Summer berries are iconic. Seen on commercials, social media posts, and countless other media forms, berries scream “summertime” with their vibrant colors and their fun, careless, pop-able eating style. They fit perfectly with coastal summer “vibes” and “aesthetics,” with buckets of berries being sauntered through fields and glass containers of fruit being placed on picnic blankets. But beyond the summery feels, the pleasing photos, the very iconic nature of berries equating to summer, when you get down to it, ripe summer berries are simply far superior to what consumers make-do at the grocery store during the off-season. Plump and bursting with sweet juice, there’s nothing quite like the taste of a berry picked from the branch.
Many berries ripen at close to the same times in Rhode Island. The summer raspberry season is typically mid-July through mid-August (with fall raspberries later in the year), and blackberries ripen late-July through August. Earlier, around the Fourth of July, the first blueberries of the season ripen, lasting in some cases all the way through late-August. To buy fresh blueberries, Aquidneck Islanders can turn to the historic Almy-Thurston Farm on Union Street.
The farm has been around since 1683, nearly one hundred years before the Revolutionary War, and has been passed down through the Thurston family generations ever since. Owner George Thurston had preserved most of the acreage through the Aquidneck Land Trust in 2002. His family, headed by his wife, Siobhán Thurston, continues to operate the farm, selling Christmas trees (George Thurston’s legacy from when he inherited the farm) in the winter and blueberries in the summer.
For blueberries, the Almy-Thurston Farm has operated as a pick-your-own (PYO), allowing customers to take a bucket and traipse through the fields of bushes as tall as trees. This year, however, is different. Due to family illness, the blueberry field is currently unsafe for customers, so the farm is only open for pre-picked berries ($4/pint, cash only) from 8 AM to sell-out. The last day to buy fresh blueberries from the farm is July 16. The family appreciates the community support and acknowledges the disappointment from the lack of picking privileges. Hopefully good tidings will return for all next season.
For those wanting farm-fresh blueberries later into the summer, or for those wanting a PYO-experience this year, Sweet Berry Farm in Middletown, the Young Family Farm in Little Compton, and Rocky Point Farm in Warwick are potential alternatives. For happy picking and happy eating, check each farm’s schedule and informational updates before visiting.
There is no one way to enjoy blueberries. They can be eaten raw, blended into smoothies, topped on chia puddings, or stacked into parfaits. Blueberries can also be used in baking – pies, scones, muffins. Combining the two ideas of blueberry breakfast and blueberry baking brings us to the classic blueberry dish across diners in America: the blueberry pancake.
Blueberry pancakes are a morning favorite. Thick, fluffy pancakes dotted with blueberries on the inside, and topped with more berries and a drizzle of maple syrup are irresistible. Perfect for slow and sleepy Sunday brunches or for the breakfast-for-dinner switch-ups, blueberry pancakes are a powerhouse of a meal to have in your recipe repertoire. And while it is easy to make blueberry pancakes with the equation “blueberries plus box mix,” making pancakes from scratch is almost as simple, and it is an easy way to look like an impressive chef in the kitchen. To make homemade blueberry pancakes, I took inspiration from Love And Lemons, Pinch of Yum, and Recipe Tin Eats.
Blueberry Pancake Recipe:
1 ½ c. flour
2 Tbsp. cane sugar
½ tsp. baking soda
2 tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
1 c. milk
2 Tbsp. white vinegar
1 large egg
2 Tbsp. melted butter
1 ½ c. blueberries, plus more for topping
1 ½ tsp. vanilla extract
Maple syrup, to serve
Instructions:
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk the wet ingredients: the egg, milk, vinegar, melted butter, and vanilla extract. Then, add the wets to the dries, and mix until just combined. Be careful not to overmix the batter. Then, fold in the fresh blueberries.
- Heat a skillet over medium-high and coat with butter. When the butter and skillet are hot, pour 1/3 cup of the pancake batter onto the skillet. Cook until bubbles start appearing and the underside of the pancake is golden (about 90 seconds). Flip with confidence and cook for about one minute more. Serve topped with fresh blueberries and maple syrup. This will make about 8-10 pancakes.
