Sunday, September 7, 2014

Blueberries for Breakfast


This summer we uncovered a number of struggling blueberry bushes out back.  After clearing away the vines and other plants strangling them, we found one that was producing berries.  We are hoping the others bear fruit next year now that they have been unburdened of their shackles. 



It takes a while to hand pick enough berries for a cobbler or crisp.  Wild berries are much smaller than cultivated.  Though the bush had many berries, the degrees of ripeness varied wildly.  The same stem held a blue gem, a scarlet comer and several green newborns.   It was clear that it would take three or four rounds of picking to get the most out of our new find.  Once we came back with a little under a cup of berries, usually far less. 

With just a few berries, we settled on a quick breakfast treat to get the most out of our foraged berries.  We served up pre-made waffles, yogurt and berries quickly poached in pure maple syrup to make a purple syrup with lovely warm blueberries poking out.  Wild berries can be more tart than store-bought and the maple syrup strikes a natural balance of real fruit with tree sap sugars. 

Blueberry Maple Syrup

Ingredients
Blueberries
Maple Syrup - enough to just cover berries

Method:

  1. Rinse blueberries, pick out stems.  
  2. Place berries in a microwave safe bowl and barely cover with maple syrup.  
  3. Heat on high in the microwave for 10-12 seconds.   
  4. Serve over waffles, pancakes, french toast with a little yogurt or butter.