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What'sđŸŒ±at Rochon Garden: Good-bye PYO strawberries, Hello blueberries and raspberries!

It's time to say good-bye to another strawberry season. We're so thankful to everyone who came to our farm this season to pick your berries. Thank you for supporting a local business in your community, we would not be able to do this work without your support.

We had the best season we have ever seen for strawberries. They were plentiful, beautiful and oh so delicious. The Strawberry Festival was a smashing success, we had so many great activities for everyone to enjoy. Although they were calling for thundershowers, the rain held off and all the activities went on as planned.

We're sad to see the season come to an end but there is so much other produce to look forward to! 

Raspberries and blueberries are now in full swing and corn is just around the corner! All our crops are doing really well but we sure could use a little more rain. Guess we got it all in

the spring, the clouds must be tapped out!

The weeds are keeping us busy in the fields, we have to control them before they take over.  We're still weeding the old fashion way, completely by hand. 

Carrots are ready as well, we're busy picking those, CSA members you will be seeing orange in your box this week. 

Your Rochon Garden CSA Share

If you are a full or half-share member, here's what you will see in this week's box:

  • Kohrabi

  • Cauliflower

  • Cabbage

  • Spring mix

  • Beans

  • Cucumber

  • Kirby cucumber

  • Zucchini

  • Carrots

  • Potatoes

  • Blueberries

  • Onion 

If you are a lite-share member, here's what you will see in this week's box:

  • Kolhrabi

  • Cauliflower

  • Spring mix

  • Beans

  • Cucumber

  • Carrots

  • Blueberries

Rochon Garden Blueberries

One cup of fresh blueberries contains:

  • 84 calories

  • 0 g of cholesterol

  • 1.1 g of protein

  • 0.49 g of fat

  • 21.45 g of carbohydrate

  • 3.6 g of dietary fiber

  • 14.74 g of total sugars

That same one-cup serving provides:

  • 24% daily vitamin C

  • 5% vitamin B

  • 36%  vitamin K

Blueberries also provide:

  • 9 milligrams (mg) calcium

  • 0.41 mg of iron

  • 114 mg of potassium

  • 9 mg of magnesium

  • 18 mg of phosphorus

  • 1 mg of sodium

  • 0.24 mg of zinc

  • 9 mg of folate

Blueberry Muffin Cookies


  • 2 and 1/2 cups all-purpose flour (spoon & leveled)

  • 1 and 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

  • 3/4 cup granulated sugar

  • 1/4 cup packed light or dark brown sugar

  • 1 large egg, at room temperature

  • 1 and 1/2 teaspoons pure vanilla extract

  • 2 teaspoons lemon zest

  • 2 Tablespoons  fresh lemon juice

  • 1/4 cup milk

  • 2 cups fresh Rochon Garden blueberries

  • optional for a little crunch: coarse sugar

Lemon Glaze

  • 1 and 1/2 cups confectioners’ sugar, sifted

  • 2 Tablespoons  fresh lemon juice

  • 1–2 Tablespoons half-and-half (or heavy cream or milk)


  1. Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

  2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.

  3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

  4. Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger.

  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.

  6. Make the glaze: Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over cookies. If applied lightly, the glaze will set within a couple hours.

  7. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.


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