Blueberries

sumnmer

Really? You’re need to store them? Just eat them up!

Blueberries actually keep pretty well. Their small size keeps them from being too banged up in the harvesting, so there are fewer opportunities for damaged berries to spoil and ruin others in the basket. Store them in the refrigerator, loosely covered so they don’t lose much moisture and rinse them just before ready to use. To freeze them, the best advice is to spread them out on some kind of rimmed baking sheet (if you have room for such in your freezer) and then freeze. Once they’re frozen, put them into something for freezer storage. That way each berries is separate and you can remove just what you need when you’re ready to cook. Best advice is to use even the frozen berries within a few months. And you can always make jam!

(2018) Minty Blueberry Peach Shiver

And because I love old-fashioned food around the Fourth of July, this congealed blueberry-peach salad recipe from Whole Foods.

Their note: “Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbeques, and feel free to substitute grapes or nectarines for the peaches and blueberries. (Note: Using vegan gelatin, the finished dessert will be less firm than with traditional gelatin.)”

We picked up a bunch of peaches that are just ready to enjoy, so this is on the menu for tomorrow.

(2018) Violet Beauregard

First an adaptation of a cocktail from “Clean Cocktails” by Beth BRitter Nydick and Tara Roscioli ($24.95, The Countryman Press).

Blueberry Coconut Muffins

When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.

Chicken and Fresh Melon Salad

Use any seasoning mix you have in your pantry. This is just a reminder that poultry and melon are a really nice salad combination. If you still have some blueberries, throw them in. Store-bought or your favorite homemade dressing and you’re done. I wouldn’t add tomato, but a cucumber would be nice. And something for a little crunch.

Bulgur with Blueberries

Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at https://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.

Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.

Pickled Blueberries

Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”

This one is so simple you won’t believe it. No heating of anything.

Shaved Fennel, Celery and Blueberry Salad

These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.

Blueberry Biscuits and Blueberry Sauce

Sort of like a blueberry shortcake, but in this case, there are blueberries baked into the biscuits themselves. Yum. The original recipe from Better Homes and Gardens magazine called for heavy cream, but this works great with plain milk and that’s how I make these now.

Kale-Chicken-Rice-Blueberry Salad

A nice take on kale salad. Adapted from a recipe in Saveur magazine.

Old-Fashioned Blueberry Coffee Cake

This recipe came from Eric Wolitzky, former pastry chef at Decatur’s Cakes & Ale.

Peach and Blueberry Galette

Preheat oven to 350 degrees. Make your crust by combining 1 1/2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in the bowl of a food processor. Process 5 seconds just to combine. Add butter in small pieces and pulse until butter is the size of small peas. Continue pulsing, adding just enough ice water so that Read More…