Monthly Archives: August 2011

highbush cranberry jelly & thumbprint cookies

31 Wednesday Aug 2011

Posted by in cook, cookies, forage, preserve, wild berries

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 wild highbush cranberry jelly

Clear, ruby-red, tart and delicious. Serve on toast, over ice cream or yogurt, or as a condiment with meat.

5 cups highbush cranberries

3 cups water

4-1/2 cups prepared juice

1- 2 oz package (57 g) or pectin crystals

4 cups sugar

3 tablespoons lemon juice, fresh or bottled

Put highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, mash or crush them gently. Boil for 10 minutes, then put berries into a jelly bag and strain overnight.

Measure juice, adding water if the liquid doesn’t add up to 4-1/2 cups. Put into a large pot and add the pectin. Bring to a boil, stirring constantly. Add sugar and lemon juice. Stir until sugar is dissolved. Then boil hard for 1 minute without stirring. Skim off foam. Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.

For more information on highbush cranberries (Viburnum edule), click here to see a previous post. Also, see my recipe for highbush cranberry compote.

thumbprint cookies

This recipe comes from my Betty Crocker Cookbook (40th Anniversary Edition).

Making thumbprint cookies is a fun and great tactile activity to do with kids. With this recipe, I can enjoy my home made jam and it also lets me use up the ground almonds that are a by-product of my home made almond milk.

¼ cup packed brown sugar

½ cup butter, softened

½ teaspoon vanilla

1 egg, separated

1 cup all-purpose flour

¼ teaspoon salt

1 cup finely chopped nuts (I use toasted ground almonds)

jelly

Heat oven to 350 degrees (F). Mix sugar, butter, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press thumb deeply in the center of each. Back about 10 minutes or until light brown. Cool. Fill thumbprints with jelly. (Note: in the picture I used highbush cranberry compote instead of the jelly. The gingery tart compote balanced the sweetness beautifully!). Yield: 2 dozen cookies.

Why not have a ‘jam tasting’? Make a batch of these cookies and use an assortment of your favorite jams and jellies and fruit butters to fill them. A yummy and colorful addition to your Christmas cookie platters.

Resource:

Zeman, A.M. (1991). Betty Crocker Cookbook: 40th Anniversary Edition. Prentice Hall:New York.

a day for making things

30 Tuesday Aug 2011

Posted by in cabin living, handmade

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Today was a busy day of making things, both for myself and to share with others. Here are a few of the things that I made today:

After our morning walk, I picked two little sweet pea flowers (the only ones in bloom so far) and made a simple arrangement to enjoy…

Then I took last night’s strained wild highbush cranberry juice and made jelly (I will post the recipe tomorrow)…

Then I made two thank you cards, featuring a picture I took of one of the recipients at her recent 30th birthday party here at the lake… 

Then I made a huge batch of homemade chicken broth loaded with garden veggies. I will use this as a base for Vietnamese shrimp and lemongrass soup for supper tomorrrow (both recipes to follow in a later post)…

Then, in honor of the new moon in Virgo a few days ago (which encourages cleaning up and creating new habits and routines), I made a whole bunch of new affirmations and stuck them all over the cabin…

Then I made jalapeno cheddar cornbread muffins (the chilies came out of the Medicine Wheel garden- again, recipe to follow in a later post)…

Next, I made time for Lucy. I sang to her, wrestled with her on the floor (her favorite thing), rubbed her tummy, and then we went for our evening walk together…

Then I made time for human friendship. I took over some cornbread, highbush cranberry jelly, yesterday’s compote, and the cards that I made today and headed over to my neighbor, K’s, for a movie night. We had a great chat, a few glasses of good wine, and the movie was both inspiring and uplifting…

Finally, I made this blog post. A wonderful way to end this creative and productive day. Not all of what I made had a significant material outcome, but everything I made nourished my spirit and added beauty to my life. I would love to hear about what you all made today!

wild highbush cranberry compote (Viburnum edule)

29 Monday Aug 2011

Posted by in cook, forage, wild berries

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An intense and tart burst of red fruity flavor that is packed with vitamin C and K. Serve this over ice cream, yogurt, waffles, pancakes or crepes, or eat it just as it is. .

A few neighbors have described the smell of highbush cranberries as similar to ‘stinky socks’. I was puzzled as I never could smell it. However, today I finally got it. In fact, today the entire cabin reeks of stinky socks!!! I had boiled two batches of highbush cranberries (Viburnum edule), one for jelly (which is currently straining) and one for compote. Once the two batches were fully cooked, I turned off the heat and Lucy and I left for our evening walk. When I came home and opened the door, the pungent smell of stinky socks almost knocked me over! Luckily, there is no smell in the finished product, it was just the cooking process that released the stinky odors.

Here is my recipe for highbush cranberry compote, created just today!

Wild Highbush Cranberry Compote

4 cups (1 L) highbush cranberries

4 apples, coarsely grated

1 tablespoon lemon juice (fresh or bottled)

1-2 teaspoons fresh ginger, finely grated

1 cup honey or natural sweetener of your choice

Put highbush cranberries in a large pot and add 1-1/2 cup water. Bring to a boil. As the fruits begin to soften, gently mash the berries to a pulp.

Stain the berries through a cheesecloth or jellybag. Return the juice to the pot and boil, stirring often, until the mixture is reduced to half of its original amount.

Meanwhile, grate the 4 apples and ginger. Add them to a medium bowl and mix in the lemon juice to keep from browning. Once the berry juice has reduced to half, add the apple mixture and the sweetener to the pot and cook for 15 minutes, or until the apple is very soft. Taste to see if it is sweet enough and add more sweetener if desired. Turn off the heat and allow to cool. Keep refrigerated or freeze for later use. Yield: 4 cups.

For more information on highbush cranberries (Viburnum edule), please see yesterday’s post highbush cranberries (Viburnum edule).

If used as a topping on a dessert, consider adding a few tablespoons of your favorite liquor, such as Grand Marnier,  Cointreau or Galliano. I think I will try this served warm over my Decadent Chocolate Cake instead of my usual raspberry sauce.

Enjoy!

highbush cranberry (Viburnum edule)

28 Sunday Aug 2011

Posted by in forage, tea, wild berries

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Today I spent the afternoon picking highbush cranberries up the road near the cabin. I hunted for them last October when I first moved in and was only able to harvest a handful of the last berries of the season. The leaves had already fallen and some of the shrubs still had a few of the red berries, hanging like little shining jewels. Having never picked them before, I had to approach an elderly neighbor walking down the road and ask him to peer into my basket and confirm whether or not these were indeed highbush cranberries. He ended up bringing me home to his wife who confirmed the identity of the berries and told me where to find more. This time around, almost a year later, I knew just where to look and was not disappointed!

Highbush cranberries are also known as crampbark, squashberry and mooseberry. The name ‘cranberry’ is deceiving as they are not true members of the heath family, but instead belong to the honeysuckle family.

This deciduous shrub can be found across Canada and in the northern United States growing in the woods or along riverbanks and streams. Ideally they prefer moist, acidic soil in partial shade. The shrub may grow up to 8 feet tall and has smooth reddish bark and opposite three-lobed leaves. In spring, small white flowers grow in clusters. By late summer, the small red globular berries, each containing a single flat seed, can be harvested.

When the berries are still unripe, they are hard, very sour and may give off an unpleasant musty odor, described by a few of my neighbors as ‘stinky socks’.  After the first frost, they become soft, juicy and more palatable. You can use the bark, inner bark and berries.

Nutrition:

The bark contains calcium, chromium, cobalt, iron, magnesium, manganese, phosphorus, potassium, selenium, tin and zinc. The berries are high in vitamin C and K.

Pick the berries late in the summer or in early fall, after the first frost, when they are soft and juicy. The bark should be harvested before, or after the plant has gone into berry.

Medicinal Uses:

  • Antispamodic (due to a bitter compound called viburnine)- the bark helps stop stomach, muscle and menstrual cramps. Also relieves cramping of the uterus after childbirth. To prepare, whittle off some of the bark and simmer it into a tea or poultice.
  • Astringent
  • Diuretic
  • Sedative
  • To treat bronchial irritation and spasmodic coughing
  • As a gargle for sore throats and as a rinse for gingivitis

Culinary Uses:

  • Mainly in syrups and jelly (where straining removes the seed)
  • Make tea: crush 1/2 cup berries, add 2 cups boiling water. Steep, strain. Sweeten with honey.
  • Use the jelly on toast or on thumbprint cookies or as a condiment served with wild game

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

the comfort of old things

27 Saturday Aug 2011

Posted by in cabin living, reflections

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Today I took a little time to appreciate some old things around the cabin.

What is it about old things that garner our appreciation, capture our interest, earn our respect and give us comfort?

Perhaps they are reminders of the past… of blissful moments in childhood, or of a time when things were built to last…

Perhaps it is the fact that sometimes they have already lived a few lifetimes before coming into our hands and have many stories to tell…

Perhaps it is a unique shape or design or handcrafted look that has ‘character’ and can no longer be found new…

Perhaps it is that beautiful worn look, that patina of age, and the effect of practical handling over many years…

Or maybe they simply remind us of simpler things, a simpler life, and our inescapable relationship with time…

Whatever the reason, today I celebrate and appreciate the beauty and teachings found in old things.

spending time with family

26 Friday Aug 2011

Posted by in cabin living, family

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Rejoice with your family in the beautiful land of life! ~Albert Einstein

My dad (Don), sister Cheryl and her two sons, Taylor and Nathaniel, came to visit from Winnipeg for a few days this week. Although our time together was short we really made the most of it, spending both beautiful days on the beach where we swam, played, picked berries, chatted, read and relaxed. Back at the cabin, no one even noticed that I do not own a television as they were too busy having fun playing Scrabble, Yahtzee, Chess and football.

 Families are like fudge – mostly sweet with a few nuts. ~Author Unknown

The advantage of growing up with siblings is that you become very good at fractions.  ~Robert Brault

It was particularly nice for me to take this time off from my regular routine of chores and projects to enjoy some ‘end of summer time’ and connect with my family in a meaningful way. Living alone (with Lucy), I often get busy and forget to take periods of rest throughout the day and week. Discovering Ma-Me-O Beach here at Pigeon Lake was lovely as it reminded me that I am living in an Alberta tourist hot spot and should make the most of it by enjoying it when I can.

 You don’t choose your family.  They are God’s gift to you, as you are to them.  ~Desmond Tutu

Taylor is a natural in the kitchen and we have been cooking together since he was very young. Back at the cabin, we cooked all of the delicious meals together.  Nathaniel helped out a bit there, too. Nathaniel joined Lucy and I on our evening walks and we had fun talking about fishing and snakes and just exploring nature together. My sister and I got all caught up on each other’s busy lives, and my dad (with Cher’s help) installed a beautiful new ceiling fan in the living room. Surrounded by people, Lucy got non-stop smooches and cuddles from everyone.

Beach, sunshine, time with family… end of summer fun. It was a lovely few days!

dandelion pancakes

24 Wednesday Aug 2011

Posted by in breakfast, cook, forage, wild flowers

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The flavor of dandelion flowers is very subtle, which makes adding it to your current recipes very easy as they do not interfere with other flavors. The flowers add cheerful specks of yellow and you benefit from their nutritional value. Here, I added dandelion flowers to my favorite cornmeal pancake recipe. A perfect part of a hearty country breakfast.

2/3 cup whole wheat flour

1 cup all purpose flour

1 teaspoon sugar

1/4 cup cornmeal

1/2 cup dandelion flowers (the yellow part)

3 teaspoons baking powder

1/2 cup vegetable oil

2 eggs

1-1/2 cup milk

Put the dry ingredients in a bowl. Make a well in the center and add the oil, eggs, dandelion flowers and milk. Beat well/ Let sit for a few minutes. Then cook on a hot griddle.

Enjoy your breakfast, everyone!

Labrador tea (Rhododendron groenlandicum, Rhododendron tomentosum)

23 Tuesday Aug 2011

Posted by in forage, tea, wild plant

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A northern campfire is not complete without a piping-hot cup of Labrador tea. It not only warms you up but provides you with a burst of vitamin C. ~Beverly Gray

Labrador tea (Rhododendron groenlandicum, Rhododendron tomentosum; used to be known as Ledum groenlandicum) is also known as bog tea, Greenland tea, Greenland moss, Hudson Bay tea, marsh tea, muskeg tea, swamp tea, storytelling tea and Trapper’s tea.

