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
Ingredients
1/3 cup blueberries
2-3 tsp. sugar
1 oz. vodka
Lemon juice from half a lemon
Method
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.
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Simple Blueberry Jam
Ingredients
4 cups blueberries
3 1/2 cups sugar
Method
Yield: About 3 cups
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Blueberry Pops
Ingredients
5 cups blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice
Method
Jam and Pops adapted from Martha Stewart’s Blueberry Guide
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