Pick a peck of blueberries in and around Asheville
July is National Blueberry Month and, according to the U.S. Highbush Blueberry Council, the start of a 12-month celebration commemorating the first commercial crop of blueberries in the U.S., produced nearly a century ago.
Though blueberries have long grown wild, particularly in Appalachia, the first commercial crop was reportedly sold in 1916 by a New Jersey farmer.
Almost 100 years later, blueberries grow in the White House kitchen garden. And though they won't line the highest heights of the Blue Ridge Parkway until later this month or early August, they're already bursting from the fields at lower elevations.
That's the case at A Blueberry Farm in Swain County, where the blueberries are thriving — and will do so until about September, according to John Boaze. There, nine different varieties of blueberries ripen from late-June to early frost.
The drive from Asheville to A Blueberry Farm is a bit more than one hour, but Boaze's patch has very liberal hours, even for the late-starters among us.
"We're open from daylight to dark," Boaze said. "Seven days a week."
Boaze charges just $2 a pound for U-pick blueberries, which can be purchased by farm visitors on an honor system. That means it's up to pickers to follow the protocol, which works like so: "You get a bucket, you go pick your berries, you come back, you weigh it, look at the chart, see how much you owe me, put money in the pickle jar, put your berries in a Ziploc bag and you go home," he said. Sounds simple enough.
Blueberries are a second career for the 73-year-old retired biologist, who once operated an environmental consulting company with his wife. "We had people scattered out from Cheyenne, Wyoming, east," he said. When he closed down his office, he also sold all of his equipment. "That way, I wouldn't be tempted to work again," he said.
One would be tempted to point out that Boaze works plenty, but he insists his berry-farming gig is just a hobby. If nothing else, it's certainly a long-lived passion, with the farm's first berry bushes planted in 1978, some of which still produce fruit, and another round of bushes planted in '83.
His berries blossomed under a North Carolina Cooperative Extension Service program that aimed to diversify the income of people living in Southern Appalachian areas. According to Boaze, the program was successful — and he's living proof. "I'm probably the most successful one they started around here," he said.
This year, the blueberry crop is particularly good, with the late frost not affecting his crop in any way he can tell. "I could probably go out there right now and pick 15-20 gallons," he said.
In fact, he said, in another few weeks, people could bring a chair to the fields and pick from bushes so abundant with berries, they'll brush the ground. "That's how many berries I'll have," he said.
Boaze isn't the only one with plenty of berries. Check out these local and regional farms to find more U-pick berries. Always call ahead before you go to check availability. Hours are subject to change.
• Beans n' Berries: A chemical-free farm with no strawberries, but there will likely be a big raspberry crop in a few weeks, weather permitting, with blueberries coming soon as well. 7155 Rhoney Road, Connelly Springs, 828-403-6989
• A Blueberry Farm: U-pick blueberries from dawn to dusk through September, a bit more than an hour's drive from Asheville. Take U.S. 74 to the Whittier exit #72. Turn left, pass the Post Office, and cross the river. Turn left and then right onto Tarhelia Heights. Drive 1/2 mile to Water Tower Lane. A Blueberry Farm is located at 25 Water Tower Lane. 828-497-7253, info@shadetreecabins.com.
• Cloud 9 Farm: U-pick blueberries Tuesday and Saturday, 8 a.m.-noon. Afternoon and evening picking available with a phone call. Call ahead or email for availability. $3.50 per pound or $16 per gallon. 137 Bob Barnwell Road, Fletcher, 828-628-1758, cloud9relaxation@gmail.com.
• Hickory Nut Gap Farm: This Fairview farm has a variety of u-pick options, including pumpkins (mid-September-October); blueberries, blackberries and raspberries (June-August); asparagus (mid-May-June). There are plenty of farm animals to visit, too. 57 Sugar Hollow Road, Fairview, 828-628-1027.
• Long Branch Environmental Education Center: There's a large selection of u-pick berry options on this Leicester property, including organic blueberries, raspberries and wineberries. LBEEC also offers much for the adventurous berry picker, including solar and eco-demonstrations, permaculture and hiking trails on 1,635 wild acres in the Newfound mountains. 278 Boyd Cove Road.; Leicester; 828-683-3662; www.longbrancheec.org.
• Perry's Berries: Berry picking through Oct. 31, Wednesday-Saturday, 8 a.m.-6 p.m.; Sunday, noon-5 p.m. $12/gallon u-pick, $18/gallon farm picked. Call for availability. 1136 Browning View Road, Morganton, 828-432-7631.
• Sunswept Farm: A land conservancy that protects almost 70 acres of old-growth forest and pasture. Guided walks are available, as well as more than 70 blueberry bushes, convenient to parking, in a landscaped environment. 444 Beasley Cove, Hot Springs, 828-622-7145.
• Zimmerman's Berry Farm: A family-owned pick-your-own berry farm located in Madison County, Zimmerman has red and black raspberries, followed by blackberries in July, in level picking rows. Picking baskets and take home bags are provided. Call 828-656-2056 before visiting to check on daily availability, and check www.zimmermansberryfarm.com for current hours, availability and directions.
To find local tailgate market listings, visit www.asapconnections.org.
BLUEBERRY PINEAPPLE SALSA
2 cups fresh blueberries
1 cup finely diced fresh pineapple
1 jalapeno pepper, seeds and membrane removed, minced
2 to 3 tablespoons lime juice, divided
1/2 teaspoon lime zest
3 tablespoons chopped cilantro
1/4 cup diced red onion
Kosher salt, as needed
Combine blueberries, pineapple, jalapeno, 2 tablespoons of the lime juice, lime zest, cilantro and red onion.
Season with salt and additional lime juice as needed. Serve with tortilla chips or as an accompaniment to fish or chicken.
SAVORY BLUEBERRY PIZZA
1 pound pizza dough
1-1/2 cups grated mozzarella cheese, divided
1/2 cup crumbled Gorgonzola cheese
4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
1/4 cup thinly sliced red onion
1 cup fresh blueberries
1/4 cup thinly sliced fresh basil
Freshly ground black pepper
Preheat oven to 450 degrees. Lightly flour a work surface. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
With a fork, pierce dough in several places. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the Gorgonzola, pancetta and red onion.
Bake until crust is golden brown, 12 to 14 minutes.
Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer. Remove from oven; top with basil and pepper.
BLUEBERRY SALT
Chef Joshua of the Lodge at Sonoma Renaissance Resort & Spa in California has a favorite recipe that is as fun to make as it is to eat. Blueberry Salt is perfect to rim on margaritas, a rub for meat and poultry or even as an ice cream topper.
1 cup fresh or frozen blueberries
1/2 cup water
1 cup coarse salt
Instructions
Line 2 baking sheets with parchment paper; set aside.
In a saucepan simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes. Remove from heat.
Press blueberries with a potato masher or the back of a large spoon. In a fine wire sieve, strain blueberry mixture, pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles.
Return juice to saucepan. Bring to a boil; reduce heat. Simmer, watching closely so it doesn't burn, until reduced to a syrup thick enough to coat a spoon (2 to 3 tablespoons.)
Remove from heat. Stir in salt until evenly coated. Spread salt out onto baking sheets. Let air dry, stirring occasionally, until dry, 4-24 hours, depending on humidity.
Alternatively, bake in a 150-degree convection oven, stirring frequently, until dry, about 1 hour.
A VIRTUAL BLUEBERRY CELEBRATION
Nationally, the U.S. Highbush Blueberry Council has encouraged corporate restaurants to add blueberries to their menus nationwide. Consumers can follow #100YearsofGrowin on Twitter or participate in a month-long photo contest on Facebook, Instagram and Twitter, accompanied by the hashtag #HappyBdayBlueberries. Winners will be selected each week in July to receive blueberry-themed prizes, and there will be one grand prize winner announced in early August. For more information on the 100th birthday and centennial kickoff activities, check out the history of blueberries or 7 Ways You Can Celebrate the Blueberry's 100th Birthday.