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
We harvested about 12 cups of black raspberries from the backyard, but none made it to the freezer– we ate them too fast!
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)
- 3/4 cup dried cherries
- 6- 1/2 pint jars maraschino cherries
I had some extra that needed to be used, so we have 1 jar of scape pesto frozen for later.
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.
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!
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!
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!
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:
Adapted from Love and Lemon's grilled peach and walnut crumble. Serve a la mode for a hot-cold and sweet-tart contrast.
- 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
- Finely chop the walnuts. I did this in a mini food processor, but you can chop them with a knife as well.
- 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.
- 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.
- Top the grilled plums with the walnut-oat crumbles. Serve a la mode with vanilla ice cream.