What’s round and blue and refreshing in the middle of summer’s heat? Blueberries. July is National Blueberry Month. The little berry high in potassium, vitamin C and enough good stuff to make the roster of “superfoods” on many health care professionals’ “eat this” list is still making limited appearances at area farmers’ markets. In much of the hot Deep South, most harvets have wrapped. But that doesn’t mean we can’t enjoy what healthline.com calls the “king of antioxidant foods” long past its Mississippi picking season. In fact, research by South Dakota State University suggests frozen blueberries are even higher in disease-fighting antioxidants than fresh.
“I tell everyone to have a serving (about 1/2 cup) every day,” says Dr. Ann Kulze of Charleston, South Carolina, in a webmd.com article by Susan Seliger. “Frozen are just as good as fresh.”
If your pandemic-weary grocery list is mired in boring sameness, as mine is, maybe picking up blueberries at the supermarket — or farmers’ market if you’re in the right place at the right time — can add some pop to your menus. Snack on the mildly sweet-to-tart berries whole, sprinkle them on ice cream, oatmeal or yogurt. Or use them in everything from fruity smoothies to pancakes to cakes, entrees and even cocktails, if you’re so inclined. Toss them into a green garden salad, make a relish for grilled chicken, a glaze for roast turkey, a compote for pork tenderloin.
Rhonda Head at The Blueberry Patch in Oktibbeha County had a good crop this year. She was introduced to blueberries years ago in Maine, while her dad was in military service. When her father retired to south Georgia, she and her sister helped a small grower pick berries.
“Once you get out there, it’s almost like a meditative thing,” said Head, who likes making blueberry ice cream and blueberry pie. If this winter and next spring serve up the right weather, and if pollinators do their part, she expects to welcome the public back to her you-pick-’em berry crop next growing season.
In the meantime
When shopping for blueberries, look for firm, smooth-skinned berries with even coloring. Shake the container gently to make sure they move easily and are free of mold, moisture or damage. Kulze notes that the darker they are, they more antioxidants they have.
Once you get blueberries home, don’t wash them.
“If storing the berries for use later, wait until just before you want to use them to wash them,” Susan Collins Smith writes for the Mississippi State Extension Service. Washing berries before refrigerating or freezing will make them break down and leak.
If purchasing frozen berries, they should feel loose and not clumped together in the bag.
Good sources for blueberry info include the MSU Extension Service at extension.msstate.edu. Another good stop that can make this a berry-good summer is blueberrycouncil.org.
BLUEBERRY SWISS MELTS
2 whole-wheat English muffins, cut in half
4 teaspoons grainy mustard
8 slices Swiss cheese
1 cup fresh or frozen blueberries
1 tablespoon fresh thyme
Note: If using frozen blueberries, rinse before use.
(Source: blueberrycouncil.org)
BLUEBERRY SWIRL CHEESECAKE BROWNIES
Prep time: 16 minutes
Cook time: 45 minutes
Makes 16 servings
Blueberry compote:
1 cup fresh blueberries, divided
1/4 cup granulated sugar
2 tablespoon apple cider vinegar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Cheesecake layer:
1 tablespoon butter, at room temperature
8 ounce package cream cheese, room temperature
1/3 cup granulated sugar
1 egg, room temperature
1 tablespoon heavy cream, room temperature
1 teaspoon vanilla extract
Brownie layer:
1/2 cup unsalted butter
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
1/4 cup cocoa powder
1/2 teaspoon salt
2 eggs
1/3 cup all-purpose flour
Note: Can be wrapped and refrigerated for up to 4 days or frozen for up to 1 month.
(Source: blueberrycouncil.org)
BLUEBERRY BRIE TARTLETS
Prep time: 15 minutes
Cook time: 20 minutes (+30 minutes standing)
Makes 16 servings
16 frozen, unbaked mini pastry shells, thawed according to package directions
1 cup fresh or frozen blueberries
1/4 cup honey
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon finely chopped fresh rosemary
8 ounces Brie cheese, refrigerated
1/4 cup finely chopped toasted almonds
Note: If using frozen blueberries, rinse before using.
(Source: blueberrycouncil.org)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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