Blueberry time

Lynn Kyle knows blueberries.

She picks them, she sells them and she cooks with them.

More than 30 years ago, Lynn’s dad, A.B. Tucker, planted five to six dozen blueberry bushes in the Buckhorn community. It was a hobby for him.

Lynn said he picked them each summer and sold them to the farmers market that used to be at the corner of N.C. 42 and Forest Hills Road.

The family always helped him out in the summer and took vacations on that blueberry money, she said.

Since the death of their parents, Lynn and her brothers have taken over the blueberry patch.

Lynn said the blueberries are totally organic and that no chemicals have ever been put on them. The bushes, which tower at 10 to 15 feet, have only been pruned a couple of times, she said.

There are several varieties of blueberries among the bushes, and Lynn and friend Lisa Lewis spend hours picking enough to sell for individual orders as well as at Wilson’s two farmers markets. Lynn said she and Lisa sell 60 to 70 quarts each time they set up at the markets. On Wednesday last week, they sold 62 quarts at the downtown market, which is open on Wednesdays from 8 a.m. to 1 p.m. at 207 W. Green St. They also go to the market at the Wilson County Fairgrounds from 7:30 a.m. to noon on Saturdays.

Lynn enjoys her time in the blueberry patch.

“My dad always said it was relaxing out there picking; it’s quiet and peaceful,” she said, adding she feels close to her mom and dad when she’s among those familiar bushes.

Lynn said the weather has been perfect for the blueberries this year, and they seem sweeter and plumper than in past seasons. She hopes they last until the end of July. Sometimes the season is longer, but this year they were ready a few weeks earlier than usual.

Lynn has a number of recipes for her blueberries, and she also puts them on salads, in smoothies and eats them with oatmeal.

She freezes them as well and pulls them out during the off season to enjoy them frozen.

“It’s a great snack,” she said.

One favorite dessert is what she calls blueberry bottom cupcakes. She mixes up a yellow cake mix by the box directions and stirs in up to three cups of blueberries before spooning the batter into cupcake holders. She said the simple recipe is delicious. She loves how the blueberries settle to the bottom of the cupcake.

Lynn is sharing two recipes today. One is a blueberry cheesecake recipe she adapted.

“When I made it, I, as usual, did not read all the directions, just mixed everything together,” she said. “The pie was supposed to be layered, not totally mixed together and put in the shell.”

Apparently her son, Trevor, preferred it that way because when she made it the correct way this year, layered, he told her he liked the old way better!

“So I played around and changed the original recipe to be better than the mistake one!”She’s also sharing her mom’s blueberry cobbler recipe, which only has a few ingredients.

Lynn said she’s well aware of the nutritional value of blueberries. According to a N.C. Department of Agriculture website, blueberries contain vitamins A and C as well as iron, potassium and magnesium. They are also a good source of fiber and carbohydrates and contain just 42 calories per half-cup serving.


Blueberry Cheesecake

• 1 9-inch size deep dish baked pie shell or 2 regular size baked pie shells (I’ve also made it with 2 graham cracker crusts)*
• 4 cups blueberries
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 1 package cream cheese instant pudding
• 1 cup 2 percent milk
• 1 package (8-ounce size) cream cheese, softened
• 1/4 cup powdered sugar
• 8 to 12 oz. whipped topping

Simmer 2 cups berries with the water for 3 or 4 minutes. Mash berries with potato masher. Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick, stirring constantly. When about thickened, remove from heat and stir in remaining 2 cups berries. Set aside to cool.

Combine cream cheese pudding and milk. Beat until smooth. Add softened cream cheese and powered sugar. Continue beating until creamy and smooth. Fold in 1/2 of the whipped topping. When berries are cooled, pour into cream cheese, pudding and cool whip mixture. Pour into pie shells, top with remaining cool whip. Refrigerate until chilled. Enjoy!

*This recipe is also very good made without a crust, served more like a pudding with whipped topping.

Lynn Kyle


Charlotte’s Cobbler

• 1 20-ounce can crushed pineapple in its own juice (undrained)
• 1 quart blueberries
• 1 box dry yellow cake mix
• 1 stick butter, melted

Preheat oven to 350 degrees.

Prepare a 9X13 baking dish with cooking spray.

Pour in crushed pineapple and spread over bottom of dish. Cover with blueberries.

Sprinkle yellow cake mix over the fruit and top with drizzled butter.

Bake at 350 degrees for 20 to 25 minutes. If the cake mix still has dry places 10 to 15 minutes into the baking process, move the mix around a little with a knife so it mixes with the melted butter.

Lynn Kyle

Season's sweet fruits

I made a trip to the Downtown Farmers Market last week and came home with tender green beans that were picked the evening before, a delicious cucumber and a beautiful ripe tomato.

