Blueberry Bread


1 1/2 cup oil

1 cup nuts (recommended walnuts)

1 tsp. vanilla extract

3 cup flour

2 cup (thawed blueberries)

2 cups sugar

1 tsp cinnamon

1 tsp salt

3 eggs

1 tsp baking soda


1. Preheat oven to 350º.

2. Mix all ingredients together well. Dough will be sticky.

3. Pour into 3 greased loaf pans and bake 1 hour.

Peach + Blueberry Balsamic Dressing

Makes 4 servings


3 tablespoons sugar or to taste

2 tablespoons balsamic vinegar

3 cups blueberries (about 1 pound)

1 pound of peaches sliced (Watsonia Farm)

1/2; teaspoon black pepper (optional)


1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.

2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.

Blueberry Cole Slaw


1 head of cabbage (Hickory Hill Farm)

1/2 onion (Riverview Farm)

1 carrot, julienned (Woodland Garden)

1 pint blueberries (about 2 cups)

1 cup mayonnaise

2 tablespoons red wine vinegar

1 tablespoon honey (Moore Farms and Friends)

2 tablespoons chopped fresh cilantro or parsley (depending on the growing season)

1 tablespoon cumin seeds, toasted

Kosher salt


1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting or a cheese grater works. Combine the cabbage, onion, carrot and blueberries in a large bowl.

2. Add the mayonnaise, vinegar, honey, cilantro or parsley (depending on the season), cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours