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We and the bees have been busy buzzy. Last month, Leo, our beekeeper, brought his hives to our fields and the bees are out-and-about getting all the pollen they can gather on their little legs. Honeybees are a huge part of our organic practice, and these dedicated bees do all our pollinating. Without them, well, there would be no blueberries, simple as that. (Not to mention all the delicious honey we get to enjoy in the fall!) The blueberry plants have all been pruned, mulching happened a few weeks back, and now is the time of year when farmer Ez, Pablo, and Maura are out weeding, treating our plants with a gentle mist of oregano oil, and checking to ensure that the drip irrigation lines are in good working order for the harvest season, which is fast approaching. Since we last wrote, the green tips have come on, and some of our plants are flowering into the gorgeous blueberry bells. Within the month, our entire field will be in bloom and we'll be nervously hoping that there isn't a huge spring windstorm, as each flower will eventually be a blueberry.
Speaking of blooms, All Purpose Cake Co. has once again created very inclusive cakes and we have two flavors, featuring our organic heirloom blueberry powder, for sale in our farm store! Their “cakes” are a traditional French dessert made of layers of meringues between piped dairy-free buttercream. The meringue layers are made by binding nuts with egg whites, making them light and nutty. There are two cakes this year and both are gluten-free, dairy-free, and free of refined sugars. These mini cakes serve two people and are frozen and ready to pack on a picnic or to celebrate at home. Cakes will need to thaw at room temperature for 2 hours prior to eating.
- BURST Cake — Vanilla-ginger meringue cake layers complemented by vegan blueberry cream cheese frosting.
- BLOOM Cake — Tart blueberry meringue cake layers complemented by citrusy lemon vegan cream cheese frosting.
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