Collinsville Farmers Market

July is just around the corner and to me that means so are native blueberries.  There are few things more delicious than big, juicy local blueberries.  And, as has been widely promoted, blueberries are also high on the "good for you" chart.

Ranking number one in antioxidants (vs. 40 other fruits and veggies), it helps slow or prevent oxidative damage from free radicals helping to guard against heart disease, cancer and strokes among other illnesses. These little blue powerhouses pack vitamin K, Manganese and vitamin C.

Enjoy them as a topping for cereal, yogurt or ice cream.  Make smoothies or preserves.  Drop some in your favorite pancake recipe or bake into muffins, pies or tarts.  

You can buy them at our market from local growers or pick your own javascript:mox();  Keep them refrigerated for freshness and wash only just before using.  Don't wash them before freezing...and, by the way, besides from birds blueberries have few pest issues so pesticides are rarely used.

So pick them, buy them, eat them...just don't miss them!

Here's one of my favorite Blueberry Pie recipes adapted from the Martha Stewart Pies & Tarts cookbook.

Ingredients:

1 x your favorite pie crust recipe or store bought

1 large egg

1 Tbsp. lowfat milk

3 pt blueberries 

2 Tbsp. fresh lemon juice

1/2 c. sugar

1/4 c. ground cinnamon

2 Tbsp. unsalted butter cut in small pieces

Directions:

On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to refrigeratefor about 30 min.

Heat oven to 425 degrees. Whisk together the egg and lowfat milk to make egg wash and set aside.

Combine the blueberries, lemon juice, sugar, flour, and cinnamon and turn onto chilled bottom crust. Dot with the butter.

Roll out the remaining piecrust dough to the same size and thickness. (If desired, make an extrawide lattice-top crust, roll out dough to one-eighth inch thick, and cut four 3-inch wide strips. Refrigeratethe strips till hard. Weave the strips over the filling, and seal the lattice to the bottom crust with the eggwash.)

Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or possibly your fingers. Make slits in the top if not using lattice top.

Transfer the pie to the refrigerator to refrigerate till hard, about 15 min. Brush with the egg wash (sprinkle with a little cinnamon sugar as a nice touch) and bake for 20 min. Reduce heat to 350 degrees, and bake for 30 to 40 min more until juice are bubbling.

Makes one 9 inch pie.

Here's what you'll find at the Collinsville Farmers Market once the blueberries are ripe for the picking!