Happy Fourth of July Weekend

How perfect that Fourth of July fell on a Friday this year - meaning a long, lazy weekend of barbeques, picnics, beach time, & summer food. Watermelon, corn, grilled vegetables, steak, salad, BBQ chicken... simple, delicious, and at the height of freshness this season.

I have been spoiled in the past by booming fireworks, warm weather, and flags waving in the breeze while spending many 4th of July holidays in Coronado, CA. In Coronado, the 4th is celebrated like it's Christmas. Children run around in their red, white & blue outfits at the local parade. Families ride their beach cruisers to parties around the island all day long. Tourists bear the mark of too much sun with slightly sunburned faces. The evening ends with a lengthy fireworks display coordinated to music, and met with oohs and ahhs from the crowded golf course below.

Now adjusting to San Francisco fog and fewer backyards, the 4th still has one tradition that remains the same - blueberry crumble. Juicy blueberries pop under a crunchy topping, then cascade down the side of a melting scoop of vanilla ice cream. Fresh and sweet, it's the perfect way to end a summer meal. Yum.



Blueberry Crumble

2 pints fresh blueberries
juice of 1 lemon

2/3 c. brown sugar
1/2 c. flour
4 T. unsalted butter, chilled and cut into small pieces
pinch cinnamon
pinch salt

Toss blueberries and lemon juice in a 9 x 13 inch glass baking dish.

Combine sugar, flour, cinnamon and salt in the bowl of a food processor. Add butter and combine until mixture has a crumbly texture. Sprinkle topping over blueberries.

Bake at 375 degrees 15- 20 min until blueberries begin to pop and topping is brown. Serve over vanilla ice cream.

Here's to summer!