Taylors find secret to growing tasty treat
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Nope, the Taylors would be quick to tell you their particular kind of blues are the “berries,” the kind that bring a smile, whether you eat them by themselves, or put them in pies, muffins, cobblers or make them into jam or jelly. This father and son team grows blueberries, the dark blue, round, juicy, luscious and tasty fruit that’s a Southern favorite.
Dwight began growing the fruit over a decade ago to give son Lee a bit of an introduction to commerce.
“I planted the berries in 1988,” Dwight recalled, “because I wanted something my son could do as a hobby, something where he could make a little money, something I could teach him capitalism with.”
However, what started out as a hobby soon turned into a growing business, and today the two sell their product to faithful customers all around Middle Tennessee. In the process, Dwight discovered there is more to the blueberry business than just business.
“An added bonus is we have a product now that is one of the best anti-carcinogenic foods known to man,” he said. “Being a cancer survivor, that’s icing on the cake.”
Dwight credits much of his successful battle with the disease to the addition of this well-known, anti-oxidant fruit as a staple to his diet.
“I was in stage four with cancer when they discovered it,” he said. But though that indicated he was in the final stages, Dwight didn’t give up, making his diet, and blueberries, a major part of his efforts to defeat the disease that threatened his life. His doctors took notice.
“They told me I’d made a magnificent turnaround with my health with my cancer being in the stage that it was.”
Taylor’s doctors wanted to know what he was doing and what he was eating.
“I told them I was eating a whole lot of blueberries,” Dwight said. “After they told me that was a good anti-carcinogenic food I lived on blueberries for awhile. I’ve been cancer free for four years,” he added.
Lee, who is 22 now, recalls being around 10 when he did his first Farmers Market with his home-grown berries. Although he is very involved with the growing and harvesting, what he likes is going to the markets.
“I enjoy meeting all the interesting people,” he said. “Some people come back to see me every year at the market, and I enjoy getting to see them and talk to them.”
Dwight is pleased his son took to the business from the start.
“My son started dealing with the blueberry farm early on,” Dwight said. “Back when we were having about two or three gallons a year. He’s done pretty good with it. He grew other things, corn, watermelons, but we seemed to meet some really neat people with the blueberries.”
Both men are proponents of the versatile fruit.
“They’re low calorie, they’re high fiber,” Dwight pointed out. “They’re sweet, people enjoy the taste. It’s something you can eat that’s good for you.”
Dwight says the pair has learned by experience.
“We’re pretty proud of the berries that we grow,” he said. “What we know about growing the berries we’ve learned the hard way.”
As to how they do it, they are a bit reluctant to say exactly.
“We do have some family secrets,” Dwight said. “We keep it pretty close to the chest.”
“It’s kind of like the Bush’s baked beans,” Lee chimed in with a grin.
But one secret they are willing to mention is the fact their berries are organically grown.
“We use no pesticides or chemicals on our blueberries,” Dwight said.
Both men have full-time jobs, Dwight at Cracker Barrel and Lee at Composite Products of America, so the blueberry business is pretty much a part-time occupation. Lee can be found at the McMinnville Farmers Market most Saturday mornings during berry season, which starts around July 4 and runs for about eight weeks, depending on the weather. Prices on the berries are $4 per quart, $7 a half-gallon, and $12 a gallon.
For more information, or to place an order, call Taylor Farm’s at 668-9035, or visit Lee at the Farmers Market.
Blueberry Sauce
1/2 cup sugar
2 tsp. cornstarch
1/2 cup water
1 pint blueberries
1 tbsp. fruit juice
1. Combine sugar and cornstarch.
2. Stir in the water. Add blueberries and bring to a boil. Simmer until thickened, about 4 minutes, continuing to stir.
3. Remove from heat, add fruit juice.
Serve over pancakes, ice cream, or mix with plain yogurt.
Blueberry Pancakes
1/2 cup low fat milk
2 tbsp. butter or margarine, melted
1 egg
1 cup flour
2 tsp. baking powder
2 tsp. sugar
1/2 cup blueberries
1. Combine milk, melted butter or margarine and egg in a mixing bowl. Mix well.
2. Add the flour, baking powder and sugar to the milk mixture all at once. Stir just enough to wet the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. Gently mix in the berries.
3. Cook pancakes on a heated griddle or frying pan that is lightly greased. Cook until the cakes are full of bubbles and the under surface is nicely browned. Lift with a spatula and brown the other side.