Blueberry, Pistachio, and Sumac Galette
I went blueberry picking
Over the July 4th weekend, I took a trip to the Poconos. The days were filled with many hours of lounging, reading, and cooking. Here are a few things I made.
Grilled flowering cauliflower and padrón peppers with whipped mackerel “tonatto”
Grilled Shrimp with garlic, ginger, parsley, cilantro, and chili flakes.
Grilled scallops with celltuce, kumquats, pickled jalapeño, and salsa verde.
The Galette
If you’ve never been blueberry picking, you’re missing out on a quintessential wholesome summer experience. There’s no better feeling than picking fresh fruit right off the stem and plopping it into your mouth. The day before I left, we visited a family friend’s blueberry patch not far from where we were staying. The owner told me it was his son’s idea to start the farm about 10 years ago. Though now his son lives on the West Coast and left him to tend the patch each summer alone. “Don’t grow blueberries for the money,” he tells me. The patch is all organic and he doesn’t use sprays, so it’s safe to say I ate about a pound of blueberries while picking. After about 45 minutes, we cumulatively gathered around 10 pounds and headed home just as it started to rain.
For me, the galette is superior to a pie in many cases. See, I’m a person who loves a nice pie crust, and I want to be sure my ratio of filling to crust is well-matched. I made a blueberry galette once a few years ago and remember really loving it. This is a riff off that initial galette. This time I added pulsed pistachios for nuttiness and sumac for a tart punch. I highly recommend stocking your pantry with some demerara sugar. This type of sugar doesn’t melt when baked and adds a delicious sweet crunch to your galette dough.
