Valley Bounty: July 19, 2014: Blueberries
Blueberries are the glorious superfood of the Northeast. They’re full of antioxidants, and a recent study published in Scientific American claims they can help reduce memory loss. Eat local to stay sharp! Blueberries are out in plenty right now at farmers’ markets, farm stands and stores. To enjoy all year round, pick your own or ask if you can order in bulk—blueberries freeze well in bags, make a great jam, or can be dehydrated. Find recipes, preservation tips and more on CISA’s Recipes and Cooking Tips pages.
By Abby Getman
Find farms with pick your own blueberries on CISA’s searchable database.
Red Fire Farm has a tried and tested Blueberry Crumb Coffee Cake recipe.
Abby’s Cucumber, Blueberry & Mint Salad
Meggin Thwing Eastman has recipes for blueberry waffles, chutney and salsa recipes on her Happy Valley Locavore blog. You’ll also find information for preserving blueberries there.
Freeze: Blueberries can easily be put in bags and tossed into the freezer for use all year long. No cutting, blanching or stewing required!
Jam: Try The Creekside Cook’s no-pectin recipe for Blueberry Preserves.
Dehydrating: I found this process for dehydrating blueberries to be pretty on spot from Nourishing Days blog. Be careful when plunging the berries into water for blanching. I used a mesh strainer and covered it with cheese cloth to safely submerge the berries in hot, then cold water. They also drained easily over a bowl before placing on the dehydrator.