WILD BERRY JAM

     I never thought I'd find something positive to say about the forest that was clearcut next to our farm. For years it was actually a part of this farm, until the old man who owned it died and the property was subdivided. He responsibly harvested his firewood off that land for years, and with a lot of respect and care. Unfortunately someone decided to sell the trees for profit and after a few years of growth, trees are coming back. And so are berries! For the last three summers I've tramped through the wilderness of the new growth and manage to collect enough berries to make a batch of wild berry jam. This time the kids came with me and were very eager to show me where all the "good" spots for picking were - as well as mossy patches for rest and renewal.

     I am a big fan of pectin-less jams as I suspect the methods of manufacturing pectin are less than natural or healthy. Last year I made a lovely batch of wild raspberry jam sans pectin and it turned out great. Our harvest this year was composed of predominantly blackberries and huckleberries, with a few raspberries and blueberries as well. I've heard that blackberries are high in pectin and don't require the use of the packaged stuff to gel, so I hoped that since they made up the bulk of the bunch I'd end up with a nice thick jam. I was lucky, the jam turned out well. It was a small production though, just 4 jars. Since we had so much fun foraging today, maybe we'll go for another round in a few days.

WILD BERRY JAM with Honey

6 cups mixed wild berries, rinsed

3 cups local honey

Method: Place the berries and honey in a saucepan over medium heat. Bring to a rolling boil and cook, stirring occasionally for about 25-30 minutes. Spoon into sterilized canning jars, and heat process for about 10-15 minutes. Once opened, I find freezing the jam ensures that it won't go mouldy by the next time we are in the mood for a spoonful!

 

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SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

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RYE SOURDOUGH Smeared with Almond Butter, Apple and Honey

Seeing as I didn't make supper tonight I thought I'd share with you what we ate for breakfast the other day.  After the Saturday market, a lovely woman whose name I don't know traded me some yummy sourdough rye bread.  It is a hearty, dense loaf that tasted lovely topped with some nut butter and honey.

RYE BREAD Smothered with Almond Butter, Diced Apple, Honey and a Sprinkle of Cinnamon

1 slice of organic rye sourdough bread, lightly toasted

1 heaping tablespoon of raw almond butter

1 drizzle of local honey

1/4 of an organic apple, chopped

a sprinkle of organic cinnamon

Method:  Toast bread, smear with butter, top with apple, drizzle with honey, sprinkle with cinnamon.

Neighbours

On Halloween night we had one trick or treater come to our door.  We have new neighbours! They are from Germany and the momma and son came by to meet us.  I made this loaf to bring to them to welcome them to the neighbourhood and country.

HONEY PUMPKIN BREAD with Fresh Ginger and Cinnamon

1 cup organic unbleached white flour

1 cup organic whole wheat flour

1/2 Tbsp organic ground cinnamon

3/4 tsp baking powder 

1/2 tsp baking soda

1/2 tsp sea salt

1 cup organic pumpkin puree

1/3 cup organic vegetable oil 

3/4 cup local honey or maple syrup

1/4 cup organic whole milk

2 Tbsp organic fresh ginger, finely grated

1 1/2 tsp vanilla extract

Method:  Preheat oven to 350*.  Oil a loaf pan.  In a large bowl, sift the flours, cinnamon, baking powder and soda, and the salt.  In a blender of food processor, mix together the pumpkin, honey, milk, oil, ginger and vanilla.  

     Pour the wet mixture into the dry and stir until just combined.  Pour the batter into the pan and bake for 55-65 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.  Let loaf cool for 10 minutes, then remove from pan.

Pease Porridge HOT!

This morning was a porridge kind of morning.  

OATMEAL with Fresh Blueberries, Apple and Walnut

1 cup water

1/2 cup organic rolled oats

1 Tbsp local honey

organic blueberries

1 organic apple, peeled and grated

1/4 organic raw walnuts, slightly crushed

Method:  Boil water and stir in oats, reduce heat and cook until thick.  Add more water if necessary.  Drizzle each bowl with some honey, the berries, apple and walnuts.