Blueberries have been in full swing for the last couple of weeks. When they first showed up at the market, vendors were swamped by eager customers. Anyone at the market an hour after start was out of luck. Last week, there were blueberries a-plenty, even for latecomers -- I left the market with enough for a pie or two. Ultimately, I didn't make a pie, but I did make a blueberry compote with thyme, vanilla bean and tupelo honey to serve with roasted peaches (also in season) and ice-cream. I also enjoyed the blueberries on pancakes and snacked on them with guiltless, extravagant abandon.
The recipes for the roasted peaches and blueberry compote (called "Inside a Blueberry Pie) came from A New Way to Cook (Schneider, 2001). The book was given to me by friend, fellow foodie and dietitian, Denise Hall. In her book, Sally Schneider artfully redistributes fat in her recipes to give the diner the sensation of a full-fat, full flavor experience with less guilt. She encourages experimentation and utilization of local, seasonal ingredients by providing loose formulas as well as recipes.
Blueberries are packed with anti-oxidants that are believed to combat cancer, heart-disease, urinary tract infections, loss of mental capacity due to aging, and more. Read about blueberries and health.
Find out where to pick your own blueberries on the Slow Food Tallahassee Local Resources Directory and on the Pick Your Own Website.
1 comment:
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