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May 18, 2010 · 1:05 am

Pick Your Own Blueberries

There’s nothing better than waking up on a Saturday morning with your family, grabbing a cup of coffee, and heading outside. Today we took the boys to Blue Youth Berries to pick their own Blueberries. The weather was beautiful, low 80’s, no humidity, and not a cloud in the sky. I stumbled across this place through my next door neighbor Kelly, she had seen them advertised and decided to check them out the weekend before. This location requires you to make an appointment, so before heading out a little planning was required.

Upon arrival we checked in and were handed a 5 gallon white bucket. Davy was so excited to get his own bucket. We stayed for about an hour and picked 3 gallons. The kids loved running up and down the isles, and everyone there was so friendly. How much does that cost you ask? $13.00. $5 for the first pound and $4 for each additional. In case you are wondering what that looks like…see the glass pitcher. It amazes me that most of the year at the local grocery store I pay $6 for two small containers. Farms and farmers markets are so much more fun and affordable. I have attached a link to Pick Your Own, this website can help anyone anywhere find fun places to pick your own food.

I wanted to make something different (don’t get me wrong cobbler and pancakes are definitely some of our favorites) and healthy. We are always trying to teach Davy to make good choices, so Italian Ice was the winner. This can be made with any fruit and goes great on a warm night after a BBQ.

2 cups of fruit (Blueberries)
2 tbl sugar
2 tbl honey
1 tbl lemon juice
2 cups of ice

Using a blender or food processor, blend the first 4 ingredients and then slowly blend in the ice. Freeze for roughly 2-2.5 hours in a shallow baking dish. Enjoy!

Wk 1 – Zipper Pea and Cherry Tomato Burschetta

1 cup fresh Zipper Peas
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1/4 medium red onion, finely chopped
1 cup quatered Cherry Tomatoes
2 tbl red wine vinegar
2 tbl chopped fresh parsley
2 tbl chopped fresh basil
1 tbl finely grated lemon zest
1 loaf Cuban bread
3 tbl extra virgin olive oil
salt and pepper
2 cloves of garlic, peeled

For the Salad: Boil 2-3 cups of water with a dash of salt. Add the peas, reduce heat and cook until tender. Drain, rinsing under cool water. In a large bowl combine the rest of the salad ingredients. Cover and allow to marinade for a minimum of two hours or refrigerate overnight.

For the Bruschetta: Low Broil setting. Cut the loaf in 1/2 – 1 inch slices. Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, flip the slices over and repeat. Broil for 2 minutes, flip the slices over and broil for 1 minute. Remove from oven and rub the slices with the garlic. Bread can be stored air tight and then reheated in the oven.

Spoon 2 tablespoons of salad onto each slice and serve.