I also was handed a number of recipes by N.C. Cooperative Extension agent Candace Murray, who was at the market promoting North Carolina blueberries. I didn’t hesitate to bring home the recipes, and on Sunday night, made a blueberry and peach cobbler from one of the handouts. The recipe is from The Produce Lady, an Extension program that provides all sorts of information to North Carolinians to encourage them to buy and eat more North Carolina fruits and vegetables.

The recipe I tried was peach and berry crisp. I was unable to find what I consider to be good peaches Sunday afternoon. My sister, who lives in South Carolina, has forever spoiled me with the wonderful, freshly-picked peaches she brings when she visited. The tiny peaches I bought were far from juicy and didn’t yield the six cups called for in the recipe, but I used what I had as well as the two cups of blueberries. The fruit filled my stone pie plate, and my family ate every bit of the cobbler!

It wasn’t as sweet as cobblers I usually make, so if you like your cobblers sweet, you might want to bump up the amount of sugar in this. But we decided the tartness was also part of the appeal of this beautiful and delicious dessert.

I love blueberries and peaches both and will certainly make more cobblers this season. I’ll also be making muffins every chance I get. The fruit season seems so short; we might as well enjoy it to the fullest!

Visit theproducelady.org for videos, columns, recipes and a blog. The recipes are arranged by main ingredient, so if corn’s in season, for instance, you can easily search for new corn recipes to feed your family.


Peach and Berry Crisp

• 6 cups fresh or frozen sliced peaches, peeled and drained
• 2 cups fresh or frozen blueberries, raspberries, or blackberries
• 4 tablespoons sugar or sugar substitute
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon (divided)
• 1/2 cup oatmeal
• 4 tablespoon flour
• 2 tablespoons packed brown sugar
• 2 tablespoons butter, softened to room temperature

Preheat oven to 375 degrees.

Combine peaches and berries* in an ungreased 11-inch x 7-inch baking pan. Mix sugar, nutmeg and half of the cinnamon in a small bowl, sprinkle over fruit and stir gently. Mix oatmeal, flour, brown sugar, butter and remaining cinnamon together and spread over fruit. Bake, uncovered, 35 to 40 minutes. Serves 8.

* I used fresh blueberries and also cooked the crisp in a large pie pan.

The Produce Lady

Peach cobbler

When my sister, Susan, moved to South Carolina a few years ago she started bringing baskets filled with beautiful peaches to Wilson when she visited in the summer.

There’s something different about these fragrant peaches, which boast a layer of bristly peach fuzz. They are sweeter, fresher and more juicy than the ones I buy at local grocery stores (although they are good in their own right, and I purchase plenty in the warm weather months.)

Susan has been home twice this summer, and each time, I’ve been the recipient of a basket of peaches. Reggie and I made a batch of deliciously sweet peach jam with the first peaches as well as a cobbler. I also enjoyed them sliced with my breakfast or for a bedtime snack.

When Susan came back this past weekend, she brought Red Globe peaches that had just started to ripen. I had been wanting to try a cobbler recipe Susan had shared with me the week before, so I decided to make a batter peach cobbler to go with our grilled dinner.

I usually make cobbler using a very simple recipe of our mother’s that’s topped with a frozen pie crust. This new cobbler, adapted for other recipes, makes its on crust from the buttery batter. Susan added cinnamon to her recipe, so I did the same.

The pie makes up quickly, with only a few steps. Peeling the peaches is the only time-consuming part of the process. But I don’t mind peeling peaches because I get to sample as I go along!

The house smelled so good as the peaches started to cook, and we couldn’t wait to try our cobbler. I loved the taste of the sweet peaches and the touch of cinnamon I could taste in the crust.

The recipe was well-received by my family, and I will certainly make it again.

I might toss in a handful of blueberries next time. And Susan tells me the recipe is equally as good when made with blackberries instead of peaches.

I know baking a dessert that takes 50 minutes to bake really heats up the kitchen on a hot July day, but turn on the fan and turn down the thermostat, because peaches won’t be in season much longer.



Mama's Fruit Cobbler

• Fresh fruit
• 3/4 to 1 cup sugar
• 1 to 2 tablespoons flour (more for fruit that will be runny when cooked)
• Pinch of salt
• 1/2 tablespoon butter (or less)
• 1 pie crust

Preheat oven to 425 degrees.

Fill pie pan with fresh fruit. I use blueberries (fresh or frozen), fresh peaches or cooking apples.

Mix sugar, flour and salt and sprinkle over fruit. Dot with a little butter. With apples, add cinnamon to taste.

Top with a pie crust (I use frozen). Slit top of pie crust.

Bake at 425 degrees for 30 to 50 minutes.



