Yes, We Can!

Summer is Here in Force

Thankfully the weather has been amazing and the gardens look great. Not only are we thinking about freezing, canning and preserving all sorts of fruits and veggies, but we want to share some great ways to eat fresh produce too. Since the blueberries will be here shortly, check out the recipe below. I’m sure it would be good with fresh peaches too.

Thinking about making pickles or relish? We have pickling spice, turmeric, celery seed, dill seed, dill weed, apple cider vinegar and sugar in bulk. We also have canning lids (regular and wide) and canning jars. This year we also have canning lids available in bulk.
Little Scoops of News

Grain Millers Oat Bran 50lb  Bulk Foods Inc. Natural Cole Slaw Dressing Mix 10lb  Bulk Foods Inc. Peanut Butter Filled Pretzels 20lb

Oat bran arrived on the shelf this week. It gives a great nutty flavor in breads, muffins and granola. Want to quickly make coleslaw? We have an all-natural coleslaw mix that not only makes it easy, but it’s great for you, too. Love peanut butter pretzels? (Me, too.) We have a great lower price on them – just for you!

Blueberry Cream Cheese French Toast

12 Slices of Cinnamon Swirl Bread (available from Dave’s Bakery) – day old – cut into 1 inch cubes

2 (8 oz) packages cream cheese – cut into 1 inch cubes

1 cup fresh blueberries
12 farm fresh eggs from Cascade Gardens (available either from Cascade Gardens or The Country Cupboard), well beaten
2 cups milk
1 teaspoon vanilla extract

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, and vanilla extract. Pour the mixture over the bread crumbs. Cover with plastic wrap and refrigerate overnight. Remove the bread mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Cover with aluminum foil and bake 30 minutes. Uncover and continue baking 25 to 30 minutes until the center is firm and the top is lightly browned. In a medium saucepan combine the sugar, cornstarch and water, bring to a boil, stirring constantly. Cook 3 to 4 minutes. Stir in the remaining 1 cup of blueberries. Reduce the heat and simmer 10 minutes until the blueberries begin to burst. Stir in the butter. Serve topped with Blueberry Sauce.

Kitchen hint: The secret to great French Toast is allowing the bread to absorb the egg mixture. After the bread cubes have absorbed some of the egg mixture (about an hour) place a small baking pan on top of the bread/egg mixture (don’t remove the plastic wrap). Add something just heavy enough to keep the top layer of bread cubes immersed in the egg mixture.

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