We’re experiencing the blues and couldn’t be happier. Why, because it’s the time of year when, assuming Mother Nature has been good to us, fresh blueberries are ripe for picking in Eureka Springs, Arkansas.
Every year we visit Ashley’s Blueberry Farm where Ashley grows organic blueberries. We pick up anywhere from 15 to 20 gallons of fresh, right off the vine blueberries. They are the plumpest, best tasting blueberries we have tasted. We’ve tried some from other states in our recipes, and these have always tasted better.
If you have a chance, pickup some fresh blueberries from the store. Lay them out in a layer on a pan and freeze them. Once frozen, put them in a Ziplock bag getting out as much air as possible. When you want to use some blueberries, take what you need out of the bag and seal it back up. Rinse the blueberries well and use them in a recipe like our Blueberries and Cream (see below). We’ve found that blueberries keep well for about 1 year.
5 Ojo Inn Bed and Breakfast
Blueberries and cream
1/2 banana; sliced
1/8 cup half and half
1 teaspoon Sugar
vanilla; (to taste)
3 tablespoons blueberries
This recipe is for one serving of Blueberries and Cream. For more servings,
scale the recipe accordingly.
Cut the banana into pieces and put into serving cup.
Mix the half and half, sugar and vanilla (the amount depends on how much of
a vanilla taste you want; experiment until it is to your liking. We use
1/8 to 1/4 teaspoon). Stir until the sugar is dissolved.
Cut the seasonal fruit into appropriate pieces and arrange on the plate
where you have placed the serving cup.
Just before serving, add the blueberries to the serving cup. More or less
blueberries can be used, depending on your taste. (Adding the blueberries
to far ahead of serving will cause the liquid to take on a bluish tinge).
Enjoy…..Richard and Jan