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You ought to have seen what I saw on my way

To the village, through Patterson’s pasture today;

Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come:

And all ripe together, not some of them green

And some of them ripe! You ought to have seen!

From “Blueberries”

by Robert Frost

When I read this poem I had a very clear picture of just what it says, didn’t you? This blue fruit is sometimes called the “miracle fruit” as it is low cal, fat-free, neutralizes free radicals which cause cancer and heart disease and is a #1 antioxidant. USDA research says eating blueberries can improve balance, coordination, short-term memory and can help to prevent urinary tract infections. And . . . one-half cup of bluebs every day is equivalent to five servings of other fruits and veggies. There you go!

The recipes today are especially for a reader and his wife from Cambridge who grow their own “tame” blueberries in their garden. Our conversation regarding how easy they are to grow has prompted me to want to start a row in my garden. So, these are for you Mike M. and the rest of the readers, too.

BLUEBERRY LOAF CAKE WITH LEMON SAUCE

1/2 c. butter or margarine, softened

1 c. sugar

2 eggs

1/2 c. milk

1 t. vanilla

1-3/4 c. flour

1 t. baking powder

1 c. fresh or frozen bluebs

TOPPING:

2 t. sugar

1 t. cinnamon

In large bowl cream butter and sugar; beat in eggs, milk and vanilla. Combine flour and baking powder; add to mixture just until combined. Gently fold in berries.

Pour into a greased 9x5 inch baking pan. Combine sugar and cinnamon and sprinkle over top. Bake at 350 degrees for 50-55 minutes or till toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack to cool completely. Serve with lemon sauce or blueberry sauce. Makes one loaf.

LEMON SAUCE

1/2 c. sugar

1 T. cornstarch

1/4 t. salt

1/4 t. cold water

3/4 c. boiling water

1 egg yolk

3 T. lemon juice

1 t. grated lemon peel

2 T. butter

Combine first three ingredients in saucepan; stir in cold water, mixing well. Gradually stir in boiling water; cook and stir over medium heat until clear and quite thick. Blend yolk with lemon juice; gradually stir into sauce. Stir in peel and butter. Serve over cake. Makes about 1-1/4 c.

BLUEBERRY ALMOND CRUNCH

1-1/4 c. flour

1 c. quick oats

3/4 c. brown sugar

1/4 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/4 t. cinnamon

1/3 c. butter

1/4 c. chopped slivered almonds

2-1/2 c. blueberry filling (recipe follows)

In medium bowl, combine first seven ingredients. Cut in butter with pastry blender until mixture is crumbly; stir in nuts.

Press half of mixture into 8x8 baking pan. Pour filling over crumbs to edges. Sprinkle with rest of crumbs. Bake at 350 degrees for 30 minutes.

BLUEBERRY FILLING

3 c. fresh bluebs

1/4 c. water

1/4 t. nutmeg

1 c. sugar

2 t. butter

2 T. cornstarch

2 T. lemon juice

Combine first four ingredients in saucepan; cook until bluebs are tender; add butter. Combine juice and cornstarch and add to mixture, cooking until it thickens, 2-3 minutes. Cool. Makes about 4 cups. Garnish with whipped cream or ice cream. Use leftovers for ice cream topping or an angel food cake, etc.

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This is an excellent syrup for pancakes or waffles.

BLUEBERRY SYRUP

1 c. sugar

2 T. cornstarch

1 c. water

2 c. fresh or frozen bluebs

1 t. lemon juice

Mix sugar and cornstarch in 2 qt. saucepan; gradually stir in water. Stir in bluebs and lemon. Heat to boiling over high heat, stirring constantly. Boil and stir one minute. Makes about 2 cups.

Thought for the day: The more automation we get, the more indispensible becomes one who controls it.

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The Coffee Pot Chapter of the Red Hat Society meets for luncheon Tuesday, Aug. 19, at the Adventurer Restaurant, in Osceola. The start time is 12:30 p.m.

This group was featured in the Press several weeks ago. (This week’s paper has a photo of a second area “Red Hat” chapter, calling themselves “Blazin’ Buffalo Belles.”)

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