Presenting Nature’s Superfood…..Blueberries

by Fabre Sanders

Blueberries are bursting with nutrients and flavor, but are very low in calories. Blueberries have been named as one of nature’s 10 superfoods because they are loaded with antioxidants (which can lower risk of diseases such as cancer and heart disease). They have also been shown to improve visual health, as well as gastrointestinal health.

Better still – blueberries just TASTE great! The berries are at their finest when they are at their most fresh. We are so lucky in Holliston to have a wonderful blueberry farm on Gorwin Drive, Patt’s Blueberries. If the sign is out, blueberries are available for picking. Grab a coffee can and bring home some of summer’s goodness!

Ripe blueberries should be stored in a covered container in the refrigerator where they will keep for about a week, although they will be freshest if consumed within a few days. Always check berries before storing and remove any damaged berries to prevent the spread of mold. Don’t wash berries until right before eating, as washing will remove the bloom that protects the berries' skins from degradation. If kept out at room temperature for more than a day, the berries may spoil.

Blueberries may also be frozen – to do so, wash, drain, and remove any damaged berries. For optimal freezing, spread berries out on a cookie sheet or baking pan, and freeze for a day or so, then transfer to plastic Zip-top bags and remove any extra air. Blueberries can be stored in the freezer for up to a year.

One of my favorite ways to enjoy blueberries is in a crisp, great with fresh ice cream or gelato. Here’s one of my favorite recipes, and so simple to prepare. Enjoy!

Blueberry Crisp a la Mode

Recipe by Fabre Sanders
Serving Size: 8

Amount/Measure/Ingredient -- Preparation Method
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6 cups blueberries

2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 tablespoon fresh lemon juice

2/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup regular oats

3/4 teaspoon ground cinnamon

4 1/2 tablespoons butter – melted gently in the microwave or on the stovetop.

2 cups vanilla ice cream

Preheat oven to 375.

Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7 baking dish. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon. Slowly stir in the melted butter until you get a coarse, meal-like topping. Sprinkle over the blueberry mixture. Bake at 375 for 30 minutes or until bubbly. Top each serving with 1/4 cup ice cream.