Blueberry Corn Salad

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

 In a large pot, bring water to boiling. Add corn. Cook for 3 minutes. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note-you can make this salad a day in advance. It keeps well.

Recipe from Vegetable Literacy by Deborah Madison

Blueberry Orange Juice Bread

This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.

Ingredients:

1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.