Local blueberries for dessert

Q. I’m having a dinner party next month, and would like to center each dish around an ingredient that I can get locally from my farmers’ market. Any creative ideas for dessert? – Rose, FL

A. Yes—the blueberry is bursting into season in the warmer states like yours (it’ll catch up in the more northern states by August), so head to your farmers’ market for a big batch.

As to how to prepare them for your party, we suggest you go for simplicity. Remember when the antioxidant craze hit, and suddenly everyone was telling you to eat as many pomegranates, blueberries, and dark chocolate bars as possible? It was the best to happen to serial dieters since Atkins told them to subsist on bacon. And blueberries started showing up everywhere—in complicated tea drinks, massive smoothies, gourmet granola bars, health nut cereals—in every possible form except plain old blueberry form.

But as anyone raised on children’s book Blueberries for Sal will tell you, the best way to enjoy the fruit is straight up, from the pail, or at least minimally processed. Remind your guests how delicious just-plucked blueberries are with this simple recipe:

2 cups blueberries
1/3 cup regular or low-fat sour cream  
4 teaspoons brown sugar 

Mix sour cream and blueberries in large bowl, then divide into four small dessert bowls. Sprinkle one teaspoon brown sugar onto each bowl. Place in refrigerator and let sit one hour. Serve cold.

The brown sugar will melt down into the sour cream for a sweet and tangy taste that won’t overpower the berries themselves. Perfect for enjoying out on the patio, where you'll of course have CFLs and non-toxic mosquito repellant candles burning. Bon Appetit.

- Tobin Hack

Eco-inquiries, conundrums, snafus? Write to askplenty@plentymag.com.

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