Read the blog post from Whole Foods about Stahlbush here

Let’s face it, cloudy Tuesday’s can get you down. Thanks to our new best friend, our spirits are lifted to monumental heights. We received this one in our inbox that made us all smile, laugh, and generally love life and our frozen berries even more (if that’s possible). Here’s what it said:
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Dear Stahlbush,
I love your frozen berries. I make a delicious smoothie with them every morning. Here’s what makes you so great:

–Your berries are always plump, fresh, and bursting with flavor.

–Your farming practices are great for the earth.

-Your bags are the best on the market, easy to open, no plastic flavor residue, and aesthetically, as pleasing as can be.

I’d like to offer you a deal. Keeping being awesome and I’ll keep filling my shopping cart with your berries!
***
We couldn’t have said it any better ourselves. Just in case you are wondering, we always strive for awesomeness…so it’s a deal ♥

Thank you to everyone that came to Saturday’s Rhapsody in the Vineyard Wine Walk.  We had the greatest time meeting everyone!  For those unfortunate souls that missed the party, the “Rhapsody in the Vineyard” wine walk featured the finest vintages from 37 Oregon wineries.  The event took place in downtown Corvallis. Businesses that hosted the Oregon winery reps provided food to complement the wine.

We chose the Majestic Theater for our venue.  The Majestic was built in 1913 as a vaudeville house.  It was purchased by the city of Corvallis in the 1980s and reopened as a community performing arts center in 1990.  It provided the perfect backdrop for our venture into the entertainment world.  We decided to combine three things that proved to be nothing short of extraordinary. I’m referring of course to food, wine, and art. The Chambers family pooled the resources of Stahlbush Island Farms, KSC Art, Panther Creek and Silvan Ridge Winery for an event to remember.

Stahlbush Island Farms provided the food.  We made shortbread thumb cookies with strawberry and marion blackberry jam, cream cheese squares with a walnut base and a boysenberry drizzle, and a blueberry and marion blackberry crème parfait.

While Rhapsody wine walkers were sipping on Oregon’s finest wines and munching on our tasty homemade treats, Karla S. Chambers, unveiled her Fall Art display.  There were thirty pieces in total.  As the owner of Stahlbush Island Farms and a naïve artist, Karla paints the colors that she sees everyday on the farm.  We here at Stahlbush love the brilliant color of our fruits and vegetables. Karla’s vibrant pieces capture the essence of our food in explosive reds, oranges, greens, blues, and yellows.  For more information on KSC Art go here.

In short, food, art, and wine are nothing short of a winning combination and we hope to have many more events to come.  Be sure and check back for the recipes that we used on Saturday.

We hope to see all of you there!

At Stahlbush we harvest our fruit at peak ripeness, when it is at its fullest potential of nutrients, natural flavor, color, size, and sugars.  Our Northwest strawberries are red throughout, our Marions are the best of all blackberries, and our blueberries are plump & sweet.  All of our fruit products are individually frozen the day we harvest, because with fruit that ripe, it could never make the 15+ day journey through the traditional fresh fruit distribution chain.  Many worry about buying frozen berries but rest assured that ours will be firm, brilliant in color, full of flavor and the best that Mother Nature has to offer.

Have a wonderful day!  - Stahlbush

Berries In Wine

Ingredients:

¼ cup Honey

¼ tsp. Cinnamon

1 cup Pinot Noir

2 tsp. Lime Juice

1 lb. Sliced Strawberries

Honey Flavored Greek Yogurt

Angel Food Cake, cubed

Directions:

Stir honey, cinnamon, pinot noir, & lime juice until mixed.  Pour liquid over strawberries.  Marinate covered for 1 hour.  Assemble in dessert dishes.

Strawberry Ice Cream

Ingredients:

1-1/4 cups Strawberries

1-1/4 cups Sugar

4 cups Half & Half

¼ tsp Vanilla

Directions:

Slice 1 cup of strawberries.  In a medium sized mixing bowl combine sliced strawberries with sugar.  Let stand until the sugar is dissolved and the berries are soft, about a ½ hour.  In a blender combine remaining strawberries with the half and half and vanilla and blend until mixture is smooth and pink.  Pour this mixture into the bowl of strawberries and mix thoroughly with a spoon.  Freeze the mixture in any time of ice cream freezer.  Makes 1 quart.

Strawberry Panna Cotta

Ingredients:

1.5 lb Fresh Strawberries

¼ c Sugar

¼ t Unflavored Powdered Gelatin

Directions:

Wash and strain your strawberries, and put three or four off to the side for the garnish later.  Remove the stems and slice each strawberry lengthwise, and then put them into a small saucepan over medium heat.  At the sugar and stir as you allow them to cook for 405 minutes.  Turn off the heat and pour the strawberries into ta blender.  Pulse the berries once, and then add the gelatin.  Pulse until the strawberries have achieved your desired consistency.  Transfer to a sealed container and put in the freezer to chill while you get the milk mixture ready.

Ingredients:

1.5 Cups Milk

1 T Unflavored Powdered Gelatin

2.5 Cups Heavy Whipping Cream

2-3 oz Lemon or Lime Yogurt

1/3 C Honey

1 T Sugar

1 lemon’s worth of zest

Two pinches of nutmeg

Directions:

Pour the milk into a medium saucepan and sprinkle the gelatin powder on top. Let it sit for 3-5 minutes until the gelatin softens – it will look like shiny foam on top.  Simmer over medium heat for 5 minutes, whisking it constantly.  Turn the heat down if need be to keep the milk from boiling.  Add the cream, yogurt, honey, and sugar to the mixture and cook until the sugar melts, about two minutes.  Turn off the heat and wisk in the zest and nutmeg.  While the mixture cools for a few minutes, prepare 6-12 remekins, depending on the portions you wish to serve.

