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Hot off the Vine – Cornaby’s April 2016 Newsletter

Life on the Farm

It seems like it was just yesterday that it was fall and we were cutting down raspberry vines and putting the farm to sleep, yet here we are at the beginning of another wonderful spring season! Our berry plants are starting to push their way up and fruit will be on the vine by late July with our biggest crops in August and September!

On the road again?

It may feel like we just moved, and we did, but Cornaby’s is on the road again and moving to what we hope will be our permanent home in Payson, Utah. This new location is much more convenient, only a block off of the freeway and will house a retail center for all of the Cornaby’s products including fresh raspberries each season.

Our new address as of April 1st is:

1693 W. American Way

STE 10

Payson, Utah 84651

Come on by and see us!

Where world is Cornaby’s

Winter Fancy Food Show: We love presenting at the Winter Fancy Food Show each year. Held in San Francisco each January the show is a great opportunity for us to meet with new stores and brokers and get our products into more places for you.

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Associated Food Show: Another show that we never miss is the Associated Food show each March. This show takes place at the Salt Palace in Salt Lake City and is a chance to work with the various Associated Food members to expand product lines and find out what their customers are asking for.

We continue to work with great new companies including co packing for a pickle company, working with the Utah School districts to provide nutritious smoothies for students, and producing top notch bakery fillings which are sold around the country.

Product Tip: Cornaby’s Thick Gel

I hear frequently the comment: ‘I bought this Thick Gel and I love it for canning, but can I do anything else with it?’ The answer to this question is a resounding Yes! Thick Gel and Ultra Gel are sister starches, the biggest difference being that Ultra Gel is an instant and Thick Gel must be cooked in order to thicken. However, in those cooked applications Thick Gel is fantastic with a smooth final set, long lasting quality, and superior storage capability. Thick Gel can be used at a one to one ratio with corn starch, though to be honest I personally find I can use just a little less Thick Gel in most applications, so it’s an easy substitute in any recipe calling for corn starch. It even works well in baked applications such as pies where the fruit is tossed in starch before baking. At the bottom of this newsletter is a Thick Gel custard which will put all other puddings in your life to shame. Trust me on this!

thickgel

Product Changes: Ultra Gel

We love our Ultra Gel, but after more than two decades on the market we decided it was time to give our packaging a little bit of an update. The contents is the same, the Cornaby’s Ultra Gel you love, but we’ve updated the package to brighten things up and show off a little more of the flexibility Ultra Gel is famous for. The new packaging started shipping at the beginning of the year and should be in your local markets or online outlets at this time.ultragel

Employee Spotlight!

Here at Cornaby’s we have an awesome group of employees that have done so much toward the success of the company and the love of great products. So we’re turning the Spotlight on our PR and product specialist, Jana Brown!

Name:  Jana Brown

Position at Cornaby’s: PR and product specialist

How long with Cornaby’s:  From the beginning

Favorite Cornaby Product: Ultra Gel, Jam in a Jiffy, Thick Gel, Jams, Sauces, fruit…she loves it all

Hobbies when not eating Raspberries: Being the mommy of a toddler, cooking and writing

Find us on Social Media!

Can’t get enough of Cornaby’s products and recipes? Find us on social media for more frequent updates!

www.facebook.com/cornabysfan Facebook!

www.twitter.com/Cornabys Twitter!

www.pinterest.com/cornabys Pinterest!

www.linkedin.com/company/cornabys-ll LinkedIn!

A Tasty Blast from the Past

Chocolate Custard

Yield: 6 (1/2 cup) servings

¾ cup sugar

5 Tablespoons Thick Gel

½ teaspoon salt

1/3 cup cocoa powder

3 cups milk

2 egg yolks

1 teaspoon vanilla

4 Tablespoons unsalted butter

In a heavy bottomed sauce pan combine sugar, Thick Gel, salt and cocoa powder and mix thoroughly. Add milk and mix to combine. Heat over medium heat stirring constantly until mixture thickens, but doesn’t boil hard. You’ll get some bubbles and popping, but it shouldn’t boil fully. Remove mixture from heat. In a separate bowl whisk egg yolks until light. Add some of the pudding mixture to the egg yolks and stir to combine. Return this mixture to the custard and mix in before returning to heat again just until it reaches boiling. Remove from heat and add vanilla and butter, mixing butter in as it melts. This makes a fairly stiff custard which is perfect for pies or filling éclairs or cream puffs. You may wish to thin slightly with additional milk for just eating. Serve warm or cold. It’s particularly good with whipping cream.

