In late summer Sirius the Dog Star, part of the constellation Canis Major, can be seen in the night sky. Its presence gives the name to what’s traditionally the most uncomfortable part of the season.
Bird song is now replaced by the late afternoon droning of insects, and as the summer flowers fade, asters and goldenrod brighten roadsides and gardens. The birds may soon be headed south, but the harvest season is in high gear including all manner of ripe berries.
I once lived in a tiny cottage at the edge of what is now Nature Conservancy property in Nissequogue, Long Island. A path twined through the woods to the dunes past a hidden patch of blackberries. The air was heady with salt spray, pine, and honeysuckle, I’d fill a pail with ripe fruit the color of ink and return home to make a few pies.
I always try to use fruits and vegetables that are locally abundant. They not only taste wonderful, but give me a sense of being in tune with the seasons. Blackberries, blueberries and raspberries are part of the bounty that is summer in New England.
Black and Blue Compote
1 cup blueberries
1 cup blackberries
1/2 cup white or coconut sugar
1/4 teaspoon ginger
1/4 teaspoon vanilla extract
Zest and juice of one lemon (can use 1/2 a lemon for juice or just the zest)
3 Tablespoons water
Simmer ingredients in a medium-size sauce pot, stirring occasionally until berries break down and it thickens a bit, 10 to 15 minutes. Serve warm or chill in refrigerator.
Yummy over vanilla ice cream, yogurt or even oatmeal.