Wild blueberries, taller than yours but olso so small and ripening in squence, also prolific where I lived in Wales, particularly along the Yswyth valley but also pickable from an open car window when driving along the steep-banked lane that led to the house. Some years the grandchildren gathered enough for a dozen jars of jam. So glad Arabella is back! Memories are made of this.
Wondering if the soil structure is similar on your side of The Atlantic--very stony, thin soils, quite acid (pine and spruce grow well). Not much else will grow in a blueberry barren except for rocks--which are prolific.
Your Maine wild blueberry recipes are just in time! After having a delicious lobster lunch at Boothbay Lobster Wharf yesterday, we found a place near Wiscasset that was selling them by the quart for $7 which seemed like a real bargain. They shall grace a tart a la Nancy tonight and blueberry muffins tomorrow morning!!! Thanks Nancy.....Arabella restored just in time.
‘Wild’ blueberries are my #1 favourite. I think I will have to bake the tart, my family aren’t big dessert eaters so, I may have to take one for the team and eat more than my share.
A friend brought over a one-crust blueberry pie yesterday--a contribution to our lunch menu. He called it a pie, but if it doesn't have a top crust, isn't it really a tart? He made it like he'd been making strawberry pies: blind baked the crust; cooked half of the berries into a compote with sugar, lemon juice, and corn starch; filled the baked crust with raw berries; then poured the hot compote on top of the raw berries. Perfect slices, not too sweet, and wonderfully fresh tasting.
Nancy doesn't need my assistance or help! When I was working in Maine Media's administration, I arranged for her to teach there. She didn't get as many students as she deserved, and I felt--still feel--that was a crime. I lived in NY for 35 years, by the way, so I'm glad to see your newsletter!
I first had Maine’s wild blueberries was when visiting my brother and sister-in-law there. After that first delicious taste I understood what the hubbub was about.
That tart looks so good! For those of us not in Maine and who have access to the larger, more conventional blueberries but not the ‘wild’ ones, would frozen wild blueberries work?
You know, Peg, every year I intend to make the tart with frozen berries, just as an experiment, and every year I somehow never get around to it. If you try it, I'd love to know the results. I imagine you's want to add more cornstarch or possibly even a little tapioca (small beads) to help take up some of the liquid the frozen ones will yield. But you do give me a motive to try. I do know that it works with the large high-bush commercial berries but of course the flavors are not the same. Still pretty good though!
so inventive, Nancy, with added tidbits that I have not considered. I am making this for breakfast tomorrow for our illustrious guests...you and Arabella have your thumb on the pulse! xo
Perfect! And perfect timing. At the moment I have two guests who are first-time visitors to Maine. Many thanks.
Wild blueberries, taller than yours but olso so small and ripening in squence, also prolific where I lived in Wales, particularly along the Yswyth valley but also pickable from an open car window when driving along the steep-banked lane that led to the house. Some years the grandchildren gathered enough for a dozen jars of jam. So glad Arabella is back! Memories are made of this.
Wondering if the soil structure is similar on your side of The Atlantic--very stony, thin soils, quite acid (pine and spruce grow well). Not much else will grow in a blueberry barren except for rocks--which are prolific.
Your Maine wild blueberry recipes are just in time! After having a delicious lobster lunch at Boothbay Lobster Wharf yesterday, we found a place near Wiscasset that was selling them by the quart for $7 which seemed like a real bargain. They shall grace a tart a la Nancy tonight and blueberry muffins tomorrow morning!!! Thanks Nancy.....Arabella restored just in time.
So glad to hear that, Kathryn. Buon appetito, as we say (sometimes) in Maine.
I’m trying to squeeze out every drop of blueberry season here on my little mid-coast island; tart’s on the list!
So that tart…. Oh my!
‘Wild’ blueberries are my #1 favourite. I think I will have to bake the tart, my family aren’t big dessert eaters so, I may have to take one for the team and eat more than my share.
Lovely post.
Thank you, Sheryl, and welcome to the kitchen porch.
A friend brought over a one-crust blueberry pie yesterday--a contribution to our lunch menu. He called it a pie, but if it doesn't have a top crust, isn't it really a tart? He made it like he'd been making strawberry pies: blind baked the crust; cooked half of the berries into a compote with sugar, lemon juice, and corn starch; filled the baked crust with raw berries; then poured the hot compote on top of the raw berries. Perfect slices, not too sweet, and wonderfully fresh tasting.
Blueberry muffin recipe arrived at the perfect time! I was googling some on the drive home from the farmstead here in Nova Scotia. Look no further!
Happy to be of service--I hope you're not covered with high smoke from fires as we are in Maine.
Oh no! We are not. So sorry to hear it.
You write so well, Nancy. It's like gliding down a country stream.
Nancy doesn't need my assistance or help! When I was working in Maine Media's administration, I arranged for her to teach there. She didn't get as many students as she deserved, and I felt--still feel--that was a crime. I lived in NY for 35 years, by the way, so I'm glad to see your newsletter!
Welcome back... both of you!
Brought home several jars of jam home with me last year. A true delight!
I first had Maine’s wild blueberries was when visiting my brother and sister-in-law there. After that first delicious taste I understood what the hubbub was about.
That tart looks so good! For those of us not in Maine and who have access to the larger, more conventional blueberries but not the ‘wild’ ones, would frozen wild blueberries work?
You know, Peg, every year I intend to make the tart with frozen berries, just as an experiment, and every year I somehow never get around to it. If you try it, I'd love to know the results. I imagine you's want to add more cornstarch or possibly even a little tapioca (small beads) to help take up some of the liquid the frozen ones will yield. But you do give me a motive to try. I do know that it works with the large high-bush commercial berries but of course the flavors are not the same. Still pretty good though!
so inventive, Nancy, with added tidbits that I have not considered. I am making this for breakfast tomorrow for our illustrious guests...you and Arabella have your thumb on the pulse! xo
Hooray! Congratulations, both!
Glad you both are back !!!!!!
So glad Arabella has a good doctor. We love that company, too.
What is Arabella?