Blueberries and Raspberries

Sunday, Bob and I decided to go and pick blueberries. The weather was perfect - sunny with a cool breeze. We picked 53 pounds of berries. Bob went back today and picked another 39 pounds. We washed and bagged a good part of them to freeze, but left a box out for us to eat fresh.

The bushes were loaded and it was easy picking.

Bob's been a picker since he could walk - in fact when he was a toddler, he took his favorite blanket with him to pick green beans and remembered he had left it in the field when they were on their way home. He cried and cried, but his mom would not turn around and go back to get it. I'm told she was thankful he forgot it.

The berries were nice and big.

We received a recipe from the berry farm - "Grandma Hafner's Fresh Blueberry Pie" and we decided to try it. Bob is making two baked crusts. One for us and one for me to take to work.


Before I left for work, I (with Bob' help) put the pie together. I whipped cream cheese and a little cool whip together and spread on the bottom and sides of the baked shell.

Then we followed the recipe for the filling.

Grandma Hafner's Fresh Blueberry Pie

3 cups fresh blueberries

2/3 cup water

3 Tablespoons cornstarch

3/4 cup sugar

1 1/2 T lemon juice

1 baked pie crust

Mix 1 cup blueberries, water, cornstarch, and sugar together in saucepan and bring to a boil, stirring constantly. The blueberries will burst and the mixture will become dark purple. When thick, remove from heat, add the lemon juice and the 2 cups of remaining blueberries, and pour into baked pie shell. Cool for at least 2 hours. Serve with whipped cream.

The office staff enjoyed the pie I took and so did I!

When I came home from work today, there were ten quarts of raspberries waiting for me. Our raspberry bushes are doing great this year. We have three different varieties; June berries - Taylor and Purple Royal, and the ever-bearer is Fall Red.