Recipe Highlight: Celebrate National Blueberry Month with a refreshing salad

July is the best time to harvest blueberries and is the peak season for this fruit, which is why it is the perfect time to celebrate National Blueberry Month in July!
 


Blueberries have been consumed for a very long time – more than 13,000 years, according to some reports – but the Native Americans were the first to recognize the versatility of this fruit.  They used blueberries for medicinal purposes and as a natural flavoring agent.  However, the wild blueberries used by the Native Americans are much different from the ones we eat now. 

The blueberries we get at the Farmers Markets, the supermarket or from Lake Tahoe Markets are the result of one person’s long commitment to cultivating blueberries. Elizabeth White, the daughter of cranberry farmers in New Jersey, wanted to expand her family’s business with other crops, particularly blueberries. While studying at Drexel University in Philadelphia, her main interest centered around figuring out how to grow the best blueberries.  She eventually partnered with botanist Frederick Coville to cultivate blueberries at her farm.  Before these efforts, blueberries could not be grown on any farm – the only way to have them fresh was to pick them in the wild. Now, blueberries are available in 35 U.S. states and some other regions around the world, with Canada coming in third behind the U.S. and Chile.
 
For many years, the National American Blueberry Council wanted to have July as National Blueberry Month.  Eventually, the United States Department of Agriculture officially recognized this month, and it has been celebrated ever since.

What better way is there to celebrate this special month than with this vibrant and refreshing Blueberry Lemon Broccoli Summer Salad! It’s the perfect combination of flavors and textures. Packed with fresh blueberries, crunchy broccoli and creamy cashews, this is an ideal dish for warm-weather meals.

Blueberry Lemon Broccoli Summer Salad

1 head broccoli, cut into florets
1 pint fresh blueberries
½ cup cashews
2 Tbsp. poppy seeds
1 Tbsp. lemon zest
2 stalks celery, finely chopped
3 green onions, finely chopped

Dressing;
¼ cup lemon juice
2 Tbsp. olive oil
1 Tbsp. honey
1 tsp. Dijon mustard
1 tsp. poppy seeds
Salt and pepper, to taste

Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until bright green and slightly tender. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and pat dry.

In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined.

In a large bowl, combine the blanched broccoli, fresh blueberries, cashews, celery, and green onions. Pour the lemon poppy seed dressing over the salad and toss until everything is well coated. Sprinkle with lemon zest and additional poppy seeds for garnish.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy this refreshing summer salad. It is sure to be a hit at your next picnic or barbeque.

-- contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com