It’s easy to be happy in the summer, surrounded as we are by the magnificent beauty of the natural world. This year the blossoming of trees, shrubs and gardens are as lush as I can remember. It seems all that spring rain was good for something.
Summer is when nature’s colors are at their most magnificent. The first time I saw an indigo bunting in my bird feeder, I gasped at how the jewel-like feathers shone like sapphires. The scarlet tanager glows red in a similar way and in early summer I search for those bright spots of crimson in the birches at the edge of the field. Isn’t it pure joy to see the vibrant yellow of goldfinches in their summer plumage?
Then of course there is ice cream! Coming from Vermont, a “creemee” is the essential summer treat and I’m happy to report I’ve found a worthy equivalent at The Summer House Restaurant in Southwick, just over the Connecticut border.
Summer berries make ice cream, or any sweet treat, better. I have a small basket with a cloth strap that fits around my neck for easy blueberry and raspberry picking. The good news is that you can save the summer bounty to enjoy all through the year by freezing Ziploc baggies of fresh-picked blueberries.
Here’s a yummy blueberry recipe to enjoy all year round.
Quick Bread Recipe
Ingredients
4 Tablespoons unsalted butter
3 cups blueberries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup granulated sugar
2 large eggs
Topping: 2 Tablespoons sugar mixed with 1/4 teaspoon cinnamon or nutmeg.
Directions
Preheat the oven to 350° and grease a glass or metal baking pan, 8- or 9-inch square. Wash and dry the blueberries. Melt the butter in saucepan and let cool.
Put the flour, baking powder and salt into a large bowl and stir, mixing well. Add the milk, sugar and eggs to the butter and whisk. Add the flour mixture, stirring to blend, then fold in the blueberries.
Spread the batter inside the prepared dish and sprinkle with the topping. Bake until a wooden toothpick comes out clean, 50 to 60 minutes. Cool for at least 30 minutes on a wire rack.