I am growing Misty and Sunshine Blue in Santa Monica about a mile from the ocean. I planted the blueberries in raised beds--raised about 3 feet above soil level. I didn't use native soil, which is very alkaline, but azalea mix instead. When I planted blueberries in a mix of native soil, they died. This provides good drainage and acidity. I have the boxes on a timed irrigation line. They survive but do not thrive on our alkaline water. The plants always look best in the spring with the rainfall. Fertilizer doesn't seem to help much, but the plants seem to like new additions of peat moss, azalea mix, and the soil acidifier for hydrangeas. still get a few brown leaves, more on the shorter boxes. I also put a 30% shade cloth over them to take off the mid-day sun, and they grow next to a north-east facing wall. We both live far from the native range for blueberries, so be patient and experiment. Sometimes the ones you do the least with grow best.

Here's a couple: Blueberry Lavender Jam 2 tablespoons dried lavender flowers 1 11 1/2- ounce can frozen white grape juice concentrate 3 cups fresh blueberries, washed and drained 1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine. 2. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours. 3. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month. Blueberry Cream Cheese Braid Makes 2 braids Sponge 1 tablespoon instant yeast 1 tablespoon sugar 1 1/2 cup warm milk 2 cups unbleached all-purpose flour Dough 2 eggs 1 1/2 teaspoons salt 1/3 cup sugar 2 1/2-3 cups unbleached all-purpose flour 1/2 cup (1 stick) butter Blueberry Filling 2 cups blueberries 1/4 cup sugar 1/4 cup cornstarch 2 tablespoons lemon juice Egg Glaze 1 egg 1 tablespoon milk Cream Cheese Filling 3/4 cup cream cheese 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 tablespoon egg glaze For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated. Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight. The next day, make the fillings before shaping the loaves. Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool. Egg Glaze: combine the egg and milk in a bowl and beat until combined. Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle. Spread your fillings in the center of the dough. At an angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds. After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350. Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing. Blueberry Pie - Sour Cream Author/Submitted by: Servings: 4 Categories: Desserts / Pies & Pastries Ingredients: 8 ounces sour cream 2 eggs 1/2 cup sugar, (1/2 to 3/4) 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup blueberries 1 pie shell Directions: Mix 2 eggs and sugar. Add sour cream, vanilla, and cinnamon. Fold in blueberries. Pour into pie shell and bake at 350 degrees. Approximately 50 to 60 minutes or until set. Chill and serve. Keep refrigerated. Deanna

Well, only norar knows the family dynamics. Nothing wrong with asking? I was always given options. First choice was always Mom-mom Nellie's mile-high- banana-cream-pie if she was up to it. Summer birthday so anything blueberry crumble or strawberry shortcake was fine. Never cared much for cake since my mother did not like baking so I think I was sensitive to that 'chore'. I do freeze blueberries from my garden every year but fresh is so good. Muffins with streusel topping a favorite and I don't even care much for sweets. Tossing the berries in flour or the dry cake/muffin mix will help. Even better is adding some wet batter in the cake/muffin tins first, then tossing the floured berries into the remainder batter, then fill. Personally I don't mind bottom berries that mix with some butter for a bottom crust caramelizing. I suppose I'm an edge person brown/crusty over a cake center. Enjoy the birthday! Most important is the pleasure you give each other.

Sue I also thought you were holding a puppy 😁 That’s a really nice jacket! Last daytime outfit for 2025; this was for last minute shoppjng for tomorrow’s brunch, and cooking the rest of the day. We are celebrating DH’s 67th birthday tomorrow while the two DS’s are home. I stead of the traditional Southern fare we are having honey baked ham, parmesan and garlic biscuits, mixed fresh berries with a honey lime drizzle, apple baked french toast and for dessert, pumpkin cheesecake and blueberry crumble, I made everything today except the ham— with no water! We have a blockage awaiting the plumber and I have stacks of unwashed pots and pans and mixing bowls, every spatula I own and every measuring cup and spoons, all sitting on the counter awaiting water. My guess is that they will find a small toy when they check the cleanout valve outside 🙁 We’re picking up my mother up in an hour and a half for dinner and dancing. The club calls it celebrating NewYear’s Eve on London time— they decorate with union jacks and red English telephone booths, lol. Champagne at 7 pm before dinner. Dancing until 10. We old folk are happy to conclude festivities by then!