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Berry-full season Just in time for Mother’s Day
We’re done with March winds and April showers and into
May flowers finally, aren’t we? I’m more than ready for some pleasant weather this year,
after a never-ending winter, and I’m enjoying the first buds and shoots and greens from the garden. Vegetables and fruit that have been prepared for winter storage in one way or another are all very well but there’s nothing quite like the freshness of spring produce to make the accompanying BC-grown lamb, beef, pork and chicken sing.
Jude’s Kitchen JUDIE STEEVES
And, ain’t it grand that we can have all that and stick to our
diet of food produced almost entirely in BC? What a perfect place to live. In addition to celebrating the rebirth of the garden and BC
fresh produce, May is the month we hoist a glass to Mom and spoil her for a day by taking the task of preparing family meals off her hands. I have vague memories of slipping out of bed early on
Mother’s Day morning when I was a kid and tiptoeing into the kitchen to carefully prepare breakfast for my Mom. I don’t have any recollection of washing up the dishes afterwards and she’s no longer with us to ask, but I suspect someone else got to do that while I basked in the glory of the surprise I’d engineered. As the years wore on, I became the subject of Mother’s Day morning myself with treats from my little family members during the day and the opportunity to indulge in one of my favourite passions: mucking around in the garden. While your favourite mom indulges a passion of hers, surprise her with the treat of a special meal using whatever’s freshest and growing nearby so it will taste as good as it can be.
While you may not have any berries growing in your garden, BC is rich with those sweet treats so pick some up from your favourite farmer or in the produce section to serve for breakfast, lunch or dinner – quick, while they’re in season. If you’re including a salad in your menu, consider tossing in some of those May flowers to add a bit of colour and crunch: try violets, pansies, marigolds, rose petals or herb flowers for starters. Pretty and tasty!
COUNTRY LIFE IN BC • MAY 2017
A colourful start to the morning! JUDIE STEEVES PHOTO BUTTERMILK OATMEAL PANCAKES WITH STRAWBERRIES
When the Fraser Valley’s delectable berries are ripe, heaven is on earth. You can serve them in salads, in yogurt or chop them up and sprinkle with a smidge of brown sugar and let them sit while you prepare these quick, nutritious and tasty pancakes. It’s a combination made in heaven.
1 1/2 c. (375 ml) buttermilk 2 eggs
1/4 c. (60 ml) whole wheat flour 2 tsp. (10 ml) baking powder 1/2 tsp. (3 ml) salt
2/3 c. (150 ml) rolled oats 2 tbsp. (30 ml) olive oil 1/4 c. (60 ml) white flour 1/2 tsp. (3 ml) baking soda
• Soak oats in buttermilk in a large mixing bowl for as long as possible, half an hour to overnight. I often use powdered buttermilk instead of fresh simply because it’s convenient, but I don’t ever use instant oats.
• Beat eggs with oil and combine with the oat mixture, then add the dry ingredients and beat together just until combined, leaving lumps.
• Drop by spoonful onto a lightly-greased frypan on medium-high heat. Turn when bubbles appear around the outside of each pancake. • Serves 4 or so.
BERRY & CHEESE SALAD
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This is a substantial salad with lots of yummy flavours and textures in it, and yet it’s really easy to make. Mom will love it! You can substitute any nice, fresh, local spring greens, but a combination of leafy greens are especially nice in this. You could substitute a local blue cheese for the feta.
4 c. (1 l) fresh greens 1 avocado
handful of nuts (pecans, almonds) 1 c. (250 ml) fresh strawberries
A spoonful or two of crumbled feta cheese drizzle of sesame vinaigrette
• Wash, dry and chop the fresh lettuces or other greens into a salad bowl. • Wash and hull a dozen or so fresh strawberries (or a similar quantity of raspberries). • Cut the avocado into chunks into the greens, followed by the cut-up strawberries or whole raspberries.
• Crumble a small cube of feta cheese over top, along with a few chopped nuts. • Drizzle with a light dressing such as a ginger and sesame vinaigrette and serve immediately. • Garnish with sesame seeds.
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SUBSCRIBE TODAY! GINGER & SESAME VINAIGRETTE
This is a light dressing, suitable for a berry salad, and very easy to combine in a small jar with a tight- fitting lid, so you can just shake the ingredients before pouring over your greens.
1 tsp. (5 ml) grated fresh ginger 4 tbsp. (60 ml) white wine vinegar 2 tsp. (10 ml) honey
salt and pepper, to taste
• Grate a small knob of fresh ginger into a small jar with a tight-fitting lid. • Add remaining ingredients and shake well, tasting for seasoning. • A pinch of chili powder or Sriracha sauce gives this dressing a nice kick.
5 tbsp. (75 ml) olive oil
1 tbsp. (15 ml) sesame seeds 1 tsp. (5 ml) sesame oil
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