This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies. You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper. READ MORE
Jamie Smith: Easy Winter Blueberry Rhubarb Pie
I love hearing stories of when my husband grew up eating great food from his grandma. We make Grandma Susan’s Bread
every winter and he frequently talks about her persimmon bread and her rhubarb pie.
He also loves pretty much anything blueberry so whenever I can find a dessert or salad or … anything with blueberry, I get it for him to try.
He recently pondered the idea of a blueberry rhubarb pie after we tried a blueberry rhubarb preserves, which even I agree was divine. I did a little research and learned that both fruits are more spring/summer fruits but I wasn’t deterred. It’s rare he asks for desserts so I decided to accept the challenge. READ MORE
Julie Kohl: Blueberry Scones
The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June. Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good.
Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile. READ MORE
The summer heat is bearing down on us. I know I’m sweating through every inch I have on when I’m out in the garden. But it also means that our gardens are bursting! And not only are our home gardens but there tons of local farms over flowing with the berries and fruits. U pick farms are a great way to support your local agriculture system and they help educate our kids on where their food comes from and the hard work that’s involved in producing it.
“But what do I do with a bushel of peaches or 5 gallons of blackberries?”
I hear this all the time. Truthfully, I say this to myself often. And one of my favorite solutions is to make jams and jellies. When I suggest this to one not initiated in the art of canning, I can see a wave of fear cross their face.
“That’s one of them old timey arts that MeeMaw use to witchcraft up yummy stuff with.”
Now I would never weigh in on whether your grandma was capable of using a broomstick for more than just sweeping floors but it’s not that scary. It’s a delicious form of magic we can all achieve.
To me the hardest part about making jam and jelly is just getting all your supplies out and making sure they are clean. And, of course, making sure the kitchen is clean and clear because you do need a good area in which to work. If you can wash dishes and follow a recipe, you can make jelly!
Let’s just go over some of the basics. A jam is a fruit spread that utilizes the juice and meat of the fruit. It’s thicker than a jelly. A jelly is made from the juice of the fruit obtained from either bought juice or boiling the skins of the fruit and pouring it through a strainer. Jelly is clearer than jam. Both are delicious.
Basic Supplies
Waterbath canner with a canning rack
Funnel (optional)
Jar grabber (optional)
Glass preserving jars with bands and lids
A few basic kitchen items
Large heavy sauce pan
Measuring cups and spoons
Kitchen knives
Cutting board
Large spoon & ladle
Dish towels & oven mitts
Basic Ingredients
Fruit and or juice
Sugar
Pectin (powdered or liquid)
Lemon juice
Jams and jellies set, or solidify, because of the perfect ratio between the fruit, sugars, and pectin. When you are starting out, follow a tried and true recipe out of your box of pectin. Once you get your “jamming jelly” feet under you, start to experiment with new flavors and combinations. If you can boil water, set a timer, and don’t mind standing at the stove to stir you can make your own jams and jellies before you know it. So give it a try!
And what’s the worst that can happen? So it doesn’t set. Well believe me you’ll have some darn good syrup to put on ice cream, waffles, or pancakes. Or cheesecake. YUM!
Jeanetta is an artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com. Or follow her on social media @jeanettadarley.
Everyone loves hamburgers. They are easy to fix, tasty, kids love them, and they remind me of summer.
On the other hand, a good hamburger is usually high in fat. Everyone knows the best burgers are made from the fattest beef. They’re juicier, more tender, tastier… just better. So, if you are watching your weight, you indulge on fewer burgers.
We all know that we can buy very lean ground beef. Ground sirloin is 90% lean and some stores offer ground beef as lean as 96%. If you buy that lean of beef for burgers, they turn out dry and tough.
When I was working on my graduate degree, I found some really interesting articles where berries were mixed with lean ground beef to improve the flavor, juiciness, and texture of the burgers. It worked so well that one state was mixing berries in the lean ground beef used for school lunches.
Now that I’m a mom of an almost-6-year-old, I am trying to figure out new ways to make healthy foods that a picky little girl will actually eat.So, I decided to give the blueberry burgers a try.
Cooking with me is always a little bit of an experiment. My husband and I both have PhD’s in Meat Science, so we are always thinking of ways to try something new or use an ingredient in a novel way.
