Many moons ago when I was still a city slicker working at a downtown law firm, good friends of ours and us decided to head out of town to our rec property for some much needed down time. I’ll never forget this one morning as Mel came traipsing out of the bush with a bowl full of blueberries (which she had just lovingly foraged) and a wide grin on her face & stated “I found breakfast”. I literally stopped dead in my tracks and am sure I was looking at her as if she had mysteriously grown a third eyeball, all while thinking “she’s not seriously suggesting we eat those, is she?” I mean clearly they have no resemblance what-so-ever to a hot dog, marshmallows, Blarney’s or Jiffy Pop. You know, the normal camping staples. To be honest, I cannot remember what or how we incorporated said blueberries into our meal that morning but I do know that the whole experience opened my eyes to the fact that there were blueberries o plenty out here and I could consume them. And since moving out here permanently, at around this time every year I slap on some bug spray, grab some buckets and get busy picking. The great thing about this fruit is that they’re easy to wash & freeze if you’re not intending to use them right away. And just as easy to pluck out of the freezer when the time comes to make some blueberry pancakes, waffles, muffins, syrup or my personal favorite blueberry basil jam. I have experimented with countless different jam and jelly recipes – I struggled with the amounts of white sugar called for in old school methods. Some of which called for 16 cups of granulated sugar…16 cups? After a bit of trial & error I found that using either honey or pure maple syrup (no Aunt Jemima here!) you can create a simple preserve that is just as delicious as the one’s grandma used to make. What are some of your favorite blueberry recipes?