'Summer doesn’t happen for me until I’ve had a warm slice of blueberry pie.'
Growing up, we made them double-crusted and a little tart, from a squeeze of lemon and just a touch of added sugar. And we ate them outside under the stars, barefooted with our hard-earned sunburns.
As kids, we picked the berries to fill our pies, back when my siblings and I spent every weekend with our cousins and second cousins in the Catskills. Back when we hopped beds between a dark wood cabin and a gingerbread-esque A-frame near my grandparent’s home; back when long, hot days were swallowed up by a series of discrete missions, one of which was the temporal nexus of blueberry picking.
When it rained, we walked along mossy roads and collected bright orange salamanders. I’d gently stroke their soft side bellies, then carry them far from the road to safety.Come late July, when blueberry season entered its prime, we set off into the woods to our favorite spots—where we knew the blueberries grew so thick that you could drag your fingers along the branch and let them fall into your container by the dozen.
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