Highbush blueberries: Reason #6 to stick around Vermont in the summer!
Run, don’t walk, to get your local, organic blueberries. The bushes are bending under the weight of berries, and we’ve got berries galore at City Market – or get some sunshine and exercise and go out and pick your own! Read on for berry classes and recipes...
Blueberry flats stretch to the horizon at Adam's Berry Farm in the Intervale
On July 26th, Adam Hausmann taught a berry class for us. This was the first time we hosted the amiable King of Berries, and were excited to have him as part of our workshop series and to ask him all our berry questions (from berry varieties to preserving tips to favorite recipes, he had a lot to say!).
Here's a recipe for Blueberry Granita Adam shared with us in the class, plus a few new and ol favorites!
Blueberry Ginger Granita
This is a wonderful hot summer night dessert. The ginger gives it an extra kick.
2 Tbs. chopped peeled fresh ginger
1/2 cup granulated sugar
3 cups blueberries, (thawed if frozen)
3/4 cup water- can use red wine instead
about 3 tsp. fresh lime or lemon juice
Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days. You might need to re-scrape to lighten texture again. Makes about 4 servings.
Blueberry Coconut Brown Rice Salad
Sweet, nutty, and delicious - a potluck favorite, one we printed several years ago in the Onion Skin and for which we frequently get requests.
2 cups uncooked brown rice
2 cups fresh blueberries (or frozen, defrosted)
1/2 cup dried shredded coconut
1/2 cup chopped nuts (such as almonds, pecans, or walnuts
1/4 cup maple syrup or honey
Cook brown rice in 4 cups water and a pinch of salt for 45 minutes. Set aside to cool. When cool, combine all the ingredients and serve as a delicious side dish.
Recipe adapted from Mary Manghis, Produce buyer
Blueberry "Pockets"
Tart, crunchy, and bursting with blueberry flavor, this is a variation on a recipe we taught in our recent Kids' Cooking Class - my kids helped make these, and didn't need any encouragement to eat them up. Also great for parties.
2 cups fresh blueberries (or frozen, defrosted)
1 cup walnuts, chopped
2 Tbs. sugar
pinch salt
1/2 tsp. cinnamon
freshly grated nutmeg
Phyllo dough, defrosted overnight in refrigerator.
Extra melted butter for brushing on the dough (about 1/2 stick)
Preheat oven to 375.
Use defrosted phyllo as per instructions.
Mix filling ingredients together.
Cut a few sheets into thirds lengthwise to form strips about 4 inches wide by 16 inches long.
Place one strip in front of you and brush with melted butter.
Starting at one end, place about a rounded tablespoon of filling to the left of center about ½-inch from the bottom. Flip over into a triangle and keep doing so until you reach the top. Tuck the ends under.
Place on a baking sheet covered with parchment paper and brush the tops with butter.
Bake until golden, about 15 minutes.
Makes about 40 pockets.
Note: You can freeze these uncooked, or cook them part way, refrigerate, and then pop them into a pre-heated 400 oven for five minutes just before serving.
Recipe adpated from the Moosewood Cookbook
And more blueberry recipes from our website:
Cranberry and Blueberry Upside Down Cornmeal Cake
Gleason Grains Whole Wheat Blueberry Pancakes
Homemade Blueberry Frozen Yogurt (kids' activity - no ice cream maker required)