Thread: It's that time again

I'll be glad when mine get that big. I've been picking 10-12 off each day and about done. Think I'll end up wiuth enough for some blueberry waffles this weekend LOL I did notice the birds getting into mine at this house. Never had that problem at the old house

Ms Tammy loves them thangs, I just want her to eat em up so I got more room in the freezer.

We've picked around 5 gallons so far and the bushes are still full of green and turning ones. Pam picked 3 gallons Sunday while I was cutting grass. They are bigger and sweeter this year.

And they are so good for you.

I live for blueberry season. I get to pick at a friend's farm--over 500 blueberry bushes, although they are so old they are more like small trees.

Love blueberries. Wish I could grow them, believe me I've tried. Different varieties together, etc. Blackberries are a different story though. Currently have 10 one gallon zip lock bags full in the freezer - left many on the bushes.

Yep, My bushes are loaded! Been getting the wild blackberries this week also.

Hey guys. I wanted to share a recipe for berry cobbler with you and a website I think you would enjoy. The recipe came from Jim Casada's monthly newsletter that you can get for free here. http://www.jimcasadaoutdoors.com/new...s/Archives.htm

He is a well known and respected outdoor writer from my neck of the woods and I enjoy his stories of growing up in the rural south and fishing and hunting as a boy and all the cooking that went with it.
All your talking about blueberries and blackberries brought to mind this recipe from his website. Hope you enjoy both.


BLACKBERRY COBBLER

1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
¼ cup (one stick) butter, melted
2-4 cups blackberries
Combine flour, sugar, baking powder and milk; stir with a wire whisk until smooth. Add melted butter and blend. Pour batter into a 9 x 13-inch baking dish. Pour berries (amount depends on whether you like lots of berries or lots of crust) evenly over batter. Do not stir. Bake at 350 degrees for 30-40 minutes or until golden brown. Serve with vanilla ice cream, whipped cream, or milk.
NOTE: This recipe works equally well with a number of other berries including dewberries, raspberries, elderberries, huckleberries, and blueberries