Are blueberries on your Farmers Market shopping list this summer?
Packed with antioxidants, fiber, vitamin C, potassium and folate,
blueberries are a nutritional powerhouse.
When Shopping
Look for containers at the store or farmers market without stains, moisture or mold. Berries
should be firm, plump and dry. Steer away from blueberries that are green.
How to Store
When you get home, check for damaged berries and throw those away immediately, before they
spoil the rest. Berries last longer if stored at higher humidity with lower air circulation in the
coldest place in your fridge. Produce drawers are a great place to store them. If you don’t have a
produce drawer then a sealed container will do the job.
Preparing
Rinse berries in cold water when you're ready to eat them. While berries can last one week in
your fridge, eat them within three days for best nutrition.
Freezing
Spread blueberries on a baking sheet and place in the freezer for a few hours, and then transfer to
a freezer-safe bag so you can enjoy them long after the season is over.
Looking for something different to do with blueberries? Give this light and satisfying recipe a
try!
Chicken & Blueberry Pasta Salad
Makes: 6 servings, about 1 1/2 cups each
Ingredients
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1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat rotini
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
Preparation
1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil.
Cover, reduce heat to low and simmer gently until cooked through and no longer pink in
the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into
bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or
according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat,
stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add
broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1
to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime
zest and salt and toss until combined.
Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and
refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just
before serving.