Blueberries

Now widely recognised as a ‘superfood’, blueberries are virtually fat and cholesterol free, low in calories, high in vitamins A and C high in dietary fibre, high in calcium, require little sweetening - and have more antioxidants than most other fruits and vegetables...

All this, and much more, can be said of their health-giving properties but, aside from all that, they’re absolutely delicious – and, although most of the blueberries in shops are imported (check the label), they’re in season in Ireland now!

What’s more, thanks to last winter’s severe cold, which reminded them of home and suited them to a tee, the high bush American blueberries grown on cutaway bog at Derryvilla Blueberry Farm (www.derryvillablueberries.com) in Co Offaly are producing a bumper crop this year.

The Derryvilla Blueberry Farm is owned by John Seager and managed by Nuala O’Donoghue. Blueberry farming is labour intensive; at the start of each year the bushes are hand pruned and the grasses cut. They then flower in May and by mid-July, weather permitting, handpicking begins.

They’re closely related to the native Irish fraughan or bilberry, a fruit associated with celebration, feasting and fertility, and the much bigger cultivated berry is a juicy, versatile fruit that can be used in the same ways, fresh or in baking, desserts, preserves and drinks.

The history of Derryvilla Blueberry Farm involves a number of dedicated farming pioneers including, for the last five years, Nuala O’Donoghue who has been involved, in particular, with development of the innovative Blueberry Tonic and delicious blueberry preserves – both of which are out-sourced to other well-known artisan food producers such as Con Traas of The Apple Farm in Clonmel and Ciara Morris of Slieve Bloom Foods.

No pesticides are used at Derryvilla and most of their delicious, naturally grown berries and the products made with them – a tangy blueberry tonic and preserves - are supplied directly to fruit traders and selected retailers, or sold at Farmleigh Food Market (www.farmleigh.ie.)

But there is also a farm shop on site, and the popular “pick your own” option makes a great family day out during the summer months.

RECIPE:

Blueberry Crisp Rice Cobbler

Prannie Rhatigan’s cookbook, ‘The Irish Seaweed Kitchen’ (see August Cookery Feature) includes some lovely dessert recipes. Prannie and her family enjoy picking blueberries at Derryvilla Blueberry Farm (www.derryvillablueberries.com) and they are in season now, so the timing is perfect for making this cobbler.

Blueberries are ‘superfoods’, best eaten uncooked, either fresh or in smoothies from frozen, but they’re also delicious cooked. Prannie says this dish also works well using rice milk and spelt flour; similarly, oat flakes could be used instead of rice flakes.

Seaweed Used: Nori

Serves: 6

Click for recipe