Locally Fresh Blueberries Hit the Stands at Boston Public Market’s Seasonal Farmers Markets Blueberries: A Handful of Health

BOSTON – The wait is over – the blueberries are here. Blueberry season has arrived in full force at this week’s markets in Dewey Square and City Hall Plaza. The markets are overflowing with the freshest blueberries of the season, grown locally by Massachusetts farmers. These affordable farm fresh berries are a sweet summer snack you will not want to miss. “The blueberries that are now arriving at the markets are of the highest quality in taste and in health. Making more farm-fresh produce available in the city has been our goal for years,” said Mimi Hall, Operations Manager for the Boston Public Market. “The only way to truly understand the tastiness of these fully ripe blueberries is to try one for yourself.”

The Dewey Square Market is open Tuesdays and Thursdays from 11:30 a.m. to 6:30 p.m. on the Rose Kennedy Greenway across from South Station. The City Hall Plaza Market is open Mondays and Wednesdays from 11 a.m. to 6 p.m. along Cambridge Street next to Government Center. Besides blueberries, these markets also feature other varieties of fresh produce, quality seafood, newly baked bread and pastries, pasture raised meats, and specialty items from more than a dozen local farmers and producers.

“Blueberry season is one of the highlights of my summer, and already we are seeing a great crop,” said Sarah Voiland, owner of the Red Fire Farm in Granby, Mass. “There are so many different ways to eat and cook with blueberries that it makes them a practical and healthy item to keep in stock at home.”

Now is the time to show off your creativity in the kitchen by incorporating blueberries into nearly everything you eat – from smoothies to salads and everything in-between. Here’s a suggestion courtesy of Ryan Voiland and Sarah Voiland, owners of the Red Fire Farm in Granby, Mass., whose products are available at the Boston Public Market, to get you started:

Blueberry Crumb Coffee Cake

INGREDIENTS:

1 ½ cups all-purpose flour

¼ cup cornmeal

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 stick butter, softened

¾ cup granulated sugar or maple syrup

2 eggs

½ cup sour cream

1 ½ teaspoons vanilla extract

2 cups (1 pint) blueberries

TOPPING

½ cup light brown sugar, packed

½ cup flour

½ cup quick oats

½ teaspoon ground cinnamon

Dash of ground nutmeg

5 tablespoons melted butter

½ cup finely chopped walnuts or pecans, optional

DIRECTIONS:

• Grease a 9-inch springform pan. Heat oven to 350°.

• Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

• In a mixing bowl cream the softened butter with the sugar. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended.

• Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

• In another bowl (or a food processor if you have one) combine the brown sugar, flour, oats, cinnamon, and nutmeg, stirring with a fork until smooth. Add the melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

• Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.