B.C. still the berry best
How to spice up B.C.’s favourite berry
With the vast majority of Canada’s high-bush blueberries grown in the province, it’s time to celebrate the fruits of B.C.’s labour with some delectable summer recipes.
British Columbians are blessed with a veritable bounty of locally grown goods.
From tomatoes and corn, to cherries and even various meats and seafood, the province provides a plethora of delicious eats for dinner plates in B.C. — and beyond.
Perhaps one of the most widely recognized foods to be grown locally is the blueberry.
Vast fields of bushes dotted with the juicy blue fruit abound in the Lower Mainland, with direct farm-to-consumer stands proving to be a regular (and popular) sight on many Fraser Valley roads.
“B.C. produces about 96 per cent of Canada’s highbush blueberries,” says Anju Gill, the acting executive director of the B.C. Blueberry Council. “There are approximately 700 growers and 27,000 acres of blueberry farms.”
With local growers’ help, the berries amount to the number 1 small fruit export for Canada, according to the association, with top destinations being the United States, Japan, China and Germany.
So, what makes B.C. such a good place to grow blueberries? Well, it has a lot to do with the weather.
“The heat of summer days gives the blueberries that perfect combination of sweet and tart taste,” Gill explains. “The cool nights provide the plants respite from the heat and a chance to recuperate. And the winter chill brings the plants to dormant phase, and this is exactly what these cultivars need to reset for the next summer.”
“Just like any other crop, blueberries are weather dependent,” explains Shaminder Mallhi, an Abbotsford-based grower who has been growing blueberries for 15 years. “Pollination is also necessary for yields, so healthy bees bring healthy yields.”
And, thankfully, the berry boon means they often show up on the menu at our favourite restaurants and cafes.
“Blueberries have a ton of flavour, so they’re great additions to a variety of dishes, sweet or savoury, even mixed drinks and cocktails can be made better with blueberries,” says Tim Mackiddie, the executive chef for Jackson-Triggs Okanagan Estates. “It’s this versatility that makes them great for summer.”
While most people consider berries a sweet treat, Mackiddie says they are also a fun addition to more traditionally savoury spreads.
“We’ve used them as a surprising addition to barbecue sauces and grilling marinades, even with lobster in a luxurious salad,” he explains. “It also makes a great drink base, mixed with sparkling wine for a take on a wild blueberry mimosa.”
In addition to adding a unique flavour to dishes, Mackiddie says many chefs are drawn to the element of local love that blueberries — and other locally grown fare has to offer.
“I believe the closer the ingredients are to home the better they’ll be, and there’s no substitution for top-quality produce,” he explains. “You’re also supporting your local farmers who are putting love and passion into their product, ensuring they will be available for the years to come.”
So, with all these ways to eat them, do the blueberry farmers ever get, well, blueberry-ed out?
“I eat blueberries all year around, fresh and frozen,” Mallhi says. “Blueberry pie is my favourite.”