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Small Hudson blueberry farm yields big satisfaction


Concealed, the thieves bide their time. They know Bob Waldo's habits, they recognize his daughter, Nina Lewis, as she moves along the tidy rows in a bikini top and faded cutoffs. As one, the cedar waxwings take flight, dive bombing and knocking ripe blueberries off dozens of bushes.

Waldo, 66, has had enough. He reaches into a pocket and pulls out a handful of firecrackers. He lights a tiny fuse and tosses the pinkie-sized tube toward the tree line muttering, "Go back to Canada already." KABOOM, and about 100 pretty brown birds lift out of the trees, clearly not Canada-bound. They are barely perturbed, ready to wait out Waldo and his noisemakers for another crack at ripe berries.

The cedar waxwings are a bother at Bob's Blueberry Farm & Nursery, but they're by no means the only challenge.

"It used to be that Central Florida was the only spot in the world that had ripe blueberries in April," says Waldo. "There was a four- to five-week period without fruit from anywhere else."

That window is narrowing. Chilean growers are now shipping berries right up until the start of the Florida season, which usually runs mid March into early May. And Georgia growers are increasingly nipping at the other end, getting ripe fruit earlier with the aid of new cultivars. But in that sweet spot, when Florida is king, growers can command high prices, getting roughly $5 per pound for their blueberries.

Which is why a lot more farmers are growing blueberries these days.

"When I started back in 1996, there were maybe 800 acres in Florida," remembers Waldo. "Now there are something like 8,000 acres of blueberries. What was once a specialty crop is now a commodity."

They pick 'em

Barbara and Tim Fleming are repeat customers. Sliding bungee cords like belts around their waists, they strap white buckets to their bellies so they can pick two-handed. Often as big as olives, the fruit of Florida's Southern Highbush species dwarfs its Northern counterparts. There are Windsors and Jewels and Sapphires and Emeralds. Lewis, 46, who oversees the U-pick operation, can identify them all by their fat, juicy berries. The Flemings don't seem to have that discernment, but their buckets fill up quickly.

Barbara owns a wellness business and these "super fruits" make good smoothies and snacks. Tim, on the other hand, seems to enjoy the Zen-like cycle of reach-pick-plink, with the occasional pause as a berry gets popped in a mouth. As afternoon rain begins to fall gently, it's peaceful in the rows.

"We should rent pews out here," Waldo says, the firecrackers pocketed for a bit.

If they plant it ...

Waldo originally kept his day job in the irrigation business, buying Hudson property in 1993 and planting just an acre of blueberries.

"It was a 'let's do this and see what happens' kind of deal."

Mistakes were made. There was the time he tidied up the rangy plants, pruning the budding blossoms — and thus, the fruit — right off the bushes. But mostly it was planting and pollinating and watering and fertilizing and pruning and hoping. Now Bob's Blueberry Farm is 28 acres, with a yield upward of 200,000 pounds of berries a year, most of it sold commercially and some of it opened up to U-pick.

According to Florida Blueberry Growers Association president Bill Braswell, the biggest change in Florida blueberries in recent years is not the number of farms (he says there still aren't enough blueberries to make a dent in the demand), but the size of the farms. When he and Waldo first started, the average farm was 3 to 5 acres; now it's closer to 50, with big players like Dole getting into the business in the past 18 months. This year's total Florida blueberry crop is likely to hit 20 million pounds.

"All of this growth has been very good to us," Braswell says. "We used to be a niche crop that may or may not be available. Now — Whole Foods, Publix, Dollar General Market — we're available and people expect to see Florida blueberries."

Still, Braswell isn't entirely bullish about blueberries. Since 2009, freak weather has impacted crops.

This year, not enough chill in January and February, followed by a March chill, caused plants to go back into dormancy, reflowering as things heated up again. This extended the season a bit, but caused farmers serious headaches. (Waldo and Lewis pulled 20 all-nighters in March, irrigating plants overhead to protect against potential freeze.)

And while prices for berries haven't dropped much, expenses have dramatically increased: The cost of fuel, labor and chemicals has skyrocketed.

