In this rainy season that’s rumored to be summer, there are two crops which seem to be doing well. The first one is corn. In case you were wondering, fresh, local corn on the cob is my favorite food in the whole wide world. Even more than pizza and fried clams. Just steam the corn for 8 minutes, skip the butter and salt, and send it my way.
The other crop doing well this summer? Blueberries. Is it due to the rain? Well, if it is, then finally something good’s come from this ark-building weather. And, there are farms and farm stands all over the place near my kitchen here in western Massachusetts,. So, along with the milk, beer and leftovers in the fridge, I’m keeping a supply of blueberries until the season ends. I eat them on cereal, in blueberry pancakes, and by the handful. But my favorite thing with blueberries is a cobbler. The great thing about cobblers is that their definition is open to interpretation. There are cobblers, buckles, betties, you name it. Some have dense crust toppings. Some are almost cake-like. And some are lighter. I like the lighter ones, because that emphasizes the berries, and not the cakey topping. Plus, this is my cobbler recipe for the whole year. After the blueberries are done (heavy sigh), we’ll have peaches. Then apples and pears. The winter (groan).
So, bon appetit. And go wild with the berries.