I have fond memories of picking and drinking Labrador tea up near Cormorant, Manitoba (where I am from) with my favorite Auntie L, who was a trapper. On our way to her bush camp by snowmobile in winter, we would stop at a halfway point, make a small fire and brew up a pot of Labrador tea, freshly picked on the trail.

Labrador tea is described as a straggly and aromatic evergreen shrub that grows in the peaty soils of bogs, muskegs, swamps, and damp conifer forests. This shrub has thick leathery leaves that grow from 2-5 cm long. The leaf edges curl under and their wooly undersides are either white (when young) or rusty brown (when mature).  The undersides are an important identification feature:

Do not confuse this plant with Rhododendron tomentosum subsp. subarcticum (Northern Labrador tea), Kalmia microphylla (Bog Laurel) or Andromeda polifolia (Bog Rosemary), as all three contain toxic alkaloids known to be poisonous to livestock. All three lack the fuzz on the underside of mature leaves and the flowers of Kalmia and Andromeda are pink.

~Alberta Plant Watch

White flowers form on the shrub in clusters from May to July. Both the leaves and flowers can be used. The leaves are available for harvest all year round.

The tea has no caffeine and a mild narcotic effect.  I like Beverly Gray‘s description of the tea as having an “interesting forest-like flavor, a little bitter, a little astringent, a little spicy, a little camphor-like”.

Culinary Uses:

Infuse as a tea. Use as a spice (crushed or ground) and add to meat dishes and salad dressings. Use in soups as a substitute for bay leaves.

Labrador Tea

Crush (to release the essential oils)  ¼ cup dried or fresh Labrador tea. Add 4 cups of boiling water. Simmer for 5-7 minutes or longer for a stronger brew. You can also steep the dried flowers for a fragrant and delicate tea.

Medicinal Uses:

  • treating coughs and colds (high vitamin C)
  • as a relaxant before sleep
  • clearing the sinuses (inhale the steam)
  • According to Alberta Plant Watch: used to treat diarrhea, pneumonia, eye infections, difficulty urinating, tension and kidney ailments, and bad breath
  • liver regenerator and cleaser
  • analgesic properties, which help reduce pain when used as a poultice or infused in oil or water, i.e. added to a warm bath to treat arthritis
  • relief of migraines
  • anti-inflammatory and anti-oxidant properties
  • twigs found to be active against colon carcinoma and lung carcinoma cells
  • has been used by Indigenous peoples for Type 2 diabetes
  • diaphoretic effect (helps the skin eliminate toxins and encourage perspiration, therefore helpful to treat a fever)

In a study published in the Journal of Ethnopharmacology in 1992, Dr. Allison McCutcheon and colleagues found the branches of Labrador tea act as an antibiotic against E. coli and Bacillus subtilis. Previous studies demonstrated the floweringheads in an extract were effective against both bacteria as well as the yeast Candida albicans. Other researchers also found extracts from the leaves active against Staphylococcus aureus bacterium.  ~Beverly Gray

Other Uses:

  • Hang leaves in closets to repel moths, insects and rodents
  • A brown dye can be made with the leaves
  • According the Alberta Plant Watch, “Labrador tea has the ability to concentrate zinc and copper, and thus has value in geo-botanical studies”

Caution: Only drink the tea occasionally or in moderation, especially if you are pregnant or have high blood pressure. In larger doses, Labrador tea can be considered cathartic and cause diarrhea.

Resources:

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Stewart, H. (1981). Drink in the wild. Douglas & McIntyre: Vancouver, BC.

Alberta Plant Watch (http://plantwatch.fanweb.ca/plant-information/labrador-tea)

Is cabinorganic ‘walking the talk’?

22 Monday Aug 2011

Posted by in cabin living, eco-living, reflections

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I was reading some comments on another blog this morning where someone had posted this list on how to ‘go green’ (found at www.goinggreen.com). We often see these lists, especially in newspapers around Earth Day and every time I read one I find a few more things I can do in my own life to ‘go green’ or what I like to think of as ‘living consciously and intentionally’, and ‘walking softly on Mother Earth’. We cannot always do everything on the list but we try to do what we can.

I thought I would go over the list with you to see how cabinorganic currently measures up at the moment. I will give myself one point for every action on the list that I am doing. I will be completely honest here, and where I can do more, I will make a public commitment to do so with you, dear readers, as my witnesses. Six months from now, I will follow up to tell you how I am doing. In the meantime, see how many of these actions you are already practicing in your life and give yourself a huge pat on the back! Also, if you have any ideas of ways I can do more, please let me know in the comments section.

1. Pull the plug: Use a power strip to turn off televisions, stereos and computer systems when you’re not using them and unplug appliances such as phone chargers, extra refrigerators, and printers until you need them.


Oh dear. I have been leaving my stereo and computer on all night. Everything else has been unplugged but I can do better. Point: 0

2. Bump your thermostat: Set it to 21 degrees and open the windows when there is a fresh breeze. (In the winter, set it to around 19 degrees and turn it down even more when you go to sleep or are away.)


The cabin stays cool in the summer due to a very shady north side so I have no need for an air conditioner. This past winter I occasionally supplemented my furnace heat with wood heat (I have an amazing fireplace in the living room). This fall I am getting the woodstove in the basement going (it is also a very efficient one) and will be able to rely mostly on wood heat this winter. This will help keep my power bill down as this cabin has two separate furnaces, one for upstairs and one for downstairs. Point: 1

3. Put your fridge on a diet: If your fridge is equipped with a power-saving feature, use it. Set your refrigerator temperature at 38 to 42 degrees Fahrenheit; your freezer should be set between 0 and 5 degrees Fahrenheit.


 My fridge is set at 40 and my freezer is set at 4. Point: 1

4. Read: Walden, An Inconvenient Truth, Silent Spring, The Omnivore’s Dilemma, Hot, Flat and Crowded, Go Green, Live Rich.

 I am currently reading Walden, I have read Silent Spring (and wrote a paper on it in university), the Omnivore’s Diet is at the top of my list (I am looking for a second-hand copy) but I have seen two excellent online lectures by Michael Pollan (one on TED.com and one on youtube), I have not read Hot, Flat and Crowded, Go Green or Live Rich but pledge to do so. Point: 0.5


5. Cook green.


I use a toaster oven to do most of my baking as it is usually just me here. I use high efficiency cookware from AMC that requires less heat (you heat it to a certain temperature then turn off the heat while the food keeps cooking) and no water or oil to cook with (which tend to leach out valuable nutrients). I use organic ingredients (and grow my own) where possible. I am also eating more raw foods which requires no power to cook and I do all of my chopping, grating and crushing by hand. Point: 1

6. Power down your computer.


Oops. Okay, I will start powering down tonight. Point: 0

7. Turn your water heater down to 120 degrees (Farenheit).

I have an old water heat that needs to be replaced. I don’t know exactly what setting it is on. I will replace the tank as soon as my budget allows and will also get one of those insulating blankets. Point: 0

 
8. Build a solar oven.


I do not know what this but will research it. Point: 0

 9. Test your windows and doors for leaks: Hold a ribbon near the windowsills or door jamb. If it’s fluttering, you have a leak. Caulk it up to save energy and money.


I have not tested all of my windows, but there were two windows this winter that let in a little cool air that I never got around to sealing. Points: 0

 10. Fix leaky faucets and pipes.


I just fixed the kitchen faucet this week (turned the water off until it was fixed) and H just fixed the upstairs toilet leak. Points: 1

11. Make your water multi-task: Use it more than once while grooming, cleaning, washing dishes and playing.


Last week, when my kitchen water was turned off (because the faucet needed fixing) I was very conscious about my use of water in the kitchen and was using it more than once to cut down on trips from the bathroom sink to the kitchen sink. Now that the kitchen faucet is fixed, I will continue this practice by keeping a small tub in one of the sinks to catch the grey water for reuse. As this is a brand new practice, I will only give myself half a point and will pledge to continue this. Point: 0.5

12. Go paperless.


 I am not fully paperless yet. I keep forgetting… Point: 0

 13. Make a waste-free lunch.


As I work from home, all of my lunches are usually supper leftovers from the day before. As they are eaten here, no packaging is required to transport it. Also, I use very little processed foods so there are very few cans or boxes associated with my lunches. Point: 1

14. Host a waste-free picnic with friends and family.


I have a sweet picnic basket that I found in a thrift store many years ago. It contains cloth napkins and picnic blanket, plastic reusable wine glasses, plastic, enamel camping mugs, plates and bowls, and camping eating utensils. Food is stored and transported in reusable containers. Point: 1

15. Buy less stuff.


 Making do and hand making what I need helps me live a low-consumption lifestyle. When I do buy something, it is a conscious choice and I try to buy handmade or secondhand first. This winter I will be learning how to make my own soap, bath products and soy candles. Last winter I made a beautiful quilt, made from left over fabric from other projects, as a Christmas gift. Point: 1

16. Install a CFL or compact fluorescent light bulb.


Some of my bulbs are CLBs but they were here when I moved in. Point: 1

17. Grasscycle: Leave grass clippings on your lawn (instead of bagging them up) where they will naturally decompose and hold in soil moisture, prevent freezing, and return nutrients to the soil.


I grasscycle. However, on the flipside I do have a huge lawn, which requires a large lawn tractor and gas to fuel it. In the future I will be converting as much lawn as possible (if not all of it) into veggie, herb, tea, ornamental grass and wildflower gardens, with mulch and flagstone pathways connecting them. Point: 1

18. Stop your junk mail.


 I have not one this yet. I will place a ‘no junk mail’ sign on my mailbox.  Point: 0

19. Weigh your waste: Every night for a week, collect your household garbage and weigh it on your bathroom scale. Record your results every few weeks and celebrate your success as your trash slims down.

I don’t feel the need to do this as I reuse, recycle and compost every possible thing. I deliberately buy items with require little or no packaging. I give what I can to Edmonton’s Reuse Center. I have so little waste that I only take it out every two weeks and even then the garbage can is not full. Point: 1


20. Make your own green cleaning products.


 My main cleansers are baking soda and Murphy’s oil (which is 99% natural ingredients). I know I can do more. I will make my own laundry soap mixture and fabric softener. I will go back to using vinegar water for the windows. Point: 0.5

21. Try xeriscaping.

 Xeriscaping refers to landscaping and gardening ways that reduce or eliminate the need for watering. Next spring I plan on setting up as many rain barrels as I can and using raised beds in the veggie garden. At the moment, I use a thick layer of newspaper and then a few inches of mulch in the front beds, in the little herb garden and in my containers to hold the moisture in. Point: 0.5

22. Start composting.

 Yay! I have two composts going outside and a worm bin in my basement. I compost my kitchen scraps in this plastic bin so as not to attract wild animals. Point: 1


23. Plant a tree, a flower, or a garden with your children.

I have no children but I did plant the veggie and herb garden this spring. Point: 1


24. Adopt a pet from your local animal shelter.


I adopted Lucy from NASAP on December 23, 2010. Point: 1

 

25. Volunteer.

I have not been actively volunteering since moving out here last fall as I have been needing a period of time in solitude. Point: 0

26. Don’t drive one day a week.


 I only drive 1 or 2 days per week. Point: 1

27. Explore nature in your local community.


 I do this daily with Lucy. Point: 1

28. Purchase carbon offsets.

 I do not know what this is but will research it. Point: 0


29. Buy local.


 I shop every Friday at my farmers’ market and purchase local meats and products at my grocery stores where available. Point: 1

30. Buy in bulk.

 I haven’t been doing this as I live alone, however, I do own a freezer that I am not currently using and I can also buy dry goods in bulk. Point: 0

 31. Bring your own reusable shopping bag.


 I do this and I use those plastic net bags for my produce. Point: 1

32. Turn trash into treasure: Get creative by using old items (such as broken gadgets, torn clothing, or plastic bottles) as art supplies.

