White holds a bowl of blueberries freshly picked at
her family's farm, Triple Delight Blueberries, in
thought that blueberries were only good in muffins, think
again. These days, chefs and homecooks are using blueberries
to make salsa, salad dressing and jam.
by the growing interest in eating healthy foods, the
blueberry continues to gain popularity, especially in the
central San Joaquin Valley, where the crop is eagerly
awaited by consumers. The region’s farmers grow several
different varieties, allowing buyers to enjoy the
sweet-tasting berries into July.
love adding blueberry to foods like Greek yogurt or just
eating them fresh," says Rachel Starbuck, who recently
purchased four containers at the Vineyard Farmers Market in
Thorbus, of Thor Farms in Hanford, Calif., says blueberry
fans are lucky this year — the season is a little early,
thanks to a mild winter and warm spring.
is a good crop of berries, the taste and quality is very
good," she says.
as one of the highest nutritionally dense foods, blueberries
are a great snack and a versatile ingredient for adding
color, flavor and sweetness to different dishes.
Sorensen of Triple Delight Blueberries in Caruthers, Calif.,
sells a majority of the farm’s berries at farmers markets
in the Bay Area and Valley. A small portion also goes into
new products the Sorensens have developed, including a
blueberry jam and blueberry salad dressing. The low-sugar
jam is available at the farmers markets they attend and
their online store, http://www.tripledelightblueberries.com.
salad dressing that has a sweet, tart taste is getting some
final touches and should be available soon.
planted our first berries in the ’90s and have seen the
interest grow," Sorensen says. "And it is not just
eating blueberries fresh, but also in cooking and other
Sorensens feature several recipes on their website,
including one for a sweet and spicy salsa.
have really tried to help our customers think about
blueberries in different ways," she says.
blogger Kindra Franzen can’t get enough of blueberries
this time of the year. She puts them in her children’s
lunches and enjoys cooking with them. Franzen, who writes
the blog, ,
has created a syrup, a blueberry muffin cake you can make in
the microwave and french toast with blueberries, lemon and
blueberries are in season, I will eat them at least four
days a week," Franzen says.
chopped fresh blueberries
chopped fresh apricots
cup lemon juice
cup chopped red onion
tablespoon chopped fresh cilantro
cup diced bell pepper
minced seeded jalapeño peppers
pepper to taste
together and refrigerate. Enjoy with chips, chicken or fish.
Triple Delight Blueberries
of romaine lettuce shredded
cucumber, peeled & cubed
cup diced chive
extra virgin olive oil
cup white balsamic
teaspoon grain mustard
ingredients in an immersion blender. Combine salad
ingredients in a large bowl and pour vinaigrette over salad.
MUFFIN MUG CAKE
tablespoons cassava flour
tablespoon maple syrup or honey
teaspoon baking soda
teaspoon lemon juice
everything together in a large coffee mug. Microwave for 2
LEMON COCONUT FRENCH TOAST*
of white bread (I used gluten-free soft white bread), cut
into 1-inch cubes
cup shredded coconut
cups coconut milk
cup grade A maple syrup
of 1 large organic lemon
cup lemon juice
oven to 350 degrees. In a large mixing bowl, toss bread
cubes, coconut, and blueberries. Place in a large baking
dish. In a medium bowl, whisk eggs, coconut milk, maple
syrup, lemon zest, lemon juice, cinnamon and vanilla. Pour
mixture evenly over bread in baking dish. Bake for 45
minutes, or until golden brown. Serve with blueberry syrup.
can be replaced with any type of bread and milk can sub for
cups all-purpose flour
light brown sugar
ground graham crackers
cups butter melted
cups fresh blueberries
tablespoon white sugar
tablespoons fresh lemon juice
oven to 375 degrees. Line a 13-by-9-inch baking dish with
parchment paper. In a mixing bowl with the paddle
attachment, add all of the ingredients for the crust mix and
aside 1 cup of the crumble mix. Press out crumble mix evenly
in the bottom of the pan. In a small bowl add blueberries
cornstarch lemon juice and sugar blend. Then pour all of the
blueberry mix over the crust top with the reserved crumble.
Bake 35 to 40 minutes. Cut into squares serve with a scoop
of vanilla ice cream.
Susan Valiant, Mabel’s Kitchen