Sour Cherries

When we planned our backyard, we decided that we would plant trees that would give us good things to eat. We looked for fruits that were not so common to our northern climate. Horticulturists have come along way with fruit trees that can withstand our brutal winters. We have planted black currants, sour cherries, saskatoon berries, pears, plums and apricots.

This summer is very warm, and even though our trees are still small, they are supplying us with a little fruit. The black currants are going into jam and into a homemade creme de cassis liqueur. The sour cherries have been a real delight. It has been so hot that I did not want to bake a pie in the oven. Instead, I took the cherries outside onto my patio, fired up the barbecue side burner, and made a warm cherry sauce to put over vanilla ice cream. It was glorious. Sweetened with sugar and touched with kirsch, it was this side of heaven. I am planning on the next batch to be preserved in some grappa that should be ready by Christmas. Who needs to move to the Okanagan?

Saskatoon Foraging

There is something that is satisfying about foraging for food. It's not that you have got something for nothing. It is the fact that there are still things out there in the wild that you can pick and eat. I have gladly paid for saskatoon berries when I can find them. But, they are hard to find in stores. I have fond memories of my mom and dad taking us out to pick saskatoons and wild blueberries in Northern Saskatchewan.

I have had the good fortune of finding a wild saskatoon patch withing walking distance from my backyard. I take my little pail, and off I go down a steep embankment to pick the delightful little gems. The season is short, only about two weeks, so time is of the essence. Last Saturday, I went down at about 7:30 a.m. It was a gorgeous morning. I always feel I am doing something a little bit naughty when I am picking, so I make sure I am well away from walkers and gawkers. (or is it that I don't want to share?) I had been picking for about 15 minutes when I heard a loud snuffling sound. Is that a bear I thought? (irrational thoughts can pop into your head at any given time, you know) I looked up and saw a deer literally bursting out of the bush and bounding off down toward the creek. It was so quiet that I could hear him snuffling and jumping for a full five minutes as he went on his way.

I returned to my berry picking, fully satisfied that the natural world in my little corner was intact, and that I was going to make a very good pie with the saskatoons as soon as it was cool enough to bake.

Guests From Out of Town

When an occasion to cook for guests that come from the other side of the world presents itself, one must take up the challenge. My uncle and aunt are members of Friendship Force, a group that hosts guests from other member countries , as well as travel to their homes as well. My aunt was not up to the challenge of hosting the dinner, so I offered my home for the event. The guests were from Turkey. This was the only thing that I knew about them. I needed to come up with a menu that they would enjoy, but focus on Alberta and Western Canadian products. This was the menu:

· Grilled Eggplant with Alberta Goat Feta & Mint

· Carmelli’s Goat Cheese (B.C.)

· Sylvan Star Gouda

· Chilled Roasted Beet Borscht with Dill

· Grilled Arctic Char

· Roast Alberta Lamb

· Baby Potato Salad with Fresh Herbs

· Summer Salad with First Press Canola Oil Vinaigrette, Yellow Tomatoes & Cucumbers

· Fresh Rhubarb and Bleswold Yogurt Cream Tarte

The dinner was a great success. The guests were delightful. I was so pleased they had a chance to experience some real Canadian cuisine, made with ingredients from Alberta producers. We served wines from the Okanagan , which everyone enjoyed.