Mary Brauch grew up in Detroit, but always longed to live in the country. So, more than 30 years ago, she left the city and moved to the Jamestown area, where she established Missouri Highland Farm. She planted blueberries, blackberries, gooseberries, raspberries, and asparagus. In 1987, she began selling her products at the Columbia Farmers Market. She offered pesticide-free produce and herbs as well as honey from her apiary, handmade soaps, lotions, and jewelry.MO Highland Farm resized

She singlehandedly ran her farm for the first decade, until she met her husband, Daniel.  “My husband bails me out when I have equipment problems, and he helps with heavy work when he’s needed.”

Over the past 20 years, Mary’s stepchildren, their spouses, children, and the grandkids have learned the ropes on the farm. Family involvement, she said, has been “one of the most wonderful rewards that came from this farm.” Four generations have helped Mary plant and pick. The older children teach the younger children what they have learned. She has also had some help from area Mennonites, who pick berries in exchange for fruit, she said.

For the past few years, the farm production has been winding down, she said. “But that doesn’t mean we don’t have a lot of fruit here. We are still producing about 14,000 pounds of blueberries a year, and I have recently planted black raspberries. So they will be a new crop for a couple of years more yet.”IMG_0276

Mary continues to sell her pesticide-free produce at the market, she said, because “it is a good community, well organized and very successful. I like the fairness and dependability. And the tech support is great.”

Mary Brauch shared a couple of her recipes for blueberries.

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Blueberry Jordan Marsh Muffins
Servings
muffins
Ingredients
  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1/2 cup milk
  • 2 cup blueberries
Servings
muffins
Ingredients
  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1/2 cup milk
  • 2 cup blueberries
Instructions
  1. Cream the butter and sugar. Add eggs and mix well. Sift dry ingredients together and add to wet ingredients. Mash ½ cup of the berries and stir in. Fold in the whole berries. Fill 18 muffin tins. Sprinkle tops with 2 tablespoons sugar. Bake at 400 degrees for 25 minutes. For a special treat topping: mix ¼ each flour, oats, sugar, butter and 1 teaspoon cinnamon. Sprinkle on top muffins before baking.
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Blueberry Peach Crisp
Servings
Ingredients
  • 2 cups blueberries
  • 2 cups peaches sliced
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
For the topping
  • 3/4 cup flour
  • 1/3 cup oats
  • 1/3 cup melted butter
  • 1/4 cup brown sugar
Servings
Ingredients
  • 2 cups blueberries
  • 2 cups peaches sliced
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
For the topping
  • 3/4 cup flour
  • 1/3 cup oats
  • 1/3 cup melted butter
  • 1/4 cup brown sugar
Instructions
  1. Mix berries, peaches and lemon juice together. Then add sugar, flour cinnamon and cloves. Mix together. Pour into an 8-inch square greased pan.
For the topping
  1. Mix together flour, oats and sugar. Add butter and mix until crumbly. Sprinkle on the fruit. Bake at 375 degrees for 35 minutes.
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Chilled Fresh Blueberry Pie
Servings
pie
Ingredients
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 1 tbsp lemon juice
  • 4 cups fresh blueberries
  • 1 tbsp butter
  • 1/4 cup water
  • 1 baked pie shell
Servings
pie
Ingredients
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 1 tbsp lemon juice
  • 4 cups fresh blueberries
  • 1 tbsp butter
  • 1/4 cup water
  • 1 baked pie shell
Instructions
  1. Mix sugar, cornstarch and salt in saucepan. Add water and 2 cups of blueberries. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat and stir in butter and lemon juice. Cool. Place remaining 2 cups of berries in pie shell. Top with cooked berry mix. Chill, and serve with whip cream.
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