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« Alison makes cherry custard pie in Kansas | Main | A study in perseverance » Thursday, July 6, 2006Shelling green peas and other summer choresThe rain woke me last night. I can no longer blame insomniac moments on the broken downspout, which our beloved contractor fixed. Immediately I began thinking about blueberries and what I would do with them this summer. Don't ask me how these things work. Other cooks tell me they have food dreams all the time. Dr. Freud, are you listening? Two summers ago, I decided to make blueberry cakes. On a cruise through Costco, I found an extremely large box of Wisconsin blueberries. I bought two. You should know that I'm a real eat-local cook, but I'm not about to use native blueberries to bake enough cakes to fill a shelf in the freezer. (I'd need a trust fund to do that, or at least several blueberry bushes of my own.) So I picked over the berries, looking to discard stems and tiny green berries. That took several hours. And then began baking. That took several days. I was exhausted! The summer before, I bought a bushel of fresh peas from Gerry Farm in Brockton, a wonderful spot that I had written a series of stories about. The Gerrys put the peas into plastic bags and honestly it didn't seem like that many. I began shelling on the afternoon of July Fourth, while I made dinner for my parents. Long after the fireworks were over, long after every neighborhood kid had set off whatever pyrotechnics he had in his backyard, I sat on the back porch and shelled peas. Every two cups went into a zipper freezer bag. Another project I'll never do again. Before I figured out what to do with blueberries this summer, I fell back asleep. A bowl, a large spoonful of Brown Cow low-fat yogurt, and a sprinkle of toasted almonds will do. Posted by Sheryl Julian at 06:06 PM
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