Take the strawberry puree out of the freezer and ladle 2-3 spoonfuls into the bottom of each dish, shaking them lightly, if needed, to even out the mixture.  Then take the milk mixture and carefully ladle it on top of the puree, leaving ¼ inch of space from the rim of the dish.  Cover with plastic and place in the fridge for 6 hours.

Once you are satisfied with the firmness of the deserts, slice the strawberries you put aside earlier and place on top for a fresh touch.  Serve Cold.

Cream Puffs

Puffs:

6 tbsp. butter

¾ cup water

¾ cup flour

3 eggs

Filling:

1 cup whipping cream

¼ cup powdered sugar

½ tsp vanilla

2 cups fresh strawberries

Puffs Directions:

Heat oven to 400 degrees F.  Boil water; then mix butter in until melted.  Add flour immediately; stir in until mixture forms a ball that doesn’t separate.  Remove from heat.  Add eggs one at a time, mixing after each until smooth.  Spoon by tablespoonfuls onto greased cookie sheet.  Bake for 25-30 minutes.  Remove from oven; split in two and remove excess dough.

Filling Directions:

In a metal bowl, mix whipped cream until stiff peaks form; mix in sugar and vanilla.  Mash strawberries well.  Add to cream mixture.  Mix Well. Spoon cream mixture into puffs.  Refrigerate leftovers.  Serves: 10-12.

Strawberry Mousse

Ingredients:

10 oz. Strawberries, partially thawed

2 cups sour cream

1 cup granulated sugar

Directions:

Mix all ingredients together.  Freeze for 6 hours.  Mix and store in freezer.  Serve with shaved chocolate

Strawberry Glaze

Ingredients:

2 cups pureed or mashed strawberries

1/3 cup water

2 tablespoons corn starch

½ cup granulated sugar

Directions:

Mix strawberries & water. Cook to boiling.  Mix sugar & corn starch.  Add mixture and heat to boiling.  Cool. Serve over ice cream, angle food cake, waffles, pancakes, ect.

Strawberry Scones

Ingredients:

2 ¼ cups all purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, chilled

2 large eggs

¼ cup milk

1-teaspoon vanilla extract

1 ½ cup frozen Stahlbush Strawberries, thawed & drained

Directions:

Preheat oven to 375 F.  Lightly butter an 11-inch diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt.  Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs.  In a small bowl, stir together the eggs, milk and vanilla.  Add the egg mixture to the flour mixture and stir to combine.  The dough will be sticky.  With lightly floured hands, gently knead in the strawberries until evenly distributed.

With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.

To prepare the topping, in a small bowl stir together the flour, brown sugar, and cinnamon. Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender (or two knives), cut in the butter until it resembles course crumbs.  Sprinkle the topping mixture evenly over the dough to cover.  Press crumb toping lightly into the dough.  With a serrated knife, cut circle into 8 wedges.  Bake for 30-35 minutes, until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone come out clean.  Cool for 15 minutes.  Recut into wedges.  Serve warm or cook completely and store in and airtight container.  Makes 8 scones.

“The fruit stays firm even thought it is thawed!”

“These products taste as fresh as fresh produce!”

“These berries are so sweet — they do not even need sugar!”

“The peas are so fresh tasting… even though they are frozen”

“I have seen this craft packaging before”

“The mixed berries have an amazing color”

“Unbelievably fresh”

Thank you for the support! ~ Stahlbush Island Farms

Looking for a fun way to celebrate Cinco de Mayo with the family?

Take a look at this Chicken Tortilla Soup recipe that includes Stahlbush Island Farms Corn and Chickpeas!!

Ingredients

1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)

2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro

Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat

3 cups water

1 1/2 tablespoons corn oil

2 small onions, halved lengthwise (unpeeled)

2 small onions, halved lengthwise (unpeeled)

4 garlic cloves (unpeeled)

1/2 teaspoon coarse salt

1 1/4 cups Stahlbush Island Farms Frozen Corn

3/4 cup Stahlbush Island Farms Frozen Chickpeas

5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips

1/2 small avocado

2 tablespoons freshly squeezed lime juice

1 tablespoon minced jalapeno

3 tablespoons reduced-fat sour cream

Directions

.   In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.

.   Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.

.  Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.

.  Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

Serves 6

Recipe & Picture taken from MarthaStewart.com

A recent innovation in the United States—and most commonly associated with dairy operations—anaerobic digesters have been creating green energy in Europe for decades. The technology for creating biogas from organic matter is well proven. Simply put, organic material, (in this case, fruit and vegetable matter) when placed in anaerobic conditions in large mixed tanks, produces biogas. The methane-rich biogas is used to fuel a combined heat and power (CHP) system (a process also known as “co-generation “). This method of energy conversion has very little energy loss and is thus highly efficient. Thermal energy and electrical energy are produced at the same time— an ideal situation for food production, which requires both.

The Biogas plant supports the goals of minimizing our carbon footprint and gaining energy independence through the creation of renewable, on-farm energy. Already a leader in sustainable farming nationally, the company believes that their BioGas Plant will firmly establish Stahlbush Island Farms, Inc. as an international leader in the Sustainable Food Production movement.  Please ask questions!  Tell us what you think!

Yours Truly,

Stahlbush Island Farms