There is a time in Cape Breton when there seems to be an incredible amount of vehicles parked in random, rural, side of the road locales.
If you look closely, you may be able to see the odd person roaming around with an icecream bucket in their hands. Don't make eye contact though- it is much like coming into contact with a deer- no sudden movements or they might bolt.
The reason you ask?
Why it's blueberry season here in Cape Breton.
And much like a surfer's favourite spot, the blueberry pickers favourite spot is a secret.
There are two different types of blueberries:
High Bush- the characteristic supermarket fat berry variety
Low Bush- A potent, small, tart berry that makes all the stooping worth it
The treasure that is the low bush berry is much sought after around these parts and takes many hours of potentially back breaking work to harvest. That being said - the flavour that comes tightly packaged in each little berry seems to be worth it.
After many hours of picking (and bribing the kids to pick with me) we have collected enough low bush blueberries to produce our signature jam: Bog 'n Blue, which is a combination of wildcrafted Cape Breton cranberries and blueberries.
If you look closely, you may be able to see the odd person roaming around with an icecream bucket in their hands. Don't make eye contact though- it is much like coming into contact with a deer- no sudden movements or they might bolt.
The reason you ask?
Why it's blueberry season here in Cape Breton.
And much like a surfer's favourite spot, the blueberry pickers favourite spot is a secret.
There are two different types of blueberries:
High Bush- the characteristic supermarket fat berry variety
Low Bush- A potent, small, tart berry that makes all the stooping worth it
The treasure that is the low bush berry is much sought after around these parts and takes many hours of potentially back breaking work to harvest. That being said - the flavour that comes tightly packaged in each little berry seems to be worth it.
After many hours of picking (and bribing the kids to pick with me) we have collected enough low bush blueberries to produce our signature jam: Bog 'n Blue, which is a combination of wildcrafted Cape Breton cranberries and blueberries.
Best Ever Scones
Which happened to be Wheat and Dairy Free
(Substitutions may be made to include wheat and dairy)
3 c spelt flour
2 tbsp baking powder
1/4 tsp salt
1/4 c sugar (plus a bit extra for sprinkling)
1/3 c grapeseed oil (or other non gmo oil)
1 1/4 c soy or rice milk
2 tsp apple cider vinegar
1. Pre-heat oven to 400
2. In large bowl mix together dry ingredients
3. In med. bowl mix together wet ingredients
4. Add 1 1/2 c of blueberries to the wet ingredients.
5. Mix wet into dry- it will be clumpy- this is good (tsk tsk no overmixing now)
6. Drop into 1/4 cup size scones on a baking sheet lined with a silpat or other non stick cooking gadget
(thanks for the introduction into the world of silpat baking Sarina Ruby!!)
7. Sprinkle with sugar
8. Bake for 13 - 15 min.
Cool on a wire rack for 3-5 min and serve piping hot with butter and perhaps a smidge of bog n' blue jam.
Which happened to be Wheat and Dairy Free
(Substitutions may be made to include wheat and dairy)
3 c spelt flour
2 tbsp baking powder
1/4 tsp salt
1/4 c sugar (plus a bit extra for sprinkling)
1/3 c grapeseed oil (or other non gmo oil)
1 1/4 c soy or rice milk
2 tsp apple cider vinegar
1. Pre-heat oven to 400
2. In large bowl mix together dry ingredients
3. In med. bowl mix together wet ingredients
4. Add 1 1/2 c of blueberries to the wet ingredients.
5. Mix wet into dry- it will be clumpy- this is good (tsk tsk no overmixing now)
6. Drop into 1/4 cup size scones on a baking sheet lined with a silpat or other non stick cooking gadget
(thanks for the introduction into the world of silpat baking Sarina Ruby!!)
7. Sprinkle with sugar
8. Bake for 13 - 15 min.
Cool on a wire rack for 3-5 min and serve piping hot with butter and perhaps a smidge of bog n' blue jam.
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