The boysenberry is good to eat fresh but makes an amazing jam and is one of my favorites. I see why the berry made Walter Knott famous.

The boysenberry was developed in the early 1920s by Rudolph Boysen in Napa, Calif., who later turned it over to George Darrow and Walter Knott for commercial development. After a little research I learned that Rudolph Boysen’s berry patch was about 3 miles from our farm.

The boysenberry is a cross between a red raspberry, a common blackberry and a loganberry. They are not as dark as a blackberry but have a deep maroon color.

Check out our home page for ordering info.

Pat Decker lives about 2 miles from us and has about 150 Blueberry Bushes, with 5 different varieties that are suited for the Napa Valley Climate and Soil.

So much time and care goes into the Blueberries as you can see by the pictures of large ripe clusters.

Pat along with her brother also grow other fruits and berries for Hurley Farms so check back soon I will be posting as we harvest.

I want to share this simple super easy recipe for Blueberry Tart.
I usually use the Blueberry jam, but Apricot or any of the berry preserves work well.

Blueberry Preserve Tart
1 ½ sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
¼ teaspoon almond extract
¼ teaspoon salt
1 ½ cup all purpose flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds
10 by 1 inch round tart pan with removable bottom
Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.

Reserve ½ cup of dough, chilled, wrapped in plastic wrap. Press remainder with floured fingers onto bottom and side of tart pan. Chill shell until firm, 30 minutes.

Preheat oven to 350 deg

Spread preserves over bottom of tart shell, then crumble reserved dough evenly over preserves. Sprinkle with almonds. Bake in the middle of the oven until golden brown, about 40 minutes. Cool tart pan on a rack, then remove side of pan. Serve warm or at room temperature.

We are very lucky to live down the street from one of the only strawberry stands in Napa. Their strawberries are delicious, sweet, ripe and ready for jam. We featured our very popular strawberry jam as the flavor of the month for May. With so many requests for Strawberry/Rhubarb we have a limited supply available in a 9oz round jar. See our home page for more info.

In addition to our jams we have my favorite Strawberry Balsamic.
It’s our Napa Valley Balsamic, Fresh strawberries, and a hint of sugar.
It’s perfect by itself, or added to our Olive Oil to make the perfect vinaigrette.

I am always looking for easy simple recipes and in my quest to eat more fish. This recipe will be my “go to” for salmon.
The marmalade adds just a little sweetness, keeps the fish from
drying out and creates a wonderful caramelized crust on top.

Orange Marmalade Salmon Filets

2 6oz Salmon Filets
2 Tablespoons Orange Marmalade
Salt and Pepper to taste

Preheat oven 350 degrees.
Pat dry salmon with a paper towel, place in baking dish.
If skin on Salmon, put skin side down.
Season with salt and pepper.
Spoon a heaping tablespoon of Hurley Farms Orange Marmalade or
Orange Marmalade Chardonnay on each piece of Salmon.
Bake in oven about 8-10 minutes or until flakey.
Broil Salmon for about 3 minutes until Marmalade browns and has created a crust.