Blueberries and Zucchini

Today we were up bright and early to go blueberry picking which the whole family was excited to go do. 15 minutes into picking I have kids pretending to be camping under the blueberry bushes, building a campfire out of found bark and wearing their buckets as hats. Needless to say they were having fun and I knew where they were. 1 hour later we were done; our buckets were full and we were heading home.
I freeze my blueberries on cookie sheets first and then freeze them in ice cream pails so I can scoop them out as I need them. Today we have 42 Cups of blueberries that is around three pails. A quick hint (thanks grandma) cut a piece of wax paper to fit the top of your container to help curb any freezer burn. While my blueberries were freezing up I grated some zucchini(14 cups) for one of my honeys favorite treats zucchini bread. All in all I feel like I have had a productive morning and kids had fun too!

"It's Belicious Mom"

Today seeing I have oodles of cherries still and one request from my smart guy, "Could you make cherry jam?" Which I will tell you he doesn't try new things very often so for him to request me to make something new was quite shocking to say the least. After all was said and done he actually liked it and my laid back boy thought it was "belicious".

So far this summer

We have been very busy in The Little Jewels Kitchen this summer. I have blanched and frozen 18 quarts of broccoli and the same amount of pea pods. With more to come. Also as previously stated in my blog asparagus and spinach. I have made over 2o containers of strawberry jam and have frozen 10 quarts of them as well and 1 quart of cherries. This is were I left off before I went on vacation.
Today was my first farmers market trip since we have been back and boy did I have fun there. It was the last day for cherries from my favorite cherry vendor and so I bought 2 lugs of cherries. I know what was I thinking I have now pitted one lug with purple fingers to prove it and I have 70 Cups of cherries to freeze!!! In one phone call I have given half of the other lug away(thanks mom) and now I have requests to make cherry jam and so more fun in the kitchen. I am grateful I have such willing participants to help me with all of my kitchen adventures(thanks honey and kiddos).
I also have started collecting my potato supply for the year in a bushel basket provided by mom(thanks again mom). We also will be blueberry picking soon enough and then onto peaches-yum! yum!
I am often asked how do I have time for all of this when I have 3 little ones to take care of? They help. They wash the broccoli, destem pea pods, help pit cherries, crush strawberries, label bags, fill bags and the list goes on. It truly is a family affair and I wouldn't have it any other way!

What I do with my Pesto

White Sauce:1/4 cup Butter
1 tsp. minced Garlic
1/4 cup Flour
1 liter Fresh Milk
200 grams Grated parmesan
1/4 tsp. pepper

In a medium size saucepan, melt butter, saute garlic until light brown, then add the flour. While stirring this mixture together, you actually want to cook the flour. The color will be somewhat blonde around 2 minutes at low heat. Change your kitchen tool to a wire whisk and slowly add the fresh milk while stirring the sauce.Once you've finished the milk, turn to medium heat, add the grated cheese and pepper and stir sauce until thick. Stir in 3 tablespoons of the Basil Pesto prepared earlier. I love this over tortellini!!!