There are so many wonderful things about summer. One of them is participating in the growing process of the food we enjoy. If you have a garden, particularly the vegetable variety, you may understand what I am talking about. While there certainly is sweat equity involved in growing your own garden, I think the joy out weighs the work.Some produce I just can't seem to grow myself, whether it be due to the lack of space on my property or my lack of expertise. Blueberries fall into this category. No worries. I count myself fortunate to be able to drive just a few miles and behold- there are acres of fresh fruits and vegetables ready for me to pick or purchase and enjoy.
I enjoy picking a variety of fruits like strawberries, blueberries and apples. To add to that enjoyment I bring some friends along. Thus was the case a few days ago. I shared my experience and excitement with some preschool children, hoping to instill in them the same wonder and joy of participating in the growing process. I was amazed at how well they did picking plump blue berries and the fun they had being out in the fields with me.
We were able to pick over 15 pounds of luscious berries before the hot summer sun scorched our skin. Well the truth be told, we probably picked 18 pounds of berries with the extra 3 pounds ending up in our bellies.
While I love to eat the berries right out of the bucket, I also pick for the purpose of freezing them for those long winter months when I feel like the only good fresh fruit available is apples. My rule goes like this: once it's in the freezer no one can touch those baggies until we can no longer find them fresh and available in the grocery store. I am old school and still live by the true seasons that I grew up with. You know the ones where you ate strawberries in June, watermelon in July, peaches in August and apples in September and October. That's what is called eating local and in season. Now I know you can get these products all year round. But I prefer eating foods that are at their peak in flavor and nutritional value. I don't really want to eat a cantaloupe in January that was grown in Chile and spent weeks in transport to get to my local grocery store. I would rather wait to get them at my local farm stand and savor them for a few weeks. Anticipation is not a bad thing!
Well I did put some of those fresh berries to use right away. I discovered this delicious corn and blueberry salad last summer. It has become my favorite "go to" recipe for all pot luck dinners this summer. It has all the ingredients of what is at peak season right now including fresh corn, blueberries, cilantro and cucumbers. Give it a try. I think you will love it.
Enjoy your summer!
Corn and Blueberry Salad
Prep Time: 10 mins Total Time: 25 mins Servings: 6 About This Recipe
Ingredients
6 ears fresh corn
1 cup fresh blueberries
1 small cucumbers, sliced
1/4 cup red onions, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno peppers, seeded and chopped
Dressing
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Directions
1. Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
2. In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For dressing:
1. combine lime juice, oil, honey, cumin, and 1/2 t salt.
2. Combine well.
3. Add to salad and toss.
4. Cover and refrigerate overnight.
Recipe courtesy of Better Homes and Gardens
