While it may play second fiddle to strawberry time, blueberry season in Arkansas is welcomed with open arms for those of us addicted to the little blue gems. Even though they are readily available year round in our area markets, getting the fresh, local ones from the field is such a nice treat, and I love filling my freezer with bags of them to use throughout the months that follow.
I recently wrote a piece for Taste Arkansas that describes how to choose and keep fresh berries. You should only select the best and freshest berries for your freezer, and set aside the ones that are less than perfect but still edible to use in jams, jellies and purees.
This week’s session on THV11 This Morning will feature recipes for using the summer’s bounty of blueberries. I’ll be sharing both savory and sweet ideas and, hopefully, you will find a few that you will enjoy preparing and sharing with your family and friends. A few include: Blueberries and Cream Custard Ice Cream, Blueberry-Mint Lemonade, Blueberry-Habanero Jam, Grilled Salmon with Blueberry Salsa (or Glaze — still debating on that) and Blueberry-Walnut-Chicken Chopped Salad. You definitely do not want to miss giving these a try. Look for them either on the THV11 web site on here on the blog.
I always have a problem narrowing down my choices. Can you tell?
Why not give these blueberry beauties a try in the meantime:
Slow Cooker Blueberry Lemon Souffle Pudding Cake
Honey Blueberry Pecan Rice Pudding
Blueberry-Cream Cheese Panini
Very Berry Blueberry Streusel Muffins
Blueberry-Ginger Biscuit Cobbler
Sour Cream Blueberry Pancakes
Browned Butter Blueberry Muffins
Blueberry Frozen Yogurt
Lavender Blueberry Granola
French Breakfast Puffs
