Category Archives: wild berries

rosehips (Rosa acicularis)

12 Monday Sep 2011

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This evening, Lucy and I took our time on our walk and I picked rosehips. I always know that summer is nearly over and autumn is just beginning when the wild rose bushes are covered with the small, scarlet fruit. Usually it is best to harvest rosehips after the first frost when they are sweetest, but I had noticed that the deep red fruits were beginning to dry out and wrinkle so I thought I had better pick them sooner rather than later.

Nutritional Information:

Rose hips contain iron, calcium, phosphorus and flavinoids. They are richer than oranges in vitamin C. In fact, according to Beverley Gray, 3 rosehips contain the same amount of vitamin C as an orange. It is not surprising to learn that during the Second World War, British soldiers gathered huge quantities of rosehips when they could no longer import citrus fruits.

Be careful not to eat the seeds as they are covered with fine, silvery hairs which can cause digestive problems if ingested. Cut the hips in half and scrape clean.

Culinary Uses:

Rosehips can be used whole in teas and syrups (crush the fruit then steep in hot water for 15-20 minutes, then strain the liquid), or made into jams and jellies. They can also be dried (cut in half and remove seeds first) then later ground into a powder and added to other wild tea blends.

Dried seedless rose hips make a delicious and easy-to-prepare jam. Simply cover them with fresh apple juice and let them soak overnight. The next day, the jam will be ready to eat. Cinnamon and other spices can add more flavor, but the jam is quite good as it is. ~ Rosemary Gladstar

Medicinal use:

  • treat anemia
  • treat menstrual cramping (antispasmodic)
  • for bladder or kidney irritations (antibacterial)
  • excellent heart tonic (bioflavinoids)
  •  to strengthens capillaries  and treat varicose veins and hemorrhoids (bioflavinoids)
  • help regulate blood circulation
  • relieve teething symptoms (give 4 to  drops of the syrup every hour for infants)

Rosehip seed oil is available commercially and is very high in essential fatty acids. According to Stephanie Tourles, this makes it “ideal for mature, environmentally-damaged, prematurely aged and devitalized skin”. Add the oil to you homemade creams and lotions.

Pop in tomorrow and I’ll share my rosehip jelly recipe. I may also try Beverley Gray’s recipe for rosehip syrup with brandy. See you then!

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.

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

Tourles, S. (20070. Organic body care recipes: 175 homemade herbal formulas for glowing skin & vibrant self. Storey Publishing: North Adams, MA.

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.

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.

at last…wild blueberries (Vaccinium spp)

21 Sunday Aug 2011

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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.

savory gooseberry jam with bay leaf & raspberry vinegar

18 Thursday Aug 2011

Posted by in cook, forage, oil & vinegar, preserve, wild berries

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A tart and savory gooseberry jam to serve with lamb, roast turkey, pork or wild game pie.

I had more gooseberries to work with today and decided to adapt the previous recipe to make a tart and savory jam for meat dishes. The gooseberries growing near the garden have ripened to a lovely ruby red color. I wonder if they are domestic gooseberries, as the wild bushes on the trail have ripened to a deep purple color?

I mixed the red gooseberries together with the wild gooseberries from the trail and made the jam.

Savory Gooseberry Jam with Bay Leaf

1 cup water

3 cups sugar (I only used 1-1/2 cup of organic sugar for more tartness)

4 cups gooseberries

6 small whole bay leaves, fresh or dried

Heat the water on the stove. Mix the sugar in until it is dissolves and add the bay leaves. Allow the mixture to boil down for about 10 minutes.

Add the berries and allow to boil, stirring frequently, for 20 minutes, or until mixture has thickened. Skim off the foam if needed. Remove the bay leaves and place one bay leaf into the bottom of each sterilized jar. Pour jam into jars to within 1/4 inch from the top of the jar. Mix the jar around with a chopstick or small spoon to release any air trapped under the bay leaf. Seal. Makes 6 half pints.

