So, I’m hangin’ out at my parent’s house in WV this week. It is absolutely BEA-U-tiful here. The piece of property is naturally gorgeous but my parents have put a tremendous amount of TLC in here to make it the place it is. When I got here a few nights ago and opened the refrigerator, I found 3 gallons of blueberries. Yes, 3 GALLONS. They were beautiful, tasty blueberries.
Now I must tell you, I have blueberry bushes at home and haven’t gotten more than a handful of blueberries off of them. The birdies are much faster at getting to them than I am! So, I was highly impressed with the number of blueberries my parents were able to collect from 1 picking. I headed out to see what my dad had done to save the blueberries from the birds and saw this amazing concoction that he came up with.
He used PVC and this special netting made to keep birds out. He can just lift up the rocks or boards on the ground to get under the netting and can pick berries with out removing anything. He can then just take the netting down after the blueberries are done producing and save it for next year. He spent right around $50 for all the supplies.
|Can you see the berries just hanging off this bush?|
Pretty Cool huh? Guess I know what my project will be when I get home!
We are enjoying these blueberries. A couple of nights ago we made Blueberry-Lemon Crumb Bars.
This is the recipe from AllRecipes.
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons lemon zest
- 1 pinch salt
- 1/2 cup butter, chilled and diced
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup white sugar
- 1/8 teaspoon ground nutmeg
- CRUMB TOPPING:
- 5 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/4 cup confectioners’ sugar for dusting
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners’ sugar before cutting into bars.
They were delicious!!