Weather: 56 degrees, grey
What I’m listening to: the quiet that descends on the Peninsula after the fishing rush is over
One of the beautiful things about food and eating locally is that many seasonal ingredients often pair wonderfully together, as though nature has a palate all her own, delivering wild edibles at just the right time to perfectly compliment one another. This happens every year when Alaska’s wild blueberry season converges with the end of rhubarb season. These two ingredients are an ideal match, the plump sweetness of the berries against the sour tang of the rhubarb stalks. Darkest indigo against the reddest of red.
I made a rustic blueberry rhubarb galette and it’s one of my favorite rhubarb preparations to date. I love making galettes because they’re quicker, simpler, and more freeform than making a traditional two crust fruit pie. Nothing about it needs to be perfect. I sent a couple of slices to the neighbors across the street and, upon returning with my pottery plate, they asked how I made the crust so golden and crisp, almost caramelized underneath. That’s the beauty of a galette, I told them. You only need to make one crust, which is easy to work with. You forego a pie plate for a sheet pan, laying the dough down in the center, mounding the filling high like a cobbled hill of berries, then fold the dough up the sides in imperfect pleats. The dough gets crisp on the bottom and golden on the edges, where you brushed it with egg wash and sprinkled it with sugar. The juices bubble and ooze out onto the pan, adding to the imperfection and the beauty of it. Top the warm galette with really good vanilla bean ice cream, allowing it to melt into small streams that work their way between the caverns of filling.