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Hello from Linda in Michigan. Of all our senses, I believe that the sense of smell conjures up more memories than the others. Smell rubbing alcohol; you’re in the hospital. Smell peanuts; you’re at the circus. Smell a new box of Crayons; you’re in kindergarten. Smell blueberries; you’re at Uncle Zig and Aunt Julia’s farm. At least I am. Every summer, my mom and dad and I would drive up to Standish, Michigan, to visit my mom’s family. I would roll down the hill with my cousin, Roy Allen, run to the barn to play with the beagle, Sandy, wash up for dinner at the sink with water drawn from the pump and heated on the stove, visit the outhouse, and generally do everything a city kid couldn’t do. If we were there when the berries were ripe, Aunt Julia would send us out with buckets to the blueberry patch. Oh. my. I can smell the rich earth and the sweet berries now. After we picked (and ate) our fill, we would wash and pick over the berries and Aunt Julia would make pies. Blueberry pie is my favorite to this day. The blueberries are just beginning to ripen in Michigan and we will soon drive to the blueberry farm near us. I cannot pick the berries anymore, but we will buy them in 10 pound crates, and I will make pies for the neighbors and the freezer. And, now, since I have researched new recipes for this edition, I will make a bunch more blueberry memories. I hope that you do too. (We'll see you here tomorrow for a special edition of A to Z Recipes!) Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! BLUEBERRIES By Robert Frost "You ought to have seen what I saw on my way To the village, through Mortenson's pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!" "I don't know what part of the pasture you mean." "You know where they cut off the woods--let me see-- It was two years ago--or no!--can it be No longer than that?--and the following fall The fire ran and burned it all up but the wall." "Why, there hasn't been time for the bushes to grow. That's always the way with the blueberries, though: There may not have been the ghost of a sign Of them anywhere under the shade of the pine, But get the pine out of the way, you may burn The pasture all over until not a fern Or grass-blade is left, not to mention a stick, And presto, they're up all around you as thick And hard to explain as a conjuror's trick." "It must be on charcoal they fatten their fruit. I taste in them sometimes the flavour of soot. And after all really they're ebony skinned: The blue's but a mist from the breath of the wind, A tarnish that goes at a touch of the hand, And less than the tan with which pickers are tanned." "Does Mortenson know what he has, do you think?" "He may and not care and so leave the chewink To gather them for him--you know what he is. He won't make the fact that they're rightfully his An excuse for keeping us other folk out." "I wonder you didn't see Loren about." "The best of it was that I did. Do you know, I was just getting through what the field had to show And over the wall and into the road, When who should come by, with a democrat-load Of all the young chattering Lorens alive, But Loren, the fatherly, out for a drive." "He saw you, then? What did he do? Did he frown?" "He just kept nodding his head up and down. You know how politely he always goes by. But he thought a big thought--I could tell by his eye-- Which being expressed, might be this in effect: 'I have left those there berries, I shrewdly suspect, To ripen too long. I am greatly to blame.'" "He's a thriftier person than some I could name." "He seems to be thrifty; and hasn't he need, With the mouths of all those young Lorens to feed? He has brought them all up on wild berries, they say, Like birds. They store a great many away. They eat them the year round, and those they don't eat They sell in the store and buy shoes for their feet." "Who cares what they say? It's a nice way to live, Just taking what Nature is willing to give, Not forcing her hand with harrow and plow." "I wish you had seen his perpetual bow-- And the air of the youngsters! Not one of them turned, And they looked so solemn-absurdly concerned." "I wish I knew half what the flock of them know Of where all the berries and other things grow, Cranberries in bogs and raspberries on top Of the boulder-strewn mountain, and when they will crop. I met them one day and each had a flower Stuck into his berries as fresh as a shower; Some strange kind--they told me it hadn't a name." "I've told you how once not long after we came, I almost provoked poor Loren to mirth By going to him of all people on earth To ask if he knew any fruit to be had For the picking. The rascal, he said he'd be glad To tell if he knew. But the year had been bad. There had been some berries--but those were all gone. He didn't say where they had been. He went on: 'I'm sure--I'm sure'--as polite as could be. He spoke to his wife in the door, 'Let me see, Mame, we don't know any good berrying place?' It was all he could do to keep a straight face. "If he thinks all the fruit that grows wild is for him, He'll find he's mistaken. See here, for a whim, We'll pick in the Mortensons' pasture this year. We'll go in the morning, that is, if it's clear, And the sun shines out warm: the vines must be wet. It's so long since I picked I almost forget How we used to pick berries: we took one look round, Then sank out of sight like trolls underground, And saw nothing more of each other, or heard, Unless when you said I was keeping a bird Away from its nest, and I said it was you. 'Well, one of us is.' For complaining it flew Around and around us. And then for a while We picked, till I feared you had wandered a mile, And I thought I had lost you. I lifted a shout Too loud for the distance you were, it turned out, For when you made answer, your voice was as low As talking--you stood up beside me, you know." "We sha'n't have the place to ourselves to enjoy-- Not likely, when all the young Lorens deploy. They'll be there to-morrow, or even to-night. They won't be too friendly--they may be polite-- To people they look on as having no right To pick where they're picking. But we won't complain. You ought to have seen how it looked in the rain, The fruit mixed with water in layers of leaves, Like two kinds of jewels, a vision for thieves.
Help make us NUMBER ONE ! Did you know.....that early American colonists made grey paint by boiling blueberries in milk. The blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk. If all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from New York to Chicago. (The Great Food Almanac) Blueberries and huckleberries although related, are not the same. One obvious difference is that the blueberry has many soft, tiny almost unnoticeable seeds, while the huckleberry has ten larger, hard seeds. Blueberries are also more blue, while huckleberries are blackish blue or reddish black. This red/black variety is also called southern cranberry. Blueberries have been commercially cultivated only since the early 20th century, when the USDA helped develop new improved varieties. The blueberry is the second most popular berry in the U.S., the strawberry is number one. Over 200 million pounds of blueberries are grown commercially each year. Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease. The blueberry muffin is the official muffin of Minnesota. The blueberry is the official berry of Nova Scotia. Maine produces about 25% of all the blueberries grown in North America (1998, wild and cultivated combined) and is the largest producer of wild blueberries in the world. Wild blueberries are grown on 60,000 acres in Maine, and 99% of this wild blueberry crop is frozen. (Although some of these are later canned). Blueberries require an acid soil with a pH of about 4 to 5. Blueberries will grow well in containers. The most favorite muffin in the United States is, of course, the blueberry muffin! Blueberries contain anthocyanin which is good for eyesight. "Conditions such as Alzheimer’s Disease, cancer and heart disease have been linked to oxidative cell damage caused by free radicals, a by-product of normal metabolism. Antioxidants can help prevent this damage — and blueberries lead other fruits and vegetables in antioxidant capacity." Source: http://www.wildblueberries.com Blueberries are a very popular fruit in the United States because of their unique flavor, small edible seeds, and ease of preparation. Blueberries can be eaten fresh or used for jelly, jam, pies, pastries, or juice. Blueberry fruit is also low in calories and sodium, contains no cholesterol, and is a source of fiber. A major constituent of the fiber is pectin, known for its ability to lower blood cholesterol. Blueberries contain measurable quantities of ellagic acid, which has inhibiting effects on chemically induced cancer in laboratory studies. Blueberry juice also contains a compound that prevents bacteria from anchoring themselves to the bladder, thereby helping to prevent urinary tract infections." Source: http://ohioline.osu.edu/hyg-fact/1000/1422.html Blueberry Nutrients (one cup - raw - 16% of DV of fiber) VITAMINS: Vitamin A - 78 IU Vitamin C - 14 mg Vitamin K - 28 mcg Folate (important during pregnancy) - 22 mcg Niacin - .60 mg MINERALS: Potassium - 112 mg Phosphorus - 17 mg Magnesium - 22 mg Calcium - 9 mg Sodium - 2 mg Iron - 1.40 mg Also contains trace amounts of zinc, manganese and copper.
