by MELISSA GORDON
Want to support farmers, get a delicious treat, and build character all at once? Order blueberries!
Here’s the scoop: The co-op is currently taking orders for blueberries. You can get 5- or 10-pound cases of the famed Michigan blueberries or 5-pound cases of our very own locally grown organic blueberries from Blue Fruit Farm. These little delights are pure joy. And here’s the bonus: since they’re not estimated to arrive until around July 20, you’ll have a few weeks to delay gratification, practice patience, and generally build character. Remember that famous experiment where the 4-year-olds were offered one blueberry now or five pounds in four weeks? The kids who waited all became rich and famous (I think that’s how it went).
I know, I know, some of you are thinking, “But Green Grocer, I couldn’t possibly go through that many blueberries.” Well listen to this: last year I actually ordered two 10-pound cases. Two 10-pound cases! I seem to recall my husband, my mom, and at least two different friends making accusations regarding my sanity, but I knew that come winter I’d show ‘em. I imagined pulling a bag of those sweet babies out of the freezer and jolting their taste buds right out of hibernation with the forgotten sweetness of blueberry pancakes — boy would they be singing a different tune. And you know what? I was wrong. That snowy winter morning of gloating over breakfast never came. You know why? Because the blueberries didn’t even last through the fall!
A Recipe To Build Character!
• 4-6 pork loin chops, bone-in or boneless*
• 2 tablespoons vegetable oil
• 1/2 cup shallots, minced
• 2 tablespoons fresh garlic, minced
• 1 tablespoon ground ginger
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup ketchup
• 1/4 cup rice wine vinegar or apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon stone-ground mustard
• 3 tablespoons tamari
• 3 tablespoons water
• 1 cup blueberries
In a medium-sized skillet, heat the oil and sauté the minced shallots and garlic over medium heat for three minutes. Add the spices and sauté one minute more. Remove the skillet from the heat and place mixture into a food processor. Add the ketchup, vinegar, brown sugar, mustard, tamari and water, and purée the mixture, then add the blueberries and purée until smooth. Set sauce aside.
Lightly brush the grill and the pork chops with a little oil; then season chops with salt and pepper. Grill the chops, covered, for about six minutes on each side or until they reach an internal temperature of 155 degrees F. Baste with the barbecue sauce during the final few minutes.
Remove the chops from the grill and let them rest, covered, for five minutes. Dress the chops with the barbecue sauce and serve with additional sauce on the side.
*Not a fan of pork chops? This slightly spicy, slightly sweet, absolutely delicious sauce is also a great partner with steak, chicken, or duck. Serve with coleslaw with a citrus-based or creamy dressing, or maybe a mango and black bean salad.