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Salad with
Blueberry Vinaigrette
10-12 cups assorted greens 1/4 cup cider vinegar 2 apples 1/8 tsp minced fresh garlic 1 cup fresh blueberries ½ tsp chopped onion Vinaigrette: 1 tsp sugar ½ cup olive oil 1 cup blueberries Wash and dry greens, tear into bite sized pieces. Dice apples into greens. Sprinkle with blueberries. Place ingredients for vinaigrette in a blender or food processor and blend until pureed. Strain to remove seeds if desired. Refrigerate until serving. Makes 6-8 servings. Blueberry Cake 1/4 c butter Topping: ½ c brown sugar 3/4 c white sugar 1/3 c flour 1 egg 1 tsp cinnamon 3/4 c milk 1/4 c butter, melted 2 c flour 2 tsp baking powder 1 tsp salt 2 c blueberries Grease and flour a 9x13" pan. Cream butter and sugar. Beat in egg. Stir dry ingredients together; add alternately with milk. Stir in blueberries. Scrape batter into prepared pan. Combine topping ingredients and sprinkle on top. Bake at 350ºF for 40-50 minutes. Cool in pan. Note: Frozen blueberries can be used; do not thaw before using. Blueberry Chutney ½ c brown
sugar
½ c orange juice
1/4 tsp cinnamon 1/4 c crystallized ginger, minced 1/8 tsp red pepper flakes ½ c dried cranberries, chopped 4 whole cloves ½ c raisins 1/8 tsp nutmeg Juice and zest of 2 lemons ½ c red wine vinegar 4 c blueberries Combine all ingredients in a large saucepan. Bring to a boil, stirring constantly, until sugar dissolves. Cover, reduce heat, and simmer, stirring occasionally, until fruit is tender and thickened. Seal in sterilized jars. Makes 3 cups. DID YOU KNOW?
• Approximately 30 million
pounds of wild
blueberries are grown each year in NS, on over 33,000 acres of land• The wild blueberry is the most valuable fruit crop in Nova Scotia, and our leading export. |
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VISIT THESE SITES FOR
LOTS MORE WILD BLUEBERRY INFORMATION |
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