FOR IMMEDIATE RELEASE

NORWALK, CONN., June 23, 2008 -- It is going to be a bumper crop this year for Jersey blueberries, which make their debut at Stew Leonard's this month, peak in July and are available through mid-August. With locally-grown produce high on consumers' shopping list, the time is now to take advantage of this native fruit.

"We buy our produce from local farms whenever possible, and during the summer months our blueberries come exclusively from New Jersey. Not only are Jersey blues plump and juicy, but because they are locally-harvested, we can have them available for our customers within 24 hours of being picked," said Scott Varanko, Produce Manager at Stew Leonard's Norwalk store.

Blueberries are one of Stew Leonards top-selling items across all departments. More than half a million pints will be sold between all four Stew Leonard's locations. Off-season, a pint of blueberries can cost close to $6.00. During the summer months when they are abundantly available and only have to be shipped a short distance, they are typically half this price. A pint of summer Jersey blues ranges anywhere from $2.79 to $3.99, depending on availability, which is another benefit to buying locally.

Blueberries consistently make the list of "super foods" because they contain high levels of antioxidant phytonutrients, such as anthocyanins, that support healthy brain function and may reduce the risk of certain cancers. Nutritionally, a one cup serving of blueberries contains 84 calories, four grams of fiber and is an excellent source of vitamin C.

To get the best out of New Jersey blues this summer, Scott recommends the following tips for buying and storing them:

Buying
To get the best-tasting blueberry at the greatest value, buy local. Blueberries should be firm, plump, dry and have a deep purple-blue to blue-black hue with a silvery sheen, known as a bloom. The bloom is nature's way of indicating the berry is fresh. A berry without a bloom means it has past its prime. A paler, reddish-purple hue is an indicator that the berry hasn't ripened yet. When shopping, turn the plastic package over to make sure the berries aren't wet, a sure sign they are overripe and no longer suitable for eating fresh.

Storing
Fresh blueberries will keep for two days if unrefrigerated and up to 10 days when refrigerated. Blueberries should never be rinsed before storing in the refrigerator. Rather, wait to rinse right before preparing or eating. They can be frozen to experience summer-fresh taste during off months of the year. It used to be recommended that berries be laid out flat on a tray before freezing, but experts now say it is okay to put them in the freezer in the plastic container they came in--they will thaw without clumping. Thaw frozen berries in the refrigerator and they will keep for up to three days. Never refreeze.

Here are a few refreshing summer recipes made with locally-grown New Jersey blues that will keep your guests' taste buds happy:

All-American Fruit Salad
From Stew Leonard's Winning Recipes Cookbook
5 cups cubed watermelon
1 pint New Jersey blueberries
3 tablespoons chopped fresh mint
1 tablespoon fresh lime or lemon juice
2 large bananas, peeled and sliced
1 medium star fruit, sliced, for garnish

In a large bowl, toss together the watermelon, blueberries, mint, and lime or lemon juice. Toss to coat well and let stand for at least 30 minutes, or cover and refrigerate for 2 hours. Just before serving, add the banana slices and garnish with the star fruit. Makes 8 servings.

Five-Star Berry Crumb Pie
From Stew Leonard's Winning Recipes Cookbook
Crust
1 1/3 cups all-purpose flour
½ teaspoon salt
¼ cup cold butter
¼ cup cold shortening
5 tablespoons ice water
Filling
4 cups strawberries, hulled and halved
2 cups New Jersey blueberries
1 cup sugar
¼ cup all-purpose flour
1 tablespoon orange juice
Crumb Topping
1 1/3 cups all-purpose flour
1/3 cup light brown sugar
1/3 cup pecan halves, chopped
½ teaspoon ground cinnamon
½ cup butter, cut into pieces

To prepare the crust:
In a large bowl, combine the flour and salt. Using a pastry blender, cut in the cold butter and shortening until the mixture resembles course morsels. Stir in the water, 1 tablespoon at a time, until the dough begins to come together. Form the dough into a disk. Wrap in plastic wrap and chill for 15 minutes.

To prepare the crumb topping:
In a medium bowl, combine the flour, sugar, pecans and cinnamon. Add the butter and using your hands, work into the flour mixture until crumbs form.

Remove the dough from the refrigerator. On a lightly floured surface, roll the dough to a 12-inch circle. Fit the dough into a 9-inch pie plate. Fold under any overhang and crimp the crust. Place the filling in the crust and top with the crumb topping. Bake for 15 minutes. Reduce the oven temperature to 375ºF and bake for 35 minutes longer, or until the center of the pie bubbles. Cool completely on a rack. Makes 8 servings.

Blueberry Granité
From Stew Leonard's You Can Do It! Cookbook
2 cups (16 ounces) fresh New Jersey blueberries, rinsed and stems removed
8 tablespoons sugar
Juice of 1 lemon
½ cup water

In a blender, purée the blueberries. Transfer them to a medium-sized pot. Add to the pot the sugar, lemon juice, and water. Bring to a boil and remove from the heat. Strain into a shallow metal pan (or ice cube trays without the dividers). Place in the freezer. Every 30 minutes, scrape the ice with a fork. Continue working back and forth until you reach all the way to the bottom. Break up any big ice chunks with the fork. After the third time--that is, after 90 minutes--the ice should be ready to be broken up into many little shards, without any big chunks left. Serve in a wine glass or any conical container, perhaps with a little whipped cream. Makes 6 servings.