Ultra Gel Whipping Cream

1 pint whipping cream

2 teaspoons Ultra Gel

1 teaspoon vanilla

½ cup powdered sugar (to taste)

Whip cream until frothy. Add other ingredients and whip until thick. Serve. Store remainder of whipped cream in refrigerator for upto 5 days.

News from the Farm

At one point it seemed like summer would never get here. Now it’s here and going by so very fast! Just another 8 weeks and the kids are back in school when it just feels like they got off yesterday!

One of the great things about the summer moving along is it means that raspberry harvest is right around the corner. At Cornaby’s Farm we grow a few different types of berries, but they are all late bearing in that we harvest from mid July through October, instead of some of the early May and June crops. This year some spring rain got things going with a bang and the farm is well on its way to the first pickings of the seasons about two weeks early! Yeah, my tastebuds are already doing a happy dance, especially because I’m down to only 6 containers of Jam in a Jiffy raspberry jam and I must make more this year.

So a few bits of news from the farm:

1: Berries will be available starting mid July. This is a little early and the first pickings will be a bit light, but they will be there. Just call ahead if you’d like to come by and get a flat. As the season picks up there will be more availability but it’s never a bad idea to call ahead so we can be ready for you. There will be discounts for multi flat sales. (801-472-8365)

2: Berries will come in 6 pound flats, which will be picked and kept in a refrigerator truck so they’re held crisp and perfect until you get there.

3: There will not be a U-pick option this year. We’re sorry to have to discontinue this, but due to insurance concerns it’s not something the farm can continue to do. However, we’re still happy to teach classes about berries and planting and such, so if you have a canning group, boyscouts, etc, we do have materials and such we can provide.

4: You can find us at the Spanish Fork Farmer’s market every Saturday starting July 25th! We try to drop off additional flats during the day as the market goes on, but it is possible for us to sell out of fruit, so come early!

5: There won’t be blackberries this year. They’ve struggled and we’re going to look at new varieties and options.

6: Come and see the shade cloth! One of the coolest things happening this year is that we are part of a study to examine the benefits of covering raspberry plants with a thin mesh cloth called shade cloth. This keeps some of the heat, it’s upto 10 degrees cooler under the cloth, and the direct sun off the berries, while still allowing rain and some light through. I always think of it like being a kid under a trampoline. You still got some sun, but it was much more comfortable. The same thing goes for the berries. Unprotected berries will get sunburn where parts of the berry will be bleached white and the texture is harder. The hope is that this process of shielding the berries will make for better yields and sweeter berries. Come on by and take a look!

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We’re so thankful for being able to be family farmers. So many people are many generations removed from their food and we get to go out and get our hands (faces, pants, shoes and everything else) dirty every day and be part of the support of our local economies and food supply. It’s a blessing even when it’s hard, but we love the land and are proud of our heritage of family farming and providing the very best nature has to offer from our farm to your table.

Cornaby’s Farm

Now, if you’re wondering what to do with those lovely raspberries once you get them home, here are some suggestions!

1: Wash and eat. No fuss, though I can’t guarantee no mess.

2: Serve in a bowl with a little bit of cream or milk and sugar. Best breakfast ever!

3: Go to this post where we have our Strawberry Spinach Salad. Replace the strawberries with raspberries. Consume with delight.

4: Spread them out on a cookie tray and freeze before removing to a ziploc bag and storing in the freezer. This gives you wonderful berries that are ready to go in smoothies, cookies, or any other fresh application all through the winter.

5: Whip up some jam in a jiffy raspberry jam and use to fill thumbprint cookies, top homemade bread or just eat by the spoonful.

So what do you do with your berries?

Berry Picking Etiquette

raspberries on plant 2It’s not often I get to write an etiquette post, but as our u-pick season is right around the corner it seemed like a good time to review a few things.  Berry picking is a fun activity and a good learning opportunity, but it goes better for both the pickers and the farmers if some rules are followed.  These general rules of berry picking apply not only if you come and visit Cornaby’s (generally starting the second to third week of August!) but should apply to any u-pick opportunity.

