It's berry season on the farm and we get requests for chef Eva's blackberry jam recipe. This is a full bodied jam with the seeds. You can use a strainer if you want to take out some of the seeds.

5 cups of crushed blackberries (we use a potato masher to crush them in a flat bottomed bowl)
7 cups sugar
1 pkg (1-3/4 oz) of Sur Jell pectin

Place the crushed berries in a large pot, about 8 quarts
Measure out the sugar in a bowl and separately have the pectin ready in a bowl
Add all the pectin to the crushed berries a small bit at a time
Heat the berry mix on high heat, stirring constantly, until it comes to a full, rolling boil
Add sugar all at once and stir until well mixed
Bring mixture back to a rolling boil stirring constantly
Boil for one minute
Remove from heat and ladle into clean hot jam (sterilized in hot water or a dishwasher) jars leaving about 1/2 inch space at the top of each jar when filling
Wipe the jar rim clean and put on canning lid and jar ring tight (ring and lid need to have been boiled)
Preheat a large deep pot with water (half full) and bring to a boil while cooking the jam mix
Place the jam jars in the hot water making sure all jars are covered by at least one inch of water
Boil for a minimum of 10 minutes
Remove and set on a towel to completely cool
Tighten jar rings when cool

Our cattle have made it through winter and are now enjoying fresh green grass as we rotate them between pastures. One of these calves was born last month and the rest in the fall of 2009. A lot of folks like black cattle, but I think there is nothing like seeing our red and white fullblood Maine-Anjou out on green grass.

They are dead; but they live in each Patriot’s breast,

And their names are engraven on honor’s bright crest.

– Henry Wadsworth Longfellow

Over the past several months there have been some outstanding cooking classes and great participation by those attending. Pizza on the grill, tamales in banana leaves, pot pies and more. These are some candid photos from recent classes. There are eight more classes in 2010 and private classes can be easily scheduled.

In 2002, there was not a flower bed around the farm house. It was barren except for a few older trees. We have never lived anyplace that Eva did not landscape or re-landscape it. The only difference here is that at the farm we also sell plants and those in the display gardens are examples of what we can obtain. These photos were taken over the past two months.

The berry patch is open for picking blackberries. The blueberries are going to be late this year due to the cool nights we had earlier. All of the berry bushes are loaded. The early blackberry are very sweet and extra large. We are open from 7:00 am to 7:00 pm every day.

If a picture is worth a thousand words... here goes

Farm to Fork Cooking with Chef Eva A Unique Opportunity

All classes are at the Farm House and start at 11:00 AM
Ask about Private Classes for Special Occasions, a Gathering of Friends or Team Building

Article from Texas Co-Op Power on Chef Eva

Saturday June 5, 2010 
Sweet & Savory: Cooking with Greer Farm Blackberries and Blueberries 
Class Price $70



Black and Blue Lemonade 


Blueberry Pesto Appetizer 


Blackberry Salsa, Goat Cheese with Wonton Salad with blueberry Dressing 


Pork Tenderloin with Curried Blueberry Sauce and Sautéed Portabella Mushrooms 


Blueberry Fried Pies 
 


Saturday June 12, 2010 
Mixed Berry Fest: Blackberries, Blueberries and Strawberries 
Class Price $70 
 


Strawberry with goat cheese and balsamic vinegar appetizer

Blueberry potato salad

Baby back ribs with Greer farm blackberry chipotle sauce

Blackened blue chicken

Ricotta soufflé with blackberry compote 
 


Saturday July 10, 2010 
Refreshing Mouth Watering Salsas 
Class Price $70 
 


Watermelon mango salsa with marinated grilled chicken tenders

Brie and pecan quesadillas with pineapple apricot salsa

Bruschetta with garden fresh tomato salsa, spinach and homemade ricotta

Grilled angel food cake with blueberry, raspberry, blackberry and strawberry salsa 
  


Saturday August 7, 2010 
Too Hot to Cook 
Class Price $70 
 

Gazpacho

Fresh Mozzarella, Prosciutto, Basil & Parsley Pesto Tomato Sandwich

Chicken, Roasted Pepper and hummus on pita bread

Smoked salmon avocado spring rolls

Blackberry sorbet in chocolate wafer cups 
 


Saturday September 4, 2010 
Picnic Fare for Labor Day 
Class Price $70 
 


Watermelon salad with mint lime dressing

Chili spiked grilled corn with cotija cheese

Burgers with spicy mayonnaise, chipotle ketchup, sautéed mushrooms and caramelized onions

Beer braised hot dogs with sauerkraut

Roasted peach crumble with Greek yogurt ice cream

Burgers will be Greer Farm USDA inspected Grass-finished beef 



Saturday October 9, 2010 
Fall Fest with Winter Squash 
Class Price $70 
 


Acorn squash puffs

Stuffed heirloom squash

Gingered Winter Squash Bisque

Spicy Cheddar Cheese Straws

Enchiladas with butternut squash and pumpkin seed mole

Pumpkin brown sugar crème Brûlée 
 


Saturday October 23, 2010 
Prepping for Winter:  Savory Stocks and Healthy Breads 
Class Price $70 
 


Basic Stocks:  Chicken, vegetable and beef

Gluten free bread and natural whole grain breads 
 


Saturday November 13, 2010 
Getting Ready for Holiday Gatherings 
Class Price $70 
 


Cornmeal crusted miniature pies

Beef empanadas

Shrimp fritters with spicy ginger sauce

Portabella mushroom tarts

Chili infused chocolate chip cookies

Ginger cookies with white chocolate drizzle


 

If you like the blues, Linden Texas near Daingerfield is the place to be June 18 and 19. Take a look at the website that details the event. It has become one of the nation's leading blues festivals and has an international reputation.

This year some of the entertainers include Johnny Winter, Diddley Squat, Zac Harmon, The Bluebirds and many more.

We have three cabins available for that weekend. Linden is 20 minutes from Daingerfield.

Come and stay at the farm, pick blueberries (and blackberries) and hear some great blues.

It appears that this year we will have our best blueberry and blackberry crop since we opened. The bushes are larger and taller, the weather cooperated and our special fertilization program appears to be helping the plants make large berries.

We anticipate having berries to pick on or just after Memorial Day weekend.

Blueberry bush in bloom. Every flower will be a berry.