We had a fabulous 4th of July weekend … fireworks at the County Fair, the parade in Corte Madera and of course, our usual trip to the Sunday Marin Civic Center Farmer’s Market.

This week the Farmer’s Market moved from it’s usual location at the Civic Center to Northgate Mall because of the Fair.  It moves a couple times a year when other events take over the Civic Center.  The nice thing about having it at a different location is that it breaks me out of my routine.  I don’t know about you but I have my favorites that I frequent.  So Sunday as I was looking for my favorite stands, I happened upon Sierra Cascade Blueberry Farm.  They have an AMAZING deal on blueberries. They sell a 4 – 5 lb bag of not-so-perfect organic blueberries for $10.  (By not-so-perfect I mean these are the blueberries you would use to make a pie.  A little more tart but perfectly delicious.)  5 lbs for $10.  I’ll repeat this…FIVE pounds for TEN dollars!  You’re lucky to get 11 ounces for $3.99 at Whole Foods or Trader Joe’s. For those of you on a budget, RUN over there on Sunday.  If you don’t live in Marin, these are the kind of deals you should look for at your local farmer’s market.

I had a great conversation with Armen, who runs the farm with her husband John.  I promised Armen I would post a recipe for her blueberries. Check them out at sierracascadeblueberries.com.

For our 4th of July BBQ, I made a Blueberry Rosemary Compote with Homemade Whipped Cream.   The rosemary added just the right amount of complexity.  I added a little bit of maple syrup to balance the tartness of the blueberries.  I topped the dessert with Dehydrated Rosemary Pecans I had made earlier in the year.

I made extra compote (6 cups total) and froze the leftovers in 2-cup containers to have ready for impromptu dinner invitations.  I’ll be bringing some along with us this weekend when we meet friends up at the cabin.  What I didn’t use for the compote I pureed in a Vitamix blender — in their natural raw state.  Nothing added.  I froze them in ice trays and now the blueberry cubes are ready to add to yogurt, porridge, pancakes or smoothies.  Check back for my Blueberry Blast Smoothie With Coconut Milk recipe I’ll be posting soon.

 
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Blueberry Rosemary Compote

2 cups organic blueberries

3 sprigs rosemary, finely chopped

¼ cup orange juice

¼ cup water

1 tsp maple syrup

¼ tsp sea salt

handful of pecans (optional)

Combine all the ingredients, except for the pecans, in a small saucepan. Cook over a medium heat for about 10 minutes or until mixture starts to boil. Stir frequently.

Serve warm.
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Homemade Whipped Cream

1 cup organic heavy cream (raw is best but you definitely want organic at a minimum)

½ tsp vanilla

4 drops Stevia liquid

Put all ingredients in a Kitchen Aid mixer.  Whip until small peaks form.
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