Early this morning, I thought that I would go out and pick berries for breakfast for me and the kids. My SIL has blackberry bushes around two sides of the property. A few summers back the berries were abundant. Last year, the harvest was very late; we were already back in CA by the time they were ripe.
An hour and a few thorn scratches later, ( I had gloves) I had no berries.
It’s still too early I guess, but you can’t blame not enough sunny days, it hasn’t rained here in like a month.
The blue berry bush was decimated last year by one of the dogs. He literally – Ate. The. Bush.
So, it’s off to the front of the house where the strawberries are planted.
No go. Seems that Mr. & Mrs. Mallard have made a temporary residence in the middle of the strawberry patch. Judging by the muddy footprints across the flagstones, the raccoons beat me to all the juicy red diamonds anyway.
Back in the house the children were still asleep. Lucky for me my SIL had a bag of mixed berries in the deep freeze.
Try this recipe with berries from the freezer, fresh from the market/ produce stand…or if you’re lucky enough…from your own yard.
1 and a 1/4 cups milk or half and half
2/3 cup flour
1/3 to 1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/3 teaspoon salt
1 and a 1/2 cup berries
Beat eggs until foamy. Add everything else except the berries. Beat until smooth. Pour into a buttered 9 inch quiche dish.
Top batter with the berries. Bake at 350 for 40-45 minutes until knife comes out clean.
Let stand 15 minutes. It has a custard consistency, and what’s more the kids eat it.