WILDCRAFTING: Blueberries

I paid a visit to my favorite wild blueberry picking spot on my way into the city the other day and was very happy to discover that the time for picking is now.  I had fantasies of a quiet morning in solitude foraging for blueberries, but my plan was foiled.  My son was desperate to come along to "Blueberry Land", and so he did.  

He was really cute with his little bucket in hand as I heard the little "dip, dip" of his harvest hitting their mark.  The novelty of actually doing any picking lasted about 30 minutes, and then her transformed into the blueberry monster who ate every berry he came across.  At two and half hours he was ready for home, but I was frantic.  I couldn't stop tipping my bucket of berries over!  Picking little tiny blueberries off the ground is very tedious and disheartening work.  Alas, a good portion of my harvest has now become compost on the forest floor, but I did manage to salvage enough to make one, delicious, and I mean delicious, pie.  Note to self:  always use a container that has a wide base that won't tip over when picking blueberries.  My husband also informed me that I could always do it like his dad does - use a little sour cream container for the active picking, and when it gets full, dump it into a larger, lidded container.  Good idea.

Please note:  berry picking is not for the "instant gratification" type of individual.  It takes a long time to pick berries (and sometimes your bucket tips over).  Then you have to bring them home and clean them and remove all the leaves, dirt, and debris (especially if you had to pick them up off the ground after spilling them) which is kind of hard.  But I do have a quick cleaning tip - place berries in a bowl of water, swirl and strain.  Then pick up small handfuls of berries, pick out any large chunks of debris and then dump the handful of berries in a bowl.  Little bits of dirt and leaves will remain stuck to your hand, simply wipe off on a towel and repeat.

WILD BLUEBERRY PIE

1 double crust recipe for pastry dough

4 cups wild blueberries

4 Tbsp organic cornstarch

1/4 cup local maple syrup

1 tsp organic lemon juice

Method:  Preheat oven to 400*.  Place the berries in a large bowl.  Using a potato masher, squish 1/4 of the berries to release some juice.  Stir in the cornstarch, maple syrup and lemon juice.  Let rest while you prepare pie crust in pie plate.  Pour in filling, cover with other crust and then bake at 400* for 20 minutes, then reduce heat to 350* and bake for about 20-30 minutes or until crust browns slightly.

CHEVRE

I am quite amazed it has taken me this long to make homemade cheese.  Up until now I've never had access to homegrown, organic, raw and delicious milk so it never really made sense for me to make cheese from milk in a carton.  Our dear goat Cassie kissed her wee ones goodbye and off they went to a new farm to live, and we now have full and complete access to her udder.  Last year we were kind of off on our weaning timing and messed up the system and were only getting small amounts of milk each day.  This year we are definitely in the game and get a good litre and a half a day.  For our family that is more than enough milk for cooking and drinking, so I started freezing some every day in anticipation of some cheese making.  My dream of making homemade cheese has been realized at last, and it was special indeed.  And easy, which is a bonus.  After a long morning of wild blueberry picking, I came home to a precious batch of chevre ready for the sampling.   The most simple, perfect, and delicious lunch I've ever had.  

By simple I mean just stirring in some raw minced garlic, some torn fresh basil from the garden, and a drizzle of olive oil.  Spread that goodness on some toasted sourdough crostini and prepare to swoon.  And eat more.

CHEVRE

4 litres organic raw goat milk

1/8 tsp Mesophilic culture

1/4 tablet rennet

sea salt to taste

Method:  Dissolve the rennet tablet in some unchlorinated water and allow to sit for 30 minutes before using.   Warm milk ever so gently to 22* which is really like room temperature.  Then stir in the starter culture and then the rennet solution and stir for 30 seconds.  Cover and allow to sit at room temperature for 12-18 hours.

     When a curd has developed, use a slotted spoon to scoop out the curd mass into a strainer lined with cheesecloth.  Drain out the liquid whey for 6-12 hours (the longer the drier and tangier).  Once drained, remove cheese from cloth and add 1 tsp sea salt and herbs if desired.  Store in a covered glass container in fridge and eat within 7-10 days.

I feel like I've landed in the land of milk and honey.  A huge bowl of cheese sitting in my fridge, and I can't stop dipping my finger in for a taste.  I also couldn't resist using some in our dinner tonight.

I am loving summertime food.  Fresh and local roasted eggplant, tomato sauce, fresh goat cheese and mozzarella.  It truly doesn't get any better than this.

WILDCRAFTING: St. John's Wort

This morning found me loading the kids into the car and heading down the beach road near our house to where I've discovered St. John's Wort growing in profusion.

 Rolled down the windows and left the kids in the car, set up the tripod and voila, a mini vlog on how to harvest St. John's Wort flowers.

