Living in Richmond, I’ve been lucky to grow a number of produce in both my backyard and frontyard. Apples, pears, cherries, raspberries, chives, potatoes, beans, tomatoes, alpine strawberries, yellow oregano, chives, mint… So blessed. The first half of summer was filled with raspberries and strawberries and the second half, cherries. Not a big fan of pitting cherries nor am I a fan of all the worms that we’ve gotten inside the actual cherries — it’s safe to say that I’m not a cherry lover. In fact, there’s still a huge bucket of cherries in my fridge just sitting there! Help?
Luckily, my friend G who owns a farm out in Abbotsford has been so generous to provide me with 10lbs of blueberries over the past couple of weeks. It’s been a mission of mine this year to use as much fresh produce as I can — and with blueberries, I have yet to disappoint.
And this next dish definitely exceeded my own expectations: blueberry trifle.