Harvest Post #6

Amish Oatmeal

Prep: 10 minutes

Cook: 35 minutes


2 eggs

1/2 c brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

1 1/2 tsp vanilla extract

1/4 tsp salt

1 1/4 c milk

1/4 c butter,melted

3 c rolled oats

fresh or frozen berries

whipping cream

Mix all ingredients except berries and whipping cream. Spread into a 8×8 dish. Double recipe for a 9×11 pan or triple for a larger pan. Bake for 30-40 minutes at 350 until set. Top with fresh or thawed berries and drizzle whipping cream on top

Variations: Replace brown sugar with coconut sugar, milk with coconut milk, and whipping cream with more coconut milk.  If you particularly love coconut as do I, add a 1/2 cup or so to the oatmeal mixture.

Harvest Post #5

Blackberry Lemonade! If you don’t have a juicer, you can strain the berries through a wire mesh strainer. And… lemonade doesn’t need a recipe. You just make it to your liking. Use as many lemons and blackberries as you’d like. Then sweeten as much or as little with whatever sweetener of your choice. We use a little sugar that we’ve dissolved in water. Then sweeten further with stevia. I don’t like how stevia tastes, so that is why I use some sugar. My daughter made this as our blackberry treat for the day!

Blackberry Blessings from Abiding Farm!

Harvest Post #4

Hello Berry Lovers! Today we bring you this recipe by Ree Drummond that is now on the healthy side! Ree is one of the best cooks in the world but when it comes to adding sugar… it’s an overload! After making this ice cream (A LOT), the sugar content had to go down. So here is a tweaked and healthier version of Ree’s Blackberry Chip Ice Cream!

2 pints of fresh blackberries (you can use frozen: see Harvest Post #2 on how to freeze)

1/2 cup of sugar or maple syrup… or honey (I have never tried honey but that would be an interesting twist. If you do make it with honey please comment below and tell us the result)

1/2 juice lemon (optional)

1 1/2 cups 1/2&1/2

5 egg yolks

1 1/2 cups heavy cream


1.) On med-low heat, heat blackberries until broken down. About 20 min.

2.) Strain and smash berries to get all of the juice out in a medium sized bowl. You want every drop you can get! Discard pulp and seeds.

3.) Heat 1/2&1/2 and whatever sweetener you are using also on med-low heat in either the same pan you used to heat the berries in or a separate one if you like to clean lots of pots:)

4.) Whisk egg yolks in a bowl till they are fluffy and light in color.

5.) Temper eggs in 1/2&1/2, whisking constantly. When they are tempered pour it in the pan. Continue to heat and continue to stir. Watch it carefully and make into a custard… you don’t want it to curdle :)-

6.) In the bowl that contains the blackberry juice, add heavy cream and custard. MIX!

7.) Put in ice cream maker for how long your instruction instruct.

8.)  After ice cream is done in maker mix in chocolate chips or just skip this step and freeze.


Harvest Pot #3

There’s a farm to table restaurant in Little Rock, Arkansas called The Root Cafe that we’ve been to a few times for breakfast.  That’s where I learned side salad with breakfast is a really good idea.

This salad is just butter head lettuce topped with red onion that has been marinated in a brine, blackberries, and a drizzle of honey. The brine from the onion combined with the sweetness of the berries and honey makes for a perfect dressing. Yum!