Putting Up Blueberries

Blueberry season is here and it looks to be a good one. Blueberries rolled through the door today from Deep South Growers, in Douglas Georgia. They were big, sweet and bountiful. Soon, they'll be at local farmers market throughout the state.

What to do with a bounty of blueberries? Ice cream, parfaits, pies, pickles (yes!), and of course preserves. In preparation for the opening of Drovers Market, partner Kirsten Hindes (right) has been perfecting our recipes for all of the above. Try this at home.

Blueberry Preserves
1/2 cup white balsamic vinegar
1/2 cup sugar
1 qt. blueberries, rinsed

Combine vinegar and sugar in a medium saucepan. Cook on medium heat until sugar is dissolved.

Add blueberries and continue to simmer, stirring constantly, until the berries pop and begin to break down.

Turn heat to low and cook until the fruit is completely broken down and the mixture is think and syrupy.

Allow preserves to cool, slightly, and pour into 2 pint jars. When jars have cooled completely, cover and refrigerate. Use within 3 weeks. Yields 2 pts.

An Historic Day

Today, First Lady Michelle Obama launched her "Chefs Move to Schools" initiative at the Whitehouse. As part of her effort to turn policies into practical solutions for America’s families, Mrs. Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. By creating healthy dishes that taste good, chefs have a unique ability to deliver these messages in a fun and appealing way to the larger audience, particularly children. This is exactly the work that Chef Linton Hopkins, and Gina Hopkins have been doing, along with friend Jenna Schuh, through their Culinary Kids Club at E. Rivers Elementary. The Hopkins were honored to be invited to join leader chefs from around the country live for the launching of this historic campaign. Gina, pictured here in the Whitehouse Organic Garden, donned her E. Rivers Elementary Chef's Whites and her Georgia Organics apron, noting that she was there representing a much larger good food community. Chef Linton Hopkins is rumored to have harvested and prepared food from the garden this afternoon. More good things to come...

Photos from the Beard House Dinner

We just received the photos from the James Beard House Dinner. Thanks to Geoff Mottram for these beautiful shots. What a night to remember.