Yesterday morning I flew out of bed, made an iced coffee, zoomed to the gas station, hopped in my car, and headed east. I knew blueberries were almost done for the year, and darn it if I wasn’t going to pick some for the first time!
It was already 87* at 10 a.m. when I showed up at the Blueberry Fields of Stillwater in my long blue skirt, indigo-painted toes, and a brand-new floppy brown hat.
Bev and Mike greeted me warmly from the delicious shade of their canopy. “I’ve never picked blueberries before,” I confessed.
“Well, you look like you’re all ready to pick them!” Bev remarked. “Even down to your toes.”
She grabbed a few buckets, guided me a row of short bushes, and sat down, inviting me to join her.
“The thing about blueberries,” she said, suddenly taking on the teacher voice I so often use myself, “is that they just roll right off the vine. You need to keep one hand underneath as you’re picking, or you’ll hear a ‘ker-plop’ as they fall to the ground.”
After a few more words of wisdom, she left me to my task. Just over an hour later, I’d drank an entire bottle of cold water and picked nearly five pounds of berries. The cash in my wallet was exactly the right amount to pay for what I’d picked ($15, for you curious ones).
I got home and set out to make jam, salsa, and a galette. Two outta three ain’t bad.
Vegan // Makes about 2 cups
2 cups fresh blueberries
1/3 cup red onion
Smash blueberries in a bowl with a fork. Finely dice jalepeno. Finely chop cucumber. Dice red onion. Chop or tear cilantro (as much or as little as you’d like).
Mix all ingredients together in a bowl and add a splash of lime juice. Keep in an airtight container in your refridgerator (I put mine in a small canning jar).
Try this atop a grilled veggie or portabella quesadilla, with tortilla chips, or on a baked potato with cheddar or feta!
Ta-da! Hope you’re enjoying the harvest this week.If you enjoyed this post, make sure you subscribe to my RSS feed!