This weekend we went to our CSA farm to pick blackberries and peaches. What fun we had! Our first stop was the peach grove (is that the right word?) where there were plenty of ripe peaches just ready to be picked. Our goal was to pick at least 10 lbs so we could get a bulk discount. After filling half of a grocery bag we thought we were good to go. Not so much…it was “only” 6.5 lbs. Oh well.
Next stop…blackberries (the real reason for our trip; the peaches were a bonus surprise)! We had three quart containers (plus a flat if we needed it) that we wanted to fill and after a slow start, we found a sweet spot and filled them up just in time for the wagon to come back for us. It was perfect timing. Carter had a blast finding plump blackberries, and the whole car ride home kept sneaking them into his mouth from the backseat. Little turkey.
It’s nearly impossible to eat all these blackberries as quickly as they need to be eaten, so they needed to be frozen. The problem with freezing fresh berries is that they tend to clump together in a big, solid, frozen mass. How do you solve that problem? Easy. Flash freezing.
Sounds fancy, but all that means is that you put your (gently washed in water) berries on some wax paper laid out on a cookie sheet. Make sure they’re in one even layer with some space in there (a few can touch each other, no big deal), and put the cookie sheet in the freezer. After an hour or so they should be frozen enough that you can put the frozen berries in a freezer storage bag, let out as much of the air as you can, and put them back in the freezer.
Now, when it’s the dead of winter and you’re feeling nostalgic for that day on the farm, you can pop some freshly frozen berries into your mouth and relive that wonderful day.