Blueberries, blueberries, blueberries…
This is it – the biggest weekend of the summer! Are you ready?
A big event at our place will bring us to our knees looking for gold…BLUEBERRIES! We won’t have far to look; there hasn’t been such a bountiful crop around our property in years. Even our golden retriever, Taylor, eats the berries. I gave him one to try while I was picking, and he liked it so much, he started pulling them off the bushes himself. Which is okay, I guess, since there are more than ever to go around. I asked the folks at the Wild Blueberry Association of North America why that might be. Here’s their theory:
The best explanation on the nice crop of blueberries is obviously the weather. There was probably nice snow cover to protect the plants over winter and the spring weather must have been perfect for pollination. This, combined with rain at the right time, equals a good crop.
Sounds good to me. The bottom line is there are blueberries for pancakes, blueberries for muffins, blueberries for salads, drinks, dessert… Uses for blueberries are limited only to how many you can pick (and get back to the cottage before you eat them all). Here’s one yummy recipe, courtesy of the WBANA. You’ll find lots more recipes at cottagelife.com/blueberries. Do you have a favourite blueberry recipe?
Wild Blueberry Crisp
5 cups (750 g) wild blueberries (1.25 L)
1/4 cup (50 g) sugar (60 ml)
1/2 tsp grated lemon rind (2.5 ml)
1 cup (2 medium) diced peeled apples (250 ml)
1/2 cup (100 g) light brown sugar (125 ml)
2 tsp cinnamon (10 ml)
1 tsp nutmeg (5 ml)
1/2 cup (65 g) white flour (125 ml)
1/2 cup (65 g) chopped pecans (optional) (125 ml)
1/2 cup (50 g) rolled oats (125 ml)
1/4 lb (115 g) butter (60 ml)
Preheat oven to 325°F/165°C. In a small bowl, combine wild blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8″ x 8″ x 2″ (20 x 20 x 5 cm) pan. In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, and oats. Rub in the butter with your fingers until mixture resembles coarse crumbs. Spread evenly over the wild blueberry mixture. Bake 45 minutes or until the crust is brown.