Yesterday I went blueberry picking at a berry farm. It was drizzling on and off and therefore empty and very quiet. I picked and picked until my basket was full – slightly over 27 pounds!
Most of it went into the freezer for pies, cakes, crumbles, and smoothies. It makes up for my own meager harvest of black currants and gooseberries, which I blame partly on my negligent pruning last year, and partly to the chipmunks.
While I love blueberries I don’t care much for them in their raw state. Chilled blueberry soup, a specialty from northern Germany, is a favorite of mine and perfect on hot summer days. The recipe can be found in my cookbook Spoonfuls of Germany.