I also made another batch of raspberry jam, started a jar of raspberry vinegar and froze more raspberries for winter smoothies and sauces.

Raspberry Vinegar

1 cup raspberries

500 mL white wine vinegar

Place raspberries in jar and crush them with a wooden spoon. Pour in the vinegar and seal. Keep on your counter for 1-3 weeks (longer for a stronger vinegar). Strain and pour into a decorative bottle.

Note: I poured a whole new bottle of white wine vinegar into the jar. Then I washed the label off of the bottle (it’s a pretty bottle) and will use it to store the raspberry vinegar when it is done with a new cabinorganic label. Speaking of labels, come back tomorrow and I will show you how I make mine.

Below, raspberries for freezing.

I just had to end with this shot of Lucy, taken today. She has a ‘hot spot’ on her leg which is really itchy. To keep her from licking off the medicine, I have made her wear a shirt for the past three days. Today’s shirt matches the berries. My neighbor L, just dropped off an Elizabethan collar for her and I will use it tonight. Good night, everyone!

raspberry jam, gooseberry jam & apricot butter

04 Thursday Aug 2011

Posted by in cook, forage, preserve, wild berries

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I spent another two hours picking wild berries this morning and I also had two large bowls of raspberries picked from a friend’s yard the evening before. I decided to spend the day preserving the harvest.

First, I froze some of the raspberries, laying them out on a cookie sheet and putting them in the freezer. Then, I bagged the hard frozen berries in a ziplock freezer bag. Freezing them this way makes for easier handling, keeping the berries from getting squished and freezing together in one large lump. Then, I repeated the process with saskatoon berries, black currants and red currants, placing them in separate freezer bags.

Next, I made a triple batch of raspberry jam, using Jean Pare’s recipe from her Company’s Coming ‘Preserves‘ cookbook. Here is the recipe I used:

Raspberry Jam

4 cups raspberries, packed

3 cups sugar (or your preferred natural sweetener)

1 tablespoon lemon juice, fresh or bottled

Place raspberries in a large pot. Cover with sugar and stir. Let stand on counter for about 1 to 2 hours until berries release their juice.

Add lemon juice. Heat on low, stirring occasionally, until the mixture begins to bubble. Simmer slowly, stirring until the sugar dissolves. Increase heat to high and bring to a rolling boil. Boil hard for about 20 minutes, stirring occasionally until it thickens. Test a little on a chilled saucer to see if it is the thickness of jam. Pour into hot sterilized jars with within 1/4 inch of the top. Seal. Make 2 half pints and 1 small jar.

Then, I made a half batch of wild gooseberry jam. It took a little time prepping the berries as I first had to remove the stems and tails from each one. Here is Jean Pare’s recipe:

Gooseberry Jam

4 cups sugar (or natural sweetener of your choice)

1 cup water

2 lbs. (about 4 cups) gooseberries, tipped and stemmed

Combine sugar and water in a large pot. Heat and stir on medium-high heat until sugar dissolves. Bring to a boil.  Boil, uncovered, for 15 minutes, stirring occassionally.

Add gooseberries. Return to a boil. Boil for about 30 minutes until a small amount cools and sets on a chilled saucer. Skim off foam if needed. Pour into hot sterilized jars to within 1/4 inch of top. Seal. makes 4 half pints.

I had never tasted gooseberry jam before and was very pleased with the tart fruitiness of this jam. I only have 1 jar so this will sit on the pantry shelf like treasure until the darkest days of winter when we can taste some summer sunshine on our breakfast crepes.

While I am here and sharing preserving recipes, I will also share the recipe I use for apricot butter, also from Jean Pare’s cookbook. I just made this butter just a few weeks ago but will need to make more.

