Blueberry Picking in Auburn, OH

I went blueberry picking with my Dad on Friday morning.

He had already gone once this summer on his own.  I was gifted a small bag of blueberries after that trip, but I knew I would have to pick my own this time if I wanted any.  He frequently references the "Little Red Hen" story.

The pickings were good though so the work wasn't too hard.

Plus, I ate about a pound of blueberries to energize myself as we went along. 

My dad also thinks the blueberry farm owners should weigh the pickers when they arrive and then when they leave.  They are probably losing a lot of money through people's stomach's. 

I picked a total of 4.25 lbs! 

Now I need to make something with blueberries this week.

Edamame Corn Succotash

Succotash.  Even if you don't like it, it's just a fun word to say.

Luckily I think it came out pretty tastily as well.  

I had this as a side dish when I went out to dinner and thought it was something I could make at home.  Only with less butter.  I try to be somewhat health conscious.  

Give it a try:

Ingredients:

2 pieces of bacon

1/2 shallot, chopped

3 green onions, chopped (green and white parts separate)

2-3 ears of corn, grilled and cut off cob

1/2 cup shelled edamame

1 teaspoon fresh thyme

1/2 cup broth (whatever you have, I had vegetable broth open already)

1/2 teaspoon cornstarch

1 tablespoon unsalted butter

salt and pepper to taste

Instructions:

Over medium high heat, cook bacon in a large skillet or a dutch oven until crispy and fat is rendered, remove bacon and drain on paper towels.  Add the chopped shallot and the green part of the onion and cook for 1-2 min.  Add in corn, edamame, thyme, salt and pepper.  Cook, stirring occasionally, until crisp, about 4-5 minutes.  Meanwhile, whisk the broth of your choice with the cornstarch.  Add the cornstarch/broth mixture, as well as the rest of the onions, to the mix.  Allow it to thicken for about a minute and then remove from heat and stir in the butter.  Crumble bacon on top, season to your liking and enjoy!

Red pepper would be a nice addition to this already colorful summer dish.

Bailey welcomes you.