My parents are blessed with several plum trees whose fruit all seem to ripen within a couple week period in the summer. When that happens? We’re raining plums. Every spare counter is filled with shallow trays and plums arranged in a single layer.
In my parent’s garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it’s hard for three people to consume 14 zucchini a week. (There’s also a pattypan squash plant.) So around this time of year I’m always looking for ways to use up my overflowing vegetable drawer of zucchini.
My father is a connoisseur of potato salads. Anything potato actually. Just add it to the list along with pork, sauerkraut, and rhubarb. (It’s the Minnesota German in him.) So no surprise when we sent him home with some of this sour cream dill potato salad that he came back the next day asking for more!
“I found my thrill, on Blueberry Hill…” While I’m pretty sure this song isn’t about blueberries, every time I hear it all that comes to mind is a huge mound of them waiting for me to dig in. (Like Rock Candy Mountain, but made of blueberries.)
During the summer when they’re in season, I can’t get enough of them. I’ll buy baskets of blueberries just for me to eat, all by myself. No guilt. No justification needed (though if you do need a reason, they’re great for your brain and are considered a superfood).