Blueberry Goodness

Remember, back when I froze rhubarb, I said that the only thing easier was freezing blueberries? I wasn’t kidding! This was an easy enough (and fast enough) project where I knocked this out one morning before I left for work. I managed to get nine pounds of blueberries in the freezer for this year. (Yes, I know we bought 20 pounds. I only made a couple pies and cobblers with them. The rest of the blueberries were consumed by the bowlful. They’re like nature’s candy.)

Anyway… if you still have blueberries coming in, be sure to save some for those chilly winter mornings! They’re great in muffins, pancakes or pie. (What? You don’t eat pie for breakfast? Hmm.)

You’ll need: 
Blueberries (from the farmer’s market or even the grocery store!)
Ziploc bags
Measuring cup or food scale
Sharpie for marking bags

Step 1: Wash the blueberries and allow them to dry on a clean kitchen towel. (You don’t have to wait for them to dry completely if you don’t want to, but if they’re dry, they freeze as individual berries, rather than one giant berry cube.)

Step 2: Measure your berries into ziploc freezer bags. (I freeze them in one-pound increments, but feel free to use any size you like.)

Step 3: Seal, label, date and store!

Look at that, you’re done!

First Fruits

Rhubarb is one of my favorite things about springtime in Wisconsin. I love its sweet-tart taste (and the fact that it’s a wonderful addition to many desserts, breads and other tasty snacks). Plus, it’s one of the first things that I can pick from our garden.

I haven’t always loved rhubarb though. Maybe it’s because it looks like celery, or maybe it’s just a more grown-up taste. (Mom, if you’re reading this, I’m sorry I didn’t eat the rhubarb cake you made when I was a kid. Send me the recipe so I can try it again!) Either way, I’m trying to make up for lost time now. One of the best ways to do that is to freeze the rhubarb to use later on.

I think the only thing easier than freezing rhubarb is freezing blueberries (which I also do, so I can make a bluebarb pie… YUM). It takes very little time and effort. So, go pick some rhubarb, and freeze whatever you can to make pie muffins bread cake whatever your heart desires long after spring has gone.

You’ll need:
Fresh rhubarb stalks, leaves removed
Ziploc (or your favorite off-brand) freezer bags, quart-sized
Measuring cup or food scale
Paring knife
Cutting board

First, wash off any dirt on your rhubarb and trim off the ends.

Then slice the rhubarb into small, uniform chunks. (I’m not so great at the uniform part…)

Measure the chopped rhubarb into the Ziploc bags. (Yes, I realize these aren’t Ziploc bags. I’m not brand-loyal.) 

Seal, label,date and freeze! You’re done! Then you can make things like this:

Rhubarb Squares

and this: