Tuesday, July 19, 2011

Blueberry Picking on Cape Cod

The super fruit is here and the mode of acquisition is to pick your own. Our favorite venue is Hockum Rock Farm in Dennis and gates open this Thursday at 8am.

There is a lot to love about blueberries. First off, these blue jewels are the numero uno powerhouse antioxidant. These powerful molecules help neutralize free radicals that may one day lead to cancer, heart disease, diabetes and maybe even brain degeneration. In addition to a slew of other health benefits, blueberries may may protect against, and even reverse, some age-related memory loss. That's a whole lotta good for such a little berry.

Luckily, it's not hard to reap the benefits of the these blue bombshells because these delights are not only delicious but downright addicting. Our family can down a carton in one sitting. You can’t eat just one, nor should you. So get pickin’.

Hockum Rock Farm is open this Thursday 8am - 10am throughout July and August on specific dates. See this website link for the summer schedule and directions. We can't tell you why, but there's something about picking your own berries that makes them taste even better. Last year, we picked to our hearts desire and came home with mountains and mountains of baby blues. We froze a good amount and enjoyed our handpicked berries in morning smoothies and oatmeal. A simple reminder of summer bliss. For more Cape Cod blueberry patches can be found at this local food guide, BFBL

Blueberries are a part of our everyday roster when the season is here. We could roll call ten thousand recipes, but we'll start here with a to die for Blueberry Tart by Terry Walter's of Clean Food, our "stand by me" food guru.

This is made with a almond meal crust which is not only delicious and healthy, it's foolproof and simple.

2 cups almond meal
tablespoons maple syrup
tablespoon virgin coconut oil
Pinch of sea salt
teaspoon almond extract


1 cup apple juice
arrowroot powder
cup maple syrup
tablespoons lemon juice
teaspoon almond extract
Zest of 1 lemon
Pinch of sea salt
cups blueberries
Preheat oven to 350°F. Lightly oil 9-inch tart pan.
Place almond meal in large mixing bowl. In small skillet over medium-low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.


In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

Serves 8

1 comment:

  1. I love blueberries in just about anything! We have lots and lots of blueberry fields here as well. The pie recipe looks delicious, thank you for sharing! One of my favorite and easy blueberry snack is just plain blueberries in mile with a little bit of sugar, yum! :)