The height of summer welcomes plump, indigo blueberries cascading down bushes like lush waterfalls beneath the blazing sun. Pluck one of these dark jewels fresh from the orchard and savor a rush of juicy, succulent sweetness—an unforgettable seasonal treat.
When you bring home locally grown blueberries, you’re not just loading up on antioxidants—you’re also supporting our local economy, family-run farms, and the planet.
Let’s dive into what makes local blueberries so spectacular.
A Farmer’s Favorite Crop
At Metropolitan Market, we get our local blueberries from Spooner Farms, led by fifth-generation farmer Sam Spooner.
Sam’s favorite time of year? “Blueberry season.”
Ask him about it, and he lights up like a firework. The blueberry fields are his happy place.
Blueberries bring a welcome reprieve from harvesting at the break of dawn—their natural waxy coating, or “bloom,” protects them from spoiling in the morning dew. The farm staff typically start gathering blueberries at 9 a.m.
“It’s the equivalent of sleeping in until noon on the farm,” laughs Sam.
Planting a Legacy
Sam is the first farmer to grow blueberries in the farm’s 140-year history. The inaugural shrubs were planted in 2014, the same year Sam's son was born. Fittingly, they chose the Legacy variety. Legacy blueberries offer a floral, creamy, pear-like flavor—light-years better than any conventional blueberry you’ve tried.
Growing Blueberries
Peak season: Mid-July through August
When it comes to blueberry crops, success is all about groundwork. Sam shares, “Blueberries are a little more forgiving than strawberries, but they require a lot of establishment care up front.”
Shrubs typically take 3–5 years to produce berries, and they can keep fruiting for up to 50 years with proper management. Given the right conditions, blueberry yields are quite impressive: up to 10 tons per acre.
Blueberries are a bit picky with their needs—they require extremely acidic soil and plenty of water. Sam has a couple tricks up his sleeve to make them happy: he lowers soil pH with elemental sulfur and uses a drip irrigation system built to last more than 10 years.
Plus, the farm has some buzzing sidekicks. A local beekeeper tends to hives that live on the farm year-round. The bees pollinate the blueberries, coaxing out their juicy sweetness, and in turn, the caretakers trade raw honey for ultra-ripe berries. That sounds like a berry good deal to us!
You Can’t Rush Delicious
Sam’s biggest secret to growing perfect blueberries? Taking his time.
“I’d rather have fruit later in the season that develop exceptional flavor than harvest earlier ‘meh’-tasting berries.”
Local blueberries may arrive on our shelves a little later in the season, but they’re well worth the wait for their outstanding, rich flavor.
Storage and Shelf Life
It’s best to refrigerate or freeze unwashed berries immediately after harvest. Waiting to wash them until right before eating helps prevent molding. With these steps, they’ll last about 3–5 days in the refrigerator.
Pickled Blueberries Recipe
This recipe comes to us from Pacific Northwest chef Mahogany Williams, aka "The Pickled Chef." Pickled blueberries can be added to charcuterie boards, tossed into salads, sprinkled on fish, served over pork loin, and even sandwiched into Pickled Blueberry Shortcakes.
4-Ingredient Lemon and Blueberry Pavlova Recipe
A real showstopper! Pavlova is an airy, gluten-free dessert that comes together with just a few simple ingredients. Lemon curd brings tangy creaminess to crispy meringue shells while blueberries add a beautiful pop of color and juicy texture.
Blueberry Almond Streusel Muffin Tops
Just the top, please! These golden, blueberry-studded pastries skip to the most satisfying part of the muffin—soft, tender, and finished with a sweet almond crunch.
Jam-Packed Summer
Fresh, locally grown blueberries are closer than you think! Order online and have these sun-ripened gems delivered right to your door.