my girl very proud of her clean-picked berries (no leaves)

In case you haven’t heard, it’s blueberry season in Manitouwadge. Here is some information to help make your blueberry picking experience not only safer but
even more delicious!

The North American Blueberry Council marks August as blueberry month in Canada and Manitouwadge residents are once again marking this occasion in large numbers.  Rainy weather does not seem to be deterring anyone, perhaps due to fewer pesky mosquitoes and blackflies this year. It is important to remember however, that we two-legged residents are not the only ones who fancy the delicious antioxidant fruits; our four-legged woodland neighbours, the bears, are also out ‘picking’ berries and there are some precautions to take when going down your favourite blueberry trail.

When going into the bush for any reason, you should always bring a buddy.  Don’t stray to far from your vehicle when berry picking, it is easy to get distracted and disoriented crouched low to the ground with your head in a blueberry (or raspberry) pail – make a habit of looking up from the job regularly to ensure your vehicle, and your buddy, are still within visual range and that you have not wandered off course.  You would not want to surprise a bear or any wild animal for that matter so, talking or singing while picking is not just for entertainment, it could save your life.   Never intentionally feed a bear – of any size! Though bear cubs might look cute and cuddly, there mothers are not and are rarely very far away so never attempt to interact with a bear cub, return to your vehicle as promptly as possible.   

A great place for more information about staying safe while in ‘bear country’ is the Ontario Ministry of Natural Resources (MNR) website at www.mnr.gov.on.ca.  There you will find advice such as the recommendation that you consider carrying a bear repellent spray, whistle, air horn and/or long handled axe, when in the bush and many other things you can do to ensure your berry picking adventures are as safe as possible. 

Berry picking is great exercise and a wonderful family activity there are a few more tips that will ensure your hard work is not in vain. It is important to wait 3 or 4 days after blueberries are fully blue before picking.  Once they’re picked, blueberries are not as perishable as other berries as they do not continue to ripen, and, when properly handled, can keep for about a week.   Put blueberries in a plastic continer and refrigerate them as soon as possible.  Do not wash blueberries until you are ready to use them, the added moisture will promote mold growth. A little reminder to interject; as cute as it is to see a child in a blueberry patch who has more berries going into their mouth than their container, it is impossible to know who or what went through the patch you are picking from before you and berries should be well washed before eating.  One way to help children understand the importance of this is to point out that there are no bathrooms in the bush and explain that animals are not particularly picky about which bush they choose to call a toilet.

Only ripe, full-flavored berries should be used for freezing. Blueberries do not have to be washed before freezing. Washing prior to freezing results in a tougher-skinned product. However, the berries should be harvested when they are dry, and they should be washed after thawing. If blueberries are washed before freezing, you should sort the berries then wash them quickly in cool water. After washing the berries, spread them on a metal tray in a single layer. Allow the berries to dry (they stick together if they are frozen wet). Then freeze them until they are solid. Finally, pack the berries in freezer containers, and label the containers.  

Blueberries are one of the healthiest fast-foods you can find. They do not neeed to be peeled or pitted and have no waste. A half-cup serving of blueberries will
satisfy an adult’s snack craving and contains only 44 calories. Fresh blueberries are a source of vitamins A and C, as well as potassium and phosphorous and are great with so many deserts. Visit www.karinahunter.com for recipes for blueberry muffins, deep dish blueberry pie, blueberry upside-down pudding and others.  Looking for a faster treat? These are favourites in my house:

•  Cereal topped with blueberries,
• Fresh blueberries sprinkled on ice cream
• Bueberry sauce on vanilla pudding or ice cream.
• Bueberry crepes are great as a special breakfast desert or a decadent afternoon snack. Add sweetened blueberries sprinkled with lemon juice into the center of freshly cooked crepes and roll the crepes. Top with whipped cream and more berries or a blueberry sauce.
• Stir blueberries into pancake, waffle, or muffin batter.

What are you waiting for? Blueberry season is almost over!

Pastry for 2-crust pie

6 cups fresh blueberries

1 cup sugar

¼ cup cornstarch

3 tablespoons lemon juice

3 or 4 tablespoons butter or margarine

Prepare and roll pastry. Line greased baking dish with bottom pastry. Combine washed blueberries with other ingredients and put in the pastry. Dot with butter. Top with remaining rolled pastry, seal edges together, and make small slits in top pastry to let steam escape during baking. Bake at 400°F for 15 minutes. Lower oven temperature to 350°F and continue baking for about 45 minutes until crust is browned. Serve hot or cold. Top with cream, whipped cream, or ice cream if desired. For one 9-inch pan pie, use 4 cups blueberries, ¾ cup sugar, 4 tablespoons flour or cornstarch, and 1½ tablespoons butter. Prepare as above. Bake about 10 minutes at 400°F, then 30 minutes at 350°F.

1 pint blueberries

¾ cup sugar

¼ cup shortening

1 egg

1 cup flour

1½ teaspoons baking powder

¹/8 teaspoon salt

½ cup milk

Pour washed blueberries into buttered casserole (1½ quart size) and sprinkle with ¼ cup sugar. Cream shortening, ½ cup sugar, and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with ½ cup milk. Pour batter over blueberries. Bake at 375°F for 45 minutes. Spoon out while hot and serve with cream, whipped cream, ice cream, or milk. Serves 4 to 6.  

1 cup blueberries

½ cup water

1/3 cup sugar

1 teaspoon cornstarch

1/8 teaspoon salt

1 teaspoon butter or margarine

2 tablespoons lemon juice

Combine ½ cup of blueberries and water in a small saucepan. Bring to a boil, reduce heat, and simmer 3 minutes. Combine sugar, cornstarch, and salt in a cup. Stir into hot berries. Cook, stirring constantly, until mixture thickens and boils 1 minute. Add rest of  berries and cook 3 minutes longer. Stir in butter or margarine and lemon juice. Serve warm or cold. Makes approximately 1½ cups of sauce.  

1¾ cups sifted all-purpose flour

½ teaspoon salt

2½ teaspoons baking powder

²/3 cup sugar

1 large egg, beaten

²/3 cup milk

¼ cup shortening, melted

1 teaspoon vanilla extract

1 cup fresh blueberries

Sift together flour, salt, baking powder, and sugar in mixing bowl. Add egg, milk, shortening, and vanilla extract. Mix only until all ingredients are blended, using about 28 strokes. Stir in dry, washed blueberries. Drop batter into well-greased, lightly floured muffin pans, filling them three-fourths full. Bake in a preheated moderate oven (375°F) for 20 to 25 minutes. Serve hot. Makes 12 to 14 muffins.

Submitted to The Echo 08.28.09