Because fresh blueberries are with us for such a short time, you may want to make extra blintzes; they freeze wonderfully.
On a summer day in a farmer's market, I stood stood before a huge wooden table loaded with paper pint containers brimming with blueberries and flashed back to a childhood memory: the old-fashioned grocery store and soda fountain my grandfather Al Kushner owned in the Catskills. Summer in the Catskills is really about an overabundance of blueberries.
I vividly remember him offering the giant blueberries to his customers right out of the wooden baskets stained with the juices of many summers of crushed berries past.
What I remember most, though, is sitting with him and the rest of my family at dinner every night after the store closed. We'd be on the screened porch of his bungalow at dusk listening to thousands of crickets, seeing clouds of lightning bugs and eating huge bowls of blueberries and sour cream with sugar or handmade blueberry blintzes. The sour cream was freshly made at a local dairy. He bought it in big buckets.
We gorged ourselves, my family and I, on my grandmother's unforgettable blueberry blintzes. Because fresh blueberries are with us for such a short time, you may want to make extra; these blintzes freeze wonderfully.
–By Chef Steve Petusevsky
Because fresh blueberries are with us for such a short time, you may want to make extra; these blintzes freeze wonderfully.