The gardening gourmet

Hello readers … and happy warm weather season! Since I am a berry fanatic-strawberries, raspberries, blackberries-I decided to continue our early summer Gardening Gourmet trend with another berry-the blueberry.

As I’ve mentioned before, I live in New Jersey, The Garden State, and, yes, being The Garden State we do have many wonderful “Jersey Fresh” fruits and vegetables throughout the growing season. In addition, I didn’t have to look very far for blueberry research, for about a half hour from my home is the city of Hammonton, also known as “The Blueberry Capital of the World.” I do know, however, through my research, that there are other cities and towns across the country which also boast such titles, so I will explore not only the various areas that produce blueberries, but the different varieties that correspond as well.

The blueberry plant is actually a native American species used by early settlers as a staple ingredient in their foods and medicines. In the early 1900s Elizabeth White and Dr. Frederick Coville domesticated one variety of blueberry, the wild highbush, to create the plump, juicy, sweet, cultivated blueberry we know today. North America is the world’s leading blueberry producer, accounting for almost 90% of world production. Cultivated blueberries, the ones developed by White and Coville, are grown in more than 30 states, as well as across British Columbia and Canada. The North American blueberry harvest begins in mid-April and ends in early October with the peak harvest in July (also known as National Blueberry Month).

When first contemplating growing blueberries in your home garden, consider a few things. First, there are three main types of blueberries: highbush, southern highbush and rabbiteye. All three varieties are cultivated, but your locality will determine what variety you will want to grow. The rabbiteye and the southern highbush varieties are recommended for growth in the southern states, while the highbush variety is typically grown in northern locales. Then, within each variety, there are different kinds of plants, called cultivars. Their differences are based upon ripening season, yield, fruit size and quality.

The second aspect to consider is your soil type. Blueberry plants grow best in soil that is very acidic with soil pH in the range of 4 to 4.5. It is suggested that you test your soil before attempting to grow blueberry plants in case modifications need to be made. Many times simply incorporating peat moss into your soil will do the trick. Blueberry plants also require full sunlight as well as adequate drainage, and planting blueberry bushes in low-lying areas is not recommended.

One of the easiest things about growing blueberries though, once the above criteria are met, is that they are often a wonderful addition to the home garden because they require only a small space to grow. Blueberry bushes can be planted as close as 2-1/2 feet apart and up to 6 feet apart. When planting, be sure to cover the roots and water well; they are also quite fond of mulch which will prevent weeds and aid with irrigation.

Blueberry plants will not begin to bear fruit until the third year and will not become fully productive until year six. With that said, it is very important to prune each plant during the initial years, as this will maximize your blueberry crop in the years to come. All blooms should be removed during the first year and, in years thereafter, growth around the base should be removed, as well as scrawny, dead branches.

As with many fruit and vegetable plants, they must be monitored for animal and insect damage as well as disease. Blueberry plants are very popular with birds, especially when they begin to bear fruit. Insects to watch for include the blueberry tip borer, the plum curculio, the leafroller, the cranberry and cherry fruitworms and the blueberry maggot. Diseases often include mummy berry, powdery mildew, twig blights, botrytis blossom blight, leaf spots and cane gall. As always, it is in your best interest to check with your local nurseries for any in-depth questions or problems you may have.

As I previously mentioned with regard to choosing the type of cultivar you grow, there are several important factors to contemplate. These factors are not only important for growing, but also for cooking. The first pertinent factor is the ripening season. If you want blueberries from May to October continuously, then plant cultivars that will bear fruit at different times. Some cultivars only bear fruit early in the season, while others only in midseason and still others only in late season. A second factor to consider is fruit size. Some cultivars yield smaller berries, which are best for muffins and pancakes, while the larger berries are better for pies, cobblers and buckles or eating right from your hand. Again, your local nurseries can help you choose the best cultivars for all your favorite blueberry recipes.

Additionally, I want to point out all the wonderful health benefits that blueberries have to offer. Blueberries have always been known to be low in calories, high in fiber and virtually fat free. In a new study done by Tuffs University, it has been shown that blueberries are also high in antioxidants, and, as is often heard, diets high in antioxidants may possibly lead to the prevention of cancer, heart disease and other related illnesses.

Blueberries were a very popular ingredient for our early settlers, and not only were fresh blueberries used, but dried ones as well. Many of the blueberry recipes we see today are for just desserts, however, the early settlers knew better-they incorporated blueberries into everything from salads to stews, so I am going to show you a little versatility of the blueberry.

The first recipe is a great way to use up some of your extra blueberries. It’s easy to prepare and can be a delicious topping for pancakes, ice cream, fruit or poundcake, as well as included in a chicken recipe. Experiment with it on your favorite foods, and let me know what you think.

