THE BOUNTY OF berries
Guest Contributor - Erin Roman
Our relationship with food has become complex. As a registered dietitian I see our complexities and complications with food and eating daily. It seems that we have come to a place where there are many nutrition resources, thoughts and ideas and it has fed into a narrative of a “precision nutrition” ideal or as Michael Pollan called it “nutritionism”. What I love about “A Taste of Life on Quadra Island” is that it brings us back to the beautiful wholism of food. There is a unique community that exists on Quadra that we can feel through the pages of the book. A community that recognizes the importance of being connected with and depend upon one another. A community that has a strong focus on supporting its sustainability and especially through the growing, harvesting, sharing and perhaps most importantly the joy of food and food knowledge. When flipping through this beautiful book, you can feel the strength of the community.
As spring finally comes for a visit on our doorstep, so do the beautiful blossoms of the berry bushes. Berries are one of my favourite foods. I love that we can gather them one by one as we are on a walk or bowlful by bowlful as an intentional “u-pick” event. Nutritionally speaking berries are a potent source of antioxidants, phytonutrients, and fibre. Beyond their nutritional qualities, the reason I love berries is that it connects us back to food in a foundational way. The excitement of picking the first salmonberry can flood our hearts and minds with childhood memories, what a wonderful reconnection with the fullness of what food can be in our lives. If this article inspired you, grab a copy of “A Taste of Life on Quadra Island”, pick some berries or pull some from your freezer and try Jeanette Taylor’s Berry Compote on page 59. Whilst harvesting, preparing, and cooking the recipe, remember to connect back to the joy of food and how it can connect us with our community.
BERRY CHIA JAM
YIELD 2¼ CUPS CONTRIBUTOR ERIN ROMAN
This quick and delicious approach to jam allows you to adjust for sweetness and seasonings as your prefer. The jammy texture comes from the seeds, which also contribute a nutritional punch.
2 cups frozen berries
2 tablespoons water
2 tablespoons chia seeds
* optional - maple syrup for sweetness and/or lemon juice for tartness
** optional - spices such as cinnamon, cardamom, ginger, anise or vanilla
Combine frozen berries, water, and chia seeds in a small saucepan and simmer on low until you start to see a syrup consistency. Taste and add spices, maple syrup and/or lemon juice as needed. Remove from the heat. Jam will thicken as it cools.
BLUEBERRY SURPRISE MUFFINS
YIELD 12 MUFFINS OVEN 400°F CONTRIBUTOR ANNETTE YOURK
These are innocent looking muffins, with a surprise mouthful of berries inside!
1 ½ cups blueberries (fresh or frozen)
2 tablespoon white sugar
Zest of one lemon
½ cup butter
¾ cup brown sugar
2 eggs
1 cup milk
4 teaspoon baking powder
½ teaspoon salt
2 cups flour (may be a blend of all-purpose and whole wheat)
Mix 1 cup berries, white sugar, and lemon zest in a small bowl and set aside.
Cream butter and brown sugar until fluffy. Add eggs, then milk. All at once, add remaining blueberries and the combined dry ingredients. Gently fold together. Half fill greased muffin tins. Add 1 tablespoon blueberry mix, then top with more batter.
Bake for 20 minutes.
