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
2 tablespoons maple syrup
1 tablespoon virgin coconut oil
Pinch of sea salt
1 teaspoon almond extract
FILLING1 cup apple juice
1⁄2 cup maple syrup
2 tablespoons lemon juice
1⁄4 teaspoon almond extract
Zest of 1 lemon
Pinch of sea salt
2 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.
PREPARING FILLINGIn 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.