We had another wonderful day of meeting new people and talking to friends and neighbors. We basically came to the end of the picking by the end of the day. It seems like the Lord has really blessed us with matching people and blueberries. In other words, just the right amount of people for the blueberries we had ripe. Just in the last two hours, bikers started coming in. One, two, three, four……well, I think there ended up being 8 bikers all together. No, I’m not talking Harley Davidsons here. They were the pedal type. They risked their lives riding on highway 6 (which we all know is literally falling apart) to come to the plantation. I was humbled and excited. They were a great bunch of university students. One was even from Nepal. I joked with him about riding all the way here on his bike from Nepal. He will hold the prize for a long time for coming the farthest.
Well, as to the blueberries. I went out this morning and couldn’t believe how many appeared to ripen overnight! I picked a whole gallon of nice berries. They are ripening fast. By Thursday, I suspect we will want many pickers. Please come. I don’t want to have to pick all those berries.
Again, we will be open bright and early Thursday, Friday, and Saturday (7 am). So, walk, ride a bike, motorcycle, airplane (we now have a private airstrip 1/2 mile from our house), or take a conventional car ride, to Lost Branch Blueberry Farm.
P.S. My wife made this blueberry dessert thing. It looked like a pie but kinda different.
I thought it was delicious but I wish I would have had some ice cream to go with it.
Here it is:
Easy Blueberry Pie
1 cup finely ground whole wheat flour
2 T brown sugar
6 T butter, room temperature
1/8 t salt
1 T apple cider vinegar
Combine flour, salt & sugar. Cut in the butter until the mixture looks crumbly. Mix in the vinegar to form a dough. Press the mixture, using your fingers, to a depth of ¼ inch onto the bottom and sides of a 9 inch pie plate. Set aside.
3 cups blueberries, divided
¾ cup brown sugar
2-3 T finely ground whole wheat flour
¼ t ground cinnamon
Combine 2 cups blueberries, sugar, flour, and cinnamon. Pour into the crust. Bake at 400 for 30 minutes. Reduce the heat to 350 and bake another 30 minutes. Take out of the oven and immediately pour the reserved 1 cup uncooked blueberries on top. Cool. To serve you may dust the top with powdered sugar…..Yum!