Hoping to have one more week of blueberries on the list next week before they're gone but we just don't have enough labor right now to get them picked for this week.
I know Harvie gives recipe suggestions but I wanted to share a method for using leftovers that we really love. Its so easy to incorporate a few veggies plus meat if you want it. For long time members, you'll recognize this as I've shared it a few times of the years. I think its such an awesome way to use leftovers and make a quick satisfying meal! I recently used some leftover cooked squash and browned sausage to make a batch. We always eat them with sour cream on top.
It's from a farmer/writer in NY, Kristin Kimball:
"One of my favorite ways to recombine different elements from the fridge is the fritter or croquette. Actually, the way I make them, they’re not technically fritters or croquettes, but more like savory pancakes. I serve them for a hearty breakfast, for a main course at lunch, or for a fast dinner. Believe me, no matter what you call them or when you serve them, nobody in the family is going to complain when you make these. As a bonus, they are easy, forgiving, and endlessly versatile. Begin with what you already have in the fridge. For me this week, it was a bit of wheat porridge, some meatloaf, cooked broccoli, a little finely chopped raw kale, and the aforementioned squash. Mix your own leftovers elements up in a big bowl, and add enough eggs, flour and buttermilk to make a batter, plus enough baking soda to give it a bit of fluff. (As a rough guideline, I’d guess that for every three to four cups of elements, you’ll want two to three large eggs, a cup of flour, a cup of buttermilk and a teaspoon of baking soda.) Now, the key to making these puppies sing is all in the seasoning. Without seasoning, they are bland and boring. No matter what you’re starting with, I think onion is essential. Half to one grated onion would work for the example we’re using. (That’s grated, not chopped. These won’t cook long enough to get rid of raw onion flavor if it’s chopped.) Add plenty of salt (taste the batter before you cook and correct if necessary!) and some pepper. And if you have them, add some finely chopped fresh herbs or chives for color and flavor. If this whole thing sounds too potluck-hodgepodge for you, remember to unify the theme with your seasoning. E.g., go toward India with turmeric, garam masala, ginger and garlic, costal with Old Bay seasoning, Mediterranean with fines herbes, etcetera.
Cook these just as you would pancakes, but with a more oil or lard in the skillet, since there is no fat in the mix and it’s nice when they get a little crisp. Err on the small side, and spread the batter out with your ladle so it cooks through. Wait for the edges to dry and the bubbles on the surface to pop before you flip. If it’s getting too dark on the first side before that happens, your skillet is too hot. Serve them with an interesting topping. Sour cream is a favorite at our house when we have it, and chutneys or compotes work well too. This is pretty dense food, so a light side is all that is necessary – bitter greens salad or grated carrot with vinaigrette would be perfect."
