Welcome to Harper's U-Pick!
Raspberries are finished but lots of Elderberries
Raspberries, Gooseberries, and Black Currants are now finished for the year, we now have an abundant supply of Elderberries. From now on we will be closed on Sundays, please phone ahead for picking times.
Recipes with Elderberries
Clean and crush Elderberries thoroughly. Place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth, hang and let drip into bowl.Elderberry Jelly
- 3 cups prepared Juice (It takes 3 lbs. of fully ripe berries)
- 1/4 cup Lemon Juice
- 4 to 4-1/2 cups sugar
- 1 box Certo Crystals
- 1 tsp. butter
Combine juice, lemon juice, and Certo crystals, bring to a full boil, add sugar and bring to a boil again - boil for one minute stirring constantly. Add the butter to reduce foaming. Pour in jars and seal.
Elderberry Jam can be made also with Lantic Jam and Jelly Mix (in a carton like a milk carton). It's less sugar, but one may prefer jelly because of the seeds in the Elderberry Jam.Elderberry Mead Port – 5 gallons
- 15 lbs. Light to Medium Dark Honey
- 2 cups (16 oz.) frozen Elderberries
- 1 oz. Malic Acid
- 1 E1118 Yeast package
- 1 Teaspoon Yeast Nutrient
Procedure: Completely dissolve honey and malic acid in 12 quarts of water in a suitable brew kettle and slowly bring to a gentle simmer. Turn off heat source. Skim and discard as much of the wax and surface film as possible (processed or filtered honey may not produce any film at all). Add frozen elderberries, cover and allow to cool. When liquid is below 90 degrees F. transfer to a primary fermenter, add yeast, and attach lid and air lock. Ferment for one to two weeks.
Transfer to a glass carboy secondary, removing elderberries at this point using a funnel screen or mesh bag, add nutrient and enough water to fill near the carboy neck. Secondary fermentation may take two to four months due to the initially high starting gravity. When fermentation has completely stopped, rack into a clean glass carboy, leaving yeast sediment behind.
Allow mead to clear naturally or add finnings if you wish and bottle when completely clear and stable.
Note: The E1118 Yeast is very important in this recipe for its very high alcohol tolerance (18%). Using a champagne or other yeast will not produce the same results. The finished Mead should have a distinctive honey aroma, but with a slight sweetness and a very pronounced Port character. This Mead gains its high tannin content from the elderberries, which means it should age very well.
To assure that your picking experience is going to be a success, give us a call prior to you getting on the road: (506) 734-2360
General Picking Schedule
Tuesday to Saturday 8:00 a.m. to 7:30 p.m.
Sunday 1:00 p.m. to 6 p.m.
Changes to these times may occur, giving the daily picking conditions and considering what is available.
Yes, we can …
We try to always keep a few boxes of berries on hand for you, in case that you can't make it into the field yourself. So, yes, we can pick for you as well!
However, if you wish to purchase picked berries, please order a couple of days beforehand, so that we can prepare and have them ready for you to pick up.
We work hard …
to provide you with safe food products and an environment that will make your visit an enjoyable family experience.
The Really Local Harvest
Harper's U-pick is a member of Really Local Harvest Co-Op: www.recoltedecheznous.com; click on "Producers" and there will be additional information on our operation and other farmers from the area who provide you with fresh local food.
Stories about Harper's U-Pick
Deborah Carr, a fine local writer and author has written a blog on our place, called Raspberry Pickin'. Enjoy the story. Deborah Carr specializes in nature and conversation topics, as well as people profiles.