Well Preserved

As part of the CanJam and feeling like virtual hosts, we’ve promised to share 7 days of berries – ideas, inspiration, tricks and the like.  We don’t have many photo’s as there’s not a lot of berries around these parts – yet.  Things will be radically different in coming weeks as our markets begin to fill (and empty and fill and empty…). 

It’s an exciting time indeed.

Based on the comments yesterday, it’s truly amazing how different each of our seasons are.  Many of my “local” friends would trade a finger for a fresh berry while reports are bounding of people being filled with strawberries or having done 3 or 4 batches of jam with them already.  Whodathunk?

If you’re not done with your berries yet and you plan to be picking the freshest product you can make sure to ask your local farmer (or forest if your forraging) if you can take some of the leaves with you.  Not all will accommodate but it never hurts to ask.

This will be our first year pursuing leaves.  Santa brought a food dehydrator; died leaves make a great tea.  I really adore preserving multiple different parts of the same plant in different ways. As an example, we treated wild leeks 3 ways as we pickled the bulbs, froze pesto from the leaves and dehydrated the roots.

I’m particularly excited to get me some strawberry leaves.  I plan on dehydrating them to be used for “teas” later through the year (though they may have other uses; we’ll have to experiment with the flavours).

Here’s a few tips for turning leaves into teas:

• Pick only the freshest.  By greedy here – no spots, dots or blight.
• Get leaves that are chemical free.  Pesticide-tea may not be the best idea.
• Dehydrate well – a hint of moisture will create mould over time.
• Leaves that are still partially moist will cause some people to become nauseous or sick.  If you’re using a dehydrator, this is easy to avoid.
• Dehydrate low and long – typically between 90-100 F.
• Dehydrate single leaves (i.e. not a whole branch of them) and do not crush or grind to store.  Smaller pieces have more surface exposed to air and this means lost flavour faster.
• Store in a cool, dry, dark place.  Mason jars are decent storage vessels but the clear glass won’t protect the fragile leaves if left in the sun.
• Ask permission or ask a farmer for some.  You may be surprised how easy these are to get (or that they don’t want you to take them – don’t ask after taking ).
• Avoid the temptation to pre mix different leaves, lemon, etc.  Storing them separate will allow you to create your own custom concoctions later on.
• Ensure the leaves you are using are edible (some leaves are not friendly to consume)

Another possible use is on the BBQ (I’d only do this if I had a massive amount of leaves).  I haven’t tried this yet but thinking it would be worth a try.  Imagine:

• Light your grill, let it come up to heat.
• add strawberry leaves under the grill and on your coal or heat.  This will cause berry smoke.
• Grill pears of peaches on the grill over the strawberry leaf smoke.
• Finish with maple syrup, serve over ice cream.

SHAZAM!

We are also on the lookout for flowers and the like.  I’d love to set up a tea buffet in the winter – a little of this, a little of that…  heh.