Every plump berry that goes into American Spoon’s Wild Blueberry Compote is gathered by a single dedicated forager in Michigan’s Upper Peninsula. He personally delivers the berries to the American Spoon kitchen every week in late summer.
The berries are sweetened with pure cane sugar and cooked briefly in copper kettles to create the perfect compote for spooning over pancakes and waffles, stirring into yogurt or serving over ice cream.
“In a good year like 2018, during the month of August, we source about 5,000 pounds of wild blueberries from our forager,” says American Spoon Co-Owner Noah Marshall-Rashid. “Scrubby lowbush blueberries prosper in the Upper Peninsula and are especially thrilling to pick along the coast of Lake Superior where the loamy soil of the white pines turns to beach sand.
“Back home we serve Wild Blueberry Compote with buckwheat pancakes and maple syrup. The kids can’t get enough and neither can we.”
The Good Food Awards recognize artisan foods that taste good and are responsibly produced. More than 2,000 entries from all 50 states are submitted each year and judged at a blind tasting. Only two Michigan companies received a Good Food Award in 2019. In addition to American Spoon, Civil Ferments in Williamston was recognized for its Ethiopian Sauerkraut. View the full list of 2019 Good Food Award winners.
We’re also loving these winter soup recipes from American Spoon.