July means blueberries! I’ve been thinking of all things blue lately, from stuffing my face with fresh berries to baking, baking, baking! We had blueberry bushes when I was growing up on the farm, and I hated them because they were so small and it took so long to pick over the bushels brought into the farm market and put them into pints for sale. If I could have kept from eating the biggest and juciest, the pints would have filled much more quickly!
Blueberry Glaze Pie
Fruit Salad (Just fruit, no sugar is needed when it’s in season! A dollop of sweetened whipped cream couldn’t hurt though…)
Next on my list of things to make with blueberries: Blueberry Crumb Bars. Check them out, they look awesome! I’ve made them with blueberry jam, but never with fresh blueberries. Here’s a shot of the Blueberry Jam Crumb Bars
I also love Blueberry Buckle, Blueberry Shortcake, Blueberry Ice Cream Sundaes, Blueberry Pancakes… What’s your favorite way to enjoy blueberries? Links to recipes welcome!
It’s strawberry season! I was so excited to see “native” (a.k.a. “local”) strawberries at my family’s farm market today! We celebrated with strawberry shortcake tonight.
There are three components to strawberry shortcake: strawberries, biscuits, and whipped cream. This recipe serves 4, and can be easily modified for any number of people.
- In-season strawberries from your area are the best. Mash a quart early in the day, at least a few hours before you want to make shortcakes, with a few tablespoons of sugar or honey. Cover and let them sit at room temperature so the juices collect.
- Today, I used the fresh-baked biscuits from my family’s farm market, but if you want to make your own, try my baking powder biscuits or buttermilk biscuits. I keep telling myself that someday I’ll try shortcakes made with raspberry-cranberry scones.
- When you’re ready to make the shortcakes, slice four biscuits in half. Spread them with butter, then sprinkle with a pinch of sugar. Place them in a frying pan, butter-side down, and toast them over a medium-low flame.
- You can whip the cream while the biscuits toast. Combine 1 cup cream, 1 Tbsp sugar and a few drops of vanilla extract in a bowl. Beat with a hand mixer or by hand with a whisk until soft peaks form.
To assemble the shortcakes:
- Place the bottom of the toasted biscuit in a bowl.
- Spoon on some strawberries, then some whipped cream.
- Add the top of the biscuit.
- Spoon on more berries, then more whipped cream.
This is my favorite summer dessert! What’s yours?
As far as I know, there’s no such thing as a bumbleberry. I think it’s a term used to name a mixture of berries or a wild berry that you don’t know the name of. Anyway, you can use any mixture of berries for this dessert, and today I used some raspberries and blueberries that I froze last summer. When I think about the berry patch I’ll plant this spring, I imagine making lots of cobblers, pies, crisps, jams, jellies, and freezing berries so we can eat them all winter long.
- about 1 1/2 quarts (3 pints) of mixed berries
- 3 Tbsp sugar
- 2 cups flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp sugar
- 1/2 stick cold butter, diced
- 1 egg
- 1/2 cup buttermilk
- pinch of sugar for sprinkling
Combine berries with 3 Tbsp sugar, pour into a baking dish. Combine flour, baking powder, baking soda, salt and sugar in a large bowl. Crumble the butter into the dry ingredients using your fingers. Mix the egg and buttermilk, then pour into the dry ingredients, reserving about 1 Tbsp of the egg/buttermilk mixture. Stir to combine, then knead gently. Form into about 9 biscuits and place on top of the berries. Brush the egg/buttermilk mixture thinly on top of the biscuits, then sprinkle sugar on top of the biscuits. Bake at 350°F for 35-45 minutes, until the biscuits are golden brown and the berries are bubbling up around them. Serve warm with sweetened whipped cream or vanilla ice cream.
Happy New Year! I’m not making resolutions for myself, I’m making plans instead. I posted the other day about putting in a little orchard starting with about 6 apple trees, and I’ve mentioned getting a couple of laying hens, but today I’m thinking about berries.
The snowy, wind-whipped section of our backyard above is where I want to plant a berry patch. Here’s what it will include:
- 3 Heritage Red Raspberries
- 3 Jewel Black Raspberries
- 3 Anne Raspberries (white)
- 2 Royal Purple Raspberries
- 2 Saskatoon Blueberries
- 1 Boysenberry
- 1 Huckleberry
I’ve selected berries that are supposed to be good for smaller, home gardens and that will be ripe at different times, to spread them out over the summer and until the first frost. I was planning to skip blueberries, since they need more acidic soil, and I’ve had trouble keeping my hydrangeas blue (although the purple they’ve turned has been pretty). However, Saskatoon blueberries are not true blueberries, and therefore don’t need the acidic soil. I figured it couldn’t hurt to give them a try.
My mom reminded me how much I hated picking up the cut off raspberry brambles each year. But, I guess like with most things, the memory of the sweet berries overshadowed the memory of the sharp thorns. Not to mention that our patch will be much smaller than the one on the farm.