Blueberry Picking

So we may have skipped school today to go blueberry picking!  I felt we needed a fun day, a reset, a break in the monotony of schedules, and the weekend just didn't feel long enough. I have to say it was absolutely 100% worth it! We woke up when we wanted, had breakfast and headed to Lake Catherine blueberry farm.

 We have been going and doing this for the past three years but this year the kids actually were really into picking. They were on the hunt for the biggest and bluest and every other one was "the best one so far!"

We came away with a great supply! 

We will freeze lots for smoothies and snacks and we will be making, many times over, a staple in our house, blueberry crisp! I found this amazing recipe from Shauna Niequist's book Bread and Wine.

 We eat it by itself a lot, but we also have it on top of our plain Greek yogurt in the morning or with a scoop of Greenwise vanilla organic ice cream for a special treat!!

I know lots of my friends have been hitting the farms so here is the crisp recipe. You can really use whatever your favorite fruit is or as we do, whatever is in season for the base. It is so simple and so good! Even Taylor knows how to make it!

Ingredients


4 cups blueberries 

Crisp topping:

1 cup old fashioned oats

½ cup pecans

½ cup almond meal (available at Publix, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)

¼ cup maple syrup

¼ cup olive oil

½ tsp salt

Instructions

Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4
 
Much Blueberry Love, 

Lauren