     St. John's Wort is the go to herb when you need to brighten your day - it is a popular herb for depression and anxiety.  But lately I am really into creating an elite first aid kit, chock full of herbal remedies, band-aids, and tweezers.  So, in about a month when my oil is done infusing, we will be blessed with a powerful remedy for bruises, sprains, burns, and injuries of all kinds.  My jar of oil is incubating on the sunniest windowsill in our house as I eagerly wait for it's medicinal loveliness to magically transform into a ruby hued wonder.

THE GRAPES OF WRAP

Like I mentioned earlier, I am visiting my mom and dad in Ontario for awhile.  Although I haven't been posting very frequently, I just knew I had to share with you a magical little place right near their home.  It is a walking trail on the edge of a forest and wetland.  Despite the huge amount of suburban development that is occurring in this area, there are tiny pockets of wilderness that remain, and I am always delighted to witness the bounty of nature thriving and providing even in the most unexpected places.  Each morning I take the boys for a walk along this trail, and I listen to the birds and observe the plants growing and bearing fruit.  I am especially enamored with the wild grapes that are growing profusely on the trees and bushes right at the edge of the forest.  It is amazing.  Who would have thought that you could harvest wild grapes smack dab in the middle of suburbia? Well you can, and I have.  The grapes aren't ready yet though, so I thought I'd share with you a little clip I took this morning that demonstrates how to harvest Grape Leaves.

     I grew up eating grape leaves prepared pretty much only one way - as Dolmades, or Greek Stuffed Grape Leaves.  But I do recall having seen some exciting recipes using grape leaves.  For instance, Mario Batali makes Stuffed Grape Leaves with Goat Cheese and Black Pepper.  Or how about Grilled Salmon in Grape Leaves?  Mmm this sounds good too..Grilled Beef in Grape Leaves.  Anytime you want to wrap stuff and grill it, go for the grape leaves.

     Like I said, I have yet to use grape leaves for anything other than Dolmades.  But after checking out these other recipes, I think I may have to branch out.  I had big plans to share my awesome Dolmades recipe with you, but I am going to have to wait until I get home to dig out the recipe..sorry!

FRAGARIA X ANANASSA FIELDS FOREVER

Strawberry season is here!  Woo hoo!  

I get so excited about fresh, local strawberries because I've waited all year to eat them again.  (Ok, so I did buy a couple of packs of frozen berries this winter, but that was only because I never managed to freeze any local strawberries last summer.)  Well, if I still lived in Ontario, I would definitely be heading over to this organic farm again to pick strawberries.  We arrived nice and early this morning (to beat the heat wave of the afternoon sun) to this gem of a place so close to my hometown of Markham, Ontario.  Oh! What a beautiful farm they have over there.  I was having farm envy big time.  The best part was seeing the pigs running wild in the forest foraging for roots and whatnot.  

We couldn't resist, we had to buy some bacon on the way out.  As soon as we got home we fired up the cast iron and had a bacon feast.  So good.  But that was after the strawberry fiesta we had in the car.  Despite being so full of strawberries already, I attempted to make a grain free strawberry crisp with my new favorite ingredient, almond flour.  It was really yummy, but definitely not picture or recipe sharing worthy just yet.  I've got to tweak that baby a bit before I share.  Really glad I went picking this year, but so sad it wasn't my freezer I was filling...

It's all well and good to bake and such with your berries, but truly, the best way to enjoy them is straight up, still warm from the sun.  Happy Summer.

SUMMER EDITION

Honoured to have contributed an article to Rhythm of the Home again.  This article on Fresh Herbal Teas is definitely going to inspire you to plant an herb garden so you can make awesome herbal blends to sip on all summer.

ON VACATION

It is so nice to eat food that someone else has prepared.  Especially when that someone else is your mother who is a really, really talented cook.  The kids and I have abandoned our homestead down east and we've landed in Toronto to hang with my parents while my husband does some serious renovating on our home.  The beautifully warm and sunny warm weather has set the scene for lots of kiddie pool and sprinkler time, not to mention some great outdoor dining.  My mother wowed me last night with a really yummy fish dish.  The best description I can come up with is Broiled Haddock with Sauteed Onion and Fennel.  Simple, delicious, and a really nice change from the way food tastes when I prepare it.  

                            

BROILED HADDOCK with Sauteed Onion and Fennel

2 pounds hook and line haddock fillets (about 4 pieces)

2 large organic onions

1 medium organic fennel bulb, fronds reserved

2 Tbsp organic butter, one of them melted

1/2 cup dry organic white wine

sea salt and pepper

Method:  Preheat the oven to 375*.  Place onion, 1 Tbsp of butter, fennel, wine, sea salt and pepper in a large cast iron skillet.  Stir to combine and place in the oven.  Roast, stirring occasionally until the mixture is lightly caramelized, about 45 minutes.  Remove from oven, keep warm.  Increase the temperature to 400*.  Place the fish in another cast iron skillet, drizzle with the other dab of butter which you have melted, and then season with sea salt and pepper.  Place in the oven and bake for about 10 minutes or until opaque.  Place the fish on a nice bed of the onions and fennel and serve.