Monday, July 23, 2012

Literary Lunch: Blueberries for Sal

One thing I look forward to each summer is taking my boys blueberry picking.  I value the experience of bringing them to any fruit farm or orchard where they can take part in harvesting the crop, making the connection that our food comes from the earth, not the grocery store.  The pride my son has over his hard work is evident as he passes his bucket around our group for us to feel how heavy it is.  My guys are lucky to have grandparents who live next door to a pick-your-own blueberry farm (Berries & Blooms in Holden, MA) where kids are welcome.  Once we’ve lugged our buckets home we feast on a blueberry pancake lunch, make a fresh blueberry pie or just gobble up the sweet juicy berries leaving finger tips and mouths stained a lovely shade of purple. 
Blueberries are a particular favorite because of a beloved childhood book of mine “Blueberries for Sal”  by Robert McCloskey.  It’s the perfect book to share before or after an excursion to the blueberry patch and here is a recipe for making a simple and tasty treat: Sal’s Blueberry Hill.

Sal's Blueberry Hill
2 cups blueberries (fresh or frozen)
2 Tb grape jam
1 Tb cornstarch
Ice cream
animal crackers (bears)
1.       Heat berries in a small saucepan over medium heat. 
2.       Once they have defrosted and juices are flowing and warmed, add the jam and cornstarch.
3.       Stir constantly as the mixture comes to a simmer and thickens. Remove from heat and allow it to cool slightly.
4.       Spoon over a scoop of ice cream and top with bear animal crackers.

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