You can google ‘blueberry burgers’ and several recipes and articles come up. Basically, I just winged it based on my research in graduate school.
I decided to try my experimental cooking at work where I wouldn’t be interrupted by little helpers.
I bought some 93% lean ground beef and blueberries.
I bought exactly one pound of ground beef and the blueberries came in a 6 oz. package. I wanted to use about a 4:1 beef to berry ratio, so I very scientifically removed about 2/3 of the blueberries from the package to use. Then, I picked the stems off the berries and chopped them up until I was bored with chopping.
I added a little salt and pepper (not enough, I was later informed) and made 5 patties. The extra weight of the fruit extended my ground beef, so I could make an extra patty. They did look a little odd…
I cooked the patties on a little electric griddle set to 400° F. I turned the patties every two minutes and used a meat thermometer to check the internal temperature. I made sure the patties reached 165° F, and removed them from the griddle. It only took about 8 minutes for them to cook.
When checking the temperature, you want to make sure you get to the center of the burger. I like to insert the thermometer from the side and check it twice. Ground beef needs to reach at least 160° F in the center to make sure it’s safe to eat. Checking the burger’s temperature also keeps you from overcooking your burgers and letting them dry out. You have to be careful with these lean patties, because the thermometer may cause them to crumble apart. It’s nothing a good piece of cheese can’t fix, though.
When I chopped the blueberries by hand, you could still see the pieces of blueberry in the cooked patty.
My finished product was tasty, tender, and juicy. I took a plate of hamburgers around my office and let people try them. Only one person said he didn’t like them, and he just doesn’t like blueberries. When I told them that my burgers were made with 93% lean beef, they were very surprised that they tasted so good.
I was pretty pleased with my little experiment, but I wasn’t sure that kids would eat them if they could still see the berry pieces, so I decided to try a follow-up experiment. I used the food processor to puree my blueberries before I added them to the ground beef.
This time the raw burgers turned out a little purple. The pureed berries also made the patties feel wetter when I was making them, but they cooked up about the same as the chopped version.
Even cooked, the berries made the beef just a little bit purple, especially on the inside, and some people said that they could taste the blueberry flavor, but they still liked them.
I made these on a Friday at my office, so we added cheese, cooked up some fries and had a little lunch. Everyone loved the blueberry burgers and were amazed at how good they tasted in spite of being so lean.
Using 93% lean ground beef rather than 80% lean reduces the calories in one cooked patty from 210 to 154. The blueberries also add fiber, vitamins, and antioxidants to the burger. So they are healthier!
The antioxidants in the blueberries should also help make the burger taste better if you keep them as leftovers. The offensive flavor that develops in leftover ground beef is caused by oxidation, and the blueberries prevent it from happening. Unfortunately, I didn’t have any leftover blueberry burgers to sample.
Blueberries aren’t the only fruit that would work in burgers. I’ve seen examples of people using cherries, raspberries, elderberries, and dried plums (also known as prunes). Just mix them in at about 20 to 25% of the ground beef. With drier fruits, like prunes, you may need to use less. Fruits in meat should work in other dishes, too, like meat loaf, sausage, even chili. Don’t be afraid to experiment.
Janeal Yancey
grew up in the small town of Cross Plains, Texas and attended Texas Tech University. She became interested in meat science through FFA and collegiate meat judging teams and decided to go to graduate school in meat science at Kansas State University. At Kansas State, she received both her Masters and PhD in meat science. She is currently at the University of Arkansas where she conducts research on many aspects of meat quality, from beef tenderness and ground beef color to the textural properties of bacon.
In 2011, Janeal entered the world of blogging with her Mom at the Meat Counter Blog. From this platform, she writes about meat and the meat industry from her point of view. As a mom, she knows that all moms have lots of questions about what they feed their families and as a meat scientist; she can answer a lot of their questions. Her posts range from topics about food safety and meat handling to the beef product known in the media as ‘pink slime’ and antibiotics in the meat supply.
Janeal and her husband, Ed, also a meat scientist, live in Huntsville, AR where they raise two wild daughters, Vallie and Wyn, and gentle Simmental cattle.
