Tastefull Blog: Savour Spring Salmonberries

By Marika Varro

Salmonberry, a member of the rose family and a close relative of raspberries, is native to the West Coast of North America. Rich in vitamins C and K as well as manganese, the reddish-orange berries can be eaten raw or made into jams, jellies or wine and are often frozen for later use. They are highly perishable and have a very short shelf life. The young shoots can be eaten raw or cooked like asparagus and the leaves can be used as tea.
Salmonberry (not a true berry) was an important food source for the Tla’amin people. Its name is believed to have derived from the fact that Native Americans ate this fruit with salmon and salmon roe.
“Salmonberry has a long history in my nation’s diet,” says Erik Blaney, a member of the Tla’amin Nation.“The people gathered the ripe berries, made them into cakes and dried them for later use with salmon. The salmon was smoked and dried, placed in woven bas- kets of cedar bark and stored underground in a food cache. To eat, the salmonberry cake was re-hydrated with herring oil or bear fat, the salmon was heated in a pit lined with skunk-cabbage leaves and the salmon was then dipped into the re-hydrated salmonberry. In the spring, the young shoots were eaten, and still are. As a treat, children dip the fresh shoots into sugar and it is called pa’aje (pa adga). The new shoots taste like asparagus or fiddleheads.”
The fruits, leaves and flowers provide food for many animals like bears and hummingbirds.

Not just a food, Salmonberry (Rubus spectabilis) has many medicinal uses, too. Its leaves can be used as a poultice for dressing burns while its bark can make a poultice to ease toothaches and cure open wounds. Its roots can be mashed and boiled to treat stomach problems and ease labour pains.

 

Salmonberry Crumble
Serve with ice-cream or whipping cream.

  • 4 cups fresh salmonberries (they are seedy, which will add a crunchytexture to this dessert)
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • Mix above ingredients and pour into a prepared 9×9 baking pan.
  • Topping
  • ½ cup butter
  • ½ cup oatmeal
  • ½ cup flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • ½ cup nuts (almonds, pecans or walnuts)

Place in food processor and pulse until crumbly. Sprinkle over berry mixture and bake in pre-heated 350F oven for 45 minutes, until the top is golden.

Advertisements

Tastefull Blog: Oysters, Luscious and Local

By Marika Varro, The Convenient Chef

Okeover Organic Oysters has been owned and operated for the last 15 years by Andre Comeau and Chris Roberts. Committed to sustainable farming, their mission is to farm shellfish without harming the environment. They produce oysters of every size as well as “hand-dug” Manila clams. The tray-grown oysters are shipped to Vancouver and from there they are distributed locally and around the world. Oysters are not only delicious, they are also one of the most nutritionally balanced of foods, high in zinc, iron, calcium, selenium vitamin A and B12. As a bonus, they are also low in calories.

We are lucky to live in Powell River where we can just head down to the beach and pick our own, with a licence of course. Fresh oysters can be stored in your refrigerator, covered with a wet towel, for up to 10 days. Do not keep them in sea water or in a closed container. Shuck as close as possible to when you plan to eat them.

Shucking takes practice. You need a sharp knife, a small towel and a dish in which to catch the oyster’s juice, the “liquor” that keeps it alive ooystersnce it’s out of water. It is precious and tastes amazing.

For the best taste, eat oysters raw: squeeze a little lemon juice on the meat (or freshly grated horseradish or your favourite hot sauce for a bit more kick), knock it back, and chew ever so slightly to unlock the flavours. Oysters are also delicious when breaded and pan fried, poached, baked or barbecued. Toppings like cream cheese, bacon or Parmesan cheese also go well with oysters.

Drink what you like with oysters – Champagne, a crisp Sauvignon Blanc, a buttery Chardonnay or your favourite Townsite brew. Even water can create the perfect marriage. It is possible for oysters to produce pearls when foreign material becomes trapped inside their shells; however they should not be confused with actual pearl oysters, which are from a different family of bivalves.

Naturally occurring bacterium called Vibrio parahaemolyticus can be found in coastal waters during increased water temperatures. Illnesses can be avoided by cooking the oysters a minimum of six minutes to a temperature of 140F. Do not consume oysters or other shellfish during “red tide” (harmful algal blooms) not even cooking will eliminate toxins.

So, are oysters really aphrodisiacs? Research shows that raw oysters are rich in rare amino acids that trigger increased level of sex hormones. Try some yourself to find the answer!
Oysters Rockefeller
(Chris & Andre’s favourite)

4 tbsp. Butter
2 cloves Garlic, minced
1/3 cup Breadcrumbs, Panko
2 Shallots, minced
2 cups Fresh spinach, chopped
¼ cup Pernod
To taste Salt & pepper
Little Hot sauce (Tabasco)
2 tbsp. Olive oil
¼ cup Grated Parmesan
1 tbsp. Parsley, chopped
2 dozen Oysters, on the half shell
Rock salt
Lemon wedges for garnish

1. Sauté garlic in butter for 2 minutes
2. Mix half of the garlic butter with breadcrumbs in a bowl
3. Add to remaining garlic butter in the skillet shallots and spinach, cook for
3 minutes
4. Add Pernod, salt & pepper, hot sauce; allow the mixture to cook down
5. Add to garlic butter-breadcrumb mixture olive oil, Parmesan & parsley, season with salt & pepper
6. Spoon a heaping teaspoon of spinach mixture on each oyster followed by a spoonful of breadcrumb
mixture
7. Sprinkle a baking pan generously with rock salt and arrange oyster on the salt to steady them
Bake in pre-heated 450F oven 10-15 minutes until 8. golden
9. Serve with lemon wedges and more hot sauce on the side