We were so excited when we harvested the first fruit in 2007, it was enough to make a really nice cobbler. Now our field totals nearly 8,000 plants and will produce 35,000 pounds of fruit in a good year.
The farmer’s life is interesting and should be highly respected by those that enjoy the harvest. The weather all year long determines the quality and quantity of fruit produced. We spend many hours watching the weather forecasts and predicting how it will affect our crop.
Harvest time is highly anticipated. We cannot wait for the first buds to pop and flower! Once we get into full-blown harvest it is long hard exhausting days of work - daylight till dark. This is the time of year we say, “What were we thinking?”. But the harvest is short term and makes us appreciate the vacation we usually plan at the end of each season.
And by the way, we did plant that small vineyard that grows really pretty grapes; we just make really bad wine - So thankfully our blueberry crop is plentiful and delicious!
Wood Blueberry Farm is proud to be Aggie owned & operated and to be a hometown partner of Brookshire Brothers.
Julie Wood ’85, is now retired from Hudson ISD and manages the farm full time.
Dr. Craig Wood ’85, is still a full-time Veterinarian at Lone Star Veterinary Clinic in Lufkin.
Their three boys all graduated from Texas A&M, ’13, ’15, ‘15, and now work in the Houston area.
Here are a few things we are doing to help:
- Maintain a healthy lifestyle through sleep, diet, exercise, and relaxation
- Wash your hands frequently with soap and water scrubbing thoroughly for 20 seconds
- Dry hands with paper towels then discard and avoid using shared kitchen or hand towels
- Avoid touching your nose, mouth, and eyes - keep hands at waist level where you work
- Say “hi, hey, or hello” instead of shaking hands
- Cover your coughs and sneeze into the bend of your elbow or use a tissue
- Dispose of your used tissues immediately
- Keep high touch surfaces clean like cell phones, computer keyboards, card swipe pads, buttons, doorknobs, handles, the inside of your vehicle, bottom/sides of purses and backpacks and countertops.
- Maintain a healthy social distance of 6 feet to prevent the spread of illness
- 2½ cups sliced carrots (about ¼-inch thick)
- 2 cups sliced cucumbers (about ¼-inch thick)
- 2 bay leaves
- 2 garlic cloves, thinly sliced
- 3 cups distilled white vinegar
- 2 cups granulated sugar
- 1 cup water
- 3 tablespoons salt
- 2 teaspoons dried dill
- 1½ teaspoons whole black peppercorns
- 1½ teaspoons yellow mustard seed
- 1 teaspoon coriander seed
- Fill 2 (1-quart) glass jars with carrots and cucumbers.
- In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.
- Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.
Fruit Ice Cubes
- 2 cups raspberries, blueberries strawberries or blackberries
- 1½ teaspoons granulated sugar
- 1½ teaspoons fresh lemon juice
- 2 tablespoons water
- In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.
- 2 cans (19-ounces each) vegetable soup
- 3 cups greens such as baby arugula or chopped kale or spinach
- ¼ cup shaved or grated Parmesan cheese
- In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.
Homemade Tomato Soup
- 5 garlic cloves, crushed with press
- ¼ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- 1 medium yellow onion, chopped
- 1½ teaspoons salt
- 5½ cups chopped tomatoes (about 7 medium)
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon red wine vinegar
- In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
- Stir in sugar and vinegar; transfer to blender and purée.
Visit your local Brookshire Brothers for all of your produce needs.
Easy Slow Cooker Pinto Beans
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Add pinto beans to slow cooker and cover with water to at least and inch above top of beans. Cover but do not turn on slow cooker.
- Soak for 8-12 hours
- Drain water.
- Add fresh water plus seasonings
Cover and cook on low for 8-10 hours until beans reach desired tenderness.
Drain and add additional seasonings to taste
Allow to cool completely before adding to containers or bags for storage
Nashville Hot Chicken Sliders
Grab a rotisserie chicken from your local Brookshire Brothers deli for an easy week night meal.
One-Pot Smoky Shrimp Linguine
This dish is perfect for a Lent season dinner.
Red Velvet Brownies with Cookies and Cream Frosting
Here is a sweet to impress your sweetheart this Valentine's Day!
Mushroom Leek Stuffed Pork Loin
This meal is sure to be a regular request around your Easter table.
Get ingredients for these yummy recipes and more at your local Brookshire Brothers!!
Nashville Hot Chicken Sliders
- Food Club® Non-Stick Vegetable Oil Cooking Spray
- 2½ cups shredded skinless rotisserie chicken breast meat
- ½ cup Food Club® Ready To Serve Chicken Broth
- 2 tablespoons Food Club® Light Brown Sugar
- 1 tablespoon Food Club® Cayenne Pepper
- 1 teaspoon Food Club® Garlic Powder
- 1 teaspoon Food Club® Paprika
- ½ teaspoon Food Club® Texas Style Chili Powder
- 1 package (12 rolls) King’s Hawaiian Sweet Rolls, split lengthwise
- 12 Food Club® Bread & Butter Chips plus additional for garnish (optional)
- 1 cup pimento cheese spread
- 1 tablespoon Food Club® Sweet Cream Unsalted Butter, melted
- ½ teaspoon poppy seeds
- Preheat oven to 350°. Spray 11 x 7-inch baking dish with cooking spray.
- In large skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.
- Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.
- Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders.
Classic Chili Con Queso
- 1 tablespoon Food Club® Vegetable Oil
- 2 poblano peppers, chopped
- ½ small white onion, chopped
- 1 garlic clove, minced
- 1 pound ground chuck
- 1 teaspoon Food Club® Texas Style Chili Powder
- 1 teaspoon Food Club® Ground Cumin
- 2 cups Fresh Harvest™ Vitamin D Whole Milk
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 2 cups Food Club® Shredded Mild Cheddar Cheese
- 2 cups Food Club® Finely Shredded Monterey Jack Cheese
- 1 teaspoon kosher salt
- 1 can (14.5 ounces) Food Club® Diced Tomatoes in Juice, drained
- 2 teaspoons chopped fresh chives
- 1 bag (11.5 ounces) Food Club® Yellow Corn Tortilla Chips
- In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally.
- Add garlic; cook 1 minute, stirring frequently.
- Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
- In medium saucepot, heat milk and cream to a simmer over medium-high heat.
- In small bowl, whisk cornstarch and ¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth.
- Stir in tomatoes.
- Makes about 9 cups.
- Serve queso topped with ground chuck mixture and chives along with chips.
Visit your local Brookshire Brothers for you watch party needs!