Blueberry season is winding down. Feels like we just saw them yesterday at the markets for the first time.
Hopefully, you were able to buy in bulk from our farm vendors so you can enjoy them at their peak deliciousness now and preserve them to relish their flavor in the colder months.
I asked Lexi, Manager of King & Kenton Farmers Markets, what she plans to do with all her bulk bloobs. She provided so many great ideas that I could not choose which ones to feature in my post. So, I decided to share them all!
Lexi’s Blueberry Tips, Recipes, Faves, and More!
- I love blueberries in their fresh, unaltered state the best. I’ll keep eating them that way until they are unavailable at the market.
- I mostly freeze them for smoothies, snacking and year-round enjoyment. Here are some bloob freezing tips from Oregon Blueberry Commission
- Frozen bloobs are a healthy sweet treat that can satisfy cravings. Often times when we crave snacks, we are just thirsty – so frozen bloobs fit the bill for both.
- Dry them because dried blueberries are extra tasty, especially in the dead of winter.
- Put them in my overnight oats or wrap them up in vegan crepes.
- I love anything lemon and blueberry – it’s a delicious pairing for any baked good! See recipe for bread below.
- Throw them at people and see if they can catch them in their mouths. Growing up, my brother and I used to see how far we could do this in our backyard. Here’s Lexi demonstrating the perfect bloob toss to a Kiyokawa Family Orchards vendor at the Kenton Farmers Market…
- Add some bloobs to your salad! They are the best berries to throw in salads because they keep their integrity! Most other berries get smooshed. I make large salads that I eat throughout the week, so blueberries are ideal to not end up with mush by day 3. Here’s a simple salad I made this week that I will recreate again:
- Fresh blooobs
- Pea shoots + microgreen blend
- White beans
- Splash of Balsamic vinegar
- Drizzle of olive oil
- Fresh cracked pepper
- Sprinkle of sea salt
- Oatmeal Blueberry Yogurt Pancakes – I used to make these all the time before going plant-based. I still make a version of them and sub the yogurt for applesauce or dairy-free yogurt.
- Oatmeal Superfood Breakfast Bars
- Orange Blueberry Upside-down Cake
- Vegan Blueberry Poptarts – I have yet to make these, but they are saved on my Pinterest and look AMAZING.
- Lemon Blueberry Poppyseed Bread or Muffins
- Blueberry Basil Jam – I have not gotten around to made this, but I have eaten it and loved it!
Thanks to Lexi for all the bloob suggestions and recommendations!