{ Posts Tagged ‘blueberries’ }

healthy ingredient: blueberries

Fresh, in-season blueberries taste amazing, especially here in Canada where they’re native. In fact, Canada is the world’s largest producer of wild (lowbush) blueberries, which are grown in clean, healthy conditions.

My favourite way to use blueberries is in my breakfast smoothies. They’re filled with antioxidants, which help promote healthy aging. In addition, they contain vitamins C and E, which boost the antioxidant ability of blueberries, and they’re high in fibre. Since now’s the time to buy locally grown ones or pick them at a farm, I thought I’d share my favourite smoothie recipes featuring blueberries.

blueberry-smoothie

 

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Strawberry season takes over my kitchen

We have either eaten or processed four flats of strawberries and one of blueberries in the last two days. As much as I wish I had grown all that myself, alas, it is not so; one day I will go there, but it is not today. I ordered them from a grower.

I picked them up Monday afternoon, and realized what I had done to myself. See, when I say ‘flat’ of berries, I’m not talking about the plastic tubs from the grocery store, I’m talking about the big cardboard trays that hold twelve dry pints. When I ordered them, it seemed like a very reasonable amount for what I wanted in my pantry and freezer for the year; when I actually saw them, all I could think was, That’s a lot of berries.

Monday night we froze most of the blueberries. That goes pretty fast: just sort, rinse, and bag.We saved a pint for Tuesday breakfast and ate about another while we worked.

Tuesday morning we tackled the strawberries. We washed, we topped, we sliced. We sliced some more.

The whole gang pitching in!

We picked the last of the rhubarb from the garden and chopped that up too to make strawberry rhubarb jam.

I like to use half strawberries/half rhubarb (my rhubarb is a sweeter variety) and use about 5 cups sugar to every 6-7 cups of fruit. After it's cooked down a little, I use an immersion blender to get even texture, then skim the foam. I then add a little box of strawberry gelatin, bottle and process.

Twelve pints later, we decided to freeze the rest (those that hadn’t already made it into the oatmeal, into Monday’s dessert, or into our mouths) before they could spoil.

Then…

We did dishes.