Blueberries

Yesterday, E and I brought home three pints of blueberries along with other goodies from the farm. Since we already had about three pints in the fridge from last week, (I was in Boston and when I'm not around no fruit or vegetable gets consumed), I knew I had to get going on turning this glut into many delicious treats.

I just joined Tuesdays with Dorie, (tuesdayswithdorie.com), and noticed they had recently made Blueberry Sour Cream Ice Cream. I set out to make a double batch. It was quite easy and when I gave E a taste after it had setup in the ice cream maker, he said "I think you should call this Blueberry Cheesecake Ice Cream. That's what it tastes like to me and it sounds better than sour cream." As long as I'm not the only one who'll be diving into the ice cream, we can call it anything he wants. We're going to have some for dessert tonight with the crostata I just made. More on that.

We slept in this morning, (went to the Seahawks game last night), and while I was laying in bed, I was mentally debating what blueberry breakfast treat we'd start the day with. I decided on a Blueberry Buckle from the King Arthur Flour Baker's Companion. I've only made it once before, with frozen blueberries, but it was great even then so I figured freshly picked, organic blueberries couldn't hurt things. Plus, E likes this as it reminds him of the huckle-buckle that his mom makes. We actually didn't end up having it for breakfast, but I had two (yes, two) pieces for lunch and he had a piece as a snack pack. I'm sure it would be good for dessert as well-probably more than good with vanilla ice cream.

I had good intentions of using the blueberries earlier in the week, so I had taken a crostata dough out of the freezer (I generally make two and freeze one), but its been sitting there sad and alone since Tuesday.

I had some tiny plums from the farmers' market that were getting a little overripe, so those along with some apricots and more blueberries became the filling for my crostata. I must admit, its not the most beautiful free-form tart I've ever made. The dough may have, and I can't confirm, been sitting on the counter a little too long and also, it may have, I can't confirm this either, gotten stuck while I was rolling it out...on the Silpat. Okay, so I took a short cut. I had a busy morning with the buckle and making the cookie dough for TWD. (FYI-the dough is resting and will be baked off tomorrow. We'll see how the "Torres Method" works.)


Needless to say, the fruit that I've picked off the top of the crostata while its cooling is very sweet and juicy, so I'm hoping this along with the "cheesecake" ice cream will make a fine ending to tonight's meal. That is if the boy ever stops working on the garage he's building and actually comes inside for more than five minutes. If this will actually happen, I can't confirm.