By Julia Boyle
THE ERICKSON TRIBUNE

The sweet, plump, blue fruits we love in muffins, in cobblers, and on cereal reach peak harvest this month, known as National Blueberry Month.

In addition to tasting great, blueberries contain more antioxidant activity than many fruits and vegetables, according to the USDA Human Nutrition Research Center on Aging in Boston, Mass. Researchers believe that antioxidants like vitamins C and E, as well as the anthocyanins and phenolics that give blueberries their color, help protect the body against many effects of, and diseases associated with, aging.

Take advantage of the Garden State’s fresh, local bounty and prepare a “berry” delicious dish. Executive Chef Joseph Marinelli of Seabrook says he uses fresh, local ingredients whenever possible. “They add to the flavor and nutrition of a dish,” he says. He offers a unique and tasty twist on cooking with blueberries.