Big & Blue

     One of the Chef's Table Sponsors was the Oregon Blueberry Commission.  And not only did they help to underwrite the 3 day "Plates for the People" culinary extravaganza, they had a representative strolling around the grounds extolling the virtues of the power packed little fruit.

     In the free recipe handout was this statement:

Oregon blueberries are delicious, healthy, simple and convenient. Adding a handful of blueberries to your day will energize and help achieve daily nutritional requirements.  They are low in fat and full of nutrients like Vitamin C.

     Here's one of the recipes:

Blueberry Ketchup

1 1/2 cups fresh or frozen (thawed) blueberries

1/2 cup minced onion

1/4 cup rice wine vinegar

1/4 cup dark brown sugar

1/2 tsp salt

1 Tbsp pickled ginger (gari) or minced fresh ginger

Instructions

In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.  Bring to a simmer; cook about 15-20 minutes, stirring.

Remove from heat and allow to cool.

Remove to blender or food processor, whirl until smooth.

Refrigerate until ready to use.