Who knew a berry could be romantic? On our third date my fiancé, Dan, and I picked blueberries at a nearby farm. The pick-your-own operation has the sweetest idea-on Tuesday and Thursday nights they have live bands play in the blueberry patch and folks pick blueberries and picnic while enjoying the music. It was quintessential Vermont and absolutely perfect.
My present desire to pick blueberries is romantic in a different sort of way. In a quest to eat locally, I purchased a small chest freezer and I'm determined to preserve local produce when it's in season. Depending on where you live, mid-August is the height of or end of your local blueberry season. Get pickin' before it's too late!
A cup of these super-delicious and super-nutritious berries has just 83 calories and boasts 3.5 grams fiber, 25% of your daily value of vitamin C, plus cancer-fighting antioxidants anthocyanins and ellagic acid. Once you have amassed your blueberry bounty use them in these summer blueberry recipes.
Blueberry-Coconut-Macadamia Muffins-We whip up these luxurious muffins just about every time we have a morning meeting at EatingWell. The one-two punch of coconut and macadamia nuts will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.
Filet Mignon with Blueberry-Bourbon Barbecue Sauce-A super-delicious combo. Blueberries' balance of sweet and sour makes them an excellent base for this rich, tangy barbecue sauce.
Blueberry-Ricotta Pancakes-These are Dan's favorite. Almost every time I ask him what he wants for breakfast on a weekend morning, he requests these light pancakes.
Teriyaki Pork Chops with Blueberry-Ginger Relish-Perfect for entertaining, the marinade takes a mere 5 minutes to whip up in the morning. The fresh relish is a summery counterpoint to the smoky grilled chops.
Chunky Blueberry Sauce is a super-easy, versatile sauce to keep on hand. It's terrific on pancakes, frozen yogurt or as a dip for pound cake.
Active time: 35 minutes | Total: 35 minutes | To make ahead: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
2 cups fresh or frozen (not thawed) blueberries
1/4 cup honey
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
Stir blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.
Makes about 1 1/3 cups.
Per tablespoon: 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium; 15 mg potassium. 1/2 Carbohydrate Serving. Exchanges: 1/2 fruit.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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