 I do this constantly. Below are two tin cans that have been decorated with paper from Stampin’ Up to hold the pens on my desk. Point: 1

33. Make a local green guide: Canvass local stores and businesses to find sources for green goods and then compile your research into an online community buying guide.


 I have not done this yet, but what a great idea! I could do this on the blog for my community. Point: 0

34. Give back.


I donate to a few charities every year. I donate used goods to my local thrift stores. I donate my time and goods to friends and neighbors who need help or something I can provide. I would like to get more involved with my local food bank this year. I show my appreciation for what others give to me (usually by cooking for them!) Point: 1

35. Swap: clothes, toys, books, bikes, or even seeds with friends.


 I usually just give stuff away and things materialize as I need them. I supposed indirectly this is swapping… Point: 1

36. Buy organic.


Absolutely; where possible and available. Point: 1

37. Go meat-free, at least during the weekday.


I do not eat meat during the week. I usually only eat meat when I am cooking for others. Point: 1

38. Green your laundry.


I set up a clothesline this spring and rarely use my dryer. I will look into greening up my laundry detergent and fabric softener. Point: 0.5

39. Support renewable energy: If your local utility offers you a choice, select renewable energy or purchase green credits to offset your energy use.


I will look into this. Point: 0

40. Learn your labels (and learn how to spot greenwashing).

I am a label reader and a conscious consumer. Points: 1

Total Score: 25 out of 40. That is only 62.5%! Yikes! Based on this list I can clearly do more! Many of the things I am currently not doing are quick and easy, like putting a sign on my mailbox. In looking at what changes I am ready and able to make in my life at this point in time, I am ready to make a public pledge:

I, delena, at cabinorganic will:

  • unplug my electrical appliances when they are not in use and power down my computer at night
  • get my woodstove sleeve installed so that I can use it instead of depending solely on my gas furnaces
  • finish reading Walden and will read Omnivore’s Dilemma, Hot, Flat and Crowded, Go Green, Live Rich
  • replace my old hot water tank as soon as my budget allows
  • research solar ovens, compact florescent light bulbs (CFLs), carbon offsets, renewable energy and green credits
  • caulk leaky windows before winter comes
  • go paperless (as much as possible)
  • but a small bin in my kitchen kink to catch grey water
  • put a ‘no junk mail please’ sign on my mailbox
  • reduce my lawn and replace with gardens
  • make some of my own green cleaning products
  • set up rain barrels in the spring and build raised beds where possible
  • buy some items in bulk
  • begin compiling a green consumer guide for my community and post it on this blog
  • get involved with my local food bank (i.e. at Christmas help as well as donations)
  • and look for other ways to consume less and be more energy efficient

I will print this up and put it up on my fridge so that I can check off things as I do them. On January 22, 2012, six months from today, I will let you know how I am doing with my pledge. Knowing that I will be accountable to you will keep me motivated! Thank you for your support! Don’t forget to share your ideas and if you are making some eco-changes in your own life, feel free to share it here and we will support you and cheer you on.

at last…wild blueberries (Vaccinium spp)

21 Sunday Aug 2011

Posted by in forage, tea, wild berries

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I realize that I am bombarding you with posts on wild berries this past month. However, for many, berry picking is an important part of living in harmony with the seasons. When the berries are ripe, everything that can wait is put on hold while the berries get picked. As various berries have been steadily ripening over the past six weeks, berry picking (and preserving the harvest) has become an enjoyable part of my daily ‘chores’ and that is why I often write about it. Berry picking time is precious, and once the rose hips, high- and low bush cranberries have come and gone, the wild berry picking season will be over until next summer.

Berry picking is a great lesson in cultivating mindfulness in my own life. Watching for optimal ripeness promotes a greater awareness of the wild plants around me; the picking of the berries become an exercise in slowing down as it is difficult to pick berries quickly without losing them; and berry picking fully immerses me in nature and helps me open up to the whole experience… the beautiful colors of the berries and leaves, the smells, the textures, the sounds in the forests (there was a bear sighted just up the road four days ago so I am really paying attention to the sounds lately!), noticing the interesting birds and insects that cross my path, and of course the delicious tastes as I sample a few of the ripe berries, juicy and warmed by the sun.

