It’s the height of summer in New Jersey, and they don’t call it the garden state for nothing: we are experiencing a bounty of amazing fruits and vegetables in our fine state.
It’s BLUEBERRY SEASON! Look at these fat little puppies:
Other than eating them, I recently made a salad topped with fresh blueberries and with a blueberry vinaigrette…
AND I made JAM! (Uhm, pour a tablespoon of this on top of some vanilla ice cream? Heaven.)
It’s also the season for Jersey Peaches. I am religious about purchasing my peaches from a particular stand about 30 minutes from me, down in the center of Southern New Jersey. No I won’t tell you where it is, but I will tell you that they hire the sweetest girls to work there, I never have a rude employee. The peaches are so perfect that a single bite causes juice to cascade down your chin, and they have the perfect balance of sweet and tart behind that mildly fuzzy exterior. My favorite way to eat fresh peaches? Halved and broiled, then served with pork chops and a salad with balsamic vinaigrette. Yum! But peaches are also one of my favorite fruits to can, because they can so well! (They also make delicious jam.)