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National Blueberry Month

dreamstime_s_25932046Did you know that July is National Blueberry Month? Don’t forget to mark your calendar for Tuesday, July 11th to grab a Blueberry Muffin, since it will be National Blueberry Muffin Day! 

Blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit.  Click here for more BB411!

Check out what’s up w/ Pennsylvania Blueberries here and here!  Click here to find out where you can pick your own yummy Pennsylvania Blueberries!  Of course Organic Blueberries are even more Mama Earth friendly and great for the body. 

And make sure to visit The 38th Annual Blueberry Festival in Montrose.  Find out more about the festival here.

If you feel like baking with blueberries, then a really easy way to do it is grab a Krusteaz BlueBerry Muffin/Quick bread MIX. The Fat Free version is the easiest by just adding water and bake! 

Here’s a delicious Blueberry Muffin recipe thanks to the Food Network. Use organic ingredients and it’s much nicer for Mama Earth:


  • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh or thawed frozen blueberries
  • 2 cups flour
  • 1/2 cup whole, 2 percent fat, or 1 percent fat milk
  • 1/4 teaspoon cinnamon


Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Click here for more Blueberry recipes! From Blueberry Burgers to Blueberry Pancakes, there are lots of ways the fruit of July, BLUEBERRIES, can be DELICIOUS!!

Have a Happy & Yummy Blueberry Month!