Every August Brandon and I make the trek to North Bend to pick blueberries at Bybee-Nims Farm. It’s one of my favorite (and most delicious) traditions of ours. We also try to pick raspberries at Harvold Farms in Carnation, but missed it with Brandon’s big test and my busy work schedule this year.
Blueberries cost $1.95/lb and the smallest bucket they offer fills up around 5 lbs. Brandon and I picked for an hour and a half and ended up with almost 9 lbs. We’ve given some out to our neighbors and friends. If you want to visit Bybee, make sure you check their website to make sure they’re open before you head out. We learned that one the hard way one year…
Visiting Bybee Farm is a two-part tradition. The other part is a visit to Scott’s Dairy Freeze. The SDF is stuck in time. It’s like Dick’s, but better. We always get burgers, shakes, and fried foods (fries or onion rings). SDF also has excellent chocolate-vanilla swirled soft serve ice cream.
Speaking of ice cream, here is the pie Brandon made with our blueberries.
In case you were wondering, here is the filling recipe we used this time, derived from Food & Wine’s 2008 Annual Cookbook:
- 2.5 lbs of blueberries
- 3/4 c granulated sugar
- 1/3 c + 1 T cornstarch (We used tapioca instead…)
- 2 T lemon juice
- 1/2 t lemon zest
- Pinch of salt
I love blueberry season! Have a great rest of the week and happy Wine Wednesday!