Add to My MSN

It's Blueberry Time on the Farm

6/19/2014 9:19:00 AM

Tags: From My Garden, From My Heart, From My Kitchen, The Accidental Farmer, Blueberries Baking, Recipe, Blueberry Picking, Chef Elizabeth

Chef ElizabethOne of the great benefits of living on a farm is the availability of produce from other farmers. For me it’s a big part of why I chose this lifestyle. Every chef dreams of being able to prepare just picked produce. All the years in the kitchens I longed to be able to grow my own. Now I can.

This will be my third summer on the farm – Wynyates Farm. After fighting marauding pests that consumed half my crop for the last two summers, I have learned a few lessons. It is not just pests, it is also the malevolent weeds that threatened my harvest. I learned very quickly and in real terms why organic produce is so expensive. The labor that is required is very intensive. No rest for an organic farmer. For fun I like to visit local farms and pick what I do not grow myself.

Helping Me Pick
This is a great group activity … you can pick a lot of blueberries in a short time.

Oceans Blueberries
You can gather a lot in a short time.

I just got back from picking organic blueberries from a local farm on Georgian Bay, Ontario. I took a crew with me, and we ended up with almost 40 pounds of berries for $62! I encourage everyone to locate an organic pick-your-own. These are the very best berries to freeze to use later. They bake up perfectly in muffins, scones and quick breads and crisps. Blueberries are fabulous in smoothies, in yoghurt and in your morning cereal. We all know about their health benefits, and freezing does not destroy their anthocyanin antioxidants. Read this report on The World's Healthiest Foods. My Son Picking Berries
Everyone pitches in and gets to eat the “fruits” of their labors.

Holding Spoils Of the Day
Holding the spoils of the day.

Blueberry Bush
Fresh blueberries on the bush.

I made blueberry-champagne preserves – they are delicious with blue cheese and on croissants and hearty multigrain bread. I also use preserves in my berry crisps and in my pies; they add a depth of flavor.

Basket of Berries
An enormous basket of berries.

Homemade Blueberry Preserves
Homemade Blueberry Preserves

Here is my blueberry loaf recipe – enjoy! The best part is that it is so low-fat and packed full of berries. This is delicious on its own, but you can slice and serve it with frozen vanilla yoghurt or ice cream.

Go out and pick some blueberries or buy local organic – you will be very happy you did. I see it as a great way to spend a few hours getting to know how berries are picked, to release your inner harvester, and it's fun to witness your own ability to decide on berry ripeness and to snack along the way – your blue lips are a dead giveaway.

Just Washed Blueberries
Be sure to rinse the berries before freezing, eating or processing.

Lemon Blueberry Loaf

Lemon Glazed Blueberry Loaf

Yields 6 to 8 servings.

Yields 1 large loaf.

Prep time: 20 minutes

Cook time: 55 minutes

2 cups all-purpose flour
1 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon fresh lemon zest
1 1/2 to 2 cups fresh blueberries; frozen will work just as well.
2 large eggs
1 cup whole milk
3 tablespoons vegetable oil – sunflower, peanut or canola; melted butter can be substituted.
2 teaspoons fresh-squeezed lemon juice, or more to taste; lime is great, too 

Glaze:
4 tablespoons fresh lemon juice
1/4 cup sugar
1 teaspoon fresh lemon zest 

Heat oven to 350 F. Grease 9-by-5-inch loaf pan; set aside.

In large bowl, combine flour, baking powder, sugar and salt. Stir in lemon zest and blueberries.

In another bowl, beat eggs; add milk, oil and lemon juice. Stir into dry ingredients, just until moistened.

Pour into prepared pan. Bake for 1 hour, or until toothpick tests clean.

To make glaze: Combine all ingredients. Bring to a boil on stove over medium heat; cook until thick, about 5 minutes. If glaze gets too thick as it cools, place over gentle heat.

After removing loaf from oven, while still warm, brush or drizzle glaze over bread while still in pan. Let cool for 10 minutes, remove loaf to wire rack to cool completely.

Cut and enjoy! This is a great food gift or bake-sale item.

Blueberry Loaf
Blueberry loaf on my kitchen table

Blueberry Hand Pies
Blueberry Hand Pies on my front porch.



Related Content

Expand Your Garden Space With a Community Garden Plot

Our experiment at the local community garden was a great success last year - we just renewed our plo...

Homemade Blueberry Muffins

We love baking from scratch, especially when we can use ingredients we harvest ourselves, like in th...

Winter Produce

Winter farmers' and gardeners' markets have sprouted (pun intended!) up in my area, giving customers...

Raspberry Riches My Way

As a chef and farmer, my days are full of work, and yet I always stop and make time to enjoy seasona...

Content Tools




Post a comment below.

 

buckybaby1@hotmail.com
8/21/2014 3:28:47 PM
Hi Lori- thank you for the warm welcome- I am just getting used to using the blog- Glad to hear that you could spend some time in Ontario- I live minutes from Georgian Bay- I love the sound of your son's farm and he is lucky to have you there to help!! We all need all the help we can get. This summer has flown by and my crops are disappointing- more lessons for next year. I tell you we had far too much rain. It is the first time in years that I barely harvested a single zucchini.I will check out your blog for sure- I love reading about how others face the farm life. Cheers!! Chef Elizabeth

Lori
6/21/2014 4:56:14 PM
Welcome, Chef Elizabeth, to Cappers! What a great post...and THANK YOU for the blueberry bread recipe! I'll definitely be making that one :-) You brought back a great memory for me...as a high school student back in Michigan, I took two summertime backpacking trips on the Bruce Trail around the Georgian Bay, departing from Tobermorey. Gorgious country! I am currently living on my son's farm in the Driftless Region of SW Wisconsin, helping him get it started (he's 22 and single, so he's stuck with my help, LOL!). He is raising pastured, organic (not certified, but all chem-free), poultry and eggs, and will be adding grassfed lamb and fruit & nut-raised pork in the coming years. I understand what you mean about labor-intensive, doing this without factory-style, chemically-intensive farming. But it is SO worth it! Welcome again, I'm looking forward to reading more from you! Blessings, Lori Havens http://www.cappersfarmer.com/blogs/this-old-farmhouse.aspx http://www.farmonthehill.net



Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!