“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue and heavy and ready to drum
In the cavernous pail of the first one to come!”
— “Blueberries” by Robert Frost
For centuries, blueberries were gathered from the forests and bogs by Native Americans and consumed fresh and also preserved. The Northeast Native American tribes revered blueberries and much folklore developed around them.
Commercial development of blueberries really didn’t begin until the early 20th century, when they were successfully cultivated. Blueberries’ popularity in the marketplace is ever-growing due to a list of health benefits, including links to a reduced risk of cancer, prevention of urinary tract infections and improved eyesight.
Blueberry production in California is estimated at around 1,500 acres and is rapidly increasing. More producers are trying blueberries because they’re easy to grow and very popular.
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Highland blueberries are the most commonly cultivated forms and the type we see most often in the markets, and cultivated high-bush blueberries have often been hybridized to produce larger-size berries.
Your East Bay farmers’ markets have some of the best blueberries you can find. They’re hand-picked and harvested right before their delivery to you. Why trust blueberries from anywhere else? They’re as fresh as you can get, grown locally and come from those who love to talk about their crop.
Choose berries that are completely blue, with no tinge of red. That natural shimmery silver coating you see on blueberries is a desirable natural protectant. Blueberries that are too large tend to be watery. Buy smaller blueberries, which will have more intense flavor.
Keep blueberries refrigerated, unwashed and in a rigid container covered with clear wrapping. They should last up to a week if they’re freshly picked. Blueberries are highly perishable, so try to use them as soon as possible.
You’ll find farmers’ market blueberries from Alpine Blue out of Stockton and Medina Berry Farms from Watsonville. Get enough to make some blueberry muffins or a pie! Then try the refreshing lemonade recipe with this column.
Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association. Contact her at debramorris@pcfma.org.
Recipe: Blueberry Lemonade with Mint
ingredients
2 cups of blueberries (plus a small handful for garnish)
1 mint sprig (plus 4 more for garnish)
¼ cup of honey
½ cup of lemon juice (juice from 3-4 small lemons)
3 cups of water (or sparkling water)
a generous pinch of salt
instructions
Muddle the berries, honey, salt and mint until all the blueberries are squashed. Scrape the mixture through a fine-mesh strainer with a rubber spatula, leaving only the skins and mint sprig. Be sure to scrape the underside of the strainer.
Combine the blueberry juice mixture, lemon juice and water and stir. Serve over ice and garnish with a mint sprig and some frozen blueberries in each of four glasses. For an adult beverage, add a jigger of gin or vodka per glass. Serves four.