Public School Restaurants Celebrate Blueberries on Menus
California, Nevada, and Texas blueberry-lovers, have we got news for you! From now until June 20th, Public School restaurants will be adding a boost of blue to…
Give Your Heart A Boost of Blue
Happy American Heart Month!
During February and beyond, be good to your heart, and it will love you back! Small changes to your eating plan can drive big…
12 Recipes to Get You Cinn-spired for the Season with Cinnamon & Blueberries
When the days get cooler and the nights get longer, we turn to the star of the spice rack: cinnamon. With its sweet, woody flavor, cinnamon is the scarf to…
Sweater Weather With a Side of Blueberries
Fall is the season of snug, and this year the consensus seems to be that we’re all extra-ready for maximum coziness. Bring on soft sweaters, pretty leaves … and tasty…
Category: General
Blueberry 411: National Blueberry Month, Snacking Solutions & Healthy Tidbits
You never, ever need an excuse to eat blueberries. Let’s just say that upfront. They’re a deliciously healthy, everyday treat. But it is sunny summer, after all, and we are…
Blueberries Galore in the Great Outdoors
Summer honestly couldn’t get here soon enough. That’s right, this week marks the *official* start of summer! That means it’s time to get outdoors – safely, of course – and…
Meet the 2021 Blue Crew – New Tips and Recipes Ahead!
Love blueberries? We do, too. They’re delicious, nutritious, and oh-so-versatile. If you’re looking for new ways to enjoy fresh, frozen, and dried blueberries, we have you covered. Cue the Blue…
Holiday Brunch for Your Bunch, Made Easy
When it comes to the holiday season, we have enough on our plates…and that doesn’t just refer to the dinner table. Don’t get us wrong, we love that the holidays…
Preserve-ing your precious blueberries
If you’re like us and spent your summer in the fields of your local U-pick farm, hitting a food festival, or farmers’ market each Saturday, you may be wondering how…
Chef’s Tasting Menu: Blueberries in 5 Ways
Chef Jamie Simpson of The Culinary Vegetable Institute posed the gastronomic question of the day: “What can a blueberry become?” As the Chef Lead of USHBC’s 2018 Foodservice Deep Dive…
