Blueberries are currently available at select U-Pick farms and markets across the North State, but they won’t last forever. For now, I plan to pick all the blueberries I possibly can, stash a lot in my freezer, and melt some down with ginger and the last crop of local citrus.
- 1 teaspoon ghee
- 1 teaspoon fresh grated ginger
- 3 cups blueberries
- 1 tablespoon honey
- ½ orange zest and juice
- Pinch of salt
- Melt the ghee and sauté the ginger over medium heat until fragrant, about 1 minute. Add blueberries, honey, orange juice and zest, and salt. Continue cooking over medium heat until the berries soften and lend their sweet juices for a thin syrup, about 3–4 minutes. You can store leftovers in a Mason jar in the fridge for about a week.
Kala Riddle is a nutritionist turned sourdough baker, who enjoys celebrating the seasons through cooking, growing, and sharing our most basic and personal connection: food. Keep up with her at www.untamedbakeshop.com