The Alaskan summer is definitely a must to experience. I love how much sunlight we get and how the land transforms. From frozen ground and frozen lakes to fish, berries and good garden soil, it’s pretty awesome! Kyle and I put up our own fish last year and made tons of jerky. We also went up the mountains to look for caribou which was fun except we didn’t find any, and we were out and about picking wild berries, going for boat rides and sometimes just swimming in the lake which is just a few feet away from our house. Oh hey, we put up a garden too! There’s only one thing that I did not like and I’m not even going to try and sugarcoat it – BUGS! Millions of them, I’m not even kidding. From mosquitoes, to blow flies, to sand flies, they were everywhere. It was crazy. Bug dope is definitely a must-have for anyone who wants to spend the summer here.
Okay, let’s forget about the bugs and focus on the exciting things – BERRIES! I remember picking blueberries during my free time and I think I have 3 or 4 gallons in the freezer. I like making smoothies, blueberry pancakes and I even made blueberry fireweed jelly. But my favorite so far is the Blueberry Barbecue Sauce which I will share here with you. It’s goes really well with whatever you use regular barbecue sauce with.
Blueberry Barbecue Glazed Pork Chop and Bacon-Wrapped Asparagus with Honey-Seared Carrots over Scalloped Potatoes
1 tablespoon olive oil
1/4 cup white onion, minced
4-5 cloves of garlic, minced
3 cups blueberries
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons fresh ground black pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground cardamom
1/4 teaspoon cumin
2 tablespoons fresh lemon juice
1. Heat oil in a large sauce pan over low heat. Once hot, saute the minced onion and garlic until soft and starting to caramelize, about 8-10 minutes.
2. Add blueberries, brown sugar, ketchup, and seasonings, and mix well. Bring contents to a boil then reduce heat.
3. Simmer sauce over low heat for about 45 minutes, stirring occasionally.
4. Add lemon juice and transfer sauce to blender. Puree until smooth.