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"A <:rf /yV v' v v' V Tuesday, June 1,1999 COMMUNITY CALENDAR • LIFESTYLES • SPORTS • COMMUNITY CORRESPONDENCE • TV LISTINGS In the picking order, they are the third of the famous berries to be plucked from the bush. But, by no means is that a reflection of their popularity. Blueberries. Preceded by the celebration-like atmosphere atmosphere that surrounds the picking season for strawberries and raspberries, the tiny purple fruit is growing in popularity as each year passes. And who would know that better than Judy Stevens, of Wilmot Orchards in Newcastle? Last year, the orchard harvested 50,000 pounds of blueberries from its eight acres. Those numbers will increase dramatically in the next five years. Another eight acres of blueberries are expected to be in full production production within the next three to four years, Stevens predicted. "A lot of people try to grow their own, but blueberries are very difficult to establish," said Stevens. "But, if you can establish them, they are easy to maintain." Wilmot Orchards has been in the blueberry business since the early 1980's, having planted planted their first seeds in 1979. Their success is remarkable considering that only 16% of the land in Ontario is suitable for growing blueberries blueberries because of the nutrients in the soil that the plants require in order to survive. A number of studies on the berry are currently currently underway to determine not only its nutritional value, but also its contribution in other areas such as health benefits. An article in the June issue of Prevention Magazine states that regular consumption of blueberries "can stop the aging process, help people live longer, and keep their minds sharp." Though the picking season is traditionally in August, that date, is expected to be earlier this summer. Last year, people were picking their own blueberries by July 17, which was the earliest in 15 years, says Stevens. She expects that pickers will be in the fields in July again this year. And what should people look for in a good blueberry? "If they come off the vine easily, they are ripe," advises Stevens. "If there is some resistance, they aren't ripe enough. The longer blueberries can stay on the bush, the sweeter they are." She also dispelled one of the myths that surrounds picking blueberries. The concern people have over the grey or white dust commonly commonly found on the berries shouldn't stop people from picking them. To the surprise of many,, the dust isn't the result of any spraying by the growers. "It's just a natural protective coating," assures Stevens. Once the blueberries reach their final destination destination - somebody's kitchen - there is a variety variety of different uses for them. Everything from cakes, to pies, muffins, jams, sauces, pancakes, and drinks are popular ways to prepare prepare the delicious purple fruit. There are virtually virtually no limits. "You are only limited by your imagination," imagination," laughs Stevens. Feeling Blue? Try These Recipes Blueberry Cake 1 1/2 lbs. flour 1 lbs. sugar 3/4 oz. baking powder 1 tsp. salt Mix together 4 eggs 1 3/4 cups milk 3/4 cup melted margarine 2 this, lemon juice Mix together and add dry ingredients. ingredients. Blend until smooth 2 cups blueberries - 7 Fold into above Pour into 9x13 cake pan 1 1/2 cups blueberries 1/4 cup sugar 1/2 cup sliced almonds Mix together and sprinkle over top of cake Bake at 350° for 55-60 minutes. Blueberry Cookie Tarts 2 tablespoons cornstarch 1/2 cup sugar 1/2 cup water 2 tablespoons lime juice 2 cups fresh blueberries, washed and drained 1 cup whipping cream 8 (3 inch) tart shells, baked and cooled 8 small cookies 1. Mix cornstarch and sugar in a saucepan. Stir in water and lime juice. Add 1/2 cup blueberries. Cook and stir until mixture comes to boiling; boil 1 minute. Cool. 2. Mix remaining blueberries into cooled mixture. 