasten to your waist or sling it over one shoulder so you can pick with both hands.
• A hat with a visor is great, but don't try to pick with sunglasses on. It's too hard to tell which berries or cherries are ripe.
• A box of wet wipes in the car will help clean up sticky fingers.
Preserving the harvest
• Most berries can only be stored in the refrigerator for a few days, so plan ahead how you will preserve them. Blueberries are the exception; covered and refrigerated, they will stay fresh 10 days to two weeks.
• Freezing is one of the easiest ways to preserve berries for year-round enjoyment. Rinse in cool water, drain well and freeze in single layers on cookie sheets or in shallow pans. When berries are frozen, transfer to heavy-duty plastic freezer bags.
• Blueberries should not be washed before freezing as it toughens the skins. Just fill the bags, seal, label and freeze. When you're ready to use them, put the frozen berries in a colander and give them a quick rinse.
• Cherries frozen with stems and pits can be eaten as mini-popsicles. Pitted frozen cherries are a delicious addition to smoothies.
• For instruction on canning your harvest, sign-up for the OSU Extension Master Food Preservers' workshop, Canning Seasonal Produce on July 25. Call 672-4461 for information on registering.
Additional resources:
OSU Extension Food Safety and Preservation Hotline —1-800-354-7319
Douglas County Master Food Preservers — http://extension.oregonstate.edu/douglas/food
Jennifer Coalwell is a certified Master Food Preserver and member of the Think Local Umpqua advisory board. You can read her blog at www.flavorsoftheumpqua.blogspot.com or e-mail her at jdcoalwell@gmail.com.
