Freeze those blueberries!!!

Is it just me, or is spending a sunny morning picking blueberries with kids one of the funnest family activities ever? We saved up 10 trays of fresh blueberries last year and ran out in the middle of the winter. I’m going for 20 trays this year – at least. The fact that we have an extra large freezer in the garage allows me to stockpile.

Just in case you didn’t already know, blueberries are really easy to freeze. They are in many ways my favorite berry because they are so sturdy, versatile, and downright tasty. Freshly picked berries ┬áthat have never been refrigerated are my idea of heaven. But in the middle of winter I also love having the fixings for smoothies, pies, muffins, syrup, and blueberry compote at the ready. Whenever I pull some out of the freezer, the kids insist on having a few to snack on right away.

All you need to do to freeze them is lay them out in a single layer on a rimmed baking sheet. Make sure they are dry. Make some room in your freezer and let them freeze for at least 4 hours. They freeze relatively quickly. But I usually forget about them and leave them overnight.

After the berries are frozen, transfer them to a gallon-sized airtight bag squeezing out all the excess air you can before sealing it completely. There are fancy gadgets and tools that can remove all the air. But that’s not necessary for blueberries. They’ll be fine.

Et viola! You’ve got yourself some frozen goodness. Put the bag back in the freezer where it will be waiting for you patiently.

Here in the Northeast, most pick-your-own farms grow a wide variety of berries that produce all the way into the fall. So get out there and get pickin’!

Fudge Pops

These beautiful little fudge pops are the world’s most perfect way to consume chocolate on a hot summer day. The girls and I love love love them. They are like eating a popscile and a big bowl of chocolate pudding all rolled into one.

Fudge Pop Recipe

This recipe is heavily inspired by (read pretty much lifted from) Matt Aramendariz’s On A Stick!

1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoon unsweetened cocoa powder
2 tablespoons chopped semi-sweet chocolate
1 1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

1. In a small saucepan over medium heat, stir the sugar, cornstarch, cocoa powder, chocolate, and 1/4 cup of the milk until the chocolate is melted.

2. Add the rest of the milk and continue to stir until the mixture thickens (about 5-10 minutes).

3. Remove the saucepan from heat and allow the mixture to cool for a minute or two. Add the vanilla and butter and stir well.

4. Pour the mixture into popsicle molds (use as directed) or small (5-ounce) wax-coated cups. If you’re using cups, fill 3/4 of the way and cover the top with plastic wrap. Puncture the plastic wrap with a popsicle stick and insert the stick into the chocolate mixture all the way down to the bottom of the cup. Place on a level surface in your freezer for four hours or overnight.

5. To serve, simply tear and peel the cup off of the pop. If you’re using popsicle molds, run them under warm water for a bit in order to loosen the mold.

Yield: 4 – 5 pops
Prep-time: 15 minutes (and another 4 hours in the freezer)

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