July is here, and this hot and humid month brings with it some of our favorite fruit crops of the year. Not only is it National Blueberry Month, but it’s also the season for local peaches, nectarines, melons and raspberries.
We know what to do with all these fruits; eat them fresh and bake with them. They also are good added to salads and paired with meats in savory dishes.
After last year’s restrictions we also get to celebrate the beloved blueberry this month. July is Blueberry Month at Peddler’s Village in Lahaska. Blueberry-themed food and drinks will be served at the village’s eateries and live bluegrass entertainment will be offered on weekends. See peddlersvillage.com for a complete schedule.
Terhune Orchards in Princeton, N.J., will reprise its annual Blueberry Bash on July 10 and 11, with live music, blueberry foods, hayrides and blueberry picking. See terhuneorchards.com for more information.
The Bethlehem Blueberry Festival will be held July 17-18 and the Market to Go will be July 19-21at Burnside Plantation. There will be a Blueberry Shop with salsas, jams, shrubs, jerky, syrup, coffee, pancake mix, whipped honey and vinaigrette.
There also will be a Blueberry Brewery Tasting Tent for beverages from Cave Brewing Co., Boyd’s Cardinal Hollow Winery, Logyard Brewery, 14th Fret Brewing Company, and Xplorer Spirits. See discoverlehighvalley.com/event/34th-annual-blueberry-festival-%26-market-to-go/65430/ for more information.
If you are looking for new ideas for how to serve blueberries during the height of the local season, this recipe from thekichn.com can be made the night before and refrigerated overnight.
Cooking spray
1 (16-ounce) loaf sliced hearty white sandwich bread
8 ounces cream cheese, softened at room temperature for 1 hour
2 tablespoons powdered sugar, plus extra for dusting
Juice of 1 large lemon (zest it first)
1. Heat the broiler to high. Coat a 9x13-inch baking dish with cooking spray; set aside. Place the bread slices evenly on a baking sheet and toast under the broiler until golden-brown, flipping to toast both sides, about 1 minute on each side. Remove from the oven and let cool for 5 minutes.
2. Heat the oven to 350 degrees. Tear the bread into rough bite-sized pieces. Place half the bread in the baking dish in an even layer; set aside.
3. Place the cream cheese, powdered sugar, and lemon juice in a medium bowl. Use a spoon or an electric hand mixer to whip until smooth. Drop this mixture in spoonfuls over the bread. Scatter about half of the blueberries over the bread. Top with the remaining torn bread and remaining blueberries.
4. Place the eggs in a large bowl and whisk until beaten. Add the milk, cream, sugar, vanilla, and lemon zest and whisk to combine. Pour over the bread. Use your hands or the back of a spatula to gently press the bread down so it is mostly submerged in the custard.
5. Bake uncovered until golden on top, 45 to 50 minutes. A knife inserted in the middle should come out clean, not eggy. Let cool for 5 minutes, then dust liberally with powdered sugar before serving.
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