As summer was ending, we were increasingly disappointed with our fresh blueberry purchases. The blueberries were so tart at times that they were literally inedible. One evening, in frustration, I took the berries I had rinsed and picked over for dinner (stems and mushy berries removed) and dumped them into a baking dish. I liberally sprinkled the very tart berries with natural cane turbinado sugar and baked them at a high temperature for a bit. They baked and cooled while we finished dinner and cleaned the kitchen. We ate them while sitting in the fading light of the early autumn evening. Yum, yum, yum. It was like eating blueberry pie without the crust. I do love pie crust, but the blueberries baked without any crust literally swam in a delicious, sweet juice that almost defies words. Sometimes, no wheat is a very good thing!
Kitchen Poetry
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