Sunday, July 29, 2012


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.

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.


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.


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.

Thursday, July 26, 2012


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.