Lucky you! I will be picking strawberries in the next week or two and then it will be the blackberries & blueberries shortly after that.

I have lots of recipes for berries but need to dig them up. Nothing wrong with making a quick bread with them and freezing. I also love to freeze them so I have the fresh throughout the year to make smoothies, breads, cobblers, etc.

Freeze them! Lay them on a cookie sheet. Freeze until solid. Bag & store. Yum Yum and lucky you!

/tricia

I agree always have to freeze bumber crops..grocery store or otherwise. LOL

um Ann T's Maple Oatmeal Pastry is really good with berries...really really good..

What a deal, May! I got a deal on some recently, but not near as good a price as that! Here's what I did with mine. These are delicious and much easier than I expected them to be. I didn't make the compote, instead I melted some blackberry preserves and added a handful of fresh berries.

Blackberry Buttermilk Panna Cottas
with Blackberry Compote

For panna cottas
3/4 lb blackberries (about 3 cups)
1 1/4 cups well-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below)

For compote
1/2 cup water
1/2 cup crème de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)
Special equipment: 6 (6-oz) molds (preferably nonreactive)
Make panna cottas:
Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.

While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.

Linda

yummmmm Linda!

I'm glad that I saw this before I go to the store--I'll check it out to see if we have those prices. I avoid the berry isle except during strawberry season. Like May says, here it's usually about $5-$6.

Sabayon With Blackberries

6 to 8 servings

1 pound (2 pints) ripe blackberries
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste

Whisk to blend the yolks, Marsala, and sugar in a stainless-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce  the sabayon should never get so hot that you can't stick your very clean finger in it  and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes.

Spoon a portion of berries  1/2 cup or more  into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries.

Adapted from Julia and Jacques Cooking at Home

We just received our food flyers for the week in today's paper and our Stop & Shop will have for $.99 starting tomorrow. I am hoping it is not a misprint! I am going to be the first in the door tomorrow to stock up. That is my goal this year to stock up and freeze with these crazy prices.

Doing the happy dance...heidi