Blueberries keep the blues at bay

 

“Her mother walked slowly through the bushes, picking blueberries as she went and putting them in her pail. Little Sal struggled along behind, picking blueberries and eating every single one.”

This is a quote from “Blueberries for Sal”, an iconic childrens’ story book based in Maine by author Robert Mc Closkey, who captures the essence of Maine so well!  I’ve picked berries like that many times as a child and passed the tradition on to my daughter and stepson when they were little. By the time we got home from blueberry picking, we were hot and sweaty and itchy from bug bites, and our fingers were stained blue.  But the  reward for the hot, backbreaking work of picking low bush blueberries was worth it when we made a delectable, juicy blueberry pie!

This month I am celebrating blueberries!  They are in abundance right now in New England.  There are two kinds of blueberries:  high bush, which grow on high shrubs and are larger and the wild blueberry, growing very low to the ground and which are much smaller.  I enjoyed a bounty of both this year, since my daughter has a high bush blueberry plant in her yard, and she brought a generous batch with her on her recent visit to Maine.  The best of the local Maine wild blueberry crop is in markets, farmstands and for sale on the roadside right now.

Blueberries are hailed as a superfood for their health benefits, and are full of vitamins and antioxidants.  A cup of blueberries is only 80 calories so indulge as much as you like!

Blueberries are versatile in cooking and can be used for savory dishes as well as desserts and I am providing recipes for both this month!

                                                  Flowers at sea, Outer Heron Island

I dreaded feeling blue on the third anniversary of my dear husband’s passing on July 19^th.  While it was not “smooth sailing” all day, I managed better than I anticipated.  It helped that my daughter was visiting for the entire week, so I was not alone that day.  She joined me when I took my boat out to Bruce’s favorite “picnic” spot at sea, on the leeward side of Outer Heron Island.  We tossed flowers into the water in memory of him.  It was very peaceful and meaningful, and way less depressing than visiting his grave in the Veterans’ cemetery, and much more restful than the tense drive through Augusta to get to the cemetery.  Now that I am in my third cycle of special days without my special love, I seem to have stumbled upon a key to keeping my spirits up.  I have found that it is best to make plans so as not to be alone on these days.  Plan a trip to a friend’s home, invite family or friends to visit you, book an excursion you’ve been meaning to try.  It really helps!

And now for the blueberry recipes!  I’ll start with two simple, savory ways to cook them.  Then I have my Nana’s hot coffee gingerbread with blueberries and a great granola recipe from a dear friend of mine, Grace., who does a great job of healthy eating and cooking!  This granola is perfect with blueberries on top of oatmeal.

Spicy Blueberry Gastrique Sauce

(Gastrique sauces became popular in the 1980’s novelle cuisine era and ingredients include a sour element such as vinegar and a sweet element.)

½ cup fresh wild blueberries

1 small jalepeno, finely chopped

1 pat of butter

¼ cup sugar

¼ cup balsamic vinegar

Hot sauce or hot seasoning such as harissa to taste

 

In a small saucepan, melt butter and add chopped jalepeno, saute for 4-5 minutes until tender.

Add rest of ingredients and simmer for 15-20 minutes.

Serve hot over grilled salmon or pork chops

 

Peach Blueberry topping for pork

1 peach, sliced

1/3 cup blueberries

1 small jalepeno, finely chopped

2 tablespoons butter

1-2 tablespoons spiced rum

In a small saute’ pan, melt the butter, add the jalepeno, sliced peach and blueberries.  Saute for 5-8 minutes, until peachs are tender.  Turn up the heat briefly and then add the rum to sizzle the pan.  Cook off the alcohol and serve immediately on top of grilled pork tenderloin or chops.

Hot Coffee Gingerbread from Amy Frost’s cookbook

(Amy Frost was my grandmother from Eastport, Maine and blueberries were a free staple in her household in 1898)

1/3 cup butter
2/3 cup hot coffee
1 cup molasses
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1 egg
½  cup to 1 cup fresh blueberries (optional)

Beat the egg in a large mixing bowl.  Add melted butter, coffee, molasses, then add dry ingredients.  Stir in blueberries to taste.

Grease an 8”X8” square pan. Add batter. Bake at 350 degrees for 35-40 minutes

 

Grace’s Granola

1/2 cup Canola oil - If you don’t have that, try to stick to another neutral oil, like coconut or olive oil.

1/2 cup Maple syrup 

1 tsp ground cinnamon

1/2 tsp Salt  

3 cups Old-fashioned rolled oats - You could use steel cut, but avoid instant varieties.  

Coconut flakes to taste

Pecans or sliced almonds.

1/2 cup dried fruits (cranberry, raisins, or apricots)

 Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper
Combine the oats, nuts, salt and cinnamon in a large mixing bowl. Stir to blend.

Once the ingredients are mixed pour in the oil and maple syrup.  Mix until all the oats and nuts are lightly coated and then pour the granola onto your prepared pan. Use a large spoon to spread it in an even layer.

Bake for 20 minutes, stirring halfway through. The granola is ready when it turns golden-brown and the nuts are toasted. Remove from oven and add your dried fruits and cool for at least 45 minutes.  Break the granola into pieces with your hands for a chunky granola. Store in an air-tight container or jar.      Serve in your favorite yogurt or oatmeal, just as a snack!