One of my favorite things about this time of year is all the fresh fruit. During most of the year, fruit is such a treat or thing to be rationed, that having as much as I want around is a wonderful thing. It feels like a huge bonus paycheck for all the hard work that goes into growing and picking food. Apples, strawberries, blueberries, blackberries and huckleberries are all coming on in abundance, and we are literally enjoying the fruits of our labor every day.
Strawberries are putting on a second wave and they are big, juicy and delicious.
We are still picking blueberries off our bushes and have frozen over 30 quarts for the year. At this point, everything else is just for bonus munching.
Those pesky blackberry vines are good for something right now while we fill up quart bags to freeze for the winter and enjoy some delicious treats. It is turning out to be a good berry year indeed, so much so that we have turned on and filled our separate chest freezer of just berries. Now there’s room in the upright for freezing other foods like elk meat, pesto, chanterelles, cream of mushroom soup and diced tomatoes.
It’s a good enough feeling just to look in that freezer and know we’re stocked up for the winter, but one of my favorite ways to enjoy the fruits of our labor is with reckless abandon in the form of berry crisp. To heck with dessert. We’ve been working hard. This is for lunch!
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