Last week I drove past the winding country road leading to the now-defunct blueberry farm where at least a couple of times during the summer I would stop to pick several buckets of my favorite summer fruit. It reminded me that I have not yet paid homage to the blueberry. Though July is National Blueberry Month, it is never too late to celebrate this tiny fruit that is packed with many nutritional benefits.
And, National Blueberry Muffin Day was July 11, an extra reason to indulge in a freshly baked treat with blueberries bursting with flavor. Abundant this time of year, the succulent superfood is believed to have multiple health benefits. With a flavor that ranges between tart and sweet, blueberries can be used in myriad ways; the plump ones seem to be the sweeter ones.
There are two types of blueberries, lowbush and highbush. The ones we purchase at supermarkets, farm stands and markets are usually the latter. The wild lowbush variety is smaller and is processed into jams, juices, pie fillings, purees, etc.
New England, especially Maine, as well as Canada are known for this kind. According to the Blueberry Council, 10 states spanning the country produce 98% of U.S.
-grown, highbush blueberries. For those of us who crave blueberries year-round, Florida’s peak production season is March and April; and during our winter, South America is experiencing summer, and their crops are at their peak. Wild blueberries are the lowbush type and are not planted, as they grow naturally.
Li.