1 – Dress appropriately.  This rule is for your benefit and comfort.  Berry picking days are often sunny and hot and you don’t want to end up sunburned and scratched!  Light weight clothing with long sleeves is a good idea and if you are going to be out for very long you may want to consider a hat as well.  Always wear sturdy shoes, structured sandles are okay, but closed tennis shoes or boots are even better.

2 – Always call ahead.  Farmers keep close track as to what is ripe when and how many people they can put into their fields.  Often they can manage adding one or two people, but if you come with an entire scout troop to pick berries it’s hard to accommodate at the last minute.

3 – Listen to the farmer’s briefing on any hazards you should be aware of.  Most farms are very safe, but there is equipment which should be avoided and, in our case and many others, there may be things like bee hives on the land.  The last thing we want is an accidental incident between humans and bees!

4 – Stay in the rows where the farmer has asked you to.  When it comes to berry picking the farmer maps out what rows get picked on what days and goes through a rotation so that fruit doesn’t rot on the bush and there is always plenty to pick for both his crew and for u-pickers that come to visit.  If you wander through the field picking a little here and a little there it throws off this schedule as well as being dangerous as the farmer doesn’t know where you are anymore.  There will be plenty to pick where you are sent, though it requires getting in there and lifting those vines to get at the beauties underneath. 🙂

5 – Berry picking is not an all you can eat buffet.  Yes, you’re going to eat a berry or two particularly if you have children with you.  We expect that, but as you pay by the pound for the fruit it is very unfair to the farmer if you pick one and eat five only paying for the one.  Kids who come picking need to learn this lesson too.  We try to keep our rates very reasonable and we love having you come, but the only way we can keep our pricing reasonable and the opportunity for u-pick open is if we can cover the cost.

So there are a few things to think about when you consider berry picking as a summer activity.  Keeping these rules in mind will make the experience better for everyone and we’ll be able to offer opportunities for years to come.

Heehee…we’re in the news?

Okay, this is one of those shameless plug and giddy moments.  I just can’t help it!

Yesterday Cornaby’s was in the Desert News!  How cool is that!  It’s a fun story and the pictures are gorgeous!  Thank you so much to Food Editor Valerie Phillips and photographer Jeff Allred.  They were so much fun to work with and the result is just a thing of beauty.  Now I need to find a bunch of copies to send to the relatives!  How fun!

In other news we’ll also be at the Stadium Farmer’s market at BYU today from 2-7.  I’d looove to see some familiar faces stop on by.  Even just to say Hi!

Jana Brown

Hot Hot Hot – Shamless plug

It’s Shamless Self Promotion day at Cornabys.  Mostly because I’m excited about our new products and I can’t help but talk about them.  Tune back in tomorrow for more general food talk, or read on to see what’s new in our kitchen!

We’ve had two new births in our line of products and we want to share them with you.  (And yet again I’m without my camera, dangit!  One of these days I’m going to just hook it to my earlobe so I don’t forget it.  Pictures coming.)

Baby the first is a vintage 2009 Cornaby’s Raspberry Vinegar.  These are a limited product since they’re from last year’s stock, but ever so yummy.  We made a killer vinaigrette a few days ago.  And baby the second is the new Raspberry Chipotle Spreadable Fruit for those who thought that Raspberry Jalapeno was too tame.

Starting tonight these products will be available via the Cornaby’s website or at our Farmer’s market booths in Spanish Fork, Lehi or Salt Lake City, Utah this weekend.

Tomorrow…rice pudding update and rye wheat sesame bread!

Jana Brown

They’re here!

Gardening is an interesting experience, whether you’re an outback gardener with a few plants, or a 20 acre raspberry farmer.  We’ve been going along with beautiful lush vines all loaded with fruit, but none of it ripe.  Then out came the sun and the heat and even though we expected berries in about 10 days, they’re here now and they’re beautiful!

I’ll even have a picture to put up here soon…I say soon because I forgot to take a picture of the crate that was sitting in front of me being snack food.  Oops.

So if you’re looking for fresh berries to jam, bake, decorate or just plain eat…  The berries are here!  We’ll be selling flats at the SLC farmer’s market, or pop over to our website and order them down at the farm in Spanish Fork or Salem, Utah.  We’re so excited!

As well we have a couple of big events coming up, which will get their own posts later today!  Stay tuned!

Jana