So here is the product of most of the blue berries we picked last week. For the crust use the recipe Melissa posted last month.
3 cups blueberries
1/4 cup of flour
1 tablespoon lemon juice (more if lots of powder left after mixing)
1 tablespoon cinnamon
Step 1. Put all ingredients in a large bowl. Make sure berries are dry (if they have been freshly washed it can throw off the mixture and make your pie runny). Heat oven to 425 degrees.
Step 2. Mix dry ingredients so they evenly coat the blueberries. There will probably be a lot of flour/sugar in the bottom of the mixture. This is okay because you can pour it on top of the mixture when you put the filling in the crust.
Step 3. Put filling in the crust and put the top crust layer on. Be sure to poke a lot of vent holes in so that the berries can let off steam. If you have extra dry ingredients in the mixture bowl put them on top of the pie before the second crust is put on.
Step 4. Bake for 30 minutes, or until golden brown. A lot of people suggest putting foil around the edges of the crust to make it not get crispy, but I have never minded the crisp edge. After the pie is done baking, let it set overnight so the filling can cool and stay firm enough.
I’d also suggest to put a baking sheet under the pie to catch any berry juices that might bubble out during the baking.
Post by: Colin and Melissa
Photos by: Colin
We went blueberry picking at our favorite u-pick farm, Boxx Berry Farm! It was sunny, which is perfect weather for seeing the blueberries in all their glory. Fortunately for us, the rows of blueberries had grass planted in between them and we could sit down and get easy access to all the delicious berries (plus it was easy to pick several pounds!)
A tip about picking blueberries: These berries are darker when washed and will look just like the ones you find in the store. 🙂
So don’t worry if they seem a little light in color.
Also, you don’t have to worry as much when picking blueberries because they aren’t super squishy. Just wear whatever you’re comfortable in!
Mint leaves (to taste, you don’t need too many)
Milk (to make blending easier, you can substitute water if you don’t want to use milk!)
1. Wash blueberries and mint. Add to blender.
2. Add ice cream and milk.
3. Pour into a cup when well blended.
4. NOW DRINK YOUR MILKSHAKE. Drink it up!!
I almost forgot!!! PIE:
Coming soon. (look for the recipe within the next week)
Post by: Colin and Melissa
Photos by: Melissa
As promised here are some delicious raspberry bars made with jam that we picked at a U-pick farm in Ferndale. These bars are the perfect snack, dessert or maybe even breakfast!
2.75 cups flour
1 cup sugar
1 cup finely chopped pecans (praline or normal)
1 cup melted butter
Step 1. Chop up pecans ahead of time. Make them pretty small like below. Preheat oven to 350 degrees.
Step 2. Combine pecans, sugar and flour in a large mixing bowl.
Step. 3 Melt butter and add to mixture with egg.
Step. 4 Mix all ingredients together till it forms a crumbly, but moist dough that sticks together.
Step 5. Press mixture to bottom of greased baking dish. A casserole dish works great for this. Set aside 1.5 cups of the mixture to crumble on top.
Step 6. Add jam and spread to edges. Leave about 1/3 inch on the sides, the jam will spread to it.
Step. 7 Crumble 1/2 cup on top cover all jam and the sides.
Step 8. Bake for 40 minutes at 350 degrees or until crumbs are golden brown. Check around 30 minutes to make sure it isn’t burning. After it’s done take out and let it sit for 3 hours and then cut in pan and enjoy.
Post by Colin
Photos by Colin and Melissa
You may recall our trip to Boxx Berry Farm. Here’s what we did with some of the raspberries. But there are still plenty left!
6 cups raspberries
3 cups sugar
1 packet of Jel-Ease pectin
1. Mash raspberries in a bowl with a spoon or fork until liquidy.
2. It should look like this when you are done. Add pectin to mixture.
3.Measure out sugar in a separate bowl.
4. Boil as many jars as you need to sterilize them for storing jam.
5. In your other pot, stir berry mixture constantly until boiling.
6. When boiling, slowly add sugar and stir.
7. Bring to boil again.
8. Add jam into jar. Let cool for half an hour before placing in fridge.
Post by: Colin and Melissa
Photos by: Colin and Melissa
It’s that season again! Time for U-Pick everything… (or just about.)
As a fairly-new seasonal berry-picker I may not have the most advice to offer (though I’ve been picking blackberries since I was quite young) but Colin has been doing so for longer than I.
We went to Boxx Berry Farm (my favorite place to pick berries) to pick raspberries, my #2 berry preference, just behind blueberries. Raspberries are the easiest to pick, in my opinion, requiring little reaching or bending down/hunching over to yield the best results. They’re also super cheap; they’re a much better deal than buying berries at the store.
Berry Picking Tips:
- Wear clothes you don’t care about; they may get stained or dirty
- Call ahead to see if there are enough berries/make sure they’re open
- Compare the cost of gas for driving to picking location to in store prices from same farm
- Go when it won’t be busy (on overcast days), even though sunny days can be more fun
- Pick berries as close to stem as possible, discard attached stems
- Give stems a twist if they aren’t snapping off
- Some farms have a minimum-pick-limit; be sure you can pay for the amount you pick
- Don’t pick overripe berries as they will get squished
- Look high and low; don’t accidentally overlook perfect berries
- Fill bucket only half full as to not squish berries
- RAINYDAYGAL also has a great post on how to store your picked berries
- Have lots of fun! Find a farm you love and return there!
With this many berries we will be making jam and raspberry bars in the near future and they will be included here of course!
Post by: Colin Diltz and Melissa Rook
Photos by: Melissa Rook and Colin Diltz