While it is officially National Swiss Day (celebratory greetings to all my Swiss cousins!) I have declared this to be Blueberry Day at our house. I am feeling a time crunch to put our freshly picked produce to good use before leaving for Boston – but more about upcoming travels in tomorrow’s post. A Double Good Blueberry Pie is chilling in the refrigerator and Blueberry Lemon Muffins are on the menu as tomorrow’s breakfast treat with a few tucked into the freezer for frigid January mornings.
We estimate one more picking will complete this season’s crop. Our four bushes have produced 16.25 cups thus far; much better than last summer’s yield of only 9.5 cups but not nearly up to the bountiful summers of 2019 and 2020 with 24 and 25 cups, respectively.
The Double Good Blueberry Pie is super easy and, as promised, doubly good with two cups of fresh berries serving as the fruit base in a baked pie shell then topped with two cups of cooked glazed berries. We will add a dollop of Crème Fraîche to make it extra festive.
As I misplaced the paper copy of the Blueberry Sour Cream Muffins (shared by Betty D. last summer) and the web address produced an error message, I spent this morning recipe sleuthing (always a fun task.) The Preppy Kitchen covered my bases – blueberries, lemon and sour cream – although my muffins exclude the streusel topping, all the better to enjoy the berries.
The beauty and the bane of summer bounty are the kitchen hours required to transform a morning’s abundance into delicious treats. On blue sky, temperature-perfect days just made for hours of pleasure on my screened porch knitting the 4-Day Fireworks KAL sweater, I joined the women of ages past toiling in summer kitchens. Admittedly, my experience was far more pleasant as my work time was spent in air conditioned comfort with good tunes coming from surround sound. Some of the tasty delights will be eaten immediately and some will be stashed in our small deep freeze to be enjoyed on frigid winter days as a talisman against the cold and a sunny reminder that spring will come, even in the North Country.
My Sunday & Monday garden-to-kitchen yield:
Blueberry Sour Cream Muffins – two dozen regular-sized and 24 minis using a recipe shared by Betty D. from Older Mommy Still Yummy
When we started harvesting blueberries last month, we doubted we would meet the bountiful 24 cups we picked last summer. But the wonders of the Great Mother never cease to amaze and we have enjoyed 25 cups from our four small bushes. So delicious have been the muffins, ice cream glazes, and pies (two lemon sour cream and one traditional) with plenty simply nibbled that none were frozen. While we may regret our greediness in the depth of winter blues, the fresh berries were just too tempting. Since today’s last picking only yielded enough (0.5 cup) for tomorrow’s Honey Nut Cheerios breakfast, I am repurposing the photo from our first picking.