The State of the U-Pick 2013 (+ Recipe)

Strawberry-Canning.jpgSTRAWBERRIES

I went strawberry picking a few times, gathering a total of 22.88 pounds. I had a canning party with two girlfriends, and froze the rest:

  • 3- 1/2 pint jars of strawberry butter
  • 4 pint  jars strawberry lemonade concentrate
  • 2 – 3/4 pint jars strawberry lemonade concentrate
  • 1- 1/2 pint jar strawberry chamomile syrup
  • 18 1/2 pints frozen
  • 2 quarts strawberry vodka

BLACK RASPBERRIES

We harvested about 12 cups of black raspberries from the backyard, but none made it to the freezer– we ate them too fast!

Maraschino-Cherries-2.jpg

CHERRIES

The cherry crop at most of the local farms took a hit this summer, and most of them weren’t offering U-Pick. Grisamore’s was, though, but warned us the season would be short. So when we had an opportunity to U-Pick sweet cherries, we went all out and I came home with 14.4 pounds of what I believe are Bings and maybe Rainiers (?). This was just a few days before our long weekend in Ohio for the family reunion, so I had a few late nights of pitting and freezing cherries- there was no time for canning! I ended up with:

  • 4 1/2 pints frozen Bings
  • 1 1/2 pints of the maybe-Rainiers
  • 9- 2 cup bags of mixed cherries (and 1- 1/2 cup bag)
As for sour cherries, I picked 5.5 pounds, which I oven-dried and turned into maraschino cherries:

GARLIC SCAPES

I had some extra that needed to be used, so we have 1 jar of scape pesto frozen for later.

Plums.jpg

PLUMS

This was another “we’ll only have these for a few days” U-Pick purchase, this time at Indian Creek. I expect we will eat most of these fresh or as a grilled cobbler (recipe below!), but I saved a bunch of the pits and have started making this liquour.

SUMMER SQUASH

Since my own zucchini growing was a bust, I picked up a ton of squash at the market this weekend. I’m planning on grilling some tomorrow, letting it cool and then package it up for freezing!

Pickles.jpgCUCUMBERS

When I was picking my plums, I noticed that Indian Creek was giving away huge cucumbers for free. I took three, scooped out the seeds, and cut them into 4″ spears. They are currently turning into garlic dill pickles!

BLUEBERRIES

I picked 12.5 pounds yesterday, so I’m still processing them all. So far, I’ve frozen 6 pints, with more to come. I’m also making some preserves. And eating a bunch!

CURRANTS

I only picked a few handfuls of these when we were getting our own blueberries, because I wasn’t sure what I wanted to do with them. Still deciding between using them fresh in scones or cooking them into a currant mustard…

STILL TO COME:

  • Tomatoes
  • Corn
  • Raspberries
  • Pears
  • Apples
  • Peaches

Plum-Crisp.jpg

 

Grilled Plum Crisp

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: Serves 2-4

Grilled Plum Crisp

Adapted from Love and Lemon's grilled peach and walnut crumble. Serve a la mode for a hot-cold and sweet-tart contrast.

Ingredients

  • 1/2 cup walnuts
  • 1/2 cup rolled oats
  • 5 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 tablespoons salted butter, cold
  • 1 pound plums (this was about 15 small plums for me)
  • Vanilla ice cream

Instructions

  1. Finely chop the walnuts. I did this in a mini food processor, but you can chop them with a knife as well.
  2. Mix the walnuts with the oats, brown sugar, cinnamon and allspice. Work the butter in with your hands until everything is in small, pebble-sized pieces.
  3. Meanwhile, pit and slice the plums. Preheat a grill or grill pan to medium-high heat, and grill the plums for 1-2 minutes on each side. At this point, the plums will be juicy and smell a little caramelized, even if they don't have distinct grill marks. Move the plums to a plate.
  4. Top the grilled plums with the walnut-oat crumbles. Serve a la mode with vanilla ice cream.
http://www.savvyeat.com/the-state-of-the-u-pick-2013-recipe/

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