Apricot Butter

3 lbs. (5 cups)  pitted organic apricots

1-3/4 cup sugar (or natural sweetener of your choice)

1 tablespoon lemon juice, fresh or bottled

1/4 teaspoon almond flavoring (optional)

Remove pits from apricots. Grind or mash the ripe apricots. Combine the pulp with the sugar, lemon juice and flavoring in a large saucepan. Bring to a boil on medium heat, stirring often, for about 1 hour 15 minutes until thickened. A spoonful cooled on a chilled saucer should remain smooth with no watery sign. Fill hot sterilized jars to within 1/4 inch of the top. Seal. Makes 2 half pints and 1 small jar.

Happy canning everyone! Can you believe that it’s August already???

Potted Saffron Brioche and Wild Berry Salad

30 Saturday Jul 2011

Posted by in breads, cook, forage, repurpose, salads, wild berries

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Breakfasts on the weekends are often the best meal of the day here at cabinorganic. If it’s just me, I’ll enjoy a whole grain hot cereal with some dried fruit thrown in. When a friend is here, I put a little more time and effort into the weekend meals. It is also nice to have someone to try out my new recipes on! This morning we had poached local organic free-range eggs (from Dreamin’ Green Farm) and some locally-raised bacon, along with a Wild Berry Salad made with all wild ingredients or produce from our garden (not including the toasted almonds). The Potted Saffron Brioche on the side (with Swamp Red Currant Jelly) gave the meal a creative and decadent twist. The wild berries in the salad were so fresh that we couldn’t resist cracking open a bottle of Saignee, a fruity Canadian rose wine that we picked up at the Silk Scarf Winery (highly recommended!) on our recent trip to Summerland, BC. (…where we stayed in a B&B at a working vineyard. But that’s another story…).

Rich and buttery, brioche is the perfect sweet bread for breakfast. The use of tiny flowerpots makes a nice presentation but be sure to prepare them before baking.

Potted Saffron Brioche

Preparing the Pots

I had some tiny little terra cotta pots left over from a preschool craft (back when I was teaching) just waiting for a special project. In my newest purchased cookbook, World Breads: From Pain to Paratha by Paul Gayler, I finally found the perfect use for them and a perfect repurposing idea! You can find these tiny pots at your local craft store.

To prepare the flowerpots for baking, wipe them thoroughly with a damp cloth. Oil them generously inside and out and put them in a 275 degree (F) oven for 30 minutes to season. Remove and cool. Then repeat this process twice more. This will prevent the molds from cracking while baking.

The Saffron Brioche

1/3 cup milk

pinch of saffron

1-1/2 teaspoon active dry yeast (or 1/2 oz fresh)

3 eggs

3/4 cup butter, softened

2 teaspoons superfine sugar

3 cups unbleached organic white bread flour

1/2 teaspoon fine sea salt

1 egg yolk mixed with 1 tablespoon of milk, to glaze

  • Heat the milk with the saffron for 2 minutes, cool to lukewarm, then add the yeast, salt, and eggs. Add 2 of the 3 cups of flour, mixing well with a wooden spoon.
  • In a large mixer, cream the butter and sugar until smooth and fluffy. Incorporate this into the flour mixture, adding the final 1 cup of flour.
  • Transfer dough to electric mixer bowl and beat with dough hook for 3-4 minutes, until smooth and pliable.
  • Cover the bowl with a damp cloth and let rise in a warm place (or in your oven at the proof setting) for 1-1/2 hour or until the dough has doubled in size.
  • Punch down the dough, cover with oiled plastic wrap and place in the refrigerator overnight. (The dough will stiffen overnight.)
  • Turn the dough onto a lightly floured surface and divide evenly into 16 small balls. Place each of the balls into a lightly greased, prepared flowerpot lined with parchment paper (or in your brioche cups or muffin stoneware). Place the molds on a large baking sheet, cover and  leave in a warm place to rise for about 1 hour.
  • Preheat oven to 400 degrees (F).  Brush the glaze over the top of the brioches. Bake for 10-12 minutes or until golden brown. Place on a cooling rack. Yield: 16 brioche.
Note: this dough can be baked in a loaf pan or shaped into small rolls.
Wild Berry Salad
Use your freshest ingredients from the garden. The sweet grated beet balances the tartness from the berries and the lemon juice. The almonds add a pleasant, toasty crunch.
1 head red lettuce
half of a medium red onion, thinly slinced
1 medium beet, peeled and grated
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegarette
juice of half lemon
salt and pepper (to taste)
1/4 cup sliced almonds, toasted
1 cup wild berries (I used a mixture of Swamp Red Currants, Northern Black Currants, Canada Gooseberries, Saskatoons berries, wild strawberries and raspberries.
  • Wash the lettuce and tear into small pieces.
  • Add lettuce, onion, beet and 3/4 of the berries to the bowl.
  • In a separate bowl, mix the olive oil, vinegar, lemon juice, salt and pepper. Add this to the lettuce mixture and toss.
  • Top the salad with the toasted almonds and the remaining /4 cup berries.
Enjoy and happy, mindful eating!