I had been wondering if there were any wild blueberries growing nearby when just last week, a gentleman came by and introduced himself as K, one of the sons of the couple that built this cabin, about 38 years ago. (His family still owns the 150 aces of protected land behind the cabin and the previous week I met his younger brother, R, who also shared many stories. Hi guys!) K and I got chatting about the wild plants in this area and he asked me if I had found the wild blueberries yet? I immediately got excited and admitted that I hadn’t. I asked him where they grow and he took me just a short distance into the woods and pointed out the dense patch of low-growing shrubs. Sadly, there were no berries. However, the following evening as Lucy and I were returning from our hike, I found a few shrubs that had ripe berries on it, and the following day I found even more! At last… wild blueberries!

There are over 20 species in the genus Vaccinium which are native to Canada and the United States. These include dwarf blueberries (V. caespitosum), bog blueberries (V. uliginosum), early leaf (or oval leaf) blueberry (V. ovalifolium) and highbush blueberries (V. corymbosum). Wild blueberries are also known as huckleberry, whortleberry, bilberry, or bog bilberry. These shrubs grow in a variety of habitats, from damp, shaded coastal areas to high mountain areas. They prefer open, sunny locations with plenty of soil moisture. The berries may grow singly or in clusters, and they are juicy, sweet and full of flavor.

According to Bennett (1991) and Powers & Stewart (1995), Indigenous peoples sometimes practiced controlled burning of select areas in order to maintain an optimum habitat for blueberries and other food plants.

Both the berries and leaves can be used. The best time to harvest the leaves is before the plant produces the berries.

Nutritional and Medicinal Information:

Fruits that are dark blue or red in color, such as bilberries, blueberries, cranberries, raspberries, and huckleberries, tend to be rich in anthocyanosides, compounds that are especially beneficial for the eyes.

~ Rosemary Gladstone

 Blueberries are rich in lutein, vitamin C, anthocyanosides, and other bioflavonoids which strengthens blood vessels and are necessary for capillary (vein) health and are also good for the heart. They are rich in antioxidants which help improve neurological function and slow the effects of aging. Blueberries contain essential fatty acids (EFAs) which are good for your skin. (Note: EFAs cannot be manufactured by the body and must be obtained through our diets.) Eating blueberries have also been linked to improvements in short term memory. I find it interesting that wild berries contain more benefits than domestic berries.

According to Beverly Gray (2011), “Blueberries are also touted as having excellent anti-inflammatory properties because they contain polyphenols and anthocyanins that help reduce chronic inflammation in the body and have been linked to the prevention of cancer.” She adds that blueberry leaves are used to treat gastrointestinal ailments, such as diarrhea and upset stomachs, for lowering blood sugar in type 2 diabetes, and topically to prevent skin infections.

Culinary Uses:

Add them to smoothies.

Dry them and use instead of raisons. (I love adding dried blueberries to my hot cereal. You can buy dried wild blueberries at your local health food store.)

Cook into a paste and make fruit leather.

Use fresh or dried in salads, sauces, desserts, jellies, jams, muffins, pies, etc.

Blueberry Cordial

Wash the berries, removing leaves and stems. Place in saucepan with enough water to cover. Simmer just long enough for the fruit to break up and mash (with a potato masher or wooden spoon) to release the juice. Strain through a cheesecloth or jelly bag. Add honey and a few drops of almond extract, if desired. Chill and enjoy!

Wild Berry Tea

Pour 3 cups boiling water over ½ cup blueberries, fresh or dried. Steep for 10-15 minutes. Add honey to taste.

Wild Berry Leaf Tea

Steep a handful of crushed green leaves in 2 cups boiling water. Steep longer for a stronger flavor

Sending warm blueberry thoughts and wishes your way as I enjoy this wild blueberry tea…

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Brown, D. (2001). Herbal: The essential guide to herbs for living. Pavilion: London.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Powers, M.J., & Stewart, A. (1995). Northern bounty: A celebration of Canadian cuisine. Random House of Canada: Toronto, ON

Stewart, H. (1982). Drink in the wild: Teas, cordials, jams and more. Douglas & McIntyre: Toronto, ON.