I agree with Ike - when guests are accustomed to mass produced, mass marketed down-flavored items.
It's a catch-22 though. Some guests, if I talk up an ingredient, won't touch it because they "don't like" it...when they may have never had a chance to experience what it's supposed to taste like. Had a lady last week ask if I still had any of the zucchini dish they'd been offered the previous day (and pointedly ignored). I guess the rest of my cooking had earned a little trust. Since it was something served cold anyway, I brought her a slice from the fridge. She was ecstatic...and told me I should never have told her husband it contained any form of squash...he would have loved it. You win, you lose.
I will continue to tout locally raised produce (which has been sparse with the drought this year). If some guests miss out...maybe they'll notice the others scarfing it down.
PT - I think it's great you were able to stock enough blueberries this year. I couldn't justify the gas to drive that far east, counting on the blackberries we (normally) get locally. The only place I could find that had any had the scrawniest, saddest looking canes and the berries were scarce. Most places had absolutely nothing. I loaded up on peaches from one orchard - they're all put up as pie filling and in syrup. Hopefully, next year will be a better season..