Tag Archives: Tryon Blueberry U-pick

Picnic Lunch in the Gazebo in St. Peter’s Bay, PEI

Picnic in the Gazebo at St. Peter's Bay, PEI
Picnic in the Gazebo at St. Peter’s Bay, PEI

We thoroughly enjoy our home province of Prince Edward Island! Our special Island is small enough that we can get to know all parts of it quite well.  In summer, especially, we do a lot of day trips all around the Island.  Most times, for our day excursions, I pack a picnic lunch and we head off for the day.  Sometimes, I have a particular picnic destination in mind and have a good idea if there will be a park nearby that would be suitable for a picnic and, other times, it’s totally by chance where we land at picnic time. Apart from the opportunity to dine outdoors in our all-too-short summer season here on Canada’s Atlantic Coast, transporting our own meal means we can eat wherever we are whenever we are hungry without having to try and be at a certain location where there is a restaurant which may, or may not, be able to accommodate dietary needs.

Our recent day trip took us to the north shore area of the eastern part of the Island.  I love PEI lighthouses – the iconic red and white structures are dotted here and there all around the coast of the Island.  I had been searching to find the St. Peter’s Bay Lighthouse for some time and was determined to find it this year.  So, this was our primary destination on this particular day trip.

St. Peter's Harbour Lighthouse, PEI
St. Peter’s Harbour Lighthouse, PEI

It wasn’t particularly easy to find this elusive lighthouse  but, with assistance of an acquaintance who provided directions, I was able to locate it.  Access is via a single lane red clay road with a canopy of trees.  The adventure was indeed worth it!

After we enjoyed the vista surrounding the lighthouse, not to mention the beautiful beach, we decided it was time to find a place to set out our picnic.

PEI North Shore Beach
Beach by St. Peter’s Bay Lighthouse, Morell, PEI

I knew of the small park by the water in nearby St. Peter’s Bay where I had had a picnic before (click here to view those photos).  What I didn’t recall was the lovely gazebo at this site. This find was a blessing since the temperature had soared to 28C by this time and it was way too hot to eat out in the open with no shelter!

When we arrived, we found the large gazebo unoccupied so immediately went about setting out our picnic lunch.  Someone had planted beautiful flowers in boxes around the gazebo and that formed a ready backdrop that I could not have planned or hoped for. Bonus! See how gorgeous the flowers look in the photo below and how they fortuitously match my color scheme and complement the color of the lemonade!

Picnic in a Gazebo
Picnic in a Gazebo

The color theme of my picnic was turquoise, always a summery color. The burst of hot pink in the drink certainly adds a punch of color!

Picnic Salad Bowls
Picnic Salad Bowls

I found the bowls, matching small salad dressing containers, and rectangular dishes at Walmart.  Not only are they all color-coordinated in turquoise blue but the dishes come with the needed cutlery built in, a real bonus because there is no need to remember to bring cutlery separately.

Turquoise-themed Picnic
Turquoise-themed Picnic

The bowls match my insulated picnic basket.  A blue-checked tablecloth and checkered napkins, already part of my picnic arsenal, were found to match as well.

Turquoise and Blueberry Blue Details
Turquoise and Blueberry Blue Details

A small model sailboat in matching colors and a collection of shells formed the centerpiece for my tablescape. I figure if I am going to dine outside, I might as well go all the way and set the table attractively! It makes for a more fun and memorable picnic.

Sailboat and Shells Tablescape
Sailboat and Shells Tablescape

For lunch, I prepared my version of a picnic buddha bowl, ensuring it contained contents that would travel.  There is no one right way to make a buddha bowl but, typically, they contain some kind of grain (preferably high fibre), veggies and fruit, a protein source, and greens.  I began by layering the bowl with lettuce from our garden. Our garden has been a good producer this year so the cherry tomatoes, celery (it’s there but it’s hiding in the photo), and carrots are garden-fresh. The grain I chose to use was a tri-colored quinoa. To make the meal more substantial and to add some protein, I included a half hard boiled egg in each bowl. The addition of the red onion gives a flavor and color boost. I love how colorful and healthy this salad is!

Main Meal Picnic Salad
Main Meal Picnic Salad

I often brine and roast boneless skinless chicken breasts for various uses and they are perfect sliced for a main meal salad or as added protein in a buddah bowl.

Picnic Salad
Picnic Salad

Some freshly picked blueberries from the Tryon Blueberries U-pick added a bit of color, texture, and sweetness to the salad.  A simple balsamic dressing was all that was needed to finish the salad.  This type of meal is great for a picnic.  The meal is completely prepped at home and contained in a bowl with the dressing added at the time of serving.  The meal travels well – I use several ice packs in my insulated picnic basket to keep the food good and cold.  At meal time, it is simply a matter of removing the cover from each diner’s bowl and the meal is ready to go. Clean-up is super easy because the covers pop back on to the bowls and the utensils fit inside the bowls so there are no messy plates and utensils.

These high bush blueberries are great snacking berries and I often pack them in my picnic basket when the berries are in season.  Today, their blue color matches my color scheme, too!

High Bush Blueberries
High Bush Blueberries

Peanut butter cookies are always a great stand-by picnic treat.  They are easy to make, easy to transport, and satisfy the sweet tooth.  For my recipe, click here.

Peanut Butter Cookies
Peanut Butter Cookies

Peaches are also a great fruit to take along on picnics. I love to incorporate the flavors of summer into my picnic menus.

Peaches and Cookies
Peaches and Cookies


I love the little bottles in the photo below.  When I made the rhubarb lemonade earlier in the summer, I froze some in these bottles to have it ready for picnics.  The bottles help to keep the food cool as we travel and they quickly finish thawing completely when removed from the cooler as the picnic is being laid out. This is a super tasty (and colorful) summer drink – you can access my recipe by clicking here.

Picnic in St. Peter's Bay, PEI
Picnic in St. Peter’s Bay, PEI

I hope you have enjoyed a peek into my picnic in the gazebo in St. Peter’s Bay, PEI! The Island has many picturesque places suitable for picnics and each comes with its own unique view.

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Picnic in St. Peter's Bay
Picnic in St. Peter’s Bay

For other picnic inspiration from My Island Bistro Kitchen, check out these:

Picnic by the Confederation Bridge in PEI
Sliders and Salad Sunday Picnic
A PEI Picnic in the Park
Casual Summer Picnic
A Canada Day Picnic in St. Peter’s Bay, PEI
A Casual Summer Afternoon Picnic
A Beach-Themed Picnic
A Pretty Pink Picnic
Canada Day Picnic
Oh Canada! A Picnic to Celebrate Canada Day
Labour Day Picnic by the PEI Seaside with Lobster Croissants on the Menu
A Plaid Picnic on the Verandah
Locovore’s Picnic – Food Day Canada 2016
Late Summer Charcuterie Picnic
Sunday Afternoon Wine and Cheese Picnic
Old Country Rose Afternoon Tea Picnic

Blueberry and Tropical Fruit Smoothie

Blueberry and Tropical Fruit Smoothie
Blueberry and Tropical Fruit Smoothie

Smoothies are such a great and tasty way to eat fruit and yogurt, making them healthy choices.  And, they are very filling. They are great for breakfast, summer barbeques, as a transportable breakfast-on-the-go, or just anytime as a nutritional drink.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

I am not far from Tryon Blueberries U-Pick, a high bush blueberry farm in central PEI and, when they are in season, I have a steady diet of these blueberries.

High Bush Blueberries

I freeze a quantity of them for use in smoothies throughout the year.

High Bush Blueberries

Basically, any fruit you like can be combined into a smoothie.  For this recipe, I have chosen to feature the local blueberries but I also add in some other fruits that pair particularly well with blueberries. These include mango, papaya, and banana.  The great thing about smoothies is that they can be made with fresh or frozen fruits. I often bag up fruits when they are in season locally and freeze them in just the right sized portions for smoothies. This makes it quick and easy to prepare the smoothies which is great because, as we all know, if something is overly laborious, well….it often just does not happen.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

Smoothies are so easy to make. A blender is needed for this recipe. Simply combine all the ingredients into the blender and process the mixture until desired smoothness is reached.

For sweetener, I use 2 tablespoons of pure maple syrup.  This natural liquid sweetener blends better than sugar. Reduce the amount of maple syrup if you like a less sweet drink.  I also add in about 1 1/2 tablespoons of ground chia seeds. Whole chia seeds may be used but the ground seeds make for a smoother drink and are a better alternative for those who can’t easily digest seeds. Chia is loaded with good health benefits like fibre, omega 3 fats, protein, vitamins, and minerals.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

The yogurt I have used in this smoothie is a Mediterranean-style lavender yogurt.  Lavender pairs very well with blueberries. Don’t be put off by this flavor thinking it will be like perfume.  This yogurt is very gently flavored with lavender and it is not at all strong in either the lavender flavor or scent. It does, however, add a subtle layer of flavor to the smoothie.  Plain vanilla yogurt can, of course, be substituted but, if the lavender yogurt is available, I recommend giving it a try.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

Any kind of fruit juice can be used in this smoothie.  I have made it with plain orange juice which is very good but it is super tasty if made with a mango-citrus blend of juice or a tropical fruit juice.  If possible, I try to add juice that has the flavor of at least one or more of the fruits I am blending into the smoothie.  I don’t add any ice cubes to this smoothie because I find they can dilute the flavor.  Make sure the fruit juice is good and cold and the smoothie will be just the right temperature for drinking without adding any ice.

Garnishes are optional but they do dress up the smoothie.  If using garnishes, choose fruits that are in the smoothie as I have done here with the blueberries, mango, and papaya.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

This smoothie recipe will yield approximately 4 cups  which is about two good servings or, for smaller portions, four 1-cup servings are possible.  This really is a meal in a glass – it provides servings of fruit, yogurt, and liquid content.  This smoothie is best served as soon as it is made because it has banana in it and it can produce quite a strong flavor if left to sit and it can take over and become the predominant flavor in the drink.

[Printable recipe follows at end of posting]

Blueberry and Tropical Fruit Smoothie


1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.)
1½ cups high bush blueberries (fresh or frozen)
½ cup mango, coarsely chopped (fresh or frozen)
½ cup papaya, coarsely chopped (fresh or frozen)
½ large banana, sliced
½ cup Mediterranean-style lavender yogurt
2 tbsp maple syrup
1½ tbsp ground chia seeds


Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.

Yield:  Apx. 4 cups

Blueberry and Tropical Fruit Smoothie

Yield: Apx. 2 servings

Serving Size: 2-cup

Kickstart your day with this super tasty blueberry and tropical fruit smoothie made with lavender yogurt and mango-citrus fruit juice


  • 1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.)
  • 1½ cups high bush blueberries (fresh or frozen)
  • ½ cup mango, coarsely chopped (fresh or frozen)
  • ½ cup papaya, coarsely chopped (fresh or frozen)
  • ½ large banana, sliced
  • ½ cup Mediterranean-style lavender yogurt
  • 2 tbsp maple syrup
  • 1½ tbsp ground chia seeds


  1. Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.
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A delicious smoothie made with a blend of blueberries, tropical fruits, lavender yogurt, and mango-citrus fruit juice

For another refreshing blueberry drink, try this recipe for Blueberry Lemonade

Blueberry Muffins

Blueberry Muffins
Blueberry Muffins

I recently discovered a high-bush blueberry U-pick in Tryon, PEI.  These are so easy to pick and the bushes were just laden with these huge plump blueberries.

High-bush PEI Blueberries from the Tryon Blueberry U-Pick
High-bush PEI Blueberries from the Tryon Blueberry U-Pick

Grower, Jennifer Murray, says she has five varieties of these tasty blueberries growing in this field.

High-bush Blueberry Field in Tryon, PEI
High-bush Blueberry Field in Tryon, PEI

Unlike their tiny wild blueberry counterparts that grow low to the ground, these are easy and clean picking – no blueberry-stained fingers.  I have been back to their field twice since they opened just last week.

It took mere minutes for us to pick these blueberries!

I love these berries in a bowl with sugar and milk, on top of cereal, waffles, and pancakes.  They are lovely sweet berries.

Today, I am featuring these blueberries in muffins.  I have purposely chosen a light-colored batter that is cake-like in texture so that the blueberries really show up.  I hope you enjoy them as much as I do!

I like the flavor combination of blueberries and orange so I have added some orange juice and finely grated orange rind to the batter.  I used my square muffin tins for these muffins but they would be equally as lovely (and just as tasty!) in traditional round muffin tins.   I do a lot of batch-baking and freezing of muffins and sweet breads to have them ready for weekday coffeebreaks at work.  I split and butter the muffins  before  individually wrapping and storing them in the freezer.  The benefit of these square tins is that I find the muffins pack away easier than the round ones do plus they add variety and interest to appearance of the baked goods.

Blueberry Muffins


2 cups flour
1 cup sugar
3½ tsp baking powder
½ tsp salt
1 tbsp finely grated orange rind

2 eggs
¾ cup milk
¼ cup orange juice
¼ cup vegetable oil
1 tsp vanilla
1½ cups fresh or frozen blueberries, tossed with about 1 tbsp flour


Assemble ingredients.

Preheat oven to 400°F.

Sift dry ingredients together into a large bowl.

Stir in the grated orange rind.

Make a well in the centre of the ingredients. Set bowl aside.

In a two-cup measuring cup or small bowl, beat eggs lightly.

Add milk, orange juice, oil, and vanilla. Stir or whisk together well.

Pour wet ingredients into the well in dry ingredients.

Stir just until most of the dry ingredients are incorporated.

Gently fold blueberries into batter.

Do not overmix. This will create a tough muffin and one that has blue batter!

Spoon mixture into greased or paper-lined muffin tins, filling each between ⅔ and ¾ full.

Bake 16-20 minutes or until muffins spring back to a light touch and/or a cake tester inserted into center of a muffin comes out clean.

Yield: 12 muffins

For my gluten-free Blueberry Muffin recipe, click here.

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Blueberry Muffins
Blueberry Muffins