Thank goodness we’ve had a long blueberry growing season this year. We all know the fresher the blueberry the sweeter, and especially when locally grown.
This week our focus is on blueberries for breakfast. You can make the blueberry smoothie and drink it as you’re going out the door to work, or when you come home for a little pep before dinner. Then on Saturday morning when you have a little more time, treat yourself to a blueberry streusel muffin. These were always popular at the farmers market on Saturday morning in Greenville. Or, you could do what I would probably do. Eat the muffin and wash it down with the smoothie.
1 cup fresh blueberries plus 1/4 cup
1 cup Greek blueberry flavored yogurt
2 teaspoons honey (or to taste)
1 cup ice
Place the yogurt, honey, banana and ice in a blender or food processor. Process until smooth. Add 1 cup blueberries and process until berries are well blended. Pour into two glasses. Divide the 1/4 cup blueberries and place them on top of the two smoothies. Serves 2.
Blueberry Streusel Muffins
1/4 cup pecan halves
1/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1/2 cup uncooked regular oats
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
2 teaspoons lemon zest
1 1/4 cups fresh blueberries
1 large egg, slightly beaten
3/4 cup buttermilk
14 cup vegetable oil
Process pecans in a food processor until chopped. Add brown sugar and 1 tablespoon flour, process 5 seconds. Add butter, pulse until crumbly (about 5 times), stir in oats, set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in the center of the mixture. Combine egg, buttermilk, and oil; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with oat mixture. Bake at 400º for 15-20 minutes or until golden. Remove from pans immediately; cool on wire rack. Makes 12 muffins.
Written by Joan Maloof,
Photographs by Robert Llewellyn
Trees don't have two eyes like we do, yet they can see. They know how much light is hitting their leaves, and they know the quality of that light, too. They know if it's summer or winter by the length of the day, and they know if it's noon or afternoon by the wavelength of the light.
Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.
This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.
Book by November 15, 2017 and save up to $1200 dollars per person!
To register call:
Alki Tours at 800-895-2554
Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!