They’re here now locally in abundance! And boy, are they delicious this year!! Sprinkle them on oatmeal, toss in your fruit salad, make sauces for duck, pork and salmon or just eat them! I have already made two pies and one blueberry crisp. They supposedly are a true brain food, full of antioxidants to combat all the other toxic things we do to our bodies. My good friend, Margaret, makes sure to eat lots of them year round but right now they are local, sweet and yummy.

Melissa Clark, in the New York Times, recently published a recipe of a blueberry sauce on salmon. This is on fresh, expensive wild King salmon. You can find the recipe here: Salmon With Agrodolce Blueberries. I made the full recipe for only a pound of salmon for the two of us and saved the rest of the sauce for pork chops on another night. To our tastes, this sauce was just okay on the salmon (which would have been just fine by itself), but amazing on the pork chops. You decide. And the crisp is easy as can be with an oatmeal topping. That recipe is here.

Blueberry Crisp – with an oatmeal topping