The temperature has been hovering above 90 degrees all week and this weekend I had my first tastes of sweet corn this summer. Last night on the porch at the Blue Heron, we had it grilled and cut from the cob in a salad with cherry tomatoes and pickled red onions and blue cheese. This summer I’m going to pickle a lot of red onions and eat them on salads with tomatoes and corn and blue cheese. There were fireflies on the porch and fireworks everywhere driving home. This afternoon we grilled some more corn and ate it on my back porch and that was it for dinner. Just some corn, sprinkled with a little salt.
This week was also the start of blueberry season. This is the time of year where every week there’s a new kind of fruit to be baked into a pie. The strawberries are just about all gone now, but there’s still plenty of rhubarb in the garden. Crumble means a little less time in the kitchen than pie, which is nice when it’s 90 degrees. So blueberry rhubarb crumble it was. Continue reading