Summer in a Freezer Bag
Saturday, January 31, 2015
Every summer my mother-in-law very generously visits one of the farmstands near their house and buys us about 10 pints of blueberries to freeze. The first time we did this, we carefully froze them in a single layer on a sheet pan lined with parchment before storing in a freezer bag. No more. Blueberries are waxy skinned enough they don’t freeze together at all, and I can reach into the bag and scoop out however many cups I need whenever I want to make muffins, pancakes or smoothies. The bag easily lasts us until the next blueberry season, although we might finish this year’s up much sooner after making Smitten Kitchen’s Blueberry Crumb Cake. We did adapt it a bit - using Daisy Flour’s Whole Wheat Pastry flour and maple sugar from Fair Food Farmstand - to justify our eating it for breakfast. The picture above is what’s left of our freezer stash for future cakes. I could say Smitten Kitchen’s lovely photos left no reason to take one of the cake itself, but frankly we ate it too quickly. So will you.
Posted by Donna on 01/31 at 05:16 PM