(recipes developed by Jennifer Kornegay)
Plump blueberries are welcome signs of summer. The season is in full swing by the time they’re good and ripe, and even though that means it’s hot, a trip to U-pick farm to fill a few buckets is worth the time, effort and any temporary sweat-induced discomfort.
Blueberries’ great benefits:
- Low in calories and high in fiber.
- Packed with vitamin C, vitamin K and manganese.
- Full of antioxidants called flavonoids that fight free radicals and lessen damage to your DNA and prevent cancer.
- Can lower blood pressure.
- Contribute to a healthy heart.
U-PICK PRO TIPS
Go early to avoid the heaviest heat, and take your time, wandering among the rows of bushes, looking for the best berries (and watching out for fire-ant beds, frequently found alongside the plants). It’s good manners and good picking practice to never pick one bush clean.
And the easiest way to ensure you’re getting the ones truly ready and leave the lesser ones there to finish ripening, try this: Cup a berry bunch in your hand and jostle it just a bit, rolling the biggest ones with the deepest color gently between your index finger and thumb.
They’ll come off the stem with only minimal effort, no tugging or yanking required.
Then, pay for your bounty and feel free to eat up! But be sure to save some for these healthy, blueberry- packed treats that make the most of them when they’re at their peak.
FILL UP
Stock up on fresh blueberries, some of this season’s sweetest treats.
If you go blueberry picking, go ahead and get a bunch. If you don’t think you can eat them all before they spoil, freeze them to use later. Blueberries freeze beautifully, thaw quickly and really brighten up a winter morning when popped into homemade pancakes or muffins.
Here’s how to freeze berries best.
- Dry berries thoroughly.
- Place in a single layer on sheet pans.
- Put the pans in the freezer, uncovered, for a few hours.
- Quickly transfer the now frozen berries to freezer- safe zip-top bags and return to the freezer for later use.
- Consider how you’ll use them and choose the portion for each bag accordingly. If you’re not sure, freezing in two-cup portions is a good rule of thumb.
BASIC BLUEBERRY SYRUP
Spoon this stuff on frozen yogurt, waffles, cornbread, whatever!
2 cups blueberries
1.5 teaspoons sugar
1/4 cup water
Place berries in medium saucepan with sugar and water. Put on medium-high heat and simmer. Once the berries begin to break down, turn the heat back a bit and keep cooking until they start to thicken to a syrupy consistency. It should take about 10-15 minutes.
CREAMY BLUEBERRY BASIL POPS (makes 6-8 popsicles)
2 cups blueberries, cooked down and cooled (see instructions below)
1/2 cup whole blueberries
2 cups plain Greek yogurt
1/4 cup basil simple
syrup, cooled (see instructions below)
Mix all gently and pour into popsicle molds. Freeze and enjoy!
COOKED BERRIES:
Place 2 cups blueberries and 1/4 cup water in a medium sauce pan and cook over medium heat until berries have released their juices and started to soften and thicken. Stir frequently to prevent sticking. Set aside to cool.
BASIL SIMPLE SYRUP:
In a separate small saucepan stir together 1/2 cup sugar, 1/2 cup water and 1/2 cup fresh basil leaves to a boil. Let boil 1 minute to ensure sugar is dissolved. Turn off heat and let stand for 30 minutes. Strain and cool. Keep leftover syrup in your fridge and stir into iced tea or lemonade.
GO GET’EM
Eating local produce is good for you (tastes better, costs less) and good for our local economies. Visit these U-pick berry farms around the state.
TALLADEGA
Holmestead Farm
holmesteadfarm.com
MILLBROOK
Barber Berry Farm
barberberryfarm.com
ANNISTON
Bennett’s Blueberry
Farm / 256-236-6410
WILSONVILLE
Lyon Blueberry Farm
205-864-5701
FAIRHOPE
Weeks Bay Plantation
weeksbayplantation.com
**Organic blueberries
PRO PICKIN’TIP
Remember to check the farm’s website or call before you go to make sure their hours haven’t changed and that their fields aren’t picked clean
(it happens!).