Harvest of the Month

May

Wild Blueberries!

Picture from Passamaquoddy Wild Blueberry Co.

Wild blueberries grow naturally on Maine's mountaintops and glacial outwash plains. They started growing on these lands after the last ice age receded.
- - This means they were not planted, they just exist naturally.

Where the blueberries at?

Why are they the May Harvest of the Month??? Wild blueberries are harvested in August. 98% of wild blueberries are immediately frozen to preserve all of their nutritious benefits. This means they are available year round, even during months like May when plants are just starting to emerge from the soil. (Look for leafy greens, one of the first crops we get to harvest in Maine, on next months menu!)

Food Services purchases frozen Passamaquoddy Wild Blueberries throughout the year!

There can be as many as 1,500 genetically distinct wild blueberry plants in one field!
The Wabanaki People have an inherent connection to wild blueberries. They were the first to cultivate the berries for medicine, food, and dye and continue to play an important role in the management of this wild fruit.

The Wild Blueberry Cycle

reference: wildblueberries.com

WINTER

Wild blueberries are grown on a two-year cycle—each year, half of a grower’s land is managed to encourage vegetative growth and the other half is prepared for harvest. And it all starts with winter. Short on sunlight, long on bitter cold, the season is not for the faint of heart. It’s these conditions that push the Maine wild blueberry to build up the protective antioxidants and anthocyanins that make this tiny berry a superfood bursting with flavor.

SPRING

As winter loosens its grip, bits of green pop up all around the patches of melting snow. Millions of bees begin their work, pollinating the bushes which hug the ground, ready to restart the cycle of growth that’s happened every year for 10,000 years. These native bees, including bumble and honey bees, are very important to wild blueberry growers, who take care to preserve wild bees through conservation practices.

SUMMER

Soaking in the daylight of Maine summer sun, wild blueberry bushes explode in shades of purple and blue. This is when Maine wild blueberries are picked at the peak of freshness, sold at farmers’ markets or flash frozen to lock in all the good that’s been growing all season long. Whether hand raked or machine harvested, wild blueberries are sorted, cleaned, and processed within hours of being picked.

FALL

As the coolness in the air returns, it sends a signal to prune the bushes low and prepare for the long winter ahead. Strongly committed to best agricultural practices, wild blueberry growers use sustainable management techniques to ensure healthy crops and to protect wild blueberry lands for future generations.

Passamaquoddy Wild Blueberry Company and Wyman's of Maine

Harvested in Columbia Falls, ME!

Portland Public Schools sources from both Passamaquoddy and Wyman's!

Wild blueberries on an elementary school salad bar in April!

About the Passamaquoddy Wild Blueberry Company

Columbia Falls, ME

A wild blueberry barren in the early morning

-image from Passamaquoddy Wild Blueberry Co.

"PWBC has been managing and harvesting wild blueberries on 2,000 acres of barrens since the

1980s. Headquartered in Columbia Falls, Maine, PWBC is owned, managed, and staffed by

Passamaquoddy Tribe members.

PWBC provides full-time, year-round, and seasonal jobs for Passamaquoddy Tribe members.

Through the collective efforts of these individuals and with the support of the Tribe, PWBC has

independently produced millions of pounds of low-bush, wild blueberries year after year since

1981. PWBC is on a journey to share its unique history and tradition while expanding into

producing premium, small-batch products that will delight palates worldwide.

By purchasing Passamaquoddy Wild Blueberries, you support the Tribe’s prosperity and

economic development initiatives. 100% of profits are reinvested in future growth or distributed

to the Tribe, benefitting the Passamaquoddy People."

-Passamaquoddy Wild Blueberry Co.

All images from the Passamaquoddy Wild Blueberry Co. (PWBC)

To learn more about the wild blueberry harvest of the Wabanaki People, check out this documentary film: Voices from the Barrens

Nonprofit Highlight: Mano en Mano

The wild blueberry industry in Maine is largely supported by migrant and immigrant labor. Mano en Mano is a nonprofit located in Milbridge, Maine that supports these communities.

Mano en Mano's mission:

" Mano en Mano works with farmworkers statewide and immigrants in Downeast Maine to empower them to thrive.

We envision a stronger, more inclusive Maine where the contributions of diverse communities are welcomed, access to essential services, education and housing are ensured, and social justice and equity are embraced."

Recipes

Wild Blueberry Almond Overnight Oats

Recipe by Nicole Masson for Wyman's

Prep Time: 5 minutes

Chill Time: 8 hours

Yield: 2 servings

Ingredients:

½ cup frozen Wyman’s Wild Blueberries
¾ cup old fashioned oats
¾ cup unsweetened almond milk
2 tablespoons almond butter
1 tablespoon maple syrup
½ teaspoon vanilla extract
Pinch of cinnamon
Sliced almonds, for serving (optional)

Directions:

Place all ingredients, except the sliced almonds, in a jar. Stir with a spoon or cover and shake until well combined. Refrigerate, covered, overnight.
To serve, give the oats a quick stir, and top with sliced almonds and more Wyman’s Wild Blueberries (optional).

WILD BLUEBERRY RICOTTA PANCAKES

Makes 18 pancakes

1 cup all-purpose flour
1 teaspoon baking powder
¼ cup + 1 ½ Tablespoons sugar, divided
Pinch of kosher salt
1 cup part-skim ricotta
½ cup low-fat milk
2 lemons, juiced
2 eggs, beaten
1 Tablespoon butter, melted
½ teaspoon vanilla extract
3 cups frozen wild blueberries, divided
Spray oil
¼ cup + 2 Tablespoons water
2 teaspoons corn starch

In a small mixing bowl, combine flour, baking powder, 1 ½ Tablespoons sugar, and salt.
In a medium mixing bowl, mix together ricotta, milk, lemon juice, eggs, butter, and vanilla.
Add the flour mixture to the ricotta mixture, stirring gently until just combined.
Fold in 1 cup of wild blueberries.
Heat a griddle or non-stick pan over medium-high heat. Coat lightly with spray oil.
Using a ¼ cup measure, pour batter onto the hot griddle.
Cook the pancakes until the undersides are golden; flip and cook until other side is golden.
Repeat with the remaining pancakes.
Meanwhile, in a medium saucepan, combine remaining wild blueberries with water and remaining sugar.
Heat over medium-high heat, and bring to a low boil.
Stir in cornstarch; turn heat down to medium and simmer for 3-4 minutes, stirring constantly, until sauce thickens to desired consistency. If sauce gets too thick, one Tablespoon water at a time.
Serve sauce over pancakes.

Find more recipes like this on wildblueberries.com

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