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE ! Q. What did the blueberry say to the strawberry? A. Nothing - blueberries don't talk! Why do elephants paint their toenails blue? So they can hide in blueberry bushes. Wait a minute---I’ve never seen an elephant in a blueberry bush before!??! See? It works!
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! BC BLUEBERRY SALSA 1 tbsp / 30 ml red onion , finely chopped 1 tbsp / 15 ml jalapeno pepper, finely chopped ½ large pink grapefruit 1 tsp / 5 ml honey 1 tbsp / 15 ml lime juice 1 cup / 250 ml blueberries Section pink grapefruit and discard membrane. Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice. Stir in blueberries last. Serve with salmon, halibut or swordfish. MR. FOOD’S BLUEBERRY CREAM PIE 1 can (14 ounces) sweetened condensed milk 3 tablespoons fresh lemon juice 1/2 cup heavy cream 1-1/2 cups fresh blueberries, rinsed and dried 1 cup whipped cream or whipped topping One 9-inch graham cracker pie crust In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well. Fold in the whipped cream then gently stir in the blueberries until thoroughly combined. Pour into the pie crust, cover and chill overnight, or for at least 8 hours. To give this extra homemade flair, garnish with additional whipped topping and a few fresh blueberries. And if you're up to it, make your own graham cracker crust. HOT CHOCOLATE BLUEBERRY SAUCE 1 cup blueberries (fresh / frozen) 2 tsp cocoa powder 1 cup packed dark brown sugar Place all ingredients in a small saucepan, cook for 10 to 15 minutes, stirring constantly until juice bubbles. Spoon over yoghurt or ice cream and eat immediately OVERNIGHT BLUEBERRY FRENCH TOAST Source: Epicurean.com Ingredients: 12 slices day-old bread, cut into 1 inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter Directions: 1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. 2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. 3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). 4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. 5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast Makes 10 servings. CHICKEN PASTA WITH BLUEBERRIES Source: Michigan Blueberry Growers Association Dressing 1 cup red wine vinegar dressing Salad 3 cups spiral pasta 2 cups (about 1 pound) cooked chicken, cubed 1 cup sliced celery 1 cup fresh blueberries 1 cup pea pods, trimmed, cut-in-half 1/2 cup finely chopped red pepper 1/4 cup chopped parsley 1/4 cup chopped red onion 1/4 cup red wine vinegar dressing 2-3 tablespoons chopped fresh basil salt and pepper to taste 1/2 cup freshly grated Parmesan cheese Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese. Yield: 12 (1 cup) servings BLUEBERRY CUSTARD PARFAIT Source: Atlantic Blueberry Company 4 eggs slightly beaten OR; 6 egg yolks 1/2 cup sugar 1/4 teaspoon salt 2-1/2 cups milk 1-1/2 teaspoons vanilla 2 pints fresh blueberries In a large saucepan, blend together eggs, sugar and salt. gradually stir in milk. Cook, stirring constantly, over low heat until mixture thickens just enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in ice water and stirring for a few minutes. Cover and chill thoroughly. Spoon blueberries into dessert or parfait glasses. Spoon custard sauce over berries. OREGON BLUEBERRY-LEMON SQUARES 2 cups rinsed Oregon blueberries 2¼ cups all-purpose flour ½ cup powdered sugar 1 cup (½ lb.) butter 4 large eggs 1 teaspoon grated lemon peel 1/3 cup lemon juice 1 cup granulated sugar ½ teaspoon baking powder Mix flour and ½ cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9x13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes. Serve warm or cool.
