This past weekend we spent a few hours at a local, organic u-pick blueberry farm, picking some delicious blueberries in the sweltering heat. The kids got whiny after about 20 minutes, and ended up eating almost all of the blueberries that actually made it into their buckets. But, we had a good time as a family, and most importantly, we came home with 17 pounds (7 we picked, 10 we bought pre-picked) of blueberries.
Over the next few days, we’ll eat our weight in blueberries, and enjoy some tasty blueberry muffins, pancakes, and cobbler.
The remainder of our blueberries though will get washed and frozen to eat throughout the rest of the year.
We freeze our blueberries by laying them out in a single layer on a cookie sheet and flash freezing them, and then transferring them to quart-sized Ziploc freezer bags to store in our deep freezer.
The great thing about freezing your own berries is not only that you get to eat local produce even when it is no longer in season, but also that it saves so much money over buying frozen berries at the grocery store, especially organic frozen berries. And we love to use the berries all year long in many different ways, but our favorite is to make before school breakfasts fast, easy and of course, delicious.
My daughter goes back to school in a little over a month, and that means it’s time to start planning for ways to get up and out the door with as little fuss as possible. Having quick, easy and healthy breakfasts is an important start to the day before school.
Frozen blueberries are so easy to grab out of the freezer and throw into smoothies, on top of oatmeal or yogurt with granola, or use in quick blueberry pancakes, adding a healthy dose of vitamins, minerals and anti-oxidants that the berries provide. And my kids absolutely love them.
And I love the money I save on fresh, local, organic berries that I can freeze at home.
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