Yep, the bottom gave out on one of the 10-pound flat of blueberries we picked last week, leaving what could have been Sig’s dream come true. After the spillage, in one quick motion, Rob scooped up the blueberry-loving pup in one arm (who was more then well-aware of what just happened, and quickly thought he could possibly “help”), grabbed the kitchen camera with the other, all the while giggling like a little school girl waking up Christmas morning. Luckily, I was wearing black shorts.
There were berries under the couch, under the TV stand, not to mention on us. Our hands and nails were stained a dark purple half-way through the clean-up, until Rob got the, dare I say brilliant, idea to use pancake spatulas to scoop up the massive amount of rogue fruit. It worked, although, I’m sure it was quite a sight: two grown adults on hands and knees, butts in the air, scooping up everywhere-blueberries with black spatulas, doggie outside whining at having been demoted to a spectator behind the screen door. We were able to clean up the blueberries without squishing too many (although the Lucy and Ethel grape-stomping scene was vividly on repeat in my head). And those that did not survive the fall, or the feet, Sig happily partook.
While I do not recommend eating many fruits off the floor, I figure if you boil something long enough, all the germs are bound to die, right? Luckily, I still had some frozen blueberries that needed a “preserved” home, so I quickly got to canning my blueberry sauce, making room in the freezer for the new batch of living-room-floor-berries.
The blueberry sauce can pair with everything. Seriously. It is the seen-on-tv-type sauce when it comes to versatility. Because it is not sweet, just perfectly blueberry-y, oatmeal, ice cream, chicken, steak, and mixed into a vinaigrette have all been viable (and delicious) options. But my new favorite was this morning’s meal: Rosemary Chia Banana Bread paired with the Blueberry Sauce. Simple, summery, light, healthy, and delicious. Chia seeds are similar to flax seeds, and are a huge staple in the supplemental health department. The Rosemary combined with the banana gives the bread a very earthy taste. It’s probably my new favorite breakfast bread. Adding the rich, tangy, blueberry sauce make this morning a far cry from yesterday’s debacle (much to Sig’s dismay). Nothing yet has spilled today, but, it’s still early – haven’t even begun preparing dinner!
Rosemary Chia Banana Bread (makes one loaf)
- 1 3/4 c all purpose flour
- 1/8 c chia seeds (flax seeds are a good substitute)
- 1 tsp finely chopped fresh rosemary
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 c sugar
- 8 oz plain greek yogurt
- 1 tsp vanilla extract
- 3 overripe (black) bananas that have been frozen, then thawed, then peeled (keep any liquid)
Preheat oven to 350 degrees.
Lightly butter and flour a loaf pan, and set aside.
Mix all the dry ingredients (including the rosemary), minus the sugar, in a large bowl, and set aside. In a stand (or hand) mixer, cream the yogurt, vanilla extract, and sugar together until creamy. In three separate batches, mix the dry ingredients into the wet, mixing until dry ingredients are just incorporated each time. Add the thawed bananas and all the liquid from thawing the frozen overripe fruit. This will add a ton of flavor, as well as create moist bread.
Once the bananas are incorporated, pour the batter into the prepared loaf pan, and bake in the middle of the oven for 40-45 minutes, or until the bread is golden and a toothpick inserted comes out clean.
Cool, and enjoy with blueberry sauce!
Blueberry Sauce (makes 3 pints)
- 1 gallon frozen blueberries (equals about 16 cups)
- zest of one lemon
- juice from two lemons
- 3 tbsp confectioners sugar
- 3-finger pinch of salt
Pour all ingredients into a large pot, and heat over med-high heat, stirring occasionally, until the mixture begins to bubble and starts to foam. Spoon off the foamy top layer, and lower the heat to a simmer, stirring occasionally for about 30 minutes. You will know the sauce is done when the bubbles become gloppy, and the mixture coats a spoon. There will still be chunks of blueberries in the mixture, which gives the sauce a nice texture. It should taste like true blueberries – not jammy, or overly sweet. Just blue.
Follow an approved canning/preserving method, or keep in a sealed container in the fridge for a few weeks.