Blueberries are chameleons while they grow. They begin with a pale green flesh, then turn reddish-purple, and finally take on their famous purple-blue hue once they are ripe. Blueberries are equally adaptable after they are harvested and are found fresh or frozen, in whole form or as purees, jellies, and jams. This super food is also linked to lower risk of high cholesterol, cancer, and cognitive degeneration.

Blueberries are one of the few commercially grown fruits native to North America. While they were a traditional ingredient in Native American cooking and a part of colonists’ diets, blueberries were not widely cultivated for sale until the early 20th century. Today, North America is the world’s leading blueberry producer, accounting for nearly 90% of global production. California ranks sixth among states growing the berries for fresh consumption.

To pick the best blueberries, look for berries that are firm. Shake the container (very gently) to see if the berries move freely. If they clump together, it is a sign that they are old or damaged. Blueberries will last for a week when kept covered in a refrigerator or for up to a year if frozen.

In Season

May, June, July, August

Recipes with Blueberries

Blueberry Blast

Ani Phyo, Ani’s 15-Day Fat Blast

Blueberry Cornbread

Adapted from Sunset Magazine by Kimberley Hasselbrink, The Year in Food

Double Berry Shortcake with Honey Cream

Stephanie Rosenbaum, author of The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press, 2009).

Cocktail: Berry Splash

Aurora Siegel, Rose Pistola.

Articles about Blueberries

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »