North Carolina has been a blueberry contender for more than 70 years. Pender County, located in the southeastern region of the state, was the site of North Carolina’s first cultivated blueberry production in the 1930s. Today, it hosts the annual North Carolina Blueberry Festival that draws more than 30,000 people. (Learn more about this year’s event at ncblueberryfestival.com.) Overall, North Carolina ranks seventh in the nation for blueberry production.
Sweet and juicy, blueberries are considered a superfood. They are said to boost memory and sharpen brain activity, offer a great source of fiber, and taste delicious. They’re also high in antioxidants and vitamins C and K, and a full cup will only cost you 80 calories.
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Another wonderful aspect of the hearty blueberry is its versatility. They can be enjoyed fresh, frozen, dried, canned or pickled. Each pretty little blue orb is bursting with flavor and cooking potential.
The long harvest season in mild-weathered North Carolina brings availability of local berries from May to August. They are fun to pick, easy to clean and less prickly than blackberries.
Most of us have a favorite blueberry dish. Ever-popular pies, muffins and pancakes are time-tested standbys. The following recipes are designed to think outside the pie box.
After tasting an Italian blueberry soda, I decided to invent my own – Blueberry Mint Refresher. Local honey paired with blueberries? You can’t go wrong.
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Good morning-i I was trying to find a blueberry recipe that was in your magazine years ago. It was like a blueberry breakfast casserole dish. You make it the night before and cook the next morning.