WILD!! berries

Last Saturday, Mark, Jeremy (roommate), Kiera (Mark's mom's dog) and I went for a stroll in the forest up the street from our house. We didn't plan how long we'd stay out for but we went prepared with water, snacks, and an empty tupperware for the berries we knew we'd find. Before previously strolling the forest with Mark's Mom, Jennifer, I didn't know the names of any of the berries, let alone if they were edible or could kill you. Thanks to Jennifer, I know what we picked and discovered that we have hundreds of delicious berry bushes in our own neighbourhood. On Saturday, we found salmonberries, bayberries, so many red huckleberries, and what I believe to be tayberries. Sunday morning, we put the berries in our spelt pancakes and I baked the left overs into delicious spelt and agave lemon berry muffins (recipe below). I have never eaten any of these berries before, and they were all delicious. I will definitely be re-visiting the berry bushes and plan to make a wild berry pie before the end of summer.

Salmonberries (bottom-left pancake) have a raspberry-like structure and are found in a variety of colours from yellow to reds and purple. Taste varies, yellow being bland compared to the sweetest purple.

Bayberries (bottom-right pancake) are super delicate, soft red berries. Taste like a true wild berry should taste.

Red huckleberries (top pancakes) are small, round, firm berries with little yellow seeds inside. Most had a tart taste, but the darker red, the sweeter they were.

Tayberries are firm like blackberries and are found in reds and purples. They are a cross between blackberries and raspberries. I'm sure you can imagine that they are delicious!
Lemon Berry Muffins

from "The Vegan Project" blog

makes 12 muffins

1 cup whole wheat flour

1 1/2 cups spelt flour

1 Tbsp baking powder (- I only put a tsp and they came out fine)

1/2 tsp baking soda

1/2 tsp salt

2 tsps ground ginger (- I used cinnamon instead)

1 cup non-dairy milk

1/2 cup agave nectar

1 tsp vanilla (optional)

1/2 cup sunflower oil

1 cup frozen or fresh berries

juice and zest of two lemons

Directions:

1. Preheat the oven to 375degreesF.

2. In a large bowl, mix together all the dry ingredients plus the lemon zest.

3. In a smaller bowl, mix together the wet ingredients. Add this to the dry ingredients and mix until combined, then gently add the berries.

4. Spoon into lightly greased muffin tins and bake for 22-25 minutes.

Enjoy!