Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	July 28, 2001 - Issue 41
	Get the Blues!!!
	Berry Information by the North American Blueberry Council

Even The Natives Had The Blues: The blueberry is a native American species with deep roots in America's history. By the time the Pilgrims arrived, the American Indians were already enjoying these juicy berries year round through very clever preservation techniques. They were dried in the sun, then added whole to soups, stews and meat; or crushed into a powder and rubbed into meat, perhaps the predecessor of today's trendy "spice rubs." The powder would also be combined with cornmeal, water and honey to make a pudding called Sautauthig. The Pilgrims learned to appreciate blueberries from the Indians, especially as it was the Indian's gift of blueberries which helped the new settlers make it through that first cold winter. Blueberries also have a place in the annals of folk medicine. Their roots were brewed into a tea to help relax women during childbirth, their leaves steeped to make a blood purifier. Blueberry juice and syrup also cured coughs, according to tribal medicine men. Buying and Handling Tips: Look for: fresh blueberries that are firm, dry, plump, smooth-skinned and relatively free from leaves and stems. Size is not an indicator of maturity, but color of berries should be deep-purple blue to blue-black; reddish berries aren't ripe but may be used in cooking. Stay away from: containers of berries with juice stains which may be a sign that the berries are crushed and possibly moldy; soft, watery fruit that means the berries are overripe; dehydrated, wrinkled fruit that means the berries have been stored too long. Fresh berries should be stored covered in the refrigerator and washed just before using. Use within 10 days of purchase. Frozen Blues: Dry-pack berries in poly bags or boxes can be found in the frozen food section of your supermarket. The frozen berries should feel loose, not clumped together. Frozen blueberries are individually quick frozen so you can pull out a few or as many as needed. Blueberries should be kept frozen and the unused portion returned to the freezer promptly. If not used immediately, cover and refrigerate thawed berries and use within three days. Commercially frozen berries are washed before being frozen, so washing again is not necessary. If you make your own frozen blueberries (see How To Freeze Your Own Blueberries, below), wash just before using. How to Freeze Your Own Blueberries: The secret to successful freezing is to use berries that are unwashed and completely dry before popping them into the freezer. Completely cover the blueberry containers with plastic wrap, store in an airtight, resealable plastic bag, or arrange dry berries in a single layer on a cookie sheet. When frozen, transfer berries to plastic bags or freezer containers.
Double Blueberry Cookie Pie
	Ingredients: 1 package (18 ounces) refrigerated sugar cookie dough, room temperature 1/3 cup all-purpose flour 3 cups fresh or frozen blueberries 3/4 cup sugar 3 tablespoons cornstarch Dash salt 1 teaspoon lemon juice 1 cup heavy (whipping) cream, whipped
Directions:
Preheat oven to 350°F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled cookie shell. Decorate with cut out cookies and whipped cream. Serves 8
Sautauthig (Cornmeal Blueberry Mush)
Ingredients: 1 1/2 cups water 1 1/2 cups milk 3/4 cup cornmeal or quick cooking grits 1/2 teaspoon salt 3 tablespoons maple syrup or honey 2 cups fresh, frozen or canned blueberries or 1/2 cup dried blueberries
Directions:
In a 2-quart saucepan heat water and milk until bubbles form around edge of pan. Stirring constantly, slowly add cornmeal or grits and salt until well combined. Reduce heat to low. Cover and simmer, until thickened, about 10 minutes, stirring occasionally. Stir in maple syrup or honey until well combined. Gently stir in blueberries
Wojapi (Pudding)
	Ingredients: 4 lbs blueberries 4 cups water 2 cups sugar Half a package of cornstarch
Directions:
Mash the fruit (with peaches it is good to cook them a little first). Reserve some of the water to mix up the cornstarch or arrowroot in. Put mashed fruit, sugar and water into pan and bring slowly to boil. Remove from heat and stir in cornstarch mixture. Watch for lumps! Place back on low heat and stir well until thickened to the consistency of pudding.

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