Food & Fellowship: Issue IV

Jul 28, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Blueberries! It wouldn’t be summer in Maine or at Green Acre without blueberries. Did you know that “the wild blueberry is one of four fruit crops native to North America? Maine is the largest producer of wild blueberries in the world. Maine produces 10 percent of all blueberries in North America, including wild and cultivated production.” Green Acre has the bounty of having their own blueberry trees and each summer the visiting children line up to eat their fill.

Green Acre serves blueberries in a variety of dishes for breakfast, lunch and dinner; here are a few recipes we’d like to share.

Blueberry, Watermelon, Cucumber & Feta Salad

Servings per Recipe: 6

Blueberry, Watermelon, Cucumber & Feta Salad


1 tablespoon olive oil
1 tablespoon lime juice, freshly squeezed
¼ teaspoon fresh ground pepper
⅛ teaspoon salt


1 cup fresh blueberries
2 cups watermelon, diced
1 cup cucumber, seeds removed and sliced
½ cup feta cheese, diced or crumbled
1 tablespoon fresh mint, finely minced


Whisk together the olive oil, lime juice, salt and pepper.

Gently mix together the remaining ingredients and drizzle with the dressing. Serve immediately.

Blueberry Crisp

Servings per Recipe: 9–12

Blueberry Crisp


5 cups blueberries
2 tablespoons sugar
3 tablespoons flour
½ lemon, grated and juiced

¼ cup flour
¾ cup oats
½ cup brown sugar

¼ cup butter, softened
¼ teaspoon cinnamon


Preheat oven to 375 F

Mix together the blueberries, sugar, flour, grated lemon, and lemon juice into a small bowl. Mix until combined.

Whisk together the flour, oats, and brown sugar. Add in the butter and cinnamon. Mix with fingers until it becomes crumbled.

Put blueberry mixture into a greased casserole dish and sprinkle with the flour topping mixture and bake for 35-40 minutes.

Recipes from the Green Acre Kitchen Archive

Green Acre Archive: Blueberry Coconut Almond Granola

Servings per Recipe: 10–12

This Blueberry Granola recipe was one of our most requested recipes. For an extra treat during the blueberry season top with fresh blueberries.


3½ cups old-fashioned rolled oats
½ teaspoon salt
½ teaspoon cinnamon
½ cup melted coconut oil or other vegetable oil
½ cup honey or maple syrup
1 teaspoon vanilla
½ cup dried blueberries
½ cup unsweetened coconut
½ cup sliced almonds


Preheat the oven to 350 degrees.

Line a half-sheet pan or cookie sheet with parchment paper. In a large mixing bowl, combine the oats, salt and cinnamon. Stir thoroughly to combine.

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 to 25 minutes, stirring halfway. The granola should be lightly golden brown. (Keep a watchful eye as honey tends to brown quickly). Remove from the oven, stir again and cool.

On another parchment lined pan, spray the parchment lightly with cooking spray and evenly spread the coconut and sliced almonds. Bake at 350 degrees for 8-10 minutes, stirring halfway. Remove from the oven, stir again and cool.

Combine the cooled oats, coconut, almonds and blueberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.