I get my blueberries delivered from a farmer once a year. I buy a flat, along with a flat each of sour cherries, sweet cherries and raspberries. The bulk of the delivery makes for a worthwhile trip for the farmer, who delivers as he makes his way from restaurant to restaurant. It also makes for a really busy weekend.
Enjoying in Season
Preserving the Harvest
Conquering the Glut
I dry two pints of blueberries in the dehydrator. Dried blueberries are fun on salads — say a butter lettuce salad with orange segments and slivered almonds.
I also mix dried blueberries into a gorp with other dried fruits, chocolate pieces and nuts. I am a child of the 70′s, gorp is part of my life. Plus, it’s handy to bring on planes, trains and in automobiles so that you don’t have to eat the carby crap that seems to be the only option for grabbing something quick when outside the house.
I freeze the balance of the blueberries in about half cup portions in a vacuum-seal bag. I don’t partake of many smoothies but some blueberries can be awesome on yogurt with honey.
A acid flashback for those who cooked in the 80′s but a decent way to use up blueberries that might be just past their prime is to make blueberry vinegar. Toss a heaving 1/2 cup blueberries per 2 cups vinegar in a jar and let sit for a month or so, shaking whenever you remember. I use honey vinegar to add a bit of sweetness. It can brighten up a salad in winter.