Blueberry Bonanza!

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One of Pinwheel's most popular items has always been our flash-frozen blueberries, sourced from Blueberry Bill Farms in Hammonton, NJ (which happens to be the "Blueberry Capital" of the nation!) If you haven't yet experienced them, you may wonder why our frozen berries would be preferable to the fresh ones from the grocery store. So here's the lowdown

1) Flash-freezing locks in the peak-of-summer flavor, texture and nutrients of our berries. In contrast, the typical grocery store berries were harvested on another continent and their ripening process suppressed to enable commercial distribution. In addition the nutrients in fresh produce steadily degrade during the long-distance shipping, warehousing and distribution process, while they remain stable in frozen produce;

2) Our blueberries have no preservatives or additives, but they will not spoil, unlike the many pints you have purchased fresh that were inedible 2 days later. Store our already-washed berries in your freezer for use any time; they will taste just as delicious 6 months from now!

3) NJ blueberries are unrivalled and by purchasing our blueberries, you are supporting the small NJ farm that produced them (reviews describes Blueberry Bill's blueberries as "some of the best in the world") ;

4) Our blueberries are gorgeous, huge and bursting with bright flavor (not to mention being loaded with all those beneficial antioxidants)! Our customers tell us frequently that they prefer their flavor to that of the fresh berries they get out of season.

So once you stock your freezer with these beauties, what do you do with them? They make fabulous smoothies with no ice required; are wonderful thawed slightly and served over yogurt, oatmeal, or ice cream; and we hear that many of our customers & their kids just eat them plain by the handful.

However there are lots of creative, easy & delicious uses for blueberries that you might not have thought of. Explore some new uses for blueberries in the the dishes below. See the recipes below for some delicious new blueberry-based dishes. Try them and enjoy the taste & health benefits of fresh local blueberries all year round!

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Pork Roast with Spiced Blueberry Glaze

A deliciously moist pork roast with a unique sweet,spicy and fruity glaze.

Serves 4; 15 min prep; 60 min. cooking (+ 4 hour marination)

Instructions

1. Season pork roast with seasoning salt, thyme, and ½ tsp of pepper. Wrap and refrigerate for a minimum of 4 hours or overnight.

2.      Place the pork roast into a baking dish. Preheat oven to 350°F.

3.      In a pot, combine blueberries, balsamic vinegar, sugar, ginger powder, chili flakes, salt and ½ tsp pepper. Cook over medium heat until the berries begin to break down and let go of their juices and the other ingredients are mixed through. Pour the contents of the pot over the pork.

4.      Cover and roast for 50 minutes, and then uncover and roast for another 10 minutes (approximately), or until the internal temperature of the pork loin is at 160°F. Note: oven cooking times vary.

5.      When roasting is complete, remove the pork and let sit on the cutting board for 5 minutes. Slice on the bias and serve with the cooked berries and drizzle the glaze over the slices.

 

Ingredients

Blueberry, Corn & Avocado Chopped Salad

This chopped salad is refreshing, easy to make and loaded with textures (and nutrients!), enhanced by a lovely citrus dressing.

Serves 4 (large servings); 20 min prep

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Ingredients

  • 9 oz Romaine lettuce, chopped

  • 5 oz crumbled feta cheese

  • 1 large avocado, peeled, pitted and diced

  • 2 cups Pinwheel Local Blueberries (thawed under warm running water for 2-3 minutes)

  • 1 cup chopped fresh basil leaves

  • 1 cup chopped toasted almonds

  • 3/4 cup Pinwheel Local Corn

  • 1/2 cup finely-diced red onion

LEMON DRESSING INGREDIENTS:

  • 1/3 cup olive oil

  • 3 Tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • 1 tsp sea salt

  • 1/2 tsp coarse black pepper

Instructions

1.  To make the dressing: in a small bowl, whisk all of the dressing ingredients together until combined.

2. In a large mixing bowl, add all of the salad ingredients.  Drizzle evenly with the dressing, then toss until evenly combined.

3. Serve immediately, garnished with extra crumbled feta and a crack of black pepper if desired.

French Blueberry Balsamic Chicken

A dish from the Provence region in the South of France. It is succulent, sweet and tangy and goes well with rice.

Serves 4-6; 20 min. prep; 40 min. cooking time

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Instructions

  1. Preheat oven to 350°F. Place a large, heavy, nonreactive skillet in the oven to heat while the oven is preheating.

  2. Season chicken with 1/2 teaspoon salt & 1/4 teaspoon pepper.

  3. Add 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly. Sear chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms. Transfer chicken to a baking dish and set aside.

  4.  Reheat skillet. Add remaining olive oil and remaining butter. Stir in 2 shallots. Cook shallots about 4 minutes or until soft and lightly caramelized. Add blueberries and cook 1 minute.

  5. Add 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper. Stir to combine ingredients. Simmer about 10 minutes or until blueberries have collapsed.

  6. Pour blueberry mixture over chicken. Place baking dish into oven on top shelf. Bake about 10 minutes or until chicken has cooked through to a temperature of 165°F. Serve immediately.

 

Ingredients

 

Blueberry Streusel Cake

Moist, fluffy and packed with bursting blueberries and the perfect cinnamon-walnut streusel topping, this is a recipe everyone will love. 

Serves 4-6; 20 min prep; 45 minutes baking time

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Ingredients

  • 2 cups all-purpose flour

  • 1/2 cup sugar

  • 2 tsp baking powder

  • 1 large egg, lightly beaten

  • 1/2 cup milk

  • 1/4 cup butter or margarine softened (NOT melted)

  • 1 tsp grated lemon zest

  • 2 cups Pinwheel Local Blueberries (frozen)

For the topping:

  • 1/3 cup sugar

  • 1/4 cup all-purpose flour

  • 1/4 cup walnuts finely chopped

  • 1/2 teaspoon ground cinnamon

  • 3 tablespoons cold butter or margarine

Instructions

1.  Preheat the oven to 350F and spray or grease a 9-inch square baking pan. 

2.   In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated; the batter will be very thick.

3.    Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.

4.    For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.

Blueberry Spring Smash

A fruity but not too sweet cocktail; refreshing!

Serves 6-8

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Ingredients

  • 2 lemons, sliced into rounds

  • 2 limes, sliced and cut into half moons

  • 1 cup Pinwheel Local Blueberries (thawed under warm running water 2-3 minutes)

  • 1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish

  • 1 1/2 cups vodka

  • 3/4 cup St-Germain (elderflower liqueur)

Instructions

1.     Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes.

2.     Divide drink among highball glasses; top with more ice cubes. Garnish each drink with a lime slice and mint sprig.

recipesAnjali GuptaTURKEY, CRAB CAKES, BLUEBERRIES, ORZOComment