Help make us NUMBER ONE !  DOUBLE BLUEBERRY PIE This is called double blueberry because you cook half the blueberries and not the other half. This makes for great flavor and texture. 6 oz fat-free cream cheese 160 g 2 T skim milk 30 mL ½ t lemon extract 3 mL 4 C fresh blueberries or frozen, unsweetened 1 L 1 T lemon juice 15 mL water 2 T cornstarch 30 mL 7 t aspartame sweetener 35 mL 1 frozen pie crust, baked Put the cream cheese into a mixing bowl. Add the skim milk and lemon extract. With an electric mixer, whip until smooth and soft. Distribute the cream cheese mixture onto the bottom of the pie shell. Be careful not to damage the shell as you coat it with the cream cheese. Measure two cups (500 mL) of blueberries and put them on top of the cream cheese in the pie shell. Mash the remaining berries and put them into a two-cup (500 mL) measure. Add enough water so the combination of mashed blueberries, lemon juice, and water comes up to 1 ½ cups (375 mL). Transfer this mixture to a small saucepan. Add the cornstarch and stir to blend. Place the pan over heat and bring to a boil. Stir constantly. Cook for a minute or two until the mixture is thick. Set aside to cool. When the mixture is lukewarm, stir in the aspartame. Spoon the sauce over the fresh blueberries in the pie crust. Refrigerate for at least 3 hours. Serve with dollops of your favorite white topping, if desired. Yield: 8 servings Each serving contains: Calories (Kcal): 157 Total fat (g): 5 Carbohydrates (g): 23 Protein (g): 3 Sodium (mg): 210 Cholesterol (mg): 4 Diabetic exchange: 1 starch/bread; ½ fruit; 1 fat Source: DIABETIC SWEET TREATS by Karin Cadwell, ph.D., R.N. BLUEBERRY SAUCE Source: Recipe Courtesy the National Center for Chronic Disease Prevention and Health Promotion 2 tsp cornstarch 1 tbsp water ¼ cup sugar 1/3 cup water 1 tsp salt 2 cups fresh or frozen blueberries Directions: In a saucepan, blend the cornstarch and 1 tbsp water, then add sugar, salt, and remaining water. Cook mixture over low heat until clear and slightly thickened, stirring constantly. Add blueberries and boil for three minutes or until fruit is slightly softened. Nutritional Analysis: Calories: 123 Fat: 0.4 g Percent Calories from Fat: 2 % Cholesterol: 0 mg Fiber: 3 g Sodium: 588.4 mg
Help make us NUMBER ONE ! FRESH HONEYDEW WITH SWEETENED BLUEBERRIES Source: Yahoo Carbsmart 1 to 2 cups fresh honeydew chunks 1/2 cup fresh or frozen blueberries, thawed if frozen granular Splenda (to taste) Cut the honeydew into chunks; set it aside. Wash the blueberries, if fresh. Put the blueberries into a small bowl and sprinkle them with granular Splenda, sweetening them to your own taste. Toss the blueberries to distribute the Splenda evenly. Pour the sweetened blueberries over the honeydew chunks. Toss the fruit lightly to mix the honeydew and blueberries thoroughly. Serve immediately, or cover with plastic wrap and store in the refrigerator until it is time to serve the meal. Serves 2.
Help make us NUMBER ONE ! CHOCOLATE BLUEBERRY BUNDT CAKE Source: Donio Recipes 1 pkg. (18-1/2 oz.) chocolate cake mix 1 pint blueberries 1 teaspoon ground nutmeg 1/2 cup heavy cream 1 teaspoon ground cinnamon 2 tablespoons sugar 1 teaspoon ground cloves 1 teaspoon vanilla Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss 1-1/2 cups blueberries with the reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into greased and floured 10-inch bundt pan. Bake in a preheated 350ºF. oven about 40 to 50 minutes. When the cake springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes, then loosen from pan and turn out on serving plate. Whip heavy cream with sugar and vanilla until thick. Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Yield: 12 servings
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