Blueberries!

We just returned from the Blueberry Capital of the World, and an amazing organic blueberry farm. The berries are just 60 cents a pint or only $3.00 for a huge can (about 10 pints!) The farm is a very small family owned operation. In lieu of a cash register, the farmer places a small box on a table listing the prices of the berries. You pick up your cans, pick, and then pay on an honor system.

The farmer greeted us as we arrived, and let us know that any berries my children ate were free. The children LOVED this, and giggled as the farmer searched around for small cans that would be easier for them to carry. He only found one can, which Charlie (age 3) took and filled. Gianna (age 5) settled for the large can, and she was determined to fill the entire thing by the time we left. To my amazement, she succeeded. The blueberries definitely built up quickly when there is more than one person in our family picking! Augustine (17 months) spent his morning eating a lot of dirty fallen berries. He was so dirty at the end of our outing that the farmer’s wife offered their family hose to clean him off. The battery on my camera died, or else I’d post a picture.

We have returned to this farm to do all our blueberry picking for 4 straight years because of the Farmer’s hospitality, AND because the berries are cheap and organic. I told him he should charge more for the berries, especially for those of us picking with young children. He smiled in a way that seemed to say he loved the children and didn’t care about the money.

The blueberries we picked today are delicious, cheap, and healthy. We are consuming them guilt free, and we might have to make another trip next week!

Upon returning home, we spent our afternoon reading Blueberries for Sal, and then making blueberry cobbler AND whole wheat blueberry muffins. The muffins are a great and healthy breakfast option. The cobbler is amazing for dessert with whipped or iced cream. I thought I’d post both recipes below. Enjoy!

Whole Wheat Blueberry Muffins–

Combine Wet Ingredients–
1 1/2 cups of milk or rice milk
1 cup butter or oil
1 cup honey or sugar
2 eggs
2 Tablespoons grated lemon rind
2 teaspoons vanilla

Combine Dry Ingredients–
4 cups whole wheat pastry flour (or 3 1/2 cups whole wheat flour and 1/2 cup flax seeds)
2 Tablespoons baking powder
2 teaspoons salt

Then add 3 cups blueberries

Mix dry ingredients with wet ingredients, then add blueberries. Preheat oven to 375, bake for 20-25 minutes.

Blueberry Cobbler–

Grease bottom of 8 X 8 inch pan
Lightly toss–
2 cups blueberries
1 teaspoon lemon juice
1 tablespoon flour
1/4 – 1/2 cup sugar ( I use the smaller amount)
1 Tablespoon butter

Spread this mixture on bottom of pan

Then mix–
1/4 cup butter softened
1/4- 1/2 cup sugar
1 egg
1/2 cup milk

Combine dry ingredients and add to wet mix
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Drop by spoonfuls onto top of cobbler. Bake at 375 for 25-30 minutes. Enjoy!