by Laura Waters, Snowdon House Gourmet & Gifts –
What an incredible summer we’ve had! The bounty from the garden is abundant everywhere. Blackberries have flourished throughout the heat; they are my favorite berry. What a wonderful addition to a salad. At the recent Flavour Trails gala dinner, my salad incorporated 13 elements from the garden with a splash of roasted blackberries on the side for flavour and colour. I also use roasted blackberries in salads and sorbets in the summer. Roasting the blackberries on a cookie sheet for 10 to 15 minutes at 200° cooks the seeds that are somewhat difficult for some people to digest.
To think something classified as a noxious weed can give so much goodness. I have entertained the thought of hiring a herd of goats to do blackberry management on my farm – they love the whole blackberry plant, thorns and all! Goats also have an enzyme in their salvia that impedes the return of the blackberries; some municipalities are hiring them now instead of using chemicals.
Many years ago I had milk goats. I loved milking them and enjoyed their incredible personalities. A project on my agenda for next spring and summer: “blackberry management.”
Blackberry Apple Vegan Crumble – Filling
5 cups blackberries (fresh or frozen). If using frozen, do not defrost.
2 cups peeled apples
3 tbsp tapioca
¼ cup maple syrup
2 tbsp lemon juice
2 tbsp melted coconut oil
1 tsp cinnamon
¼ cup coconut oil
2 cups oatmeal
½ cup finely chopped almonds
¼ cup brown sugar
Mix all filling ingredients together and place in a 9×13 greased baking dish. Mix all topping together and spread evenly to cover filling.
Bake 30 to 40 minutes at 350°. Serve warm with homemade ice cream, lemon verbena sorbet or yogurt.