Sunday, July 4, 2010

CSA Week 3: Blueberries

Yum! Organic blueberries are so incredible. They are so much fresher and sweeter than anything you can get in the super market.

Though our CSA doesn't personally grow blueberries, they partner with a few like-minded farms in Michigan and Door County to get us various summer fruits all season long. This week we got a 5 lb. box of fresh blueberries from Ludec Farms, in addition to our regular Olden Produce vegetable fare (which included an insane amount of lettuce, by the way).

We ate nearly all the blueberries right out of the box, but when a friend posted this recipe for blueberry syrup, I had to try it.

Fresh Blueberry Syrup

3 cups fresh blueberries, washed and sorted to remove any wrinkled fruit
2 cups water
1/4 - 1/2 cup brown or white sugar (optional)

In a large saucepan, combine all ingredients, then bring to a boil. Reduce heat to low and simmer the berries until they break open and are completely soft (about 10 minutes). The berries will turn a dark reddish violet. Pour the berries into a large metal strainer positioned above a large bowl. With a large, sturdy spoon, rub the berry solids through the strainer. There will be very little waste. The skins thicken the syrup and provide the maximum amount of antioxidant benefits blueberries are known for. Serve warm or chilled. Makes 2 cups.

Notes: Since it was just Ben and I for breakfast, I cut the recipe in half. We served warm over waffles. The syrup is pretty thin... I think I'd reduce the water next time. Recipe courtesy of the Well-Seasoned Cook.

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