foraging and harvesting

Wow it’s like the food bomb just went off this week! Suddenly there is food everywhere… wild harvests abound!  We have been picking saskatoon berries, cherries, strawberries, mint, and even cat tails have been collected by the dozens for both winter basket weaving and we have been eating the starchy crunchy sweet tender roots in all manners of preparation.

I was so flush in fact with free berries yesterday I had to get baking even though the heat was intense! I settled on making a couple batches of my favorite spelt cream cheese puff pastry, and busted out 2 extra large and 9 mini triple berrie tarts. We had friends for dinner who brought a lovely almond flour strawberry cake, and for dessert we had a trio of berry celebrations including: a slice of my berry tart, a slice of her strawberry cake, and a scoop of vanilla frozen yogurt slathered in saskatoon strawberry syrup I bubbled up! Over the course of the day I must have eaten a pound of fresh sun warmed strawberries even before dessert was served!

So today I am sharing my easy quick berry berry pie filling recipe, which was divine with this no fail spelt puff pastry, but would be ideal in a classic pie crust too, even drizzled over ice cream or granola or yogurt, or even canned as a fruit topping!

As I said this batch yielded a HUGE amount of filling so if you are wanting to do just one pie cut it by 1/3! But I will share the recipe as I made it which would get you through at least 3 pies.

In a large heavy bottom stainless pot combine over medium high heat:

4 cups cherries

4 cups of strawberries

4 cups of saskatoon berries

stir and warm for about 5 minutes before adding:

1 cup arrow root powder mixed into

3 cups of organic cane sugar

Stir sugar into fruit and allow to boil for about 5 minutes before turning off heat and allowing fruit to cool slowly.

Use this fruit filling as you see fit and you will certainly enjoy it!

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