Kattelville Orchard

Blueberry season of 2020 has come to an end. I’d like to thank all of you who have made time this season to enjoy picking berries with your family and friends at the Kattelville Orchard. We look forward to seeing you all again next July! Sincere thanks for supporting your local orchard.... Debbie

Pure innocence at the Kattelville Orchard.

Recipe of the day: BLUEBERRY ICE CREAM I also add a box of jello cheesecake to the ingredients!... Ingredients 2 C blueberries fresh or frozen 1 C granulated sugar divided 1 Tb lemon juice 2 C heavy cream 1 C whole milk 1/4 tsp salt 1/2 tsp vanilla extract 3 large egg yolks Instructions Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight. Churn according to manufacturer's directions. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.

It’s a beautiful day for picking blueberries!

We still have a ton of blueberries! We have clean, wide isles and parking next to the Blueberry bushes. With 11 isles to pick in, social distancing is not a problem here! Bring your families, bring your friends, bring your buckets and make some memories. You are welcome to bring your picnic.

Recipe of the day: Fresh Blueberry Crisp Ingredients Filling:... 1 tablespoon unsalted butter, softened 12 oz fresh blueberries 1/3 cup granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon cinnamon Crisp: 3/4 cup all-purpose flour 1/4 cup light brown sugar 1/2 teaspoon salt 1/4 cup unsalted butter, melted 1 tablespoon granulated sugar Instructions Preheat the oven to 350F. Spread the 1 tablespoon of softened butter on the bottom of a 1 quart baking dish. (I used a 9-inch deep dish pie dish and it worked perfectly.) Combine the blueberries, sugar, flour and cinnamon in a large bowl. Pour the berry mixture into the prepared pan. In the same bowl, combine the flour, brown sugar and salt. Add the melted butter and use your fingers to mix the mixture so that it resembles coarse sand. Sprinkle the mixture evenly over the top of the berries. Sprinkle the tablespoon of sugar over the top. Bake in the preheated oven for 40-45 minutes until the filling is bubbling and the crisp topping is browned.

She was not waiting on anyone to eat her delicious blueberries...

Recipe of the day: CHOCOLATE COVERED BLUEBERRY CLUSTERS! Who doesn’t like chocolate? You can use your favorite chocolate - I like to pair DARK MINT CHOCOLATE. It’s wonderful!... Use a slotted spoon (like a salad serving spoon) Melt slowly so it doesn’t bubble. Put 5 or 6 blueberries on the spoon, then set in the chocolate. Slide off onto wax paper then put in the refrigerator to set. Takes about 10 minutes to set.

Recipe of the day: BLUEBERRY SMOOTHIE BOWL You’re gonna want to pick enough blueberries to keep all winter for this one! Ingredients... 1/2 banana plus sliced banana for topping, frozen 3/4 cup fresh blueberries plus more for topping 1/2 cup fresh blackberries plus more for topping 3/4 cup unsweetened almond milk 1 tbsp chia seeds plus more for topping 1/4 cup plain greek yogurt pepitas for topping optional: raw honey to drizzle for additional sweetness Instructions In a blender, add the unsweetened almond milk, frozen banana, fresh blueberries, fresh blackberries, chia seeds, and full fat plain greek yogurt. Blend until very smooth. Pour the smoothie into a bowl. Add sliced banana, fresh blueberries, fresh blackberries, pepitas (pumpkin seeds), and more chia seeds.

Today’s recipe: French Toast with blueberry and whipped cream garnish. Ingredients 2 large eggs 1 cup milk, half and half, coconut milk, or almond milk... pinch salt 1 tablespoon granulated sugar, honey or maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 8 slices sandwich bread or challah bread butter Instructions Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated. Melt butter in a large skillet or on a griddle. Place bread slices in skillet or on griddle and cook on medium heat until golden brown on each side, about 2-3 minutes. Garnish with blueberries and whipped cream.

Recipe of the day: LEMON BLUEBERRY CAKE: 2 cups all-purpose flour 2 Tablespoons corn starch teaspoon salt... 2 teaspoons baking powder 2/3 cup unsalted butter-room temperature 1 and 1/3 cups granulated sugar 2 eggs + 1 egg white 1 teaspoons vanilla extract 2 teaspoons lemon zest cup milk 3 Tablespoons lemon juice 1 cups blueberries- fresh (if use frozen do not thaw) 34 teaspoons of flour- to toss the blueberries LEMON CREAM CHEESE FROSTING: 12 oz. full-fat brick style cream cheese- softened 1 cup unsalted butter-softened teaspoon salt 3 4 cups powdered sugar 2 teaspoons vanilla extract 1 Tablespoon lemon zest FOR GARNISH: lemon wedges fresh blueberries INSTRUCTIONS Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles. Sift together 2 cups flour, corn starch, baking powder and salt and set aside. Stir together milk and lemon juice and set aside to curdle. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes. With the mixer running on low, add eggs one at a time and mix after each addition. Add vanilla extract and lemon zest and mix to combine. First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix. In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries. Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling. CREAM CHEESE FROSTING: Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting. Add vanilla, salt and lemon zest and mix until combined. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth. ASSEMBLING THE CAKE: Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut. Store in the fridge.

Today’s Recipe Is: Blueberry Crumb Bars Here a crisp, buttery cookie-like crumb sandwiches a sweet, fresh, juicy blueberry filling and these things just couldn't get any better! They're the perfect use for all those fresh summer blueberries. I've been making them for years and everyone always loves them! Servings: 15... Prep Time 20 minutes Cook Time 40 minutes Cooling Times 20 minutes Total Time 1 hour 20 minutes Ingredients 3 cups (390g) all-purpose flour (spoon and level) 1/2 cup (100g) granulated sugar 1/2 cup (100g) brown sugar 1 tsp baking powder 1/4 tsp salt 1 large egg 1 1/2 tsp vanilla extract 1 cup (226g) unsalted butter, chilled and cut into cubes Filling 1 Tbsp (9g) cornstarch 1/2 cup (100g) granulated sugar 1 1/2 Tbsp (22ml) lemon juice 4 cups (538g) fresh blueberries, at room temperature Instructions Preheat oven to 375 degrees F. Butter a 9x13-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. In a small mixing bowl, whisk together egg and vanilla until combine. Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs. Press 1/2 of the mixture evenly into prepared baking dish. In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice. Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer. Bake in preheated oven about 38 - 42 minutes until top is golden brown. Allow to cool for about 20 - 30 minutes before cutting into squares. Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).