The plants were small and did unexpectedly well in Los Angeles. With our modest harvest, we could top a single batch of lemon ricotta pancakes, freeze a half-batch of blueberry cream Popsicles or make one gorgeous blueberry almond and lemon cake.
It makes me a bit sad to walk by the blueberry plants now and see how bare they are, but we've fully turned our attention to stone fruit.
And once you've made the dressing a mix of sweet and spicy gochujang, mellow rice vinegar, olive oil and maple syrup you'll want to make it again and again.
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