Make the most of blueberry bounty
Everywhere I turned last week I saw blueberries. From the cover of Bon Appetit to the Sunday Parade magazine to the produce aisles at the supermarket. But nothing could compare with the green cardboard containers brimming with berries offered for sale at the Historic Lewes Farmers Market.
If you want to taste the freshest example of this quintessential summer fruit, you’d best act soon: blueberries are only in season from mid-June through mid-July. The berries you may have seen earlier in the year were likely from Mexico or South America. In June, the signs at the grocery stores began to read “local” for berry crops grown in Delaware and our neighboring states.
Several of the vendors at the various coastal farmers markets offer delicious blueberries, but I must confess the ones from Bennett’s are my favorites. Perhaps it’s because Henry is so enthusiastic about his blue gems, offering berry samples each week to tempt our taste buds. And, at the opening of each blueberry season, he conducts a demonstration to introduce us to the several different varietals cultivated at his family’s farm.
We’re just at the season’s start for two of the most popular blueberry species, Blueray and Bluecrop. If you’d like to take a break from the beach and want to pick your own, consider visiting the Bennett farm in Frankford. When you arrive, you’ll be directed to the location of bushes with the ripest and most plentiful berries (the staff should know, they pick blueberries twice each day).
Once you have brought home your blueberries, keep in mind a few guidelines for enjoying them. First, don’t refrigerate the berries, but leave them in their container on the counter and plan to use them within a day or so. Don’t wash them until just before you’re ready to eat them. Place them in a colander and rinse gently, plucking off any stray stems.
If you want to savor summer’s bounty in the dead of winter, consider freezing some of your blueberries. Arrange them (unwashed) on a waxed-paper-lined cookie sheet in a single layer. Place the pan in the freezer for about 30 minutes. Transfer the frozen berries into a zip-top plastic bag and store it in the freezer. Rinse and drain the frozen berries before tossing them in muffins or pancakes.
When making quick bread or other baked goods with blueberries, always add them at the last step. Otherwise, you’ll end up with streaky blue batter and mashed berries. When making blueberry jam, as in the recipe below, hold back a few whole berries to add at the end of the cooking time to enhance the texture.
The sandwich in the photo is a surprising combination of flavors. Slices of sourdough add a subtle tang and delightful crunch. Creamy goat cheese is a perfect foil to the sweet, lemony blueberry jam. This was delicious eaten warm, right off the skillet and still wonderful when served cold the next day.
Here’s a recipe for a simple blueberry bread that calls for buttermilk to lighten the crumb. Tossing the berries with flour before adding them to the batter keeps them from sinking to the bottom. And, as you enjoy the final half of the blueberry season, remember its patriotic roots - this is a plant that is native to North America, and blueberries have fed the people who’ve lived here for thousands of years. Happy Fourth of July!
Blueberry Jam
1 1/4 C fresh blueberries
2/3 C sugar
juice and zest of 1 lemon
1 T Balsamic vinegar
1/4 t cinnamon
Rinse and drain the berries. Place 1 C berries in the bowl of a food processor and pulse several times until blended. Transfer berries to a saucepan and add remaining ingredients. Bring mixture to a boil, stirring often. Reduce heat, add remaining 1/4 C berries and simmer for 5 minutes. Allow to reach room temperature before transferring to a covered container. Keeps in the refrigerator for about one week.
Blueberry & Goat Cheese Sandwich
2 slices sourdough bread
2 t softened butter
2 oz goat cheese
1 T blueberry jam
Preheat a grill pan, panini pan or nonstick skillet. Spread butter on one side of each piece of bread. Spread goat cheese evenly on the unbuttered side of one of the pieces. Spread jam over cheese. Place bread with cheese and jam in the skillet, butter side down. Place second piece of bread on top, butter side out. Cook until first side is lightly browned, then turn sandwich and brown the other side. Allow to sit for a few minutes before slicing.
Blueberry Cake
2 C fresh blueberries
1/4 C flour
1/2 C softened butter
5 T sugar
1 egg
1 t vanilla
1/2 C buttermilk
1 3/4 C flour
2 t baking powder
1 t salt
1/2 t cinnamon
Preheat the oven to 350ºF. Coat the inside of a 9-inch square baking pan with nonstick cooking spray; set aside. Rinse and drain the blueberries. When dry, toss with 1/4 C flour to coat; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Stir in egg, vanilla and buttermilk; set aside. In a small bowl, whisk together 1 3/4 C flour with baking powder, salt and cinnamon.
Mix dry ingredients into wet ingredients, just until combined. Fold in the blueberries.
Pour batter into prepared pan and bake until a tester comes out clean, about 40 minutes. Cool for 15 minutes before slicing.
Send comments, questions or recipe ideas to capeflavors@comcast.net.