Swamp Red Currant Jelly

29 Friday Jul 2011

Posted by in cook, forage, preserve, wild berries

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I decided to use the strained juice to make a teeny tiny batch of jelly. I was thinking of the Potted Saffron Brioche I plan on making for breakfast tomorrow morning and thought how wonderful it would be to have a tart little dollop of wild red currant jelly to go with it. My 2 cups of fresh Swamp Red Currants only yielded 1/4 cup of strained juice. As you can see, it wasn’t quite enough jelly to fill this little jar, but it will be just enough to spread on a few brioche tomorrow morning!

Swamp Red Currant Jelly

8 cups wild red currants

2 cups water

4 cups of the prepared juice (after straining)

3-1/2 cups organic sugar (or whatever sweetener you prefer to use) Note: I only use half the amount of sweetener as we don’t like things to be too sweet.

Juice of 1 lemon

Combine the currants and the water in a pot. Gently crush or mash the currents to a pulp. Bring to a boil over medium heat and allow the mixture to boil for 15 minutes while stirring gently. Drain in a jelly bag for 3-4 hours or overnight.

Place the drained juice in a pot. Bring to a boil on medium heat and boil rapidly for 5 minutes.

Stir in your sweetener and the lemon juice. Boil hard for 10 minutes, stirring a few times. Test for the jelly stage. Pour into hot sterilized jars to within 1/4 inch to the top. Seal. Yield: 3 half pints.

Swamp Red Currant, Northern Black Currant and the Canada Gooseberry

28 Thursday Jul 2011

Posted by in forage, wild berries

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This morning, our daily hike turned out to be another excellent forage! I was on the look out for more red currants and was not disappointed. I found a thick patch of red currant shrubs growing along a stream on the trail that were full of berries. Nearby, I noticed some black currant shrubs as well, whose berries were just starting to ripen! I love the smell of black currants. As if that wasn’t enough excitement for one day, I later discovered some early Saskatoon berries and raspberries just in front of the cabin while checking the mail. Berry heaven!

When I got home, I did some interesting research on the genus Ribes (which includes currants), and in particular the three wild varieties that I am currently harvesting. In case you are interested, I will briefly share what I am learning in this post. By the way, as I write this, I have already sorted the berries and have gently cooked the red currants. At this very moment, they are straining (overnight) in a jelly bag. Come back tomorrow to see what I have decided to do with the juice…

Swamp Red Currant (Ribes triste)

There are about 15 different species of wild red currants growing in Canada and the northern United States.  Also known as Northern Red Currant or Wild Red Currant, this shrub can be found in Boreal North America growing in moist, open woods, often on the banks of streams and preferring gravel or sandy soil.

Ribes triste is a small woody shrub, up to three feet tall, with three-lobed leaves. Unlike its relative, the gooseberry, this shrub does not have thorns. Small red berries grow in clusters and are very tart, making them excellent for jams and jellies. Berries are ready for harvest July through August.