* BLUEBERRY COMPOTE

Ingredients:

2-1/2 cups blueberries
1/3 cup sugar
1/3 cup water

Method:

Combine 1-1/2 cups blueberries, sugar and water in saucepan.
Simmer over medium heat about 10 minutes, stirring often.
Mixture should be somewhat juicy. Add remaining berries.
Continue cooking, about 8 minutes, until mixture coats the
back of a spoon, stirring often. Serve warm. Can be stored
in refrigerator in covered container. Reheat before serving.

The next recipe can be served for breakfast, as a snack or
as a side dish. These blueberry lemon corn muffins are
sweet, but the cornmeal balances out the flavor. They go
very well with barbecue chicken or ribs, cole slaw and
corn-on-the-cob.
* BLUEBERRY LEMON CORN MUFFINS

Ingredients:

1 stick (1/2 cup) butter
1-1/2 cups all-purpose flower
3 tsp. baking powder
1 cup yellow cornmeal
1 cup plus 2 tbsp. sugar
2 tbsp. freshly grated lemon zest
2 tbsp. fresh lemon juice
1 cup whole milk
4 large egg yolks
1-1/2 cups blueberries, preferably of the smaller variety

Method:

Preheat oven to 375 degrees. Line 12 muffin cups with
paper liners. Melt butter and cool. Sift flour and baking
powder into a large bowl; whisk in cornmeal, 1 cup sugar,
and lemon zest. In another bowl, whisk together melted
butter, milk, and egg yolks. Add this mixture and half of the
blueberries to first mixture and stir until just combined.
Divide batter evenly among muffin cups and press remaining
blueberries into tops of muffins. Sprinkle each muffin
with remaining 2 tablespoons of sugar. Bake muffins for
about 15 minutes until tops are golden and a toothpick
comes out clean. Cool muffins on rack. Store in an airtight
container.

On a hot summer day you can't do much better than my
third recipe. I love to start a meal on a hot July or August
day with some nice, cold soup. But many people find that
this soup can be just as wonderful as a dessert. Whatever
way you serve this soup, it's sure to please.
* CHILLED BLUEBERRY SOUP

Ingredients:

2 pints blueberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup sugar
1 cup water
1/4 tsp. cinnamon

Method:

Place blueberries, sugar, water and cinnamon in a saucepan
over medium heat about 15 minutes until sugar dissolves
and berries are tender, stirring often. Place blueberry mixture
in a blender with yogurt and orange juice. Puree. Taste
soup and decide if it is to your desired taste and consistency.
If too thick, add more water or orange juice, depending
on your preference. Place in covered container and chill in
refrigerator until cold.

The next is a traditional blueberry dessert recipe. When
berry season is in full swing, I try a new cobbler or buckle
just about every weekend. My only dilemna is whether I
should use an oatmeal-nut or biscuit topping ... or serve
with vanilla ice cream or homemade whipped cream-the
possibilities are endless! Well, after much experimenting, I
have found this one to be one of my favorites.
* BEST PICKED BLUEBERRY COBBLER

Ingredients:

1-1/2 cups all-purpose flour
1-1/2 tsp. double-acting baking powder
3 tbsp. cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
1 tsp. cinnamon
2 tbsp. fresh lemon juice
1 stick (1/2 cup) cold butter, cut into small pieces
6 cups blueberries

Method:

Preheat oven to 400 degrees. Butter a 10-inch, deep dish
pie plate. Sift cornstarch and combine with sugar, blueberries
and lemon juice in a large bowl. Toss the mixture
until it is well-combined and place in buttered pie plate. In
another bowl, combine flour, brown sugar, baking powder
and cinnamon and stir until well-mixed. Add the butter
pieces and blend until the mixture resembles a coarse
meal. Cutting through the mixture using two knives often
helps. Add 1/4 cup plus 2 tablespoons boiling water and
stir the mixture until it forms a dough. Drop 1/4 cupfuls
of the dough on top of blueberry mixture. Bake cobbler on
a baking sheet for 30-40 minutes or until the topping is
golden brown. Serve warm with ice cream or homemade
whipped cream.

I know I have tempted all of you with these delicious recipes, but I  want to mention a few more related items. First, if you do find  yourself at the end of the blueberry season with extra blueberries, and  you just cannot prepare another blueberry dish-freeze them. It's  easy-place unwashed (important) blueberries in a single layer on a  cookie sheet, put in freezer, and when frozen, transfer to an airtight  plastic bag or container. When ready to use, take out and rinse under  water. The berries will begin to thaw immediately.
   
Secondly, if you find that your blueberries aren't as sweet as  they could be, just place then in a paper bag with an apple, and they  will ripen before you know it. Last, if you are always worded that your  tablecloths, cloth napkins or clothes will become permanently stained  from spilled blueberry treats, try this: simply rinse newly stained  spots in cold water, mix one tablespoon vinegar to forty ounces (five  cups) of warm water and soak. This will (hopefully) do the trick.

I leave all of you with my best wishes for a great summer  filled with wonderful fruits and vegetables from your gardens to  incorporate into all your recipes!

Until next time, happy cooking!

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