Elder flowers are the fragrant flower that comes before the elder berry. They are sweet like a rose yet distinct in their specific nature, divinely scented and begging to be infused in desserts and sweet drinks alike. The elder plant is found all over the world, though most abundant in North America. Elderflower also has medicinal uses, it’s anti-viral, anti-bacterial properties help ward off illness and strengthen the immune system.
“Research in Ireland showed that elderflower extract was effective in killing many common hospital pathogens, including methicillin-resistant Staphylococcus aureus (MRSA)1. This study gave scientific proof of elderflower’s antibacterial properties against most gram negative and gram positive bacteria tested that align with traditional medicine uses of the past. Further study of elderflower components showed the potential for antiviral and anti-inflammatory benefits as well.”
Be advised to only use the white flower, fully separated from the stems, the stems and leaves are toxic but the flowers are deemed safe and edible.
Use Elderflower Syrup in…
creamy desserts, such as, panna cotta, or creme brûlée
Thick hot day, the kind that melts you and makes everyone feel heavy. Lets go for a walk up to a friends, he suggests. Are you mad? I’m not walking anywhere but the beach. Yes, that kind of day. Even the car hating little one sleeps soundly. The kind of day where all you can do is try and keep it all together, and not fall asleep at the wheel. And come home to crave smoky BBQ ribs and brownies for dessert. But not just any old ribs, and certainly no typical brownies. Chug onwards, and give up on sleep, it’s for sissies anyway. The pressure of the harvest is on and mid-vortex-internet-suucubus overtaking you, a thought, that those saskatoons will fade before you know it, and their plumpness begs to be picked. Proud of my speed, you learn to pick fast when your baby is screaming and mosquitos feast upon your flesh. 4 L bucket – 7 minutes, I think it’s time to quit my day job.
I’ll tell you something, this is the first time I’ve ever made ribs of any kind. I saw these local organic baby back ribs at the market and in a rush just grabbed them (my brain doesn’t work on logic at the market) hardly knowing at all what to do. My mom made ribs for us, they were good, but not this good, sorry ma. I did my homework, checked out some rib recipes around the net and got the basic gist that low and slow is essential, and like all things, a good sauce. I wanted something classic, yet refined, out of the ordinary, yet still lip smacking good. The berries call to me, and I remember their plump abundance sitting on the counter, waiting to be transformed. This sauce consists of ample saskatoon berries which could be swapped out for blueberries, shadbush or huckleberry. Along with raspberries, and some black raspberry (a cross between a blackberry and a raspberry). Feel inspired to use whatever is most available to you, the more wild, the better. Even cherries would work well in this recipe.
Be prepared to never want these bumble berry BBQ ribs to end, don’t be like me and use only 1 rack of ribs for 2 people, I could’ve easily eaten a full one to myself. J was literally ticked that I only made 1 rack, but how was I to know they’d be so good. Beginners luck I suppose…
1 scotch bonnet pepper, very finely minced, or a habanero or jalapeño for less intense spice
1 Tsp coconut oil or other fat
Instructions
Preheat oven to 300F.
Combine spices for the cajun seasoning, salt and pepper.
Cover the ribs with your dry rub mixture. Optionally you could let the ribs absorb the spices overnight.
Cook, covered with foil for 2 hours.
Add the berries and water to a small pot and heat to a simmer until the berries have released their juices.
In a separate pot or pan, heat the oil and add to it the garlic and onions, sauté until translucent and aromatic. Add the paprika, Worcester sauce,vinegar and the hot pepper.
Strain the berries in a fine mesh strainer or cheesecloth, add the juice to the other pot with the onion.You can use the berry pulp in smoothies or baked good.
Bring the mix to a simmer and turn off.
Heat oven to broil and uncover ribs from the foil, smother them in BBQ sauce and broil for 5 mins.
I have a hard time eating during these hot summer days. It’s all smoothies, kombuchas and coconut water most of the time, until the cool air shows itself after dusk and a feast forms to fill the whole days necessities. Not exactly the healthiest regimen, I know if anything we require extra fuel when the sweat is flowing most of the day. Luckily sugar snap peas are in season, along with broccoli, cucumbers, radish (yes, still rocking the radishes), zucchini, and baby beets! Veggies and dip at the beach, yes please MMM. So any Aussies who can tell me the ingredients in that uber popular forget the name super yummy beet dip? Seriously, I wish x2 that we could get that shiz, but I know I can make it to, if only I remembered the name. This dip creation is equally delicious and full of beautiful bloody red beets, roasted italian ribbed zucchini and salty fresh goat feta. Fresh dill, of course, a beets best friend. This Roasted Beet, Zuchinni and Feta Dip is a gorgeous addition to any spread, happy potluck food, and super easy to eat in the hot sun. Picnic anyone? (more…)
Potent little packages of pure goodness. My heart sped up when I saw two huge bunches of the most perfect italian parsley in our CSA box this week. What a treat, and on top of that, gorgeous fresh mint bundles and long spindly green onions. Wild oregano has replaced grass in our yard, its one of the few things the chickens don’t nosh on. So what does one do when the herbs are all a plenty? Mix copious amounts with buttery rice, summer vegetables, fresh mango and hearty meatballs. Yes, yum.
I didn’t think I was hungry enough to devour a huge bowl of this herbed goodness, but I was wrong. Even with chop sticks it all disappeared pretty fast.
Our fridge is just brimming with vegetables, it’s hard to keep up to all the abundance. Right now there are so many delicious, delicate greens and crunchy radishes sprouting forth. I love how easy it is to eat fresh salads all the time. We hardly eat salad in the winter, it just doesn’t make sense to buy these plastic sealed salad mixes which take so much energy to package and ship across the world. Of course, it’s a nice luxury to be able to eat spinach in the middle of december, but something about it feels a bit odd. Eating with the seasons enables us to stay connected to our nourishment. Delighting in the arrival of treasured vitamin packed spring greens, instead of just assuming they are always going to be available. There’s nothing like the freshness of vegetables that were just plucked out of the ground, your ground, the ground you walk on everyday. (more…)
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
