Spring is here and New Books, too! – March 20, 2022

I have recently received new books (3rd printing) of THE BLUEBERRY GIRL and have both soft cover and the beautifully-illustrated hard covers for purchase now.

I can offer your classroom or historical society a reduced price on the books, as well as a power point presentation about Miss Lizzie, showcasing Bruce Arent’s magical art work, and a lively discussion of the Blueberry Queen, the girl who tamed the wild blueberry.

Topics covered include history, social studies, women’s history, agriculture, nutrition, cooking, health, gardening, New Jersey and the Pinelands.

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See the poem Paula wrote with Blueberry Festival kids

This is a collaborative writing by Paula and children, “Making Our Words Sing.”

We Loved Writing Our Blueberry Poem With You!

Blueberries Like the Night Sky

Miss Lizzie, you had a dream.
Thanks to you, we have blueberries
blue as the night sky, blue as the
deepest sea. We have blueberries
sweet as lollipops and cotton candy,
plump berries sweet as honey and mango.
On your farm we heard birds tweeting,
and wind in the treetops. We saw
moss, cinnamon ferns, and
crunchy pine cones.
We saw leaping toads
and mosquitoes big as airplanes.
Thanks to you, we have blueberry pie,
blueberry slushies, pancakes, ice cream,
blueberry yogurt and best of all,
blueberries we can eat right out of our hands!

2022 A new (classic, fail-proof) Blueberry Crumble Recipe!

Blueberry Crumble Serves 6

This crumble is one of the simplest and best summer desserts. It requires few ingredients other than ripe berries, and the whole thing comes together in a matter of minutes. If you prefer to leave out the oats, call it a crisp instead of a crumble. That’s the difference between the two desserts — did you know?

  • 2½ cups (12 ounces) blueberries
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup granulated sugar
  • 1 cup all-purpose flour, plus extra for the baking dish
  • ½ cup packed (4 ounces) brown sugar
  • 1/3 cup oats
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus extra for the baking dish
  • ½ teaspoon pure vanilla extract

Preheat oven to 375ºF.

Butter and flour the inside surfaces of a 9-by-9-inch (or equivalent) baking dish.
Combine the blueberries, lemon juice, lemon zest, and granulated sugar in a bowl, and set aside.

In another bowl, combine the flour, brown sugar, oats, salt, and cinnamon. Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea. Add the vanilla extract and squeeze the mixture several times so that it forms clumps.

Transfer the sugared berries into the prepared baking dish. Sprinkle the streusel topping evenly over the berries. Bake for 30 minutes.

Serve the blueberry crumble with a generous scoop of vanilla ice cream.

Book Signing and Storytelling, “The Blueberry Girl,” at Historic Allaire Village – May 18, 2019

Blueberry time again! Shake off winter blues with “The Blueberry Girl” book, and author Paula Newcomer at Allaire’s Craft Market and Spring Festival, Saturday, May 18, 2019, 10 a.m. to 4 p.m. Storytelling by Paula, book signing, free blueberries for kids and parents, coloring pages for children and write a blueberry poem! This festival is kid-friendly with fascinating exhibits and nature activities at this historic village. Paula’s book available in the Enameling Building and the General Store; excellent gifts and yummy food. Come meet the author and learn about the amazing Miss Lizzie, a real girl with a real dream.