Beth Terrell, a friend on Facebook, issued a challenge on her page Spirit of Ink: “Write a scene in which a gardener gains a superpower.”
So I wrote a 100-word flash fiction:
On that fateful day, while clearing her rose garden of weeds, she wasn’t paying attention and did not realize the bottle of herbicide was aimed at her face instead of the weeds. The pain was excruciating, but she was able to flush away the poison with water from the hose. She then discovered the accident had left her with a super power – the ability to destroy plant life with one glance. The world almost starved, however, until she learned how to control this power so she could eradicate poison ivy instead of vegetables. She was soon the envy of all gardeners.
Did you know the first commercially viable blueberries were successfully hybridized in 1916 by Elizabeth White at her family’s cranberry bogs in Whitesbog, in the middle of the NJ Pine Barrens? Without her innovative hard work and foresight, we wouldn’t now be enjoying all things blueberry, everything from toppings for cereal to yogurt to ice cream to the iconic blueberry pie. It puts the blue in “red, white, and blue.”
Which leads me to one of my favorite seasonal treats, which doubles as a good example of one of my favorite categories of recipes — ones that are incredibly easy to make, but look complicated and impressive.
Chocolate-covered blueberries.
Latest batch of chocolate-covered blueberries
Basically, just mix fresh blueberries with melted chocolate and refrigerate. But as easy as it is, there are still a few possible pitfalls. Here’s how to avoid them.
Tip #1 : Use only fresh NJ blueberries and make sure they are completely dry. (A tiny drop of water will make the melted chocolate seize, i.e., solidify.) I line a tray with paper towels, put a single layer of rinsed blueberries on top, cover with more paper towels, let sit unrefrigerated over night.
Tip #2: Forget candy thermometers or Dutch ovens. Melt chocolate chips in the microwave. (30 seconds at a time, stirring in between, so the chocolate doesn’t scorch.)
Tip #3: Add a few drops of neutral vegetable oil to really insure the chocolate doesn’t seize.
Tip #4: Spoon the mixture directly onto wax paper or into very small muffin liners or, even better, muffin liners on top of wax paper.
Tip #5: Recipe works just as well with other fresh fruits, like strawberries and bananas, or with dried fruits and nuts. And, of course, with marshmallows. (Mix in mini marshmallows or skewer large ones on toothpicks and dip 1/2 way in melted chocolate.)
Tips #1 and #3 were thanks to my older son, who’s worked as a chef, after I asked him why the chocolate kept seizing.
Tips #2 and #4 I realized myself after scorching some chocolate in the microwave (one of the worst smells ever) and after having tried to remove the candy from an unlined tray.
Tip #5 is from deliciously successful experiments.
So I’m going to ignore the 90° temperatures and matching humidity and enjoy the bounty (Corn! Tomatoes!) of the Garden State and give thanks for air conditioning – and for chocolate-covered blueberries.
rabbi.author 