The blueberries were ripe for picking at Conn’s Blueberry Farm, which opened on Friday, in North East. Saturday dawned overcast, perfect for picking, and I headed out at 8 a.m. in 70-degree weather for the 30 minute drive.
You can choose from 3- or 5-quart buckets ($3 a quart), which you then tie around your waist or hang around your neck (waist is easier for me) to pick. About 10 other families were already in field, which opened at 8 a.m.
Overheard while picking:
Small child 1: Mom!!! M, put a blueberry up my butt!
Small child 2: Mom!!! M hit me with the bucket!
M: Mom!!! Look at all the green ones I picked!
Needless to say, it was a family affair out there.
Mom promised a blueberry buckle if everyone would just behave (and stop picking the green ones).
In a half hour, I had 8 quarts – more than enough to make my mother’s birthday blueberry pie. I paid, put them in my own container for transport home. Alas, NPR had nothing to soothe me on such a delightful morning what with all the shootings and bombings and crazy people driving trucks into crowds in Nice on Bastille Day, which is my nephew’s birthday. This is all just terrible, but I would prefer to think of the lovely market I visited in Nice and had a coffee in the square after shopping. This begs the question of whether you take your children overseas to see these beautiful spots or do you let the terror win.
This was not a question I can answer right now. If it was just me – I am OK to go. I am 53 years old and can make that decision for myself. But there was a 9-year-old American boy who was killed, along with his father, in the Nice attack. And that is not OK.
And all of this has nothing to do with blueberries, but that is what happens when you spend 30 minutes driving each way to go pick fresh produce. So I decided to listen to Oprah and Deepak help me meditate on becoming unstuck in life. They are very calming, BTW.
I also bake to relieve stress. I made some modifications to Smitten Kitchen’s Blueberry Crumb Cake. If you click, you get their recipe. My changes involve adding buttermilk instead of plain milk, lemon extract instead of vanilla and adding walnuts to the crumb topping instead of putting them in the cake. I also bake it in a loaf pan, instead of a cake pan, because I like the square slices. I like crunch on top of my cakes, not in the middle of the delicate crumb. This is best eaten warm, or the day of baking.
Blueberry Crumb Cake
4 tablespoons flour
1/2 cup walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon (or a couple of good gratings) of ground nutmeg
1/4 teaspoon salt
4 tablespoons (55 grams) unsalted butter, room temperature
In a food processor or blender, pulse together all the ingredients except the butter until crumbly. Add the butter and just pulse to combine. Place in the refrigerator until ready to use.
4 tablespoons unsalted butter, softened
3/4 cup (150 grams) granulated sugar
Zest of 1 lemon
1 large egg
1 teaspoon lemon extract
240 grams of all-purpose flour (measurement is important in this recipe – if you don’t have a scale, this is about 2 level cups unsifted flour, minus 1 tablespoon)
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup buttermilk
1 pint fresh blueberries
Heat oven to 375 degrees. Grease a loaf pan.
Using an electric mixer, cream butter, sugar and lemon zest until light and fluffy. Beat in egg and lemon extract. In a small bowl, whisk together flour, baking powder and salt. Alternately add dry ingredients and buttermilk until incorporated (2 to 3 additions of each). Do not over mix. Fold in blueberries. Scrape batter into pan. Top with crumb topping.
Bake for 40 to 50 minutes, or until a tester comes out clean (don’t worry about blueberry marks on the tester, just look for batter sticking to it).
Remove from oven, cool and serve.
Happy picking (or just plain eating).