Blue Up

If your belly doesn’t hurt after a day of blueberry picking, you’re doing it wrong.


It took about an hour to pick six pounds of berries.

It took about 20 minutes until I felt like my stomach was going to explode.

I don’t want to see a blueberry until, well, tomorrow morning when the bloating has gone down and I do it all over again.

The best part of blueberry picking is listening to all of the conversations happening around me.


Like the young mother taking the opportunity to turn sweet fruit into an even sweeter lesson about primary colors.

“The blue ones! I said the blue ones! Not the purple ones! Put the green ones back. I said put it back!”

Or the girl who found a bush with a “million” berries.

You would have thought she struck gold the way she was gushing.

Or the little lad who squealed excitedly when he “caught” a blueberry.


Its a quaint little memory that I’ll pack away until February when the only produce in sight is a russet potato.

But for now, I don’t want to see, smell, or even think about fruit, berries, and anything even remotely close to the color blue.

Because once again I’ve Violet Beuregarded myself on blueberries.


I’ll never learn.

And based on the girth of my stomach following dinner, I have the same problem with peas.

Especially when they’re fresh from the farm and coated in a tangy miso dressing.


Mayonaise based pea salads are so 1986.

Miso is so summer of 2013.


You might know miso in it’s more traditional soup form served at Asian restaurants.

But it makes a really great dressing for salads when combined with lemon juice and a little olive oil.

And little else.

What is miso?


Fermented awesomeness, that’s what.

It’s good for your gut and tastes good too.

Pass the peas, please.

Pea Salad with White Miso Dressing


1/2 pound shelled, fresh peas

3 tablespoons white miso paste

1/2 lemon, juiced

1 teaspoon olive oil

2 tablespoons of water

1/2 cup chopped herbs (a combination of parsley and dill would be nice)

pepper, to taste

Steam peas until tender but crisp.


Add miso to a small bowl.


Add lemon juice, olive oil, and water.


Whisk to combine.

Pour over peas.


Add 1/2 cup chopped herbs


Toss to combine.


Add pepper, to taste.

Serve chilled.




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