we drove out to coonamessett as soon as we heard. this time around we spent some quality time with our freshly shorn friends::
cousin timmy scored some eggs::
and the next three shots can be described as follows; meditating, looking for love, finding some::
but let's get to the real excitement. the berries::
we filled a few buckets and headed home, where i got straight to work on the most important of the blueberry recipes. blueberry pie. growing up, there was a wild blueberry patch near us that we would pick from. the wild berries were small and super tart. the resulting pies were so sour, a heaping scoop or two of vanilla icecream was completely necessary. not wanting to miss out on tradition, i picked a few that were just nearly ripe and perfectly tart::
just like the good old days. serve while still warm and oozing, and scoop on the vanilla::
pastry for two-crust pie
4 cups blueberries
1/2 cup sugar
1/3 cup flour
2 TBSP butter
prepare pastry. mix together flour and sugar. fold in blueberries. pour into pastry lined 9 inch pie plate. dot with butter. make slits in remaining pastry and cover. cover crust with foil and bake at 375 degrees for 45 minutes to an hour. uncover crust for last 15 minutes. let cool for as long as you can stand it. dig in.
happy blueberry season!!