Picking
Information:
All blueberries are sold by the
pound. You may bring your own container to save the cost
of using our containers. Just be sure to pre-weigh your
container in the Apple Barn before going out to pick. The
blueberries in the early part of the season are the smaller
sweeter variety and the larger varieties ripen after that.
If the berry is ripe it should come off in your hands very
easily. Even though our berries are not sprayed, we do recommend
washing all fruit before eating.
Freezing Blueberries.....
Blueberries can be frozen easily.
Just rinse them off when you get home and spread them out
on paper towels to dry completely (if they are frozen while
wet, they will mush and clump together). After they are
dry you can either spread them out on cookie sheets and
freeze or just pop them right into freezer bags and freeze
that way.
Try this recipe:
Fresh Blueberry Pie
Pastry for two 9 inch crusts
5 cups fresh blueberries, washed & stemmed
1 cup sugar
1/4 cup flour or 2 tablespoons Minute Tapioca
1/2 teaspoon grated lemon peel
dash of salt
2 teaspoons lemon juice
1 1/2 tablespoons butter
• Preheat oven to 375 degrees F
• Prepare and roll out half of the pastry into
the bottom of a 9 inch pie plate.
• In a mixing bowl, combine blueberries, sugar, flour
(or tapioca), lemon peel and salt. Pour blueberry mixture
into pastry lined pie plate.
• Drizzle lemon juice over top and dot with
butter. Cover with top pastry, crimp edges and cut slits
into top of crust. You may cover the edges of the pie crust
with strips of aluminum foil to prevent over browning.
• Bake in oven for 45 minutes or more, until crust
is golden brown and blueberry juice is bubbling out of slits
in crust.
• Cool pie on rack for at least 1/2 hour to 1 hour
before serving so it will set while cooling. |
