So our blueberries are starting to become ripe. So I was looking around for a different recipe to use them for dinner. I pulled out my cookbook Ripe by Nigel Slater. We mentioned a blueberry puddle to accompany squab, pheasant or partridge.

But we and the local grocery store are out of these so I bought an organic free range chicken instead. I used this easy recipe to roast the chicken. I did not use any rub.

While it was sitting I picked a colander of blueberries. While it was cooking I picked a grocery bag full of peas and 4 turnips. I cut and boiled the turnips and then mashed them with butter, milk and garlic. I put some blueberries in a sauce pan with a little honey and lemon juice.

We shucked the peas on the back porch, and I steamed some of them. And here was our lovely dinner accompanied by homemade peach wine.

This bird was mostly breast, and I did find the dark meat on it paired better with the blueberry sauce. But it was all quite yummy.

After dinner I blanched the peas and the vacuum packed and froze these peas and the remaining blueberries. Easy peasy.