The hubby, the kidlet and I went blueberry picking today. We went to Birak Berry Farm in Richmond and picked 13 lbs of blueberries. We wished we had more time there to pick more, but we had to head for lunch. Also, the kidlet got a bit bored of picking blueberries after about an hour. We ended up buying an additional 5 lbs of blueberries that were already picked from the farmers.
This was my first time picking blueberries and it was actually quite fun. It is pretty easy and not too much strain to reach for the berries. No need for a ladder or gloves. Some of the berries on the branches are low enough for the little kids to pick off the tree. I would highly recommend any family to try this if you have kids.
We paid $1.50/lbs although we had heard that last week was even cheaper (some places were selling at $0.77/lbs!). The warm spell from a couple of weeks ago really made the berries grow like crazy and there are so many that even the farmers cannot pick all of them. Hence the big discount in blueberry picking. My family can eat blueberries really fast. My husband and toddler really like them.
I made some blueberry scones from a Martha Stewart recipe (it is actually a cranberry scone recipe but I substituted with blueberries instead). They turned out really tasty! Here is the recipe below for those that like to bake.
- 2 cups all-purpose flour, plus more for work surface
- 5 tablespoons sugar, plus 1 tablespoon for topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2/3 cup (plus 1 tablespoon) half-and-half (or milk)
- 1/2 cup blueberries, drained on paper towels
- Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in blueberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.