It's National Blueberry Month!

Who knew blueberries were so good for you?! For years I thought of blueberries as a buffet or plate garnish...they looked pretty and added a pop of color but what else were they good for. I never ate too many of them until my nutritionist implored me to give them a try. Eat 3/4 cup a day, he decried.

So I did, and discovered how much I really liked those bitty fruits. Blueberries proved to be versatile: of course added to cereal, part of a fruit salad and stirred into yogurt. But then creativity came into play: adding them to cottage cheese with a sprinkling of walnuts or making a salsa for poached halibut...yum!

The added bonus was how good they were for me, chock-a-block full of antioxidants and vitamin E. Who know? Not me! Hey, munch a handful today for your health, and for just the sheer joy of it!

According to Cynthia Kirkeby, July was proclaimed National Blueberry Month by the United States Department of Agriculture on May 8th, 1999. Blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world. They have been used in soups, stews and more, for centuries. According to Ark-LA-Tex, the Native Americans taught the pilgrims to use blueberries in many ways. Blueberries were dried in the sun and ground into a powder. The powder was used to make a pudding called Sautauthig, and it was used to season meat as a “spice rub.”



Sautauhig - Blueberry Cornmeal Mush

1 1/2 cups water
1 1/2 cups milk
3/4 cup cornmeal or quick cooking grits
1/2 teaspoon salt
3 tablespoons maple syrup or honey
2 cups fresh, frozen or canned blueberries or 1/2 cup dried blueberries (see note)

1. In a 2-quart saucepan heat water and milk until bubbles form around edge of pan.
2. Stirring constantly, slowly add cornmeal or grits and salt until well combined.
3. Reduce heat to low. Cover and simmer, until thickened, about 10 minutes, stirring occasionally.
4. Stir in maple syrup or honey until well combined.
5. Gently stir in blueberries.

Yield: about 6 regular servings or 12 tasting-sized servings (about 4 3/4 cups)

Source: The US Highbush Blueberry Council