The Beautiful Blueberry!

History

Centuries before the arrival of the colonists, Native Americans gathered blueberries from the forests and the bogs. They were consumed fresh and also preserved. The Northeast Native American tribes revered blueberries and folklore developed around them. The blossom end of each berry, the calyx, forms the shape of a perfect five-pointed star; the elders of the tribe would tell of how the Great Spirit sent "star berries" to relieve the children's hunger during famines

Blueberries were also used for medicinal purposes along with the leaves and roots. A tea made from the leaves of the plant was thought to be good for the blood. Blueberry juice was used to treat coughs. The juice also made an excellent dye for baskets and cloth. In food preparation, dried blueberries were added to stews, soups and meats. The dried berries were also crushed into a powder and rubbed into meat for flavor. A beef jerky called Sautauthig (pronounced saw'-taw-teeg), was made with dried blueberries and meat and was consumed year round.

During the seventeenth century, settlers from England arrived in the New World. Immediately, they set about clearing the land and establishing farms, for they could not rely solely on supplies from England. But the land and the climate were far different from what they left behind. Many early attempts at farming failed. In the winter of 1620, the Pilgrims established a settlement at Plymouth. Many perished during the first few months, but those that survived went on to build homes and establish farms. Their neighbors, the Wampanoag Indians, taught the settlers new skills that helped them survive. They showed them how to plant corn and how to gather and use native plants to supplement their food supply. One important native crop was blueberries!! The colonists learned from Native Americans how to gather blueberries, dry them under the summer's sun and store them for the winter. In time, blueberries became an important food source and were preserved, and later canned.

A beverage made with blueberries was an important staple for Civil War Soldiers. In the 1880's, a blueberry canning industry began in the Northeast USA.

A Blueberry field in winter

Botany

Blueberries are one of the most popular of the berries. They can be eaten fresh or baked into pies, muffins, and other treats. They can be dried, canned, or frozen for use throughout the winter. These vigorous growing plants, which don't require severe pruning, are quite resistant to pests and diseases. The only thing these plants are very particular about is the soil's pH, which should be around 4.0 to 5.5.This is the reason they flourish in NJ's Pine Barrens! There are three main types of Blueberries: lowbush, highbush, and rabbiteye. Highbush Blueberries produce an abundance of large, sweet fruits and are found in wetlands and drier upland wooded slopes from Nova Scotia west to Wisconsin, south to Georgia and Alabama. In the wild, these bushes can reach a height ranging from 5 to 15 feet; in the garden, their height ranges from 6 to 12 feet. Lowbush Blueberries produce tons of small berries with intense flavor. A single plant usually produces 1 to 2 pints of berries. These Blueberries are very cold hardy, surviving in the wild as far north as Arctic North America. They only reach a height of 1 or 2 feet. Rabbiteye Blueberries are excellent for growing in mild-winter regions including the Atlantic coast and coastal Alaska. These tall (from 10 to 25 feet) bushes flourish where summers are hot and humid and they tolerate dry periods better than other Blueberries.

An important step in the development of the highbush blueberry industry came in the turn of the century. Efforts in the early 1900's by Elizabeth White and Dr. Frederick Coville to domesticate the wild highbush blueberry resulted in today's cultivated highbush blueberry industry. They selected desirable plants from the wild forests of the Northeast USA and cultivated them to develop blueberries that could be commercially grown by farmers. Their initial breeding work has resulted in the plump, juicy, sweet and easy to pick cultivated blueberry we enjoy today. Without this cultivation work we would not have fresh blueberries in the marketplace as we do today.

North America is the world's leading blueberry producer, accounting for nearly 90% of world production at the present time. The North American harvest runs from mid-April through early October, with peak harvest in July which is also known as National Blueberry Month.

Harvest Information

Although some processed blueberries are hand picked, a majority are mechanically harvested with specially designed blueberry harvesters. There are several varieties, but for the most part the concept is simple: A machine is driven or towed through the field and mechanical rods shake the plants to drop the blueberries into buckets or conveyors. The machines must go through the field art different times as blueberries do not ripen at the same time. Bins of harvested blueberries are rushed to nearby processing plants where they are dedicated to different market channels.

Blueberry Fun Facts!

Blueberries are one of the few truly blue foods on earth.

Blueberries are one of the few fruits native to North America.

Blueberries are part of the Vacinnium Species of plants which have a relative that grows on the slopes of Hawaiian Volcanoes!

North America is the #1 exporter of blueberries.

Blueberries and Health

Blueberries and Nutrition:

Though blueberries themselves are not a cure-all, they contain a number of substances which are thought to have health benefits. These substances include, but are not limited to fructose, fiber, vitamins and antioxidants. Antioxidants thus far, seem to have the most conclusive role in the prevention/ delaying of such diseases as cancer, heart disease and the aging process however, a limited number of studies, especially long term and on human beings, are not available at this time.

