This year for the first time, we kept track of how many we bought. I'm going to jot the amounts down here so I'll have a record.
July 27 - 5 quarts
July 29 - 4 quarts
August 1 - 6 quarts
August 4 - 7 quarts
August 7 - 9 quarts
August 9 - 6 quarts
August 12 - 6 quarts
August 15 - 9 quarts
August 19 - 4 quarts
August 24 - 3 quarts
August 28 - 2 quarts
61 quarts in all, at $5.50 per quart equals $335.50. That may sound like a lot of money but if I were to buy blueberries in the store, either fresh or frozen, the cost would be a lot greater. Plus, these are local, unsprayed, and frozen as fresh as can be.
They go on cookie sheets in the freezer for a few hours, and then I put them in freezer bags.
One day the grower and Tom had a talk about blueberries. Tom said that blueberries are very good for you, with lots of antioxidants. And the man paused a bit, wondering about this because he has had esophageal cancer. And then his eyes lit up, and he said maybe that's why he is cancer-free now because of eating so many blueberries.
From The Guardian:
Blueberries are a rich source of anthocyanins, flavonoids and phenols, such as chlorogenic acid, quercetin, lutein and kaempferol. These are anti-inflammatories and antioxidants which strengthen the body's defences against free radicals. So eating blueberries could help protect against cancer, heart disease and age-related degenerative diseases. Their store of vitamin C also boosts the immune system.
In a 2008 study, tests of New Jersey blueberries found that organically grown ones had significantly more phenolic and anthocyanin antioxidants, and a significantly higher antioxidant capacity, than the conventionally grown equivalent.
We eat them in our yogurt or kefir every single morning, so here's hoping.
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