By: Kris Berry
It’s August and that means that my favorite fruit is ready to be picked. Sure, I’ve never met a fruit I don’t like but my absolute favorite is blueberries. There’s just something about those little guys that I love so much. Plus they are so darn good for you, it’s hard not to want to eat them by the handful!
There are a few local farms where you can pick your own blueberries. Last year, my kids and I stumbled upon Jane and Paul’s farm in Norfolk. We loved it so much we went back several times. In addition to the berries, they had a small area where the kids could feed goats and chickens (using a cool “shoot” that my boys loved). They also have a small farm stand where you can get fresh produce, pies, and eggs. We also love Ward’s Berry Farm in Sharon. They have animals, a small playground area, and a farm stand where they make sandwiches and smoothies.
For a more detailed list of pick-your-own farms check out PickYourOwn.org. The farms are listed by county and also by fruit, if blueberries aren’t really your thing (or aren’t in season).
Probably because my mom is a teacher I like to read books to my children that relate to our activities or trips. If you want to enrich your blueberry experience, pick up a copy of Blueberries for Sal by Robert McCloskey from your local library to read before you head out to the farm. I can remember loving it as a little girl and I still love it today!
And since I love baking (and turning healthy fruit into sinful treats), here’s my favorite recipe for Blueberry Crisp.
Blueberry Crisp:
Ingredients:
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch salt
Topping Mixture:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
- Whipped Cream, for topping
- Ice cream, for topping
Directions:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
Enjoy!
I love picking berries, too, and hope to get out this season with my kiddoes to do so.
For those who get Blueberries for Sal and want some activities and extensions for the book, check out:
http://www.homeschoolshare.com/b4_resources_blueberries_for_sal.php
http://lbt.wikispaces.com/McCloskey-Robert
http://nsac.ca/wildblue/educational/
I like to eat blueberries…..if I have enough money to spend it on blueberries, I can try every day a new recipe of ice cream, cookies or any pastry with blueberries.