It does take quite a while to pick, but that's okay with me. At the end of the day, it is peaceful, relaxing, and rewarding. As a bonus, Benjamin comes out and picks with me and we're able to discuss how things went at his work and mine. We're able to talk about current events while going through the otherwise mundane task of berry picking. It is interesting to hear the perspective from a college freshman regarding the latest headlines. It gives me hope for the future.
Blueberries, fortunately, don't ripen all at once. Some are dark blue (ripe) while others are in varying shades of ripeness - from green to peach-colored to pink. The nice thing about blueberries is that you can pick them when they are not totally blue (but close) and they will continue to ripen. We bring them inside, pour them into a colander, wash them up nicely, and leave them in the vegetable sink overnight. The next day any that had a tinge of red, has turned dark blue.
Each day for weeks we pick a quart of nice blueberries.
After washing them, we freeze them on a tray and then, once frozen, we use a spatula to scrape the frozen blueberries into a gallon-sized ziploc bag and put into the deep freeze. This way they are individually frozen and can be poured and measured for recipes. We have several gallons of blueberries already in the freezer with many more to come.
In addition to snacking on them plain, we'll make blueberry muffins and pancakes, coffee cake, tarts, pies and smoothies. Tonight, Tricia made homemade chocolate ice cream with fresh-picked blueberries and blackberries. Sounds like a strange combination, but it works! I had more than one bowl. Tomorrow when I get home I'll go pick another quart. I was surprised to learn that if you take care of your blueberry bushes, they'll live and produce berries for 40 - 50 years! I'll be almost 104 when our bushes play out.
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