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Cooking In Season: Blueberries & Zucchini

By July 11, 2016September 16th, 2023No Comments

It’s summer on campus which means that the Minnesota Farmers Market is back. The University of Minnesota Libraries will be hosting pop-up libraries at the market every other week. In conjunction, we’ll be posting recipes here on the Kirschner blog that showcase seasonal produce. So, if that’s how you found us, welcome!

This week, we’re kicking things off with two summer favorites — blueberries and zucchini.

Blueberry Soup

Serves 4
Blueberries are at their peak right now in the month of July. This creative recipe puts a new spin on how to serve them in something other than a pastry or dessert. It is quick and easy.

Total Time
15 min

1 quart fresh blueberries
1 cup Burgundy wine
⅓ cup granulated sugar
1 teaspoon arrowroot


Wash blueberries, if necessary. Then, in a stainless steel saucepan, combine blueberries with two cups of cold water. Add the sugar, lemon rind, and Burgundy. Cook for 9 minutes. Puree the fruit in your electric blender, or force it through a coarse sieve, and return to saucepan. Mix arrowroot in a small amount of water, and add to the blueberry puree. Cook for three minutes more. (Do not boil.) Serve at once, with each serving topped with a dollop of sour cream or yogurt.

By Elizabeth W. Barton
Adapted from The Compleat Blueberry Cookbook

Baked Zucchini Fries

Serves 6
Zucchini is in season and these fries are a great healthy alternative to french fries to go along with those hamburgers on the grill.


1 C. unseasoned bread crumbs
½ t. Kosher salt
¼ t. Freshly ground pepper
1 C. all-purpose flour
2 eggs
3 to 5 small or medium zucchini


Preheat oven to 350F.
Cut zucchini lengthwise into pieces 2 inches long and ¼-inch thick.
In a small bowl, combine bread crumbs, salt, and pepper. Place the flour in another bowl, and beat the eggs in a third bowl.
Using a fork or tongs, dip zucchini sticks first in flour, then in beaten egg, then roll in the bread crumb mixture.
Lay pieces on a baking sheet lined with parchment paper. Bake about 20-25 minutes, until coating is crisp and brown.

By Minnesota Landscape Arboretum
Adapted from Flavors of the Arboretum: 101 Tastes of the Season

Megan Kocher

Author Megan Kocher

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