Blueberries are the quintessential midsummer fruit. I think of county fairs, family reunions, and kids raving about grandmother’s blueberry pie. Blueberries are fun and festive and flavorful, too! Gather the family and go blueberry picking and reward them with some delicious summertime treats.
Did you know?
Native Americans gathered blueberries for centuries, and much folklore developed around them, as they were considered a highly valuable food source. The elders of a tribe would tell the story of how the Great Spirit sent "star berries" to relieve the children’s hunger during a famine. The star refers to the perfect five-pointed star on the blossom end of each berry. Blueberry juice and tea were used as medicines, and as an excellent dye for baskets and clothing. They were also used in soups and stews and in a beef jerky that was eaten year round.
The Wampanoag Indians taught the early colonists how to gather blueberries, dry them, and preserve them, which helped people survive the long winters. It is believed that dried, crushed blueberries were used in a simple corn pudding that was served at the first Thanksgiving feast.
A beverage made with blueberries was an important staple for Civil War soldiers.
The National Institute of Health suggests that there is evidence that the antioxidants in blueberries can prevent some of the problems associated with aging, and can actually reverse some of these effects. In one study, scientists studied rats and found that ones who consumed blueberries were more active and alert!
Blueberries are low in fat, and a good source of both fiber and vitamin C. One cup of fresh blueberries will give you five grams of fiber and 15 percent of your daily vitamin C.
July is National Blueberry Month and Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S.
Find it!
From Manistee County to the Mackinac Bridge, you will find 17 farms that sell blueberries. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "blueberries," the county you're interested in, and then "Find It!"
Try it!
When selecting blueberries, look for firm, plump berries that have a powdery, grayish-blue color.
To store: Keep blueberries in the refrigerator, but don’t wash until just before using. They can maintain their freshness for up to two weeks. To freeze: Arrange dry berries in a single layer on a cookie sheet and place in freezer. Once frozen, place berries in plastic freezer bags.
Blueberries are so easy as they come ready to eat! Add a handful to your salads, cereals, and pancakes. And there’s nothing that says summer like fresh blueberry pie:
Blueberries 'n Cream Pie from The Michigan Blueberry Growers Association:
1/4 cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
grated peel of 1 lime
1 Tbsp. fresh lime juice
4 cups fresh blueberries, rinsed and well drained
1 pint heavy cream
1 tsp. vanilla
3 Tbsp. sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)
To prepare blueberry pie filling, in large saucepan combine 1/4 cup sugar, cornstarch, salt, lime peel and juice, and 1-1/2 cup blueberries. Cook mixture over medium heat, stirring constantly until thickened and blueberries are softened, about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room temperature.†Chill 15 minutes.
Whip cream with vanilla and remaining 3 tablespoons sugar until stiff peaks form. Spread about 3/4 of whipped cream in bottom of pie with spatula. Top with blueberry mixture. Garnish top of pie with piped whipped cream, or serve remaining whipped cream in bowl with pie. Chill pie at least 1/2 hour. Serves: 6 to 8
And here’s a new twist on chicken salad:
Michigan Lemon, Blueberry, and Chicken Salad (From Michigan Department of Agriculture)
2 cups fresh or frozen Michigan blueberries, divided
3/4 cup low-fat lemon yogurt
3 Tbsp. reduced-calorie mayonnaise
1 tsp. salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
Reserve a few blueberries for garnish. In a medium-sized bowl, combine yogurt, mayonnaise, and salt. Add the remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Serves: 4
Try this delicious summer cooler:
Blueberry Orange Whirl
(From www.blueberry.org)
1 package (12 oz.) frozen blueberries, unthawed or 2-1/2 cups fresh blueberries
1 container (8 oz.) vanilla low-fat yogurt
1/2 cup orange juice
1/2 cup milk
1 tsp. vanilla extract
In an electric blender whirl blueberries, yogurt, orange juice, milk, and vanilla until smooth. Serve immediately.
Yield: 3-1/2 cups
Janice Benson coordinates the Michigan Land Use Institute’s
Taste the Local Difference campaign.
Sources:
Michigan Department of Agriculture
Michigan Blueberry Growers Association
US Highbush Blueberry Council
