Sorry I’ve been so slow about posting this week, but I think I’m in denial that summer is over. I shouldn’t be so shocked, considering that it starts and ends the same way every year: Around the 4th of July it seems like the languid months of July and August will last forever. And then, just a few weeks later, Labor Day abruptly (and rather rudely, I might add) signals the end of beach parties and backyard barbeques.
So as I think back to how I celebrated the beginning of summer, I’m surprised at how similar it was to its farewell. On our nation’s holiday I whipped up Cook’s Illustrated’s buttery, crumbly Blueberry Buckle, while I prepared Food & Wine’s slightly less buttery Spoon Cake with Peaches for summer’s closure.
There’s no need to pit these fruity confections against each other; both admirably celebrated summer and its seasonal produce. Cook’s blueberry cake was chock-full of luscious berries from one end to the other, and the few remaining leftovers were enjoyed at breakfast the next day. Likewise, my family and I devoured the sweet, juicy peaches supporting Food & Wine’s spongy spoon cake during our Labor Day get-together.
As you can see, both desserts were winners in this head-to-head comparison. But now it’s time to say good-bye to summer and start dreaming about apples, pears, and pumpkins. Actually, now that I think about it, things could be a lot worse.