"For the 3- to 5-acre farm, input costs have taken a lot of the profit," Braswell says.

He predicts smaller farms will turn more frequently to U-pick or even to planting other crops.

Multitasking farmer

Lewis walks down a Highbush row, bending to pull out a thorny, knee-high weed.

She has always loved working the blueberries, shuddering when she thinks of her former life in retail.

From public relations agent to nursery manager, she wears a lot of hats at the farm.

She has just added another: research and development specialist. Next to the blueberries are rows of something else entirely, tall plants with soft green leaves and a riot of little purple flowers.

She thinks it may well be the area's first crop of another super fruit: goji berries.

Lewis is concerned that the blossoms are overly fragile, covering the ground in purple confetti instead of setting fruit. But she's going to wait it out.

Meanwhile, she and Waldo are trying to market the goji plants' leaves.

Richer in antioxidants than the fruit itself, they can be sauteed, juiced or eaten raw in salads.

Lewis has a bundle of goji stems in a coffee can by the cash box.

As Barbara and Tim Fleming pay for their 8 pounds of blueberries, Lewis gives her goji pitch.

Barbara tucks one leaf into her cheek and chews thoughtfully.

The Flemings seem skeptical as Lewis wraps a handful of stems and offers them as a gift to Barbara, bouquet-style.

But they say they'll be back to Bob's one more time in the next couple of weeks to fill a final bucket before the end of Florida blueberry season.

Laura Reiley can be reached at or (727) 892-2293. Follow @lreiley on Twitter.

IF YOU GO: Bob's Blueberry Farm & Nursery U-Pick Blueberries, 11229 Pincus Drive, Hudson, is at the tail end of its season.

Call (727) 863-4214 to see if blueberries are still available. Hours are 10 a.m. to sunset. U-pick is $3 per pound.


Blueberry Bread

Hudson farmers Nina Lewis and Bob Waldo eat a loaf of this cakelike bread just about every day.

3 extra-large eggs

2 cups sugar

2/3 cup oil

3 teaspoons vanilla

3 to 4 cups blueberries

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon salt

1/2 cup chopped nuts (optional)

Preheat oven to 325 degrees.

Butter or spray two loaf pans (sprinkling them with sugar and cinnamon, optional). Mix eggs, sugar, oil and vanilla in a big bowl. Gently fold in blueberries. Mix dry ingredients in a separate bowl and gently fold into the egg mixture. Pour into prepared loaf pans and bake 1 hour 20 minutes or until a tester comes out clean. Let cool and remove from pans.

Keeps several days in plastic wrap at room temperature or in refrigerator.

Serves 16 or more.

Source: Nina Lewis


Sweet Apple Chicken Sausage, Endive

and Blueberry Salad With Toasted Pecans

1 (12-ounce) package Sweet Apple Chicken Sausage (Al Fresco or another brand of chicken sausage), sliced in 1/2-inch pieces

1 tablespoon canola oil

4 cups sliced Belgian endive

1 cup bagged prewashed gourmet salad greens

1 cup fresh blueberries

2 1/2 tablespoons cider vinegar

2 1/2 tablespoons honey

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup crumbled goat cheese

2 tablespoons chopped pecans, toasted

Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.

Combine endive, gourmet salad greens, blueberries and chicken sausage in a large bowl.

In a small bowl, combine vinegar, honey, salt and pepper and stir with a whisk.

Add dressing to endive mixture; toss gently.

Sprinkle with cheese and pecans.

Serves 4.



Stuffed Blueberry French Toast

12 slices white bread, crusts removed

16 ounces cream cheese

1 cup fresh or frozen blueberries, thawed

12 eggs

2 cups milk

1/3 cup maple syrup or other syrup

For the sauce:

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

2 cups fresh or frozen blueberries

1 tablespoon butter

Cut bread into 1-inch cubes; place half in a greased 9- by 13-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more or until golden brown and center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

Serves 6 to 8.


Small Hudson blueberry farm yields big satisfaction 05/21/13 [Last modified: Monday, May 20, 2013 6:05pm]
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