The season so far has been good for blueberries both for high bush and the coveted wild berries.  So many other local crops have not done as well.  Local peaches are a bust, and sour cherries were nearly nonexistent.  I bought two pounds of cherries and have used them up, one time in a cobbler and the other in a small 8-inch pie.  In other seasons I’ve had many pounds that I pitted and froze for future use.  Not this year.

As for blueberries, they’re everywhere, and I’ve taken to combining both high bush and wild in various pies, tarts and cobblers.  I like the combination.  The high bush add heft and the wild add their delicate sweetness in a great combination.

Blueberry cobbler pudding

One unusual recipe that I came  across this summer  was in a community cookbook called “Summer Food, Recipes from Members of the Tarratine Club of Dark Harbor.”  It’s a charming collection of family recipes enjoyed on this  well established island summer colony.  Many of the recipes come from local ladies who work as generational  cooks for the summer families.  They are as original Maine cooking as it gets.

The one that intrigued me is what I deem and adapted blueberry cobbler pudding.  It’s got the elements of a crisp-topped cobbler and creaminess of a pudding. It’s absolutely original and delicious.