Featured Add-On: Wild Lowbush Blueberries from Maine

Posted by Boston Organics on Aug 13, 2012 4:37:28 AM

This week’s featured add-on is wild lowbush Maine blueberries! Burke Hill Farm in Cherryfield, ME usually has fresh certified organic blueberries available in August and September, and we've worked with them over the past few years to get you some of the best blueberries around.

The lowbush variety is native to New England and is the state fruit of Maine, as they are hearty enough to withstand icy Maine winters and the land’s acidic soils. Producing small berries, these glossy-leaved bushes grow outward, making a dense ground cover.

While the environment helps these berries fare well, they in turn help you! Wild blueberries have powerful antioxidant and anti-inflammatory properties that help protect against diseases such as cancer, heart disease, diabetes and Alzheimer’s. According to USDA studies, wild blueberries have the highest antioxidant capacity per serving than any other fruit. This brain food is believed to help relieve stress and nurture strong motor skills.

Not only are blueberries a healthy option, they are also delicious. While great in the raw, blueberries are wonderful in jams, pies, and many other dishes. You can enjoy them at breakfast in pancakes, muffins or parfaits, as part of an entree in your salad or even on your pizza, or as a snack in a smoothie or homemade granola bars. Easy to eat, they require no peeling or pitting, just a quick wash and dry. We’ve included a few recipes below and have many more listed on our website to help you plan a berry tasty week!


Jen’s Blueberry Martini
1/3 cup blueberries
2-3 tsp. sugar
1 oz. vodka
Lemon juice from half a lemon

1. Place blueberries and sugar in a saucepan over low heat and cook down into a coulis. Strain the sauce and set aside to cool.
2. Shake with ice, vodka and lemon juice. Pour into prepared glass. Enjoy.


Simple Blueberry Jam

4 cups blueberries
3 1/2 cups sugar


  1. Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
  2. Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
  3. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
  4. Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

Yield: About 3 cups


Blueberry Pops

5 cups blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice


  1. In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
  2. Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

Jam and Pops adapted from Martha Stewart’s Blueberry Guide


Topics: Recipes

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