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August 17, 2009 in appetizers, breakfast / brunch, salad, vegan, vegetarian • 4 comments
what to do with fresh blueberries
I have a confession to make.
I cannot bring myself to bake or cook with fresh berries.
Why not? Their season is so short, it seems such a waste to transform them with heat, when frozen berries will do the job just as well. And you can whip out frozen blueberries in the dead of winter, anytime.
But fresh berries in the dead of winter? You know they’re out of season, so they’re being shipped thousands of miles, and hey! *snaps fingers* we’re trying to eat more local here. In that process of being shipped across continents, they’re losing freshness and flavor, and won’t be worth much fresh anyway, in my opinion.
Why not practice a more seasonally-aware cuisine? Gorge on fresh when it’s available, and freeze or preserve once you’ve gotten sick on fresh blueberries. (Tomorrow I’ll be freezing blueberries, and show you how, which is hardly necessary, as it’s so damn easy you’ll wonder why you haven’t done it before.)
In the spirit of practicing a more seasonally-aware cuisine, we’re now eating 99% blueberries and sweet corn. Ha ha.
13 ways of looking at a blueberry
Simple, as usual, is better. There are approximately 3 general ways to go with fresh blueberries. First is sweet, and mixed with dairy and/or grains. Second and third are savory, in salads or salsa.
We’ll get the obvious out of the way first. Read more on what to do with fresh blueberries…
