Dirty Librarian Chains

Now is the time to pick wild blueberries!  We found a plethora of the plants growing in the NY Catskills in Minnewaska state park as well as near Swan Lake.  These bushes like partially shaded areas so roadside or trailside is the perfect (and convenient for us) place for them to grow.  Follow the journey from berry bush to delicious fruit crisp with a recipe below! 

We are coming to get you little berries!

Each one has it's own special flavor, and it looks like we have another few weeks with berries still ripening.

Watch out for strange caterpillar displays. Aaaa!

This is what one hour of berry picking looks like (we found blackberries too). 

And now, for the transformation to Blueberry/Pear Crisp.

Wild Blueberry Crisp


  • 5 cups Wild Blueberries (found July to August in the NE US)
  • 1/8 cup sugar
  • 1/2 teaspoon grated lemon rind
  • 1 cup (2 medium) diced pears
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup white flour
  • 1/2 cup rolled oats
  • 3 tablespoons butter or soft margarine
  • 1/8 teaspoon salt (optional)


Preheat oven to 325°F. In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and pears. Mix well and place in a well-buttered 8x8x2” pan.

In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown. Wild Blueberry Crisp serves 6.


Written by Susan Domelsmith — July 30, 2012

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