Last week mom, Hannah and I visited our favorite blueberry farm! I must admit that blueberries are my favorite berry and one of my most favorite foods. Each summer I look forward to the time we spend picking blueberries. The farm we visit is so lovely and there are just fields of blueberries everywhere! The blueberries are generally very large.
Mom and Hannah picking blueberries. Also sampling a few as they go. : )
Here I am picking berries too. I think that the blueberries are especially delicious this year!
A beautiful blueberry field.
The view across from where we were picking. The weather was simply perfect that day! The sky was so blue and pretty. It was wonderful.
My blueberries ready to be sorted and frozen. It is truly a blessing to see the bags of blueberries in my freezer. I know this winter it will be a real delight to bake a pie from these berries, like a taste of summer!
The farm we visited also had red raspberries available for picking. We picked a couple quarts for me, and I was able to make a batch of red raspberry jam. I made mine using the inversion method as I do not own a canner yet. I was really pleased that all my jars sealed, since I have found this method a little less reliable than processing the jars in the canner.
But at the end I made sure I saved out enough berries to bake a pie, plus some extra just to enjoy on their own.
I thought that the blueberries and raspberries made for a great combination. My sister Rachel shared this quick and easy pie crust recipe with me. Over the years I had always made the classic Crisco pie crust recipe, but this recipe is very tasty and easy to make. It does not lend itself well to rolling with a rolling pin, so I do find making a top crust a bit of a challenge, but a crumb topping is great when you are in hurry. Also, I like to make my crust with sunflower oil so in the long run this crust is healthier than the Crisco recipe.
How have you been enjoying this delightful season of berries? Have you made any jams or pies?