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Blueberries!

August 17, 2012 by Mary Frances 2 Comments

Locally grown blueberries in cartons.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.

Blueberry Crisp – with an oatmeal topping

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Filed Under: Desserts, Dinner, Fish, Meat Tagged With: blueberries, blueberry crisp, Melissa Clark, pork chops with blueberry sauce, salmon, salmon with blueberry sauce, The New York Times

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Comments

  1. nurulthecook says

    November 20, 2012 at 12:00 PM

    Blueberry sauce with salmon…an interesting mix. Can’t get them here though. Back in Europe someday 🙂

    Reply
    • Mary Frances says

      March 6, 2016 at 9:24 AM

      It was interesting – but better with pork chops!!

      Reply

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