One cup of blueberries contains 14% DV of fiber 2.41 g per 100g Blueberries are a source of vitamins, minerals, dietary fiber, phenolics, and flavonoids Blueberries are very low in fat and sodium

Blueberries as Antioxidants:

Antioxidants are thought to help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process. Blueberries contain many of these naturally occurring antioxidants such as Vitamins C and E,containing 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. In addition, blueberries contain anthocyanins and phenolics that can also act as antioxidants. Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity. Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables.

Blueberries and Aging:

In a USDA Human Nutrition Research Center laboratory, scientists discovered that feeding blueberries to laboratory mice slowed age-related loss in their mental capacity, a finding that has important implications for humans. Blueberry-fed mice performed better than their control group counterparts in motor behavioral learning and memory.

Urinary Health:

Researchers at Rutgers University in New Jersey have identified compounds in blueberries called proanthocyanidins that promote urinary tract health and reduce the risk of infection by preventing bacteria from adhering to the cells that line the walls of the urinary tract.

Do you have a special blueberry recipe? If so, send it to piney@pineypower.com and we'll post it here! Include your mailing address and receive a PINEYPOWER! bumper sticker as a thank-you for your contribution.

Blueberry Muffins

Ingredients:

1-3/4 cups all-purpose flour
1/2 tsp. salt 2 tsp. baking powder
1/3 cup granulated sugar
1 egg 1 cup milk
1/4 cup (1/2 block) salted butter, melted
1 cup fresh or frozen blueberries

Sift flour, salt, baking powder, and sugar together into bowl.
In separate bowl mix together egg, milk and butter until frothy.
All at once combine dry ingredients with wet.
Carefully fold in blueberries. Do not over mix. There should be some small lumps in the batter.
Spoon evenly into greased muffin pan (12 cups).
Bake at 375°F about 35-40 minutes until tops are golden brown.

Blueberry No-Bake Pie

Ingredients:

1-1/4 cup water
1/4 cup cornstarch
1 (3 oz.) pkg. sweetened gelatin (flavor of choice)
2 cups frozen blueberries 1 baked 9-inch pie shell
1 cup whipped cream, lightly sweetened

Place water and cornstarch in pan. Bring to boil stirring mixture. Sprinkle flavored gelatin over boiled cornstarch-water and stir to dissolve. Fold in frozen blueberries and spoon into pie crust; cover and refrigerate until set, about 3 hours. To serve, top pie pieces with a dollop of whipped cream.

Bluetini

2 oz. Stoli blueberi vodka
1 oz. Stoli vanilla vodka
Splash Blue Curaco

Blend ingredients over ice; serve up or on the rocks. Garnish with fresh blueberries.

Blueberry Crumble

Ingredients:

2 cups fresh blueberries, lightly sugared
OR 1 21-oz. can blueberry pie filling
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp. ground cinnamon
1/2 cup mayonnaise (I prefer Hellman's)

Preheat oven to 375'.

Using extra mayo, lightly grease bottom of 9" baking dish, then place sugared blueberries in dish.

In medium bowl, combine flour, sugar and cinnamon, then stir in mayonnaise. Using fingers, scrunch mixture to form crumbs. Sprinkle evenly over blueberries.

Bake 30 minutes or until lightly browned. Serve warm with vanilla ice cream or home made whipped cream!

Blueberry Dumplings (courtesy of Crystal Brandt)

Every year during blueberry season my mom would make this for us.... it was always our favorite!!! 1 container of blueberry's 1/4 cup of sugar about 1.5 cups of water let it cook down for about 15 minutes then add dumplings (biscuick and milk - recipe on box) cook until the bisquick looks done (about 15 minutes)

Blueberry Drink Syrup for Blueberry Iced Tea (courtesy of Claire Demetroules)

4 cups fresh blueberries or frozen, rinsed and drained
2 cups water
1 cup sugar
1 tbs fresh lemon juice

Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes. Set sieve or colander lined with cheesecloth (you can use a thick paper towel) over a bowl and pour in the blueberry mixture. Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan. Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook 2 minutes. Add lemon juice, Chill and pour into covered jar. Store in refrigerator. Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.

Blueberry Smoothie (courtesy of Tony Risos)

1 1/2 Cups Frozen Blueberries
1 Bananna
1 8 OZ. Glass of Apple Juice
4 Oz of Water
1/2 teaspoon of Cinnamon (optional)
1/2 teaspoon of brown sugar (optional)

Blend all ingredients in a blender and enjoy!

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Page Sources: http://njfarmfresh.rutgers.edu/jersey-blues.asp; http://www.blueberry.org/