L to R: Cilantro, Basil, Parsley, Lettuce, Chives, Bell Peppers, Eggplant, Radishes, Tomatoes, Garlic Chives, Pickling Cucumbers, Rosemary, Kale, Yellow Squash, Zucchini, Salad Mix.
Sunday morning, the three of us picked blueberries. 14 quarts of blueberries, in about two hours. The season has just begun. I’m a little giddy at the thought. Blueberries are easy to pick and easy to eat, and they are also easy to freeze. They keep very well in ziptop freezer bags for months. They are great to eat frozen, and can be used in just about any way (they make frozen blue milk in your cereal bowl!)
According to Foodimentary, Wednesday was Blueberry Muffin Day. I made some.
I also made salsa with the cilantro and some tomatoes from our share. I bought some fresh onions at the farmers’ market, and used the tops as scallions, and still have jalapeno peppers frozen from last summer-these are so easy to freeze as well, and keep almost like fresh.
Wild Blueberry-Almond Streusel Muffins (adapted from Cooking Light magazine)
I changed a couple things in this recipe; I use muffin papers instead of cooking spray in the muffin tin, and I haven’t had a problem with the papers sticking to the muffins. It is a low-fat muffin recipe, but I use unsalted butter for the streusel instead of the suggested “reduced-calorie stick margarine”. There are 18 muffins, for gosh sakes, do the math, 1 T unsalted butter divided by 18 muffins. Sheesh. I do use low-fat dairy products, because after label-reading, it’s clear the only thing different about them is the fat content. Lastly, I used some frozen wild blueberries from last season-they are smaller and sweeter than the big guys, and I like them in muffins. If you use the big ones, increase to 1 1/3 cups.
2 1/2 C all-purpose flour
1 C granulated sugar
1 T baking powder
1 tsp baking soda
1/2 tsp salt
3/4 C 2% low-fat milk
1/2 C low-fat buttermilk
1/3 C light ricotta cheese
2 T vegetable oil
1 T vanilla extract
1 tsp almond extract
3 large egg whites
1 C wild blueberries
1/4 C all-purpose flour
1/2 C finely chopped almonds (I start with sliced almonds, and do this in a food processor-easy!)
1 T brown sugar
1 T unsalted butter, melted
1. Preheat oven to 400 deg. Place muffin papers in 18 muffin tin spots. Mix your streusel with a fork and have standing by.
2. Combine the 2 1/2 C flour, gran. sugar, baking powder, baking soda, and salt in a large bowl with a sifter or whisk. Combine the milk, buttermilk, ricotta, oil, extracts, and egg whites in another bowl and whisk well. Make a well in the center of the dry ingredients, and add the wet ingredients. Stir just until combined, then gently stir in blueberries.
3. Spoon batter into your muffin tins (about 3/4 full), sprinkle with streusel mix and pat lightly (helps streusel stick better), and bake for 18 minutes or until done. Remove from pans immediately and cool on a wire rack.
Tomato Jalapeno Salsa
This is so not a recipe. My rule of thumb is one tomato for every jalapeno, a handful of chopped cilantro, and a handful of chopped scallions, some salt, pepper, granulated garlic, and oregano. I chop all the green things first, then start chopping tomatoes. I put them together in the bowl, mix them, taste them to test heat and balance, and then decide if I need more tomato, then add the seasonings. It’s okay to go a little heavy on the salt, as it brings out a lot of juice from the tomatoes, and then doesn’t taste so salty.
That’s it for now. More on freezing blueberries next time, as well as an Onion-Goat Cheese-Pesto Pizza, and we’ll see what else I can come up with.
See you on down the Road.