3. Whip cream and fold into filling. Spoon into tart shells. Top with cookies. Makes 8 tarts. Blueberry Lattice-Top Pie 1 package pie crust mix 4 cups fresh blueberries, washed and drained : 1 cup sugar . 3/4 cup cold water 1 peeled orange, coarsely chopped 1/4 cup cornstarch 1. Prepare pie crust following package package directions. Roll out two-thirds of pie crust; line a 9-inch pie pan. Set aside. 2. Turn blueberries into a saucepan. Add sugar, 1/2 cup water, and orange; mix. Set over low heat and bring to boiling. 3. Mix cornstarch with remaining 1/4 cup water. Stir into boiling mixture. mixture. Remove from heat. Cool. 4. Spoon cooled filling into pie crust. 5. Roll out remaining pie crust and cut into strips. Arrange strips in a lattice lattice design over filling. Crimp edge of pie crust. 6. Bake at 400° for 35 to 40 minutes; minutes; or until browned. Cool. Makes one 9-inch pie. Blueberry Orange Cheese Cake 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 6 tablespoons butter, melted 4 cups cream-style cottage cheese Heavy Cream 6 eggs 1 1/2 cups sugar 1/2 cup all-purpose flour 3 tablespoons thawed frozen orange juice concentrate 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup sour cream 2 tablespoons sugar 1 cup dry-pack frozen blueberries, thawed 1. Set out a 9-inch springform pan. 2. To prepare crust, combine graham graham cracker crumbs, sugar, cinnamort and nutmeg in a bowl. 3. Stir in butter. 4. Press the mixture on bottom and about three-fourths up sides of the springform pan. Chill crust while preparing the filling. 5. Drain cottage cheese (reserving the cream), press through a coarse sieve and set aside. 6. Measure reserved cream in a measuring cup lor liquids and fill to I- cup level with heavy cream. 7. In a large mixing bowl, beat eggs until very thick. 8. Add sugar, heating until light and fluffy. 9. Blend in the sieved cottage cheese, the cream and flour, orange juice concentrate, vanilla extract, and salt. Mix well and turn filling into crumb-lined pan. 10. Bake at 350° for 1 hour to 1 hour 20 minutes. (Cheese cake is done when a metal knife inserted in center comes out clean). 11. While cake is baking, prepare topping. Combine sour cream, sugar and blueberries in a small bowl. 12. When cake tests done, turn off heat. Open oven door and gently spread cake with topping mixture. Cool in oven until cake is of room temperature. Chill. Makes one 9-inch cheese cake. Very Blueberry Pie 1/2 cup cold water 1/3 cup all-purpose flour Pinch of salt 4 cups fresh blueberries, washed and drained 1 cup sugar 1/2 cup water 1 baked 10-inch pie shell Sweetened whipped cream or whipped dessert topping 1. Mix cold water, flour, and salt until smooth. 2. Combine 1 cup of blueberries, sugar, and 1/2 cup water in a saucepan! Stir and bring to boiling. Add the flour, mixture, stirring until mixture thickens. Cool. 3. Mix remaining blueberries into cooled mixture. Turn into pie. shell.. Chill. 4. To serve, garnish with whipped cream. Makes one 10-inch pie. Blueberry Trifle 3 eggs 1/3 cup sugar 1 1/2 tablespoons cornstarch 2 cups milk 2 teaspoons vanilla extract 24 lady fingers 1/3 cup sherry 4 cups fresh blueberries or dry-pack frozen blueberries, rinsed, drained 1 cup heavy cream, whipped 2 tablespoons sugar 1/2 teaspoon almond extract 1/4 cup slivered toasted almonds 3 tablespoons sugar Beat eggs and sugar until well blended and foamy. Stir in cornstarch; gradually stir in milk. Cook over low heat, stirring constantly, about 10 minutes, minutes, until custard begins to thicken; do not boil. Cool; stir in vanilla. Split ladyfingcrs; arrange on bottom bottom of glass serving bowl. Sprinkle with sherry; cover with 2 cups blueberries. blueberries. Spoon custard over blueberries. blueberries. Whip cream with sugar and almond extract; spoon around outer edge of bowl. Stand almonds upright in cream; fill center with remaining blueberries. blueberries. Sprinkle berries with sugar; chill before serving. Yields 6 to 8 servings.