Sunday, July 16, 2006

Do not adjust the color on your monitor

Today I braved the heat with C&L and Sterfanie and went berry picking. It was hot, but not nasty hot out in the country. It was a lot of fun and brought home a big bounty of fresh fruit!

The bounty...Raspberries, Tart Cherries, Blueberries and Golden Plums.

The raspberries. There were a few varieties the farm has, but red were the only ones ready and still around.

The plums. I only got a few, because they didn't seem ripe enough. But one bite and you'll need a new shirt from all the juice running down your face.

More bounty.

I've got the blues! I have had blues before at the store and I didn't see the appeal in just eating I'd always cook with them. These...these my friend are different...sweet and juicy all the way.

This picture is really to show the proportion of how many blueberries I picked! That is one full bowl of blues!

Food Porn! Don't let the kids look. Tart Cherries. I didn't pick the cherries...because I didn't think I'd like them...but when at the main barn, they had baskets of them, so I tried one and was blown away by how good they were. So I snagged a quart of them.

More of the cherries!

Larriland Farms
3 miles south of I-70 (exit 73) on Rt. 94, Woodbine Road
(east of Mt. Airy, near Lisbon)

Mailing address:
2415 Woodbine Road
Woodbine, MD 21797

Notes on going to Larriland Farms. Cash only! The raspberries were about $3.99 a lb. Blues were $ prices aren't bad. Make sure to stop at the barn and look at other produce and goods you can't get in the fields. When you pick something, there is usually someone near by that you pay. And eat as you go! Bring water to drink and rinse fruit. And wear a hat if the sun is out to keep you from getting too hot. I also bought some small jelly jars and some fresh juices at the barn, in addition to all the fruit. And they do have veggies...check the website. Enjoy.


Asian Mistress said...

Those look amazing I'm jealous...Stef you should have called me! :)

Stef said...

Wow, Scotte, you got your pics up fast! Watch for mine soon...

And I think you definitely have a career ahead of you as a food stylist, as well as chef extraordinaire.

And to Scotte's readers - you should've heard him exclaim "Oh, that's why!" when he first ate a fresh blueberry off a bush. He'd been talking about how he doesn't really like blueberries and just uses them to bake in things, but then he tried one of those little babies and quickly changed his tune. :-)

ScottE. said...

Ooops, I just made a batch of mixed berry jelly!

Dancer in DC said...

Yum, yum, yum. The blueberries are unbelievably sweet. It's so hard to find them like this in the store, where you can just feast on them with no sugar.

My family always had raspberry bushes in the back yard, and fresh ones are a treat I always treasure.

The cherries remind me of Michigan cherries from the tartness, but these are smaller, softer and very juicy.

I could eat fresh berries every day forever!

Washington Cube said...

...and lets not forget the antioxidants.

Lemon Blueberry Bundt Cake

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour

1 1/2 cups confectioners' sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

1 hour 5 minutes 15 mins prep

Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

DC Food Blog said...

I agree with Stef. You are a food stylist extraodinaire. Those are mighty fine looking berries. And the fruit is nice as well. :P

Selena Kang said...

Ooh! for me, this entire blog is food porn.
And who stole my alter ego? ("Asian mistress") :) j/k

Blue Plate said...

Your post and pics brough back memories. Glad to know Larriland Farms is still there and doing well.