KOSCIUSKO — When blueberry season arrives, Hillside Vineyard and Berry Farm comes to mind for many folks in the area and beyond, who anxiously await the abundance of  blueberries for use in favorite recipes.

Operated by Sam and Betty Dodd, the farm has provided an abundance of blueberries, blackberries, and muscadines for those who enjoy the seasonal offering.  Since they began the business in the 1980s they have added jelly, jam and muscadine juice to the products they sell.

The farm has now become a family affair with the Dodds adding their son, daughter-in-law, and grandchildren to various phases of the farm’s operation. Sam Jr. and son Austin manage jelly making and  Brad, makes deliveries to area grocery stores and restaurants. Shelly Dodd manages the Website www.hillsidevineyard.com. Cecil and Samantha Dodd Massey also join in the work. “And everybody picks,” said Betty Dodd.

Located three miles from Kosciusko Highway 19 north, the drive is short for those wishing to have the experience of picking the berries. For those who prefer not to pick, the Dodds have an ample supply available without going into the vineyard.

Betty told about a group of women from Jackson who come every year making a full day of shopping on the courthouse square, visiting the farm and buying berries already picked.

As blueberry season is passing, blackberries are nearing ripeness. “Blackberries are in demand right now. We have a waiting list for them,” said Betty. Next major attraction on the farm will be the muscadines. Vines are loaded and will be available for picking once they are ripe. Bottled muscadine juice will also be a favorite offering.

In addition to local outlets, the Dodds sell their products in Philadelphia, Jackson, Pontotoc and Amory. Three Jackson restaurants are using their products in cooking some of the foods they serve.

Some recipes using blueberries taken from a website are listed.



Blueberry-Sausage Breakfast Cake

* 1/2 cup butter, softened

* 3/4 cup sugar

* 1/4 cup packed brown sugar

* 2 eggs

* 2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 cup sour cream

* 1 pound bulk pork sausage, cooked and drained

*1 cup fresh or frozen blueberries

* 1/2 cup chopped pecans

* BLUEBERRY SAUCE:

* 1/2 cup sugar

* 2 tablespoons cornstarch

* 1/2 cup water

* 2 cups fresh or frozen blueberries

Directions

1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.

2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.

3. For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.

Footnotes

If using frozen blueberries, do not thaw before adding to batter.



Yummy Blueberry Cobbler

*   3 cups fresh blueberries

* 1/2 lemon

* 1 1/8 cups white sugar

* 4 1/2 tablespoons butter, softened

* 1 1/2 cups all-purpose flour

* 1 1/2 teaspoons baking powder

* 3/4 cup whole milk

*  

* 1 1/2 cups white sugar

* 3/4 teaspoon salt

* 1 1/2 tablespoons cornstarch

* 1 pinch ground cinnamon

* 3/4 cup boiling water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.

2. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.

   3. In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.

4. Bake for 45 minutes in the preheated oven, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 449, Total Fat: 7.7g, Cholesterol: 19mg



Blueberry-Peach Dumplings

FILLING:

* 2 cups fresh or frozen sliced peaches

* 1/3 cup sugar

* 4 teaspoons quick-cooking tapioca

* 2 teaspoons lemon juice

* 1 cup fresh or frozen blueberries

* ground nutmeg

DUMPLINGS:

* 1 cup all-purpose flour

* 2 tablespoons sugar

* 1 1/2 teaspoons baking powder

* 1/8 teaspoon salt

* 1 teaspoon grated lemon peel

* 1/4 cup butter or margarine

* 1/2 cup cream or evaporated milk

* Vanilla ice cream (optional)

Directions

1. In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set aside. For dumplings, combine first five ingredients in mixing bowl; cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or milk; stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings. Bake at 400 degrees F for 25-30 minutes or until top is golden brown. Serve warm with ice cream if desired.



Blueberry Sauce

* 2 cups fresh or frozen blueberries

* 1/4 cup water

* 1 cup orange juice

* 3/4 cup white sugar

* 1/4 cup cold water

* 3 tablespoons cornstarch

* 1/2 teaspoon almond extract

* 1/8 teaspoon ground cinnamon

Directions

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.



Sugar Free Blueberry Coffee Cake

* 3/4 cup butter, melted and cooled

* 1 cup milk

* 3 eggs

* 1 teaspoon vanilla extract

* 1 1/2 cups granular sucrolose sweetener (such as Splenda®)

* 2 teaspoons baking powder

* 3 cups all-purpose flour

* 1 3/4 cups fresh or frozen blueberries

* 1 1/2 cups malitol brown sugar substitute

* 3/4 cup flour

* 2 teaspoons ground cinnamon

* 1/2 cup butter, softened

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.

3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.

4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.