I love participating in CSAs and food coops. I love the surprise of not knowing what you’re going to be receiving each week. And the convenience of having fresh, good produce delivered weekly is simply lovely! This summer, we’re receiving a weekly From the Farmer box, and I’m such a huge fan! We’ve been getting the regional small box, which has been the perfect size for our family of 2 adults and 2 toddlers! It’s so much fun to experiment with fresh produce each week (and combined with the slowly-increasing harvest from our garden, I haven’t had to buy any additional produce). I’ve been LOVING the blueberries we’ve received the past few weeks; they’re plump, firm, and so flavorful. We’ve eaten them plain, added them to granola, and I made blueberry-vanilla ice cream sandwiches one week (recipe coming soon on The Nest).

This week, I decided to experiment with roasted blueberries. I’d had them roasted on a dessert once before and decided to try it myself. I used both maple syrup AND a sprinkle of salt for the roasting, which added so much dimension to the flavor. And the subtle lavender flavor combined with the maple simple syrup  and the whole milk greek yogurt is a creamy, slightly-floral party in your mouth. I could eat the greek yogurt popsicle mixture unfrozen, by the spoonful, for the rest of my life and never complain. When frozen, they’re the perfect complement to hot summer evening front porch hangs. And the gorgeous color makes them ideal for all your Fourth of July celebrations! Hope you LOVE these popsicles as much as my family and I have!

Ingredients
for the blueberries
1 pint blueberries