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Feeling a little blue? I’m seeing blue! Blueberries that is.
I spent a delightful morning with Rolland (pronounce it Rah-land, please) Jacks of Restoration Oaks Ranch and learning about the family’s U-Pick Blueberries operation located a few miles south of Buellton on Highway 101.
First of all, meet the Jacks. Rolland met his wife Venetia when they were both active in the Youth for Christ movement. They were married in 1955, are the parents of four grown children and grandparents to 12 active kids. Both southern California natives, Venitia grew up in Santa Barbara. Rolland traveled north to attend Westmont College, later transferring to USCB where he first earned a degree in Zoology and later a doctorate.
After teaching stints at Cal Poly Pomona and Rowland School in southern Los Angeles County where he later stepped into the shoes of principal, he returned to Santa Barbara and accepted the position of Chairman of Education at UCSB.
Fast forward a number of years to 2002. By now the Jacks had a grown family, bought the Barbara Hotel on State Street, remodeled the property and renamed it Hotel Santa Barbara and were ready for a bigger project.
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“We bought the ranch in 2002, it was quite rundown and overgrown,” he said, adding that while considering planting grass for weed control, it was suggested that blueberries might make a good crop. “We planted the first eight acres of berries in 2003,” Rolland said, adding that, “our first crop was in 2004 and by 2005 we had our first significant one. Now we have 20 acres in 14 different varieties,” he noted.
“They need an acidic soil and cold” he explained, “usually about 300 hours at 45 degrees or lower, but no frost. The bushes can grow up to six feet tall, but we keep them pruned for ease in picking,” he said. |
Blueberry flower blooms pollinated by honey bee.
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Well, the soil, climate and tending must agree with the blueberries, today their annual crop is estimated by the ton and sales to local markets as well as at the ranch are brisk.
Blueberries aren’t the only project for the 1000 acre ranch.
“We’re remodeling the old house and opening up the ranch for use as an event center. We hope to be ready by spring,” he said.
Information about use of the event center for conferences, meetings, weddings, filming, etc., may be obtained by visiting the ranch website: www.restorationoaksranch.com
The visit turned into quite an adventure. Rolland offered me a mini-tour of the place and I jumped at the opportunity. He pointed out one of their many ponds and “introduced” me to the resident goats. “There are some 400 on the ranch and we own about half,” he said and went on to explain that his “goat partner” rents the herd out for weed control as well as raising them for market. The goats were a kick and when I noticed several large dogs scattered amongst them. Rolland explained that they were Great Pyrenees. “But,” he added, “they think they are goats. We have them for protection. They scare off the mountain lions,” he said, “but the bears are not afraid of them. They are not working or herding dogs either,” he went on, “they have bonded with the goats and think they are one of them. If they escape their pen, the dogs trot right along with them, happy to be on the loose,” he said with a chuckle.
Now you think that being a family man, hotel owner, rancher, blueberry farmer, event host and goat tender would be enough to keep this busy man busy. We’ve only scratched the surface. He writes boys’ adventure stories, music and musicals. “I write and sing Gospel and Country songs,” he said, “and play the piano and saxophone too.”
All I can say is wow! I enjoyed meeting this energetic man. With his ready smile and twinkling eyes you can tell that this is a man who loves life and life loves him.
Eventually our talk turned to recipes and ways of incorporating blueberries into one’s diet. High in antitoxins, blueberries are good for keeping your memory sharp, promoting heart health and are a tool against aging and wrinkles.
Rolland says, “bite for bite, blueberries deliver more disease fighting antioxidant power than 40 other fresh fruits and vegetables. Because a compound in blueberries dissolves plaque in brain cells, they’re sometimes referred to as the ‘ultimate brain food’.”
Ah, the secret to Rolland’s zest and appetite for life.
Right about now those berries should be ripe, I don’t know about you, but I’m planning to head out to Buellton, improve my health with one of the following recipes.
Read on for some of Rolland’s tastiest blueberry recipes, in his own words. |
The Blueberry sign on Highway 101 that will help you find the U-Pick Blueberry Farm which is located approximately 4.5 miles south of Buellton. |
BLUEBERRY SMOOTHIE
We have a number of variations for our blueberry smoothies, which we whip up in our Bullet blender. Any blender that can chop the berries into a nice, drinkable size will do.
The Bullet ‘mug’ is about 1 and 1/2 times the size of a standard mug, which makes a great breakfast with a bit left for a mid-morning snack. Fill the mug about half full of blueberries. Add a scoop of UltraSlim, a dash of cinnamon, fill about an inch from the top with milk or any juice, and blend to taste. |
The less blending, the chewier the blueberries. That’s what I mean by blend to taste. Varying the type of juice gives a surprising variety of flavors. I’ve also added half a banana, or a quarter cup of uncooked oatmeal (not the packaged, sweetened kind). |
Rolland Jacks and son Joel, who manges the Quality Inn in Buellton that Rolland purchased in March of 2004. |
For the ultimate cheese cake, try:
BLUEBERRY CHEESE CAKE
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1-1/2 teaspoons lemon juice
4 3-oz. packages of cream cheese
2 cups fresh blueberries, washed and drained
1 tablespoon honey
Graham cracker crust
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Prepare your favorite graham cracker crust or use a store bought one. Do not bake the crust first. Using an electric mixer, beat eggs and sugar until thick and lemony. Add vanilla and lemon juice.
Add the softened cream cheese, one package at a time and continue beating until smooth. This may take a little while, be SURE the mixture is free of lumps. Pour about one half of the cream cheese mixture into the cracker crust and top with one half cup of the blueberries. Cover with remaining cheese mixture and bake at 350 degrees for 25 to 30 minutes. Cool, away from drafts.
In a microwave, heat honey until just liquefied. Add remaining 1-1/2 cups blueberries and toss to coat.
Top cheese cake with berries, cover loosely and refrigerate until firm. About three hours. |