So I meant to present a dish with blueberries. I really did. But, honestly, by the time I made it home from market on Sunday, there were none left. We had the first blues of the season at market this Sunday, and boy did they taste good! Our mild winter, warm weather in March and April, and rain this spring has resulted in an early blueberry season. In fact, farmer E. (with whom I work at the Sunday market) said this is the first time in all his years of farming that he has seen blueberries arrive as early as May. Goodness.
And while this unusual weather is of course a little worrisome, blueberries are definitely cause to celebrate! They are one of the few indigenous fruits, and have been used for millennium by Native Americans for sustenance, flavoring, and medicines. The cultivated domesticated blueberry industry only began in the early 1900's, but through breeding over the century has resulted in a deep blue, sweet, and firm berry found in most stores. In fact, the most important blueberry breeding program is in my backyard, with the USDA-ARS in Beltsville, MD. High in antioxidants, and oh-so-tasty, blueberries are definitely the highlight of early summer.
However, I didn't have any blueberries left. What I was planning to do was make a tasty lemon blueberry dessert, based on these old favorites I made. I guess it will have to wait until next week.
Lemony-Blue Summer Pie
Crust from I Am Rapture Pie (could also use the lemon filling)
Ice cream filling from Patriotic Trifle (but blueberries are optional)
Blueberries. Lots. Toss them into the ice cream once made. Top the whole pie. Pop a few into your mouth. Enjoy blueberry season, as spring and summer produce is ephemeral at best.
Check out some healthier treats on Slightly Indulgent Tuesdays and Wellness Weekends.
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