Ingredients:

Lyman Orchards blueberries

¼ cup honey

¼ cup cider vinegar

¼ cup minced garlic cloves

¼ cup minced red onion

Salt

Ground black pepper

Directions

In a medium saucepan, combine all the ingredients except the pork loin.  Let it simmer at medium heat for 15 minutes while stirring occasionally.  Remove from the heat and cool in the refrigerator for 1 hour or until it is cool.

Preheat the oven to 375.

With clean hands or a pastry brush, spread the blueberry glaze over all the surfaces of the pork loin.  Place in a roasting pan and bake until the center is 145 or higher.   Ladle any extra glaze on the pork during the cooking process.  As each pork loin is of a different size your cooking times may vary.  I usually cook it for 12 minutes per pound.  Allow to rest for 15 minutes and then slice and serve.

This goes well with sautéed spaghetti squash and roasted beets.

Ingredients for filling:

1.5 lb. cream cheese

1 lb. granulated sugar

6 eggs

1 pint Lyman Orchards blueberries

2 tbsp. lemon juice

1 tbsp. vanilla

Ingredients for crust:

2 cups graham cracker crust

¼ lb. melted butter

Directions

Place the cream cheese on the counter for 2 hours to allow it to soften and come up to room temperature.

Combine the graham cracker crumbs and melted butter and work it together with clean hands until it starts to clump together.  Pack it into the bottom of a greased springform pan or into a muffin pan for individual cheesecakes.  Refrigerate until needed.

Preheat the oven to 300f

Once the cream cheese is softened, mix  the cream cheese and granulated sugar in an electric mixer until smooth.  scrape the sides and add the eggs in one at a time with the mixer on medium speed.  Scrape the sides between each egg.  Add the vanilla, lemon juice, and blueberries to the bowl and mix until the berries are evenly mixed but not completely crushed.

Scoop the mix into springform or the muffin pan. Leave ½ an inch of space between the top of the pan and the batter.  Place the pan in a roasting pan that has ¾ of an inch of water.  Place the pans in the oven and bake for

1.5 hours for the springform pan or 45 minutes for the muffin pan. As not all ovens are exactly the same temperature, use the toothpick test to see when it is done.  A toothpick will come out clean when it is cooked.

1 quart fresh blueberries

1 english cucumber diced

3 tbsp fresh lemon juice

¼ tsp of fresh chopped mint

3 tbsp sour cream

½  pint cider   

Salt and pepper to taste

Directions

Combine ¾ of the berries, lemon juice, sour cream, and cider in a food processor and pulse until smooth.  Pour into a large bowl.  Add the remaining ingredients and salt and pepper to taste.  Serve chilled in soup bowls.