Blueberries

I have some amazingly talented friends.


My friend Jeremy recently made a movie called Dive: Living off America's Waste. It's excellent and I hope it gets the attention that it deserves.


Here is the case that I took some photos for. The artwork is great, I love it ... ha!

Because of the work on this documentary, I have been introduced to the world of dumpster diving. I have gone a few times myself, but I mostly enjoy the benefits from friends doing the "dirty work" ... what can I say, I'm a moocher.

It's amazing what is thrown away. Perfectly-good-food.

Recently there was a bunch of blueberries from the dumpster that my housemate, Audrey, so kindly cleaned and put in the freezer. I used some of them to make this - with some minor adaptions, of course, because I can't help myself. I can't.




This is for you Holly & Jen:

One store's trash is another woman's Blueberry Crumble

Filling:

2 cups frozen or fresh blueberries

Juice from lemon

1/2 cup agave

3-4 teaspoons arrowroot powder

a pinch of salt

Crumble:

2/3 cup whole wheat white flour

2/3 cup unbleached white flour

1 teaspoon baking powder

6 tablespoons sucanat (that's what I used, but brown sugar or sugar in the raw (or whatever you have) would be fine)

Zest of one lemon

1 stick (1/2 cup) of melted butter

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flours, baking powder, sucanat and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss blueberries, lemon juice, sugar, arrowroot and a pinch of salt in a 9-inch deep-dish pie plate.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.