My mom, the kids, and I headed out to our favorite u-pick farm yesterday for round two of the great berry stockpile that takes place in our household every summer. This time we were hungry for raspberries and blueberries.
Unfortunately, when we got there we were told that the berries had been picked out earlier that day and there wasn’t much left on the bushes. I found that a little hard to believe considering it was mid-week and it had been raining all morning, but the bushes were indeed bare. It turns out (according to tonight’s news cast) that last week’s heat wave ruined the raspberry crop, cooking many of the berries where they hung and killing a large percentage of the plants. Our weather has now swung in the complete opposite direction, cooling down to 16/60 degrees, with rain predicted for the next week or more, so I think the growers probably hedged their bets and picked everything before the weather turned wet and the already stressed berries succombed to mold.
Luckily, this meant that they had many flats of pre-picked berries that we were able to buy (for twice the price mind you), so we won’t have to go without, but the season is finished two weeks earlier than it should be, and local farmers have lost millions of dollars worth of crops.
My blueberry plants are happily producing lots of berries this year, despite being kept in pots while they await the move to their permanent home (there was no way I was going to leave them behind when we moved!)…
…but they’re not quite producing enough to keep us in blueberry pancakes all winter, so I also bought a large box of blueberries for freezing. Many of those disappeared in greedy handfuls before we even got home (it was a long winter!), so I will likely have to get some more before the season ends, especially considering that we haven’t even had our Zabaione Con Crema fix yet this year.
Tammie and Chelee – the bun recipe that I used for the mushroom burgers can be found here. It was the first time I’d tried this recipe, but they turned out nice and soft and tasted good (I substituted whole wheat flour for half of the white).