August 10, 2006

 Navigation

   Home Page

 News & Features

   News

 Columns & Opinions

   Publisher's Note

   Boomers

   Pinings

   Longshots

   Techie

 Pop Culture

   Film

   TV

   Books
   Video Games
   CD Reviews

 Living

   Food

   Wine

   Beer
   Grazing Guide

 Music

   Articles

   Music Roundup

   Live Music/DJs

   MP3 & Podcasts

   Bandmates

 Arts

   Theater

   Art

 Find A Hippo

   Manchester

   Nashua

 Classifieds

   View Classified Ads

   Place a Classified Ad

 Advertising

   Advertising

   Rates

 Contact Us

   Hippo Staff

   How to Reach The Hippo

 Past Issues

   Browse by Cover


Enjoying the bluest month
How to pick, keep and devour the delicious local blueberry crop
By Susan Reilly  news@hippopress.com

Slow aging, help prevent cancer and improve your vision — what is this miracle drug?

The blueberry.

In fact, Researchers at the USDA Human Nutrition Center have found that blueberries rank first in antioxidant activity when compared to 40 other fresh fruits and vegetables. (Antioxidants help neutralize harmful by-products of metabolism called “free radicals” that can lead to cancer and other age-related diseases)

Even the thing that makes blueberries blue — anthocyanin — is thought to be responsible for imparting major anti-oxidants.

In southern New Hampshire, blueberry season is short and sweet and just beginning. As with most produce, there is a big difference between store-bought and fresh off the farm.

Locally, we have wild blueberries — which are tiny — and cultivated blueberries, the more common, larger berry. Both are delicious and pack the same nutritional punch, so it is just a matter of preference.

Blueberries grow in grape-like clusters on a bush. The easiest way to pick blueberries is to hold your bucket under the cluster and with your other hand, cup a ripe bunch and gently rub them with your fingers.

The ripe berries will drop into your bucket, while the unripe ones (the berries with a reddish tint) will remain attached to the bush.

While picking, it is best not to put blueberries in a closed container, as moisture will form. Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.

Also, don’t wash berries until just before eating to prevent them from becoming mushy.

To freeze blueberries, place in freezer containers without washing — this keeps the skins from toughening. Place berries one layer deep and when frozen, pour the frozen berries into freezer containers.

Because the unwashed blueberries freeze individually, they can be easily poured from containers in desired amounts. Just before using, wash the blueberries in cold water; they will defrost quickly.

Get blue
Blueberry-Ginger granita
Adapted from Gourmet

2 tablespoons chopped peeled fresh ginger
1/2 cup superfine granulated sugar
3/4 lb blueberries (2 1/2 cups), thawed if frozen
3/4 cup water
2 teaspoons fresh lime juice

Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary). Makes about 4 cups or 4 servings.

Blueberry and goat cheese salad
Serves 4
4 cups mixed salad greens
4 ounces goat cheese
1 cup fresh blueberries
½ cup pecans or walnuts (To crisp nuts and bring out their full flavor, toast them in a 300º F oven for about 5 minutes)
¼ cup balsamic dressing
Combine ingredients, toss with dressing to taste.

No-bake blueberry cheesecake with graham cracker crust
From Bon Apetit, in 2003
Perfect for when it is too hot outside and the thought of heating up the oven for a couple of hours to make cheesecake makes you want to reach for storebought. Chill the cheesecake overnight to give the filling time to set.

Crust
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
2-pint baskets of blueberries
2/3 cup blueberry jam ??(or apricot jam, the pastry chef standby)
For crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
For topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day

Berry trip
Get the freshest berries by picking them yourself. Call ahead to check crop conditions and picking hours before you head out.
• Berry Good Farm, 234 Parker Road, Goffstown 497-8138
• Apple Hill Farm, 580 Mountain Road, Concord, 224-8862
• Fairhaven Farm, 743 Hopkinton Road, Concord, 224-0214
• Brookdale Fruit Farm Inc., 38 Broad Street, Hollis, 465-2240/2241/2242
• Durocher Farm, 448 Charles Bancroft Highway, Litchfield, 429-0999
• Hi-Berry Farm, 338 Curtis Farm Road, Wilton, 654-9819
• Zahn’s Berry Farm, 211 Jennison Road, Milford, 673-1908
• Hillside Apiaries, 31 Hillside Terrace, Merrimack, 429-0808
• Rosaly’s Farmstand,South of Route 101 on Route 123, Peterborough, 924-7774
• Smith’s Blueberries, 265 Turnpike Road, New Ipswich, 878-1719
• Blueberry Gardens, 40 Ingalls Rd, Pittsfield, 435-7218.
• Lyon Berry Farm, 986 Route 129, Loudon, 435-7640
• Russell’s Organic Blueberry Farm, 289 Maple Street, Contoocook, 746-3517.
• Deerview Farm, 64 Old Center Road North, Deerfield, 463-7549
• Dimond Hill Farm, 106 Hedding Road, Epping, 734-2117
• Northway Farm, 216 North Road, Candia, 483-2130
• Sunnycrest Farm, Inc., 59 High Range Road, Londonderry, 432-9652/7753


08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch