This summer I have started going to the farmers market with my mother in law, or more accurately I go to I relieve my husband who goes first thing in the morning. Don’t worry I am not sitting at home enjoying Saturday morning cartoons while the rest of the family is at market, I am actually up and delivering corn to the local grocery stores and farm stands. As soon as that is done I relieve the hubs and hang around up there for a while. I like delivering corn to the stores, but I am finding I really enjoy the market. I get to meet the people who are eating our food we grow, but I also get to connect with other farmers. Farmers are not known for their social lives, long hours are spent on machinery or in fields, so when we do get out we like to talk. We compare rainfall amounts, engage in some friendly local farmer gossip, and often trade produce.
In the spot directly beside ours at the market is “The Blueberry Guy”. I have got to say, they he has the best blueberries and is one of the nicest guys you will ever meet. One week when our truck battery died, he stayed and waited with us, while we were waiting for a jump to get the truck started even though he put in a long morning at the market, and I know would rather be on his way home. Blueberry farmers are good people.
My kids are fascinated with the Blueberry Guy, it probably has something to do with his sheer amount of blueberries he brings in. While he is not working with customers he is sorting blueberries, it seems like there is an endless supply of totes full of fresh blueberries in his truck. My kids always seem to drift over to his sorting table, to chat and “taste test” blueberries.
Blueberries happen to be my favorite berry, so every week while I am watching Brian aka “the blueberry guy” sort his thousands of blueberries I imagine all the stuff I could make with blueberries. I have an excellent recipe for Buckle (will be sharing soon!), my kids love blueberry oatmeal pancakes, and those are both great uses for blueberries. But I have been in the mood to shake things up a bit, and try something completely different.
I recalled a recipe I saw a year or two ago in Wegman’s magazine for Blueberry Cherry Salsa. I have never had a recipe turn out bad from Wegman’s but this one was so different I was really hesitant. I decided to take the plunge, my adaptation uses fresh fruit instead of frozen, but I actually like the idea of being able to use frozen, because I know this salsa would be a hit over the holidays, when fresh berries and cherries are at a premium. The combination of the sweet berries and cherries and kick from the jalapeno and onion is wonderful, and slightly addicting. I had made this earlier in the day, but had to put it in the fridge until I was able to take pictures, and kept finding myself opening up the fridge for just one more bite.
I tried the blueberry cherry salsa, with regular tortilla chips, and it was really good, the salty from the chips combined with the sweet and heat from the dip for a very well rounded taste. But my sweet tooth was totally getting the better of me, and I decided to serve my blueberry cherry salsa with cinnamon sugar dusted tortillas, the end result was an amazing dip and tortilla that would be the talk of your get together.
- 6 small flour tortillas
- 4 tablespoons melted butter
- 1/2 cup white sugar
- 1 & 1/2 teaspoon cinnamon
- 1 cup fresh blueberries (or, frozen blueberries, partially thawed)
- 1 cup fresh cherries (roughly chopped (or, frozen cherries, partially thawed & roughly chopped))
- 1/4 cup red onion (finely minced)
- 1 teaspoon jalapeno pepper (finely minced, cored and seeded)
- 1 tablespoon fresh mint (finely sliced)
- 1 & 1/2 teaspoon lime juice
Blueberry Cherry Salsa
- Toss together berries, cherries, onion, jalapeno, mint and lime juice to large bowl.
- Transfer to blender or food processor (in 2 smaller batches if necessary); carefully pulse only until roughly chopped, don't puree. Season to taste with salt and pepper.
Cinnamon Sugar Tortillas
- Preheat oven to 350 degrees F.
- In a small container mix together cinnamon and sugar.
- Brush both sides of the tortillas with butter and place on a cutting board.
- Sprinkle both sides of the tortillas generously with the cinnamon sugar mixture and cut into 8 wedges .
- Spread the chips evenly on a baking sheet and bake in preheated oven 8-10 minutes until crispy.
This recipe can be made year round with frozen cherries and blueberries. If using frozen only partially thaw the fruit before adding it to the food processor.
If you prefer the texture of your salsas to be more chunky, ingredients can be chopped uniformly and simply mixed together, the food processor can be skipped completely.
If desired add more jalapeno for extra heat.