Posts tagged ‘raspberries’

Scenes from the berry patch

A tiny bounty of berries is growing in our garden right now. It is the first year for the strawberries, blueberries and raspberries we planted, so I am happy to have anything at all.

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The tally so far: about 40-50 raspberries, maybe a dozen strawberries (and counting since there are still a few flowers and white berries), and six blueberries. A modest harvest to be sure, but it has thrilled me to bits to be able to take our little guy out to the garden every day and pick a berry or two to go along with his cereal.

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I have fond memories of picking berries (and other good things) from the gardens of my childhood and I hope our garden can be the same source of happiness for our son as he grows up. I also love the picture I have in my head of my now three-year-old nephew running out to the yard when he was just over a year old to pick berries from the raspberry patch. It was amazing to see such a little guy so tuned into the good stuff growing in the yard.

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Casey will be a year-and-a-half-old next summer, so I wanted to get our berry patch planted this year so we have a chance of keeping up with demand. One thing I know about this kid is that he’s an eater… I’m sure no berry will be left behind next year!

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Strawberries are his hands-down favourite right now. He loves to hold them by the stem and suck on the berry until there is nothing left but a white core and leaves. Who says you need teeth to eat?

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July 20, 2015 at 11:27 am Leave a comment

Saturday at the market

This is the kind of Saturday I live for all year long. The sun is shining and it was 20C by 9am this morning when we pulled up to the West End Farmer’s Market. Cherries, raspberries, blueberries, spinach, kale, carrots and soft ripe apricots all followed us home, along with a wedge of cheese flecked with carraway seeds and the salmon and halibut we picked up from our share in Skipper Otto’s community supported fishery.

It’s all a bit predictable, finding bliss in the Saturday market and all of its bounty, but it never seems to get old.

July 14, 2012 at 12:45 pm 1 comment

Raspberry chocolate scones

In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.

1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla

Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.

*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.

February 14, 2011 at 12:18 am 3 comments

New waffle iron!

This is a picture of today’s delicious breakfast made with my brand new waffle iron, a holiday gift from my parents. The day began with a beautiful walk outside with the dog this morning. Afterwards, I spent two minutes stirring up batter (from a mix), made fruit salad with raspberries and peaches I’d tucked away in our freezer when they were in season, and tried out this latest addition to my kitchen. Easy, quick and tasty, and a perfect choice of breakfast to go along with movie watching on our last day of holidays.

January 3, 2010 at 4:54 pm Leave a comment

Peach and raspberry muffins

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Some mornings the usual breakfast foods like cereal and toast just don’t cut it. Some days call for a treat. I love making muffins or pastries for breakfast on weekend mornings. It’s a special thing to use your food imagination at the beginning of the day to match the flavours you’re craving.

Today, for me, a beautiful ripe peach sitting in the fruit basket on the kitchen counter plus reading a recipe for apricot muffins in my favourite breakfast time cookbook from Four Sisters Inns was inspiration enough. Here’s my adaptation on that recipe.

1 medium peach, chopped
1 cup of fresh or frozen raspberries
1 teaspoon of lemon juice
1/4 cup melted butter
1/2 cup sugar
1 egg
1/2 cup pumpkin seeds
1/4 cup flax seeds
1 cup flour (or gluten free flour mix)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg (recipes always call for tiny amounts of spices like nutmeg. I always add in way more than they suggest)
1/2 cup plain yogurt (add more if the batter is too thick)

Mix peaches, raspberries and lemon juice together in a small bowl. In a large bowl, combine butter, sugar and egg, beating well. Add in fruit mixture along with pumpkin and flax seeds. Combine dry ingredients and add, alternating with yogurt. Don’t stir too much. If the batter is too thick, add an extra spoon or two of yogurt. Fill muffin tins and bake for about 20 minutes at 350F.

July 11, 2009 at 9:34 pm Leave a comment


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