In the past 48 hours I’ve picked blueberries straight off the bush, researched local farms to start buying organic grass-fed meat from and eaten wild blackberries on the side of the bike trail.
I’m still showering, I swear.
It’s funny how it’s not until you start explaining those type of things to other people who don’t even think about that kind of stuff that you realize how crazy you sound. Saturday night over Mexican, Ulysses stared at me like I had 4 heads when I was trying to articulate how buying meat from the regular grocery store literally gives me a guilt trip the entire time I’m there. I have to mentally talk myself into throwing it in the cart. I will literally stare at a cut of steak and imagine some poor pathetically corn-gorged cow who probably moved all of 20 feet his entire life covered in his own shit (a few too many Netflix documentaries perhaps?). That’s not normal, I know. But, I throw it in the cart anyway because finding organic, grass fed anything where I live requires an excessive amount of effort and time. So I made a decision this weekend to finally buck up, make the time and spend the extra few dollars to find food that doesn’t give me a guilt trip anymore. I’ll just refrain from talking about it in public to avoid the crazy stares.
One of the interesting side effects of the CSA I’m doing this summer is that it’s made me want to celebrate the food more. First I talk buying meat from a farm and now I’m celebrating blueberries…I promise I’m not drinking while writing this.
There’s something about picking the fruit from the bush, knowing exactly where it came from, knowing I don’t have to wash off some crazy pesticides that just makes me want to do something special with it. I buy blueberries all the time from the store. Usually, they just end up in or on my breakfast every morning. But these blueberries (blueberries I picked with my own hands!) seemed too good for that. They’re too perfectly sweet and ripe to just throw in a normal breakfast and be gobbled up without thought.
Simmering them with some ginger and lavender though sounded better.
Spreading that over a goat cheese crostini sounded perfect.
If that makes me a crazy “crunchy” food lady, I’m fine with it. Just don’t expect me to share.
- 1 heaping cup blueberries
- 1 tablespoon honey
- ½ tablespoon ginger, minced
- zest of ½ a lemon
- ½ tablespoon lavender, chopped
- pinch of salt & pepper
- goat cheese for spreading
- wheat bread, sliced
- Combine everything except goat cheese & bread in a small sauce pan.
- Simmer over medium heat for 7-10 minutes, stirring occasionally to help the blueberries breakdown.
- Once thickened, remove from heat and set aside.
- Toast sliced wheat bread and spread goat cheese on top.
- Top with blueberry jam and extra lavender for garnish.