Michigan has prime soil for blueberry production; the state is one of the highest blueberry producers in the nation, and right now is the perfect time for picking.
Bowerman's farm in Holland has dozens of acres of blueberries, including a u-pick section.
"When you come here to pick, we already have the buckets for you so you don't have to bring anything, just come and we'll provide you a bucket, you can come out and we'll send you to the fields that are bursting with blueberries," says Tom Parker, Retail Manager at Bowerman Farms. "We'll tell you where to go, you can just pick until you've had enough."
Not only are there fresh blueberries to gab, but also their famous blueberry donuts.
"If you have not had a blueberry donut from here yet, you've missed out," says Parker.
The Bowerman Farm Market also has other fruits, baked goods and treats to offer, including a blueberry custard created by Palazzolos.
On Saturday, July 30th, Bowerman Farms will host their last pancake breakfast of the season to raise money for BestPals Animal Rescue Center in Holland. The breakfast will be from 8:30 to 11:30 a.m.
For more details about Bowerman's Blueberry Farm, head to their website here: www.realblueberries.com
Here's Laura's recipe for blueberry crisp:
Ingredients
- 6 cups blueberries, rinsed and dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch of salt
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 stick room temperature unsalted butter
Directions
Preheat oven to 375°F.
Toss blueberries with cornstarch, sugar, and salt. Add blueberries into a 2-quart baking dish.
Combine flour, oats, brown and white sugar, cinnamon and nutmeg in a bowl. Add butter and mix together until it looks crumbly.
Add topping mixture to blueberries. Bake for 40 minutes.
Serve with ice cream or whipped cream and enjoy!