Market Fresh: Blueberries

How I love blueberries! They are one of the chief delights of summer, a time when we can enjoy them fresh rather than frozen. 


Some years we've been able to go and pick our own. Most years I buy them on sale and freeze them in quart bags, ready to pop into muffins, pancakes, cobblers, and occasionally a blueberry pie (one of my very favorites!). Blueberry pancakes with real maple syrup and butter soaking in is a golden memory of childhood summers at Grandma's house.

I do like to enjoy blueberries fresh: eaten straight from the bush, bucket, or plastic shell; dropped into a fruit salad with seasonal melons, sprinkled on morning cereal or oatmeal, and enjoyed for dessert with whipped cream. But, blueberries do gain a different level of delicious-ness when cooked, so be sure to buy enough berries for many different dishes.

I was intrigued to find this recipe for Blueberry Salsa and felt compelled to try it. The result: terrific! The sweetness of the blueberries, mixed with cilantro, lemon juice and red peppers, melded nicely with the salty tortilla chips.



BLUEBERRY SALSA
(Southern Living, Summer 2010)
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2  cups  chopped fresh blueberries
1  cup  whole fresh blueberries
1/4  cup  fresh lemon juice
3  tablespoons  chopped fresh cilantro
2  seeded and minced jalapeño peppers
1/3  cup  diced red bell pepper
1/4  cup  chopped onion
1/2  teaspoon  kosher salt

Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Makes 3 cups.

BLUEBERRY SALAD WITH BLUE CHEESE AND PECANS
(The Cooks Next Door)
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10-12 oz. mixed greens and spinach (or just one of these)
1 pint fresh blueberries
3/4 cup toasted pecans
3/4 cup crumbled blue cheese

Dressing (adapted from Country Living):
3 Tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 clove garlic, crushed
1/4 cup canola oil
1/4 cup olive oil

Make Dressing: combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oils one at a time in a steady stream. Remove garlic and serve (or store refrigerated up to 1 week).

Make salad: toss together the greens and blueberries. Just before serving add the pecans and blue cheese. Toss with dressing and serve.

These amounts feed 8-12 but can easily be halved.