Lunch after Larriland, and berry picking.
We had considered a visit to Town Grill in Lisbon, but it was packed. So, we came home and made a salad that screams summer. More on the recipe in tomorrow’s post, but first some pictures from a busy Saturday on the opening day of blueberry picking season.
No matter where you looked there were cars and people. Families, couples, singles, we heard all sorts of languages, too. Lots of people picking blueberries and tart cherries. We did see cars over in the strawberry fields, for what ended up being the last day for strawberries.
The black raspberries need a few more days to ripen. We will be heading out there Tuesday or Wednesday if we hear they are ready.
These are the black raspberries, just below some of the blueberry fields. We picked almost 6 1/2 pounds of blueberries.
My final tally was 21 cups of blueberries. Seventeen bags in the freezer. One I gave to my neighbor and three cups in the fridge to make fresh baked goodies and to use on salads and cereal.
I also went up to the barn and got some sweet corn, and some sweet cherries. My husband is devouring the cherries but I did get two bags of a cup each, pitted and halved, to freeze. The rest. Being eaten every chance we get.
Is there a better way to get your fresh fruit, than picking it and eating it that same day? Can’t wait for blackberry season.
hocofood@@@
AnnieRie Unplugged 
Yum!
I just emptied a bag of last year’s sweet corn and last year’s blueberries to make waffles, since I’m better at taking photos now than I was when I developed the recipe during the winter, and the recipe is going up on Wednesday.
It’s funny, our backyard black raspberries are about done, but the red raspberries are just coming into season.