ORGANIC BLUEBERRIES, apple juice sweetened
Botanical Name: Vaccinium angustifolium
Production: For such small berries, blueberries have plenty of history! In the early 1900s, nobody thought blueberries could be domesticated. However, countering public opinion, Elizabeth White, the daughter of a New Jersey farmer, was determined to grow a flourishing industry for cultivated blueberries. In 1911, she teamed up with USDA botanist Frederick Coville to identify wild plants with the most desirable properties, crossbreed the bushes and create vibrant new blueberry varieties. Coville and White harvested and sold the first commercial crop of blueberries out of Whitesbog, N.J., in 1916. In 1932, White was awarded by the state of New Jersey for “outstanding contributions to agriculture”. By the 1990s, researchers were beginning to understand the incredible benefits of eating blueberries, and by the early 2000s they were considered a staple of a healthy lifestyle.
Qualities: Blueberries contain an incredibly high amount of antioxidants along with Vitamin C and dietary fibre. They also contain anthocyanins, a potent free phytochemical that has been known to fight free radicals, thus improving cardiovascular health. The antioxidants in blueberries also neutralize free-radicals that cause oxidative DNA damage.
Common Use: Like fresh blueberries, dried blueberries are easily incorporated into everyday diets, from breakfast foods (waffles, pancakes, granola, cereal) to toppings on salads and in trail mixes. Below is a delicious recipe for a wild rice salad, incorporating blueberries!
- ½ cup long-grain brown rice
- pinch of salt
- ½ cup wild rice
- ¼ cup almonds
- 1 ear of corn, kernels cut from cob
- ¼ cup dried blueberries
- 2 tablespoons chopped red onion
- 2 tablespoons finely chopped parsley
- Freshly ground black pepper
- Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
- Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.
- Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
Storage: Store in a cool, dry, dark place in a well sealed container.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.