USEFUL INFORMATION ON OPENING

 We are opening Friday July 26th to the public, Open 7am to 6pm,We will also be open on Saturday from 7am to 6pm. For the rest of the season we will be open Wednesday through Saturday, Closed Sunday through Tuesday.  Pray for ample sunshine because we haven't had much for this time of the year.The price will be $1.50 per pound. We are only doing U-Picks, no frozen or fresh picked berries. Cash or check only!More information to follow as we get closer to opening.  

U-Pick Blueberry Farm

Boring, Oregon

Picture about the company

Parking

As you proceed into the farm; u-pick parking is to the left of the circle driveway.
Please be sure to enter and exit SLOWLY - there are children and vehicles moving at all times.

For your convenience we have portable restrooms and a wash station located between the parking lot and information shed.

Picture about the company

Picking Cans & Buckets

We provide buckets with reusable liners solely for the purpose of picking and weighing (you can not weigh in your buckets), you may use the liner and your own containers for taking home.
Food grade buckets with lids are available for purchase at the time of weighing if you prefer to transport them that way.
Also provided are picking cans to be worn at the waist for picking "hands free".

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Taking a break?

For a break during your picking visit, we have a shaded area with chairs and fresh cold well water and cups.
We have also included a shaded play area for children; however they MUST be supervised at ALL times.

Meet our farmers

  • Kenneth Miller Photo

    Kenneth Miller

    Grandson / Farm Manager


  • Ann Maisner photo

    Judy Ebert

    Owner / Founder


  • Tomas Abbar photo

    Art Ebert

    Owner / Founder


Recipes

  • Article illustration photo
     DessertFebruary 27, 2019

    Lemon Blueberry Biscuits Recipe 

    Ingredients
    2 cups all-purpose flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (8 ounces) lemon yogurt
    1 large egg
    1/4 cup butter, melted
    1 teaspoon grated lemon zest
    1 cup fresh or frozen blueberries
    GLAZE:
    1/2 cup confectioners' sugar
    1 tablespoon lemon juice
    1/2 teaspoon grated lemon zest
    Directions
    Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
    Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
    In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
    Editor's Note
    If using frozen blueberries, use without thawing to avoid discoloring the batter.

    Nutrition Facts
    1 biscuit: 193 calories, 5g fat (3g saturated fat), 29mg cholesterol, 223mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
    Originally published as Lemon Blueberry Biscuits in Taste of Home June/July 1996

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Our location

Contact Us

If you are planning on visiting us it’s advisable to call ahead to be sure the farm is open.(Currently Closed for the Season)

  • Address

    9751 SE Telford Rd.,Boring, Oregon 97009

  • Hours

    Closed For Season

  • Contacts

    +1 (503) 663-6451

    g%4090079seulbnogeromail.com

We do Not Email - Only opening day postcards