Organic Blueberries in the Fingerlakes

While at my lake house last summer, I discovered a terrific U-pick blueberry farm over in Penn Yan. It doesn’t have a name, but it is located on Chubb Hollow Road. Mr. Castner raises several varieties of blueberries – my favorites are the jays.  

After two visits, I had picked a total of 18 pounds! I baked a couple pies and froze the rest. Because they are organic, no need to wash them – just put them in good quality freezer bags, stick them in the freezer and you’ll get that smug feeling that you’ve got something great to munch on all winter long! I primarily use them in almond milk smoothies, which I drink almost every day, but we also used them in recipes at home and in class.

Well, today I decided to venture over to the blueberry farm, 

pick berries and begin my blog! I picked 16 pounds and plan to go back again in early September for another round – we’ll have plenty of blueberries to enjoy at home and at The Cooking Cottage this winter! The organic berries cost $1.20 per pound which is amazing. If you’ve taken classes at The Cooking Cottage, you know I am a firm believer in eating organic berries – as they absorb pesticides like a sponge – especially strawberries. However, if you just can’t get them, and still would like to freeze a bunch while they’re in season, wash them well, spread on old tablecloths in the sun to dry, place in single layers on rimmed cookie sheets and freeze for several hours. When they are like marbles, put into freezer bags and return to freezer. This method will prevent them from clumping together.

After chatting with Mr Castner about how his onsite bee hives help him produce such high quality berries, I decided to stop at The Glass Honey Jar to stock up on local honey. 

I also picked up an assortment of produce from various stands along the way – its so satisfying to buy and enjoy food grown locally, though I wouldn’t make it as a total locavore – could never give up bananas!

You might enjoy the following recipes featuring blueberries…

GRILLED CORNISH GAME HENS WITH
SAUTEED BLUEBERRIES AND SWEET GARLIC CLOVES

4 halves Cornish game hens
2 tbs. balsamic vinegar
1 tsp. salt
¼ tsp. black pepper
16 garlic cloves, peeled
2 Tbs. unsalted butter, divided
2 Tbs. honey
6 thyme sprigs
½ cup water
1/3 cup shallot, minced
2 cups fresh or frozen (not thawed) blueberries
1 tbs. red wine vinegar

~ Preheat grill. Rub hens with balsamic vinegar; season with salt and pepper.Grill until thigh juices run clear, about 35 minutes.
~ Blanch garlic cloves in boiling water. In skillet, combine garlic with 1 Tbs butter, honey, thyme and water. Simmer, stirring often, until liquid is reduced to syrup and garlic turns golden brown, about 20 minutes; remove thyme sprig, reserving liquid.
~ In skillet, over medium heat, melt remaining tablespoon of butter. Add shallot; cook and stir until tender, about 3 minutes. Add blueberries; cook until softened, about 4 minutes. Stir in red wine vinegar; simmer until vinegar has a saucy consistency, about 2 minutes.
~ To serve, spoon sautéed blueberries and garlic around hens.
Serves 8

BLUEBERRY SAUCE
1 1-pint container blueberries
¼ cup sugar
2 Tbsp brandy
2 tsp fresh lemon juice

Blend berries, sugar, brandy, and lemon juice in blender until smooth. Transfer sauce to a small bowl. Great served over a pound cake or ice cream. It would also make a nice accompaniment to roast turkey or grilled pork tenderloin.