Blueberries are plentiful right now, and science has found them to be a very healthy choice. As a source of antioxidants, blueberries are at the top of the list. No other common fruit or vegetable is as loaded with antioxidants as blueberries. That should give us all a reason to enjoy this diminutive fruit as often as we like.

Blueberries are a North American plant, one of the gifts of the New World along with tomatoes, potatoes and chocolate. For centuries, Native Americans gathered blueberries from forests and bogs. They were enjoyed fresh and preserved. In food preparation, dried blueberries were added to stews, soups and meats. The dried berries were also crushed into a powder and rubbed into meat for flavor. A kind of jerky that was consumed year round was made by mixing dried blueberries with meat. The leaves, roots and fruit of the blueberry plant were also used for medicinal purposes. The juice made an excellent dye for baskets and cloth.

Native Americans in the Northeast revered blueberries, and folklore developed around them. One such story tells of the blossom end of each berry. It forms the shape of a perfect five-pointed star. The elders of the tribe would tell how the Great Spirit sent "star berries" to relieve the children's hunger during a time of famine.

This is my favorite use for blueberries. This recipe is from a cookbook from the 1940's. Just in case you get ambitious, I have included the recipe for the 'Plain Pastry' from the same cookbook.

Ingredients/Directions

Mix berries with sugar, flour, salt and lemon juice. Line pie pan with pastry, pour in filling and cover with top crust. Bake in very hot oven (450 F.) for 10 minutes; reduce temperature to moderate (350 F.) and bake 20 to 30 minutes longer. Makes 1 9-inch pie

Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water, one tablespoon at a time, until mixture will hold together. Divide dough into 2 parts. Roll out on floured board to fit pie pan. Line the pie pan with one piece of dough, being careful not to stretch dough. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough. Slash top in several places to allow steam to escape while baking. Press edges together with prongs of fork and bake according to recipe for filling selected. This recipe makes enough dough for one 2-crust 9-inch pie.