U-Pick Strawberries and Blueberries

9 years ago

Whether you pick your own or not.....fresh and delicious strawberries and blueberries are everywhere! I'm freezing a bunch whole for my daily fruit and veggie drinks by arranging them in a single layer on a cookie sheet and spraying them with water a couple of times to build up a little coat of ice around each berry. Then, I can toss a bunch in a freezer bag and they don't stick together.

I'm not much of a dessert eater or a jam maker but I'll have to make some shortcakes and maybe a berry custard pie. I'll dig out my recipes to share later.

What kinds of delicious things do you fix with this seasonal and healthy bounty?

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Comments (9)

alisande
9 years ago
Have you tried them without the water spray, Rhizo? I freeze blueberries, cherries, and grapes that way--in a single layer on a cookie sheet, but no water spray. They never stick together in their freezer containers or bags.

Our blueberries don't start bearing until sometime in July. We should have quite a few of our own this year, as my son planted four bushes in addition to our two older ones. Unfortunately, I won't be able to eat any. My solanine allergy is no fun!
Sue_va
9 years ago
"blueberries are everywhere!" and yet I'm wondering why I haven't been able to find my favorite cereal, Kellogg's Special K Blueberry recently.

Also, it was interesting that at Kroger this week, fresh Organic Blueberries were a dollar less than the others.

I have fond memories of me and my DM picking blueberries many years ago.

Sue
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lucillle
9 years ago
I froze blackberries and mulberries, enough for a couple of pies. But I ate about 4 times what I froze, just snacking as I picked a little each day.
Marilyn Sue McClintock
9 years ago
If and when my black raspberries are ripe I will freeze them for pies. If I had strawberries I would make freezer jam and fresh strawberry pie.

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morz8 - Washington Coast
9 years ago
I buy strawberries in bulk from a local farm, it's not U-pick nor are their raspberries. Same with blueberries but ours are a little later with the local growers 1-2 hours away. The blue berry people tell us to freeze as is, not to wash, if possible not even repackage but just put the cardboard box directly into the freezer. I take them out as needed, they don't stick, don't become soft with thawing.

I almost wish they didn't recommend freezing straight from the fields, washed measured berries on hand would save a little time on a busy day.

Blackberries I pick myself, or some of them, DH really picks faster and climbs around better than I do - wild berries. Those I wash, bag and freeze, same day picked no matter what time we get home:) He reminds me he's picked more, I remind him I've still handled every single berry before they go into the freezer, not to mention cooking them into pies, desserts, and in a banner year, jelly.
oldfixer
9 years ago
Will be hoping for straw & blue pickin' soon. Glad they don't weigh the pickers! For any feast they are laden with sugar and whipped cream.
Adella Bedella
9 years ago
Stopped and bought fresh peaches from a road side stand today.

Dh just texted me to ask if I wanted to pick blueberries with his family next weekend.
sheilajoyce_gw
9 years ago
DS gave me two blueberry shrubs that he planted in large pots for my patio. This is the 3rd year, and we have had the largest crop so far. Mostly, we just snack on them straight from the bush since the crop is limited with only 2 bushes.
rhizo_1 (North AL) zone 7
Original Author
9 years ago
CUSTARD PIE WITH BERRIES

Preheat oven to 350ÃÂ°F, have all ingredients at room temperature

1 graham cracker crust (9 inch)

3 eggs

1/2 cup sugar

Pinch salt

1 1/2 cups milk

2 tsp. vanilla

1 cup blueberries (or other berries)

Beat eggs, sugar, and salt until pale...not foamy. Slowly beat in milk and vanilla. Put berries into bottom of crust, pour custard over berries, bake for 40-45 minutes, or until center is set. Cool to room temperature before cutting.

GRAHAM CRACKER PIE CRUST (9 inch)

1 1/2 cups finely crushed graham cracker crumbs

5 T. unsalted butter, melted

1/4 cups sugar

Pinch salt

This post was edited by rhizo_1 on Fri, Jun 13, 14 at 8:05