Between the freaky thunderstorms the past week or so has put on, the blueberries are going ripe and Walker has been very happy – we pick every evening after dinner 🙂 I’d say the crop is on schedule, although we have lost a number of berries to rotting of sorts (they haven’t ripened, rather just got soft and shriveled) which appears to be because of the weather.The good news is it hasn’t affected that many of the berries. On the other hand, my heirloom Cherokee Purple tomato plant has grown tall and flowered but not put on ANY fruit. Too cool. Not enough sun. Lesson learned.
Walker will happily eat the entire picking and run away with the bucket if anyone wants any!
“Farmer” Walker checking out part of “his” bushes:
The older bushes are now over 5 feet tall – almost as tall as me! The newer bushes that are 3 years old, which are below in the back yard, have produced huge blueberries, nickel sized and sweet. The newest plants, that are 2 years old have put on a few berries. No rush, a plant can be 3 to 5 years old before producing a good crop!
We made a vegan friendly ginger cookie recipe from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions, after dinner. Walker thought they were pretty tasty (so did Dad too!)
Ginger Cookies (from page 71)
- 2 cups whole wheat pastry flour
- ½ cup organic granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp pumpkin pie spice blend
- 2/3 cup unsweetened applesauce
- 2 Tbsp neutral vegetable oil (used sunflower)
- 2 Tbsp molasses
- ½ cup organic raisins
Preheat oven to 350°, line 2 baking sheets with parchment paper.
Whisk the dry ingredients together in a large bowl. Add the wet ingredients to a small bowl, whisk till smooth. Add to the dry and stir until mixed, add in the raisins.
Use a 1 Tablespoon Disher to make balls, flatten gently if desired. Bake for 10 to 12 minutes. I pulled mine at 10, they were golden on the bottom but not over-baked on top. Be careful to not over-bake. Let cool for 5 minutes, transfer to a cooling rack.
Store tightly sealed.
Makes about 28 cookies.