Uses:

  • Eat raw, on their own or in sprinkled in salads
  • Add to puddings, cakes and pies (Note: they blend with well with pears, plums, pineapple and raspberries)
  • Compotes, jelly, jam, syrup, and wine
  • An excellent substitute for vinegar in vinaigrettes
  • Redcurrant juice makes a natural pop beverage (blend 7 cups of berries with 1 cup of water, strain, freeze the juice in ice cubes, then add to soda water)

Northern Black Currant (Ribes hudsonianum)

Black currants are very similar to red currant shrubs having the same three-lobed leaves and berries also forming in clusters. Black currant plants have a characteristically strong scent. The skin of the berry is thin and translucent, similar to that of grapes. The pulp is fragrant, tart, juicy, and contains tiny seeds.

Uses:

  • Liquors (famous as the main ingredient in the French liquor crème de cassis), wines, jellies, syrup and coulis
  • Pie fillings, puddings, fool, and ice cream

Canada Gooseberry (Ribes oxyacanthoides)

The gooseberry shrub differs from red and black currant shrubs in that it is usually larger and very thorny, which makes it difficult to harvest. The leaves are distinctly five-lobed and the berries grow singly instead of in clusters. There are about a dozen species of wild gooseberries that grow in Canada and the northern United States.

Gooseberries vary in color and may be yellowish, green, whitish, or reddish in color, with a downy or smooth skin. The flesh of the gooseberry contains many small edible seeds and is tart, sometimes with a bitter aftertaste. As a rule, the smaller the fruit, the higher the acidity. Before eating or cooking, be sure to remove the stems and tails.

Uses:

  • Eat fresh with sugar or add to fruit salads
  • Jellies, sorbets, syrup and chutneys
  • Puddings, fools, tarts
  • An excellent accompaniment for meat and fish dishes

 

Nutrition Information for red currants, black currant and gooseberries:

Calcium, (high in) fiber, iron, manganese, phosphorous, potassium, vitamins A, B1 (thiamine), B3 (niacin), B5, C.

 

Medicinal Use of Berries and Leaves:

According to Beverley Grey (whom I had the privilege of meeting a few weeks ago at the Alberta’s First Herb Gathering), Swamp Red Currant, Northern Black Currant and Canada Gooseberry have these medicinal qualities:

anti-inflammatory, antioxidant, antiseptic, astringent, digestive, diuretic, laxative

  • Eat the berries raw or drink the diluted juice to help treat yeast infections
  • Drink red currant juice or tea to reduce fever and induce sweating
  • Harvest the leaves in the spring and summer before the plant goes into berry. Use the leaves fresh or dried in teas to ease the symptoms of gout and rheumatism
  • Gargle the tea for mouth infections
  • Use leaves as a compress or poultice for slow-healing wounds

Please see Beverley’s excellent brand new book, The Boreal Herbal: Wild Food and Medicine Plants of the North for more information on these and other wild plants.

 

Note: Wikipedia adds that Blackfoot Indians used black currant root for the treatment of kidney diseases and menstrual and menopausal problems. Cree Indians used the fruit as a fertility enhancer to assist women in becoming pregnant. Currant root and seeds are high in gamma-Linolenic acid (GLA), which has been clinically verified as an effective treatment for pre-menstrual syndrome. Here’s the link if you want to check out the sources: http://en.wikipedia.org/wiki/Ribes

Resources:

Bennet, J. (1991). Berries.  Camden House: Camden East, Ontario.

Cox, J., & Werles, L. (2000). Ingredients. Rushcutters Bay, NSW, Australia: JB Fairfax       Press Pty Lmt.

Fortin, J. (1996). The Visual Food Encyclopedia. Montreal, Quebec:                 Les Edition Quebec/Amerique.

Grey, B. (2011). The Boreal Herbal: Wild Food and Medicine Plants of the North.     Whitehorse, Yukon, Canada: Aroma Borealis Press.

Lloyd, C. (1997). Gardening Cook. Minocqua, Wisconsin: Willow Creek Press.

Margen, S. (1992). The Wellness Encyclopedia of Food and Nutrition : How to Buy, Store,   and Prepare Every Variety of Fresh Food. New York: Rebus.