Peach Cobbler

• 1/2 stick butter
• 3/4 cup self-rising flour
• 3/4 cup sugar
• 3/4 cup milk
• 4 to 5 cups of peeled and sliced peaches (choose amount based on size of baking dish)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• Cinnamon sugar to taste

Preheat oven to 350 degrees.

Place butter in a square or round baking dish and place in oven to melt. Keep an eye on it so it doesn't burn.

While butter is melting, mix flour, sugar, milk and cinnamon until incorporated.

Remove pan from oven when butter has melted. Pour batter mixture on top of butter, then spread peaches on top of batter. Don't mix. Sprinkle top with cinnamon sugar. (Remember pan is hot, so be careful when moving it back to the oven.)

Bake for 40-50 minutes or until brown on top. Cool slightly before serving.

Home Cooking

In the weeks leading up to Christmas, I got several calls from readers who wanted to purchase a church cookbook as a gift. Local cooks love church cookbooks, and there's a new one in the area to add to your collection or to give as a gift.

Bailey Baptist Church has published "Women On Mission Centennial Cookbook," recognizing the church's 100th birthday.

The three-ring binder cookbook has 133 pages of favorite recipes from WOM members.

I immediately marked a number of recipes to try when I first thumbed through the cookbook and stopped at the grocery story during my lunch hour to buy the ingredients for the very simple Jiffy Peach Cobbler. The recipes takes less than five minutes to assemble and has only four ingredients: a can of peaches, some brown sugar, a Jiffy cake mix and some butter. As suggested by contributor Nan Bissette, I served the hot cobbler topped with vanilla ice cream. My family really enjoyed this last-minute treat.

But there are many other recipes through the book that I also plan to try including Debbie High's Sparkling Summer Tea made with tea, lemonade and ginger ale; Julia Duncan's Tastes Like Lasagna Soup; and Janice Harris' Poppy Seed Chicken Casserole.

Another recipe that caught my eye was Barbara R. Jones' Garden Burger. At first glance, I guessed this was a vegetarian burger, but in fact, the beef burger is dressed up with mushrooms, Parmesan cheese and onion. Jones' note says the burger is very moist. I'd love to try this.

Jeff and Tammy Norris' Chopped Barbecue Chicken also sounds like a recipe my family would enjoy. The chicken is first grilled before being chopped and blended with seasonings. Reminds me of one of my husband's favorite dishes -- chopped turkey barbecue.

I'm always on the lookout for new bread and muffin recipes, and I'd love to try Holiday Morning French Toast from Annie Ruffin and Tar Heel Hush Puppies contributed in memory of Daisy Brooks Privette.

The dessert section in this cookbook is a good one. There are plenty of cakes and pies for the novice cook who needs ideas or the more experienced cook who wants a challenge.

I could easily picture a slice of Judy Murray's Chocolate Cake covered with a cream cheese and Cool Whip frosting, and her Everyday Fudge Cake will probably make it to my table one day soon.

There are chocolate pies, fruit pies, frozen pies, pecan pies and even an Old Fashioned Egg Custard Pie in memory of Theora Tapp.

And if you like to bake cookies, you're in luck and can find a variety, including Joan Goodman's Oatmeal Cookies that are served as sandwich cookies with marshmallow creme filling.

Put it all together, and you have a nice, serviceable cookbook to use as a springboard to some new menu items.

One of the nice additions to this cookbook is the use of photographs at the beginning of each recipe section. It adds a personal touch and gives a glimpse into the history of the church.

Proceeds from the sale of the cookbook will fund Women on Mission projects.

Books are $12 each and can be purchased by calling Roberta Workman at 235-2764 or church secretary Barbara Liles at the church, 235-3663.



Jiffy Peach Cobbler

• 1 15-oz. can sliced peaches
• 1 tablespoon dark brown sugar
• 1 box Jiffy yellow cake mix
• 1/4 cup butter

Spray square glass baking dish with Pam and pour peaches, including juice, in dish and add brown sugar over top of peaches. Sprinkle cake mix on top.
Cut little blocks of butter to completely cover cake mix.
Bake at 350 degrees until mixture bubbles and cake mix is brown on top.
Delicious served with ice cream on top while cake is still hot.

Nan Bissette
“Women on Mission Centennial Cookbook”



Honey-Mustard Chicken

• 2 1/2 to 3-pound fryer, quartered
• 1/4 cup honey
• 2 teaspoons Dijon mustard
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper

Preheat oven to 450 degrees.
Remove skin from chicken and arrange in baking dish.
Stir together honey, mustard, soy sauce, salt and pepper in a small dish.
Brush chicken with half of the honey-mustard sauce.
Place chicken in 450 degree oven and immediately turn oven temperature back to 375 degrees. Bake for 30 minutes. Baste chicken with remaining honey-mustard and put back in oven about 30 minutes more or until chicken is done.

Jackie Tapp
“Women on Mission Centennial Cookbook”