I have told you about the rhubarb that my grandmother grew in her garden. As children my cousins and I would tear of the stalks and dare each other not to pucker up when we took the first bites. Great summer days!

My grandmother grew a lot of vegetables in her garden that we were all able to enjoy at meal times. One of the best treats, however, was her giving us a small, old, metal pan and being told to “go pick some blueberries so I can make a pie.” We would come back from her vines with purple/blue fingers and expectation. Grandma would peek into the pan to see if there was anything left to bake with and murmur something like, “Well, I guess we’ll have enough”. And of course, we did.

That was a long time ago; before the health benefits of eating blueberries became a scientific fact. According to the health guru, Dr. Weil, blueberries:

1. Provide antioxidants. Anthocyanins, the pigments that make blueberries blue, are potent antioxidants: A half cup of blueberries provides the antioxidant power of five servings of peas, carrots, apples, squash or broccoli.
2. Are a healthy, low-glycemic-index carbohydrate, an especially good choice for diabetics.
3. Are a source of vitamin C, important for a supporting your immune system.
4. Help meet your daily fiber needs with two grams per half-cup serving of blueberries.
5. Have shown promise in addressing the untoward effects of aging: animal studies have demonstrated improved motor skills and a reversal of age-related short-term memory loss associated with consuming blueberries.
6. May offer various other health benefits ranging from preventing cancer and defending against urinary tract infections to protecting the brain from stroke damage and reducing heart disease risks.

My sweet grandma Cecilia lived to be 80 years old; a long time for someone who was born in 1890. I’d like to think that my cousins and I had something to do with that.

---

Peach and Blueberry Cobbler (no crust!)

Serves 6—unless you are with me, then it serves 3

• Ingredients
• 1/4 cup butter or margarine
• 1 cup all purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 cups fresh or frozen sliced peeled peaches
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar

Directions: Heat oven to 350° Melt butter in 2 1/2 quart baking dish. Set aside. In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk; and stir until blended. Spoon batter over butter in baking dish; do not stir. Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown. Serve warm with ice cream, if desired.

Help on downloading recipes

---

Blueberry Syrup

• Ingredients
• 1 pt. berries, no juice
• 1/2 c. juice
• 1 1/2 tsp. cornstarch
• 2 tbsp. lemon juice
• 1/2 tsp. cinnamon
• 1/8 tsp. cloves
• 1/8 tsp. salt

Directions: Combine all ingredients and cook, stirring until thick. Serve warm.

Help on downloading recipes

---

Glazed Lemon Blueberry Scones

• Ingredients
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 cup heavy cream, plus 2 tablespoons for brushing on the scones
• 1 cup fresh blueberries


• Lemon Glaze
• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

Directions: Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. mix just to incorporate; do not overwork the dough. Fold the berries into the batter. Take care not to mash or bruise the berries because their strong color will turn the dough blue.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Help on downloading recipes

---