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Land, Equipment and Services

WBPANS is offering a regularly updated listing for equipment, land and services related to wild blueberry production. To get your property, piece of equipment or service listed, or to look for those items please contact the office with basic details of what you want to post – 902-662-3306 or info@nswildblueberries.com

Items and services listed are for the benefit of wild blueberry growers and should be directly related to wild blueberry production. WBPANS reserves the right to not list items deemed inappropriate. WBPANS does not endorse the sale or purchase of any item listed. WBPANS offers a portal for growers to buy and sell equipment, land and services. WBPANS receives no benefit from any transaction. All transactions are between the owner listed and those who contact them.

Equipment for sale (ie. tractor, mower, harvester etc.)

Wanted/Offering	Type of Equipment	Age & Details	Asking Price	Contact Details
Offering	Sprayer (Spra-Coupe 4460)	2011	$55,000 CAD	506-479-0935

Land for sale (Whole Farm or Individual field)

Wanted/Offering	Location	Description of Property (area, average yields, etc)	Asking Price (for sale or lease)	Contact Details
N/A

Services (custom harvesting, spraying, pollination etc.)

Wanted/Offering	Type of Service	Regions where services are offered	Rates	Contact Details
N/A

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Canadian Wild Blueberries

3 days ago

Our friends over at The Kilted Chef came up with this amazing recipe!Wild Blueberry Rhubarb Custard PieServes 6 to 81 unbaked pie shell, homemade or purchased2 cups (500ml) rhubarb pieces, chopped1 ½ cups (375 ml)Wild blueberries, fresh or frozen1 ¼ cups (300 ml) white sugar2 Tbsp (30ml) quick-cooking tapioca2 Tbsp (30ml) cornstarch3 eggs, beaten1 cup (250ml) heavy cream½ tsp (2ml) saltPlace rhubarb and blueberries in an unbaked 9inch (23 cm) pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 mins at 400 degrees F (205 C). Reduce oven to 350 degrees F (180 C) and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream. Note: if rhubarb is frozen, increase tapioca and cornstarch by 1 Tbsp (15ml) each. ______________________Pie Crust(makes three 9 inch/23 cm pies)4 cups (1L) flour2 cups (500ml) shortening1 tsp (5ml) salt1 ¼ cup (300ml) cold waterDissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits. Move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not too wet. Add more water as needed. Shape the dough into three equal portions and form into round discs. Wrap and chill in the refrigerator for at least 1 hour. Roll out one portion of pie dough on a floured surface. Place into a 9 inch (23 cm) pie plate and trim the edges leaving a 1 inch (2.5 cm) overhang. ___________________________Meringue⅓ cup (75ml) water1 Tbsp (15 ml) cornstarch4 egg whites, room temperature1 tsp (5ml) vanilla extract½ cup (125 ml) sugar¼ tsp (1 ml) cream of tartarCombine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs ar rolfing, combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque. Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 spoon at a time. Once the sugar has been incorporated, turn the mixture to high and beat egg whites until they begin to stiffen. Add the warm cornstarch mixture 1 spoon at a time and continue to beat until the meringue is stiff and glossy. Mound the meringue onto the slightly cooled pie, ensuring that the meringue covers the crust, this will prevent shrinkage. Place the pie in a 350f (180 c) oven for 15 to 20 minutes or until the top is golden brown. This pie can be made with frozen rhubarb, you will simply need to increase the quick cook tapioca to 3 Tbsp (45 ml). Note: The pie as a Kilted Kitchen original recipe. The meringue recipe was inspired by America’s Test Kitchen. ... See MoreSee Less

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Canadian Wild Blueberries

4 days ago

Has anyone tried Van Dyk’s powdered wild blueberries yet? It’s great for baking, smoothies, and sprinkling on all sorts of tasty treats. What have you used it in? ... See MoreSee Less

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Canadian Wild Blueberries

6 days ago

Just how much are you a fan of wild blueberries? Did you know that St. Peter’s on Prince Edward Island has an annual festival dedicated to the juicy little fruits? In fact, despite the COVID-19 pandemic in 2020, the festival was still able to run (albeit a bit differently than normal). Movie nights, ball games, and all things wild blueberries can be enjoyed during this fun event! Want to find out more? Here’s the link: www.stpetersblueberryfestival.com/ ... See MoreSee Less

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Canadian Wild Blueberries

7 days ago

Wild blueberries can be used in many different ways. One of our favourite ways is in a delicious wine! Muwin Estate Wines Ltd. has come out with a delicious wild blueberry wine with a medium intensity. It’s especially delicious paired with mild cheeses, chocolate, pork and desserts. You can find find it at your local NSLC or check them out online at muwinestate.com/ ... See MoreSee Less

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Canadian Wild Blueberries

2 weeks ago

While raisins and grapes shouldn’t be fed to our furry four-legged friends, dogs can eat wild blueberries! Not only are they safe to eat, they provide the same nutrients to dogs as they do to humans, including vitamin C, fibre, antioxidants, and more! ... See MoreSee Less

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