Page 30 - March & April

28 MYROUSESEVERYDAY MARCH | APRIL 2013
F or those of us who grew up eating fresh, local blueberries, it’s easy to see why they
warrant their own festivals in Mississippi and Louisiana. The Blueberry Jubilee is held
on the second Saturday of June in Poplarville each year. The Jubilee crowns its own queens,
boasts an arts-and-crafts fair, live entertainment, and lots of blueberry-inspired foods. The
Ocean Springs Red, White & Blueberry Festival, which is also in June, takes over the
streets of downtown Ocean Springs. Meanwhile, Lafayette has it’s own Bluesberry Festival
at the Blue Moon Saloon. The festival celebrates local fruit, local music, local farmers, and
local restaurants.
Blueberries are a very American fruit having been eaten by Native Americans even before
today’s cultivars were developed. Eating fresh blueberries fromMississippi and Louisiana is
a short-lived culinary sport, since the season doesn’t last very long - even though agricultural
scientists are working to develop varieties to
extend the season. Fortunately blueberries
freeze well, make wonderful jams, bake into
terrific muffins and quick breads, as well as
pies and cobblers. To freeze blueberries to
use later, place them in one layer on a cookie
sheet in your freezer. When they are frozen,
place in a freezer bag and either vacuum
seal or press as much air out of the bag as
possible and return them to the freezer until
you need them.
“When my girls were little, I would take
them to pick blueberries at the local
farms. Look for berries that are blue,
round, with smooth skin, no cracks.
Blueberries won’t sweeten after they’re
picked. The rule of ‘green thumb’ is the
bigger the berry, the sweeter the flavor.”
—Joe Watson, Rouses Produce Director
more RECIPES
Mississippi & Louisiana
BLUEBERRIES
by Elizabeth M.Williams + photo by David Gallent
1 10oz package
Mixed Salad Greens
1 pint of fresh Blueberries
2 tablespoons unsalted seeded
Sunflower Seeds
2 tablespoons Golden Raisins
1/4 cup toasted Walnut pieces
1/2 cup fat free Raspberry
Vinaigrette Dressing
1/4 cup crumbled Feta
2 medium diced Tomatoes
1 cup fresh or frozen Blueberries
3/4 cup chopped Red Onion
2 cloves Garlic, minced
2 tablespoons Rice Vinegar
2 tablespoons Olive Oil
1 fresh Jalapeno Pepper,
finely chopped
2 tablespoons fresh chopped
Cilantro
1 fresh Lime (squeezed)
Salt & Pepper to taste
WHAT YOU WILL NEED
WHAT YOU WILL NEED
Chef Marc Gilberti, Oschner Health Systems
Blueberry Walnut Salad
Chef Marc Gilberti,
Oschner Health Systems
Wild Blueberry Salsa Breaux Bridge Crawfish Festival – May 3-5
62nd Annual Tomato Festival – May 3-5, Chalmette
Taste of Ocean Springs – May 16
Starks Mayhaw Festival – May 16-18
New Orleans Wine & Food Festival – May 21-25
46th Annual Jambalaya Festival – May 23-26,
Gonzales
Red, White & Blueberry Festival – June 1,
Ocean Springs
New Orleans Oyster Festival – June 1-2
BluesBerry Festival – June 22, Lafayette
French Market Creole Tomato Festival – June 8-9,
New Orleans
Blueberry Jubilee – June 8, Poplarville
Louisiana Corn Festival – June 14-16, Bunkie
Louisiana Catfish Festival – June 21-23, Luling
Louisiana Peach Festival – June 21-22, Ruston
Beauregard Watermelon Festival – June 27-29
Smoked Meat Festival – June 28-29, Ruston
FOOD FESTIVALS: MAY – JUNE
HOW TO PREP
HOW TO PREP
In a large bowl toss
the Salad Greens, Blue-
berries, Walnuts, Sun-
flower Seeds, Golden
Raisins and Raspberry
Vinaigrette Dressing.
Top with crumbled Feta
Cheese.
In a medium mixing bowl combine
all ingredients and let the mixture sit
for 45 minutes to an hour in the re-
frigerator. Serve over grilled Chicken
or Fish or as a dip with Whole Wheat
Tortilla Chips or Pita Bread.