My dad grows blueberries. He has over 25 bushes growing in his orchard.
Every summer when I was growing up, he would drag my siblings and me outside in the hot June sun to pick gallons of tasty berries.
Granted, we weren’t fond of getting hot and sweaty, but we certainly enjoyed eating blueberry pies, blueberry muffins and other yummy blueberry treats. Dad’s blueberries are organic (no fertilizer, pesticides – completely natural), so we could eat on the job. And trust me, we did!
Sometimes a yellow garden spider would take up residence in the blueberry patch. These ladies are big and bold, and quite shocking to encounter. Getting tangled in a web would send me and my sisters shrieking back to the house!
Dad’s blueberry patch produces gallons of berries each year. Several of the older bushes on the far end are easily 10 feet tall. You could pick on one of those “trees” for an hour or more and not make a dent. My brothers would make it their mission to try.
I love taking my boys to my dad’s blueberry patch. Just like my dad did, I “recruit” their help picking blueberries. Just like I did, they whine about getting hot and sweaty. And they do more eating than picking. It takes time to fill a bucket of berries; however, seeing a full bucket makes them super happy. At the end it all comes full circle and as a family we get to enjoy the fruits of our labor.
“ku-plink, ku-plank, ku-plunk.”
Tips for storing blueberries:
- Once picked, don’t place the berries in a closed bag or container. Leave the container open so moisture doesn’t form in the container. Do not wash the berries.
- Store unwashed blueberries in a covered bowl in your refrigerator. They will keep 10 to 14 days.
- Freeze unwashed berries by spreading them on a rimmed baking sheet in a single layer. Freeze, then pour the frozen berries into air-tight freezer containers.
As a special treat for you below is a recipe for Sour Cream Blueberry Muffins that my boys love.
| Prep Time | 45 minutes |
| Cook Time | 20-25 minutes |
| Servings |
muffins
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- 2 cups biscuit/baking mix
- 3/4 cup sugar
- 2 eggs
- 1 cup sour cream (8 ounces)
- 1 cup blueberries (fresh or frozen)
Ingredients
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|
- In a bowl, combine the biscuit mix and 3/4 cup sugar. In an other bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
- Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- Yield: 1 dozen.
*Editors Note: If using frozen blueberries, do not thaw before adding to the batter.
