Farmhouse Delivery: Blueberry-Balsamic Vinegar Sauce

I love coming home to this:

I am still enjoying some of my summer favorites... I do love vegetables from other seasons, but there is just something about summer that strikes a chord with me. Maybe it's because summer is the dominant season where I live, maybe it's based on fond memories of my mom's garden when I was growing up. I love simply prepared, grilled fruits and vegetables for starters, but my tastes have also expanded since becoming an adult to include seasonal favorites like Corn and Poblano soup from a now defunct but much loved interior Mexican restaurant in San Antonio called La Calesa—which I discovered after moving away from that area and would go to when I was visiting my parents—along with Cold Peanut Noodles which I was introduced to while waiting tables at a Chinese food restaurant during college. Since signing up with Farmhouse Delivery last February, there's been a heightened awareness of the fleeting opportunity to enjoy certain foods (it makes them taste that much better, I think)... at least until the next year. So while I have been trying some new recipes, mostly I seem to have become all about self-indulgence and just getting in the dishes I love most while I can.

blueberries, red leaf lettuce, cabbage, sweet corn, cucumbers, peaches, zucchini, potatoes, heirloom tomatoes

 Here's what I made this time around (sorry, I was not as good about taking photos):

• Cold Peanut Noodles using this recipe from David Lebovitz; I added extra veggies on (such as the grated carrot that looks like cheese in this photo... food styling lesson learned)

• Grilled Peach Salad from this Farmhouse Delivery recipe

• Pizza alla Bismark

• various green salads

cherry tomatoes from my mom's garden

• Corn and Poblano Soup (recipe from a restaurant in San Antonio called La Calesa that no longer exists)

• Grilled zucchini + heirloom tomatoes sliced and served with balsamic vinegar, black pepper, and sea salt

• blueberries just gobbled up plain
• Parmesan & herb crusted potatoes inspired by this recipe (not pictured)
• simple roasted corn (not pictured)
• Blueberry-Balsamic Vinegar Sauce (served over pork, not pictured)

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Blueberry-Balsamic Vinegar Sauce 

Yield: about 1 1/2 C

• 2 small or 1 large jalapeño, seeded and minced
• 1 1/2 C blueberries 
• 2 T balsamic vinegar 
• 2 tsp light brown sugar 

Combine all ingredients in a small saucepan. Bring to a slow boil and lower heat. Simmer for about 20 minutes, stirring frequently, until a thick sauce forms. Serve over grilled pork or poultry or alongside a good brie.