Briefly, the seasons overlapped. spring butterhead and summer blueberries were available in adjacent booths at the farmer’s market.
I’m an experimental cook. Not all my efforts are successful, as Chris and Hillarey can attest, but getting creative in the kitchen is fun for me. At the farm, food preparation is limited to what you grow and what we bring with us once a week as we leave the city.
As I was preparing a fast dinner after working in the field during the auspicious week when the growing season was slipping from spring to summer, I gave in to the temptation to be creative. Maybe it was the muses at play, maybe it was necessity, or maybe it was boredom with bottle dressings. And launching our new culinary line using primarily our own recipes is important to me.
Summer Solstice is upon us. Enjoying the bounty of the season’s harvest is great way to celebrate.
Lavender Blueberry Vinaigrette
¼ cup cooking sherry splash of white wine vinegar
½ cup fresh blueberries ¼ cup olive oil
2 Tablespoons Clear Creek Lavender Sugar
Add all ingredients to blender and blend until berries are liquid. Pour into curette.
Great over butterhead lettuce with sliced apples or peaches.
