From the minute I stepped on to Wish Farms’ Misty Organics Blueberry Farm I envisioned making a blueberry compote and lemon ricotta pancakes. The blueberries, plump and juicy were perfect. As we strolled throughout the twenty-acre farm we learned about and tasted the 7 organic blueberry varieties that they grow. They were as delicious as they were pretty. We also toured the Wish Farms packing facility and watched the entire process from the berries arrival from the farm to sorting, packaging, and shipping. It was seamless.

The older I get the more important it is to me to learn about where my food comes from. Good food is the best medicine. Did you know that blueberries are powerful antioxidants, they boost immunity, reduce inflammation, support brain health, protect against heart disease and cancer, help regulate blood sugar and they even fight off UTIs. Why pop a pill when you can enjoy a bowl of blueberries?

And, you can enjoy them year-round. While Wish Farms southeast (FL, GA, and NC) are in season now, did you know that you can freeze fresh blueberries for up to a year? Wish Farms says:

1. Gently rinse blueberries with cool water
2. Pat lightly with a towel to soak up water.
3. Allow time for the berries to thoroughly dry.
4. Evenly lay berries on a cookie sheet
5. Place cookie sheet into the freezer for approximately 2 hours; or until berries are completely frozen
6. Pour frozen berries into a large plastic zipper bag and seal tightly
7. Write the date on the plastic bag and store in the freezer.

I decided to make my compote with frozen blueberries, so no matter what season it is we can enjoy that fresh, farm to table flavor. Bon appetit!

Blueberry Compote

Ingredients

1 1/2 Pints of Frozen Blueberries
4 tablespoons of granulated sugar
1 teaspoon of lemon zest
1/4 teaspoon of lemon juice
1/4 teaspoon of finely chopped fresh lavender

Yields approximately 2 cups.

Directions

• Place half of the frozen blueberries in a saucepan over low heat, stirring gently.
• Slowly add the sugar, lavender and lemon zest.
• Turn heat up to medium to medium-high and bring to a boil.
• Add the remaining blueberries, reducing the heat to low. Stir occasionally for 6-7 minutes.
• As the berries open, the juice will become thicker.
• Once the berries juice has been reduced, remove from the heat and incorporate lemon juice, cooling mixture to room temperature.

 Lemon Ricotta Pancakes

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
pinch of salt
1 1/2 cups buttermilk
2 large eggs
2 1/2  tablespoons grated lemon peel
1/3 cup ricotta cheese
Coconut oil

Directions

• Mix dry ingredients (flour, sugar, salt and baking soda) in a large bowl.
• Mix eggs, buttermilk, and lemon zest together.
• Whisk the ricotta cheese into the eggs, buttermilk and lemon zest.
• Add wet ingredients to the dry ingredients.
• Grease your griddle with coconut oil and turn to medium heat.
• Once the two are fully incorporated, use a ladle to pour batter on to the griddle.
• Flip pancakes when the batter bubbles and ends brown.

Yields 10-12 medium size pancakes

What’s your favorite way to use blueberries? 

This post is sponsored by Wish Farms in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

You can find learn more about Wish Farms here:

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