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THE EDGY VEGGIE

Love those summertime blues

 

No need to thaw the berries when making our muffins.
No need to thaw the berries when making our muffins.
ELLEN KANNER / ELLEN KANNER

ekanner@MiamiHerald.com

Two pints of blueberries for $5. Just a few weeks ago, they were even cheaper. Sigh. How quickly summer passes. Hoarding sounds so greedy. Nicer to say stocking up or putting by. Call it what you will -- stockpile blueberries while they're in season.

Their flavor alone would be reason enough. Blueberries are sweet, but with delicate floral notes, perhaps a function of their family relationship to azaleas and rhododendrons.

These juicy gems are not only delectable, they're nutritional rock stars. With just 80 calories, one cup delivers about 20 percent of your daily vitamin C allowance, a goodly amount of digestion-enhancing fiber and a mother lode of phytonutrients.

Blueberries get their deep bluish-purple hue from anthocyanins, a flavonoid that gives them more antioxidant power than grapes or cranberries. And U.S. Department of Agriculture research suggests that consuming produce at the top of the antioxidant scale may slow down the aging process.

Blueberries may keep us young, but they don't hang around forever themselves. That's where freezing comes in: Rinse, blot dry and store your berries in freezer bags. Lay them flat so the berries can freeze without clumping. They can last up to a year.

Though they freeze beautifully, blueberries morph into mush upon thawing, so use them straight from the freezer in smoothies and muffin or pancake batter and enjoy the sweet taste of summer all year long.

Ellen Kanner writes about vegetarian concerns. She blogs at www.edgyveggie1.blogspot.com.

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