Friday, June 12, 2009

Berry Bliss

Our first morning in Colorado, I realized that the hotel's continental breakfast was just not going to cut it for 3 days. Danishes and chocolate muffins are okay, but who wants their kids eating them every morning for breakfast? So I made a quick run to the King Soopers grocery store just down the street for yogurt and fruit. Imagine my delight when the first thing I saw as I walked in the store was a display of strawberries and raspberries - 10 for $10!!!! I grabbed some for snacking and vowed to return before we came home to Nebraska.
One of my favorite, FAVORITE things in the world is the raspberry freezer jam my Grandma Redd used to make every summer from the fresh berries in the patch between our backyards. So this week has been busy. In addition to the strawberry freezer jam I did a few weeks ago when they were on sale here (but not THAT on sale...) and the blackberry freezer jam I also did when they weren't $6 a carton, I added 7 pints of raspberry freezer jam and 7 pints of strawberry-rhubarb jam to our stores of spreads. I'm running out of things to do with berries. Made a strawberry pie today, but still have about 3 cartons left. Any ideas???
I know these aren't berries, but I had to take a picture of the gigantic rhubarb from our garden. That plant is seriously loving the wet weather!


Story Family said...

My mouth is relentlessly watering! That pie! Those jams!! YUMMY!! I'm so impressed. I'd love to have that raspberry freezer jam recipe. Maybe in your what's cooking, bubblin' broilin' section. I love checking that out, by the way! You are such a wonderful homemaker!

Christina said...

Mmmmm, these all look delish! I'm having the same dilemna, I just made 2 batches of jam and still have a couple lbs of strawberries leftover from picking yesterday so I'm thinking I'll make the triple berry crisp that I made last year with strawberries, raspberries, and blueberries in it. Here's the recipe:

1 1/2 cups strawberries
1 1/2 cups raspberries
1 1/2 cups blueberries
2 Tbsp white sugar

1 cup flour
1 cup oats
3/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup butter

Preheat oven to 350 degrees. In a large bowl, gently toss together strawberries, blueberries, raspberries, and white sugar; set aside.

In a separate bowl combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture into the bottom of an 8x8 pan (or 9" round). Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake in the oven for 30-40 min or until fruit is bubbly and topping is golden brown. Serve with whipped cream and enjoy!

Rachelle said...

How about berry smoothies or chocolate dipped strawberries - YUM!