To freeze them just put them straight into a ziploc type freezer bag and lay flat in the freezer. Don’t rinse them, or clean them other than pulling out any obvious stems or leaves.  They will keep for more than a year..One year we had them for 18 months. It just can’t be easier than that!

I am working on a post for later…but I wanted to post this while I was thinking about it.

image:marye audet

Post from: Baking Delights

Matt will be 17 on July 11. In other words we have been going a very long time.  Now, you can’t just go blueberry picking, there is a ceremony that must be carried out.

Blueberries for Sal must be read aloud the night before. You must get up while it is still dark and eat breakfast in the car on your way there…and at least one teenager must complain that they would rather be doing something with friends…at least until they get there… You must eat as many as you can and still fill your basket before the sun gets too hot..and then you must fight to stay awake on the way home, and figure out that you should have used sunblock. You must then end the day with blueberry pancakes for dinner.

If you do it any other way you are just not doing it right. Pick your own farms are a wonderful way to eat local, support the local economy and build family relationship all at the same time. I intend to do a couple of searches to see what is available in my area besides blueberries.  It is great for kids to be part of gathering food and interacting with it in it’s natural setting, rather than assuming that blueberries grow in pint containers in the back of the grocery store.

Here are some pics of our day…It was great!

The bushes were full of blueberries this year.

Nick finds the perfect berry.

It doesn't take too long to fill the baskets.

Full baskets...

Nick and Sean rehydrate

images:maryeaudet

Post from: Baking Delights

I always have trouble naming salad creations.  I mean, you want people to know all the good stuff that is in it, right?  This was a delicious salad, with lots of my favorite flavors.  The sweetness of the berries, the spiciness of the herbs, the tangy lemon, and then the sweet bite of ginger was …in a word.  yum.

1 bag organic baby herb salad mix (or spring mix, or whatever you like)

1 pint blueberries

2 cups dried cranberries

1 cup chopped walnuts

1/2 cup chopped red onion

1/4 cup culinary lavender buds

Mix together and set aside.

Dressing: 

1/4 cup lemon juice

1/4 cup honey

1/4 cup light flavored oil

1 tablespoon grated fresh ginger

1 teaspoon coarsely ground black pepper

1 pinch salt

1 tablespoon lemon zest

Shake well to blend.

image:Marye Audet 

Post from: Baking Delights

Sandra over at Diary of a SAHM is having a slow cooking thursday recipe exchange. I like these because you get alot of different recipes..Run on over there and check it out and leave your personal favorite! Here is my submission…

Red, white and blue cobbler
serves 6-8

1 c flour
1 c sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly ground nutmeg
2 eggs beaten
2 Tbs milk
2 tbs unsalted butter
2 c fresh blueberries
2 c fresh straxberries, cut in quarters
3/4 c water
1 tsp grated lemon peel
3/4 c sugar

vanilla ice cream

1.combine flour, 1 c sugar, baking powder, salt, and spices.
2.combine eggs, milk, and butter.
3.stir into dry ingredients until moistened
4.spread batter over bottom of greased 5 qt slow cooker
5.in saucepan combine berries, lemon peel and 3/4 c sugar
6.bring to boil, remove from heat immediately and pour over batter.
7. cover and cook on high for 2-3 hours or until toothpick inserted in batter comes out clean.
8.turn off cooker. uncover and let stand 30 minutes before serving with a scoop of vanilla ice cream

Post from: Baking Delights