One of my favorite things to do in July is pick blueberries. Once every year my mom and I rise with the sun and drive to our favorite u-pick farm hidden away in the foothills of the Appalachia mountains.
There we pick side-by-side for hours, chatting about everything under the sun. It's the one time each year that I can count on having my momma's complete attention without any interruption. No babes a-whining. No toddler requests. Nothing. Just her and me and a plethora of plump blueberries. And that, my friends, is a little taste of heaven.
There we pick side-by-side for hours, chatting about everything under the sun. It's the one time each year that I can count on having my momma's complete attention without any interruption. No babes a-whining. No toddler requests. Nothing. Just her and me and a plethora of plump blueberries. And that, my friends, is a little taste of heaven.
After hauling home my 26 pounds of berries, I set to work freezing some, washing others, and dehydrating the rest. Now, what to do with my spoils?
This year I departed from my usual blueberry recipes to try something new I saw over at Immer Wachsen (a blog you should be reading, if you aren't already). And I'm so glad I did!
Although I made a few tweaks to Hannah's Blueberry Nut Granola in keeping with what I had on-hand... the recipe was amazing. And delicious. Deliciously amazing!
I tossed all of my dry ingredients together the night before in one of my beloved half-gallon canning jars. In the morning, I added to the dry ingredients honey, coconut oil and melted butter. Then, I spread the mixture on two cookie sheets and baked them at 250F for 2 hours. Easy peasy and oh so good.
Now I have yet another recipe to add to my collection for good eats not just in July but all year long.
This year I departed from my usual blueberry recipes to try something new I saw over at Immer Wachsen (a blog you should be reading, if you aren't already). And I'm so glad I did!
Although I made a few tweaks to Hannah's Blueberry Nut Granola in keeping with what I had on-hand... the recipe was amazing. And delicious. Deliciously amazing!
I tossed all of my dry ingredients together the night before in one of my beloved half-gallon canning jars. In the morning, I added to the dry ingredients honey, coconut oil and melted butter. Then, I spread the mixture on two cookie sheets and baked them at 250F for 2 hours. Easy peasy and oh so good.
Now I have yet another recipe to add to my collection for good eats not just in July but all year long.
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What are your favorite blueberry recipes? How about summer memories?
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