Last week at the Maplewood Farmers’ Market, we learned that blueberry season is pretty short in Missouri. According to the folks at Centennial Farms, they’re only around for a few weeks here in The Lou. So get moving, buy up all of the little anti-oxidant packed beauties that you can and use them round the clock.
For breakfast, bake them into muffins or toss them into lemon-ricotta pancakes (such as these) at the last minute. Closer to noon, you’ll be able to use blueberries in a chicken salad, sprinkle them on top of mixed greens or into a cool mixture of hearty grains like farro or quinoa. Add pecans to that last one for extra crunch.
When cocktail time rolls around, purée some berries and add them into a simple syrup. Top with a little (or a lot) of vodka and a splash of lemon juice. Later, pour a couple handfuls into a bottle of vodka and let it sit for a few days at room temperature, then pop it into the freezer – almost instant aquavit!
When the dinner bell rings, use the fruit as a natural companion to game meats, particularly duck. After sautéing the breasts, use the pan drippings as a base for a sauce enhanced with blueberries and port.
We couldn’t possibly forget desserts. Blueberries are a natural in tarts and pies, especially when paired with a little nutmeg and lemon. You can also use blueberries in crisps, crumbles, buckles, grunts, slumps and a host of other funny-sounding desserts.
As if their versatility weren’t enough to fall in love with them, blueberries are also a snap to store. After washing and drying them well, just spread the berries out into a single layer on a cookie sheet and freeze for a couple hours. Pour them into a freezer-safe bag and they’ll last for months, giving your baked goods a dose of summer flavor far into the fall.
This article appears in June 2011.