I’m sure I’ve mentioned it times before, but I LOVE pick-your-own. The act of picking, searching, and being silent amongst the bugs, birds, and dirt is like meditation for me. A few weeks ago, I ventured out of downtown Durham, NC and headed towards Falls Lake State Recreational Area. GPS turned off, I cruised the back roads with the windows down and bluegrass music blasting. I came upon a perfect picnic spot, a good trail run, and some decent sunbathing. Falls Lake was amazing, but coming across a hand drawn pick-your-own (PYO) sign at the cross road of two country roads, catapulted my adventure over the edge. A familiar farmers’ market stand, I was surprised to find Lyons Farm in such an idyllic setting and so close to town. I thought, “12 minutes from home, why am I not out here every chance I can get!?”. I didn’t have much cash on me, so I went for some free crop info. and a strawberry cider. They ensured my return by mentioning their upcoming crops: peaches, blueberries, and raspberries!
2 weeks later and finally… blueberries! This past Saturday I spent the midday picking berries and soaking up the sunshine… yes I burnt the hell out of my back. 8.3 (yeesh) pounds later and I needed to come up with a solid recipe fast (my adorable SMEG fridge has horrible freezer capacity). Marissa’s ginger pickled blueberry recipe was a good starting point. I had been brainstorming about which herbs pair well with blueberries, and recalled a blueberry ginger lavender scone I tasted a while back. The original recipe was modified by substituting sugar with organic honey, and adding dried lavender to the mix. Depending on how much you want to taste the lavender, I would recommend using more than you’d think. A very tart berry pickle with a hint of lavender and ginger spice. Enjoy!