Saturday 15 September 2012

Canoe Up North

For those of you who are getting tired of postings about jam and/or blueberries, scroll down. Otherwise, I'll just share my second attempt at making freezer jam. Of course, I used some of the fantastic wild blueberries that I slaved away picking, sacrificing relaxing afternoons and a pain-free lower back. It was worth it. Even after two seasons of picking, I'm still amazed by the bounty of the fruit so packed full of antioxidants and flavour! In fact, as long as I'm Up North I refuse to buy berries at the grocery store. It's just not the same.


I wanted to make freezer jam because by not cooking the berries you don't kill off as many of the healthy benefits. Plus it's a lot easier and quicker than traditional canning methods, although the jars can tend to overload the freezer instead of the pantry. You wouldn't even have to use the canning jars; any glass jar or plastic container would do. The only special "equipment" needed is the freezer jam gelling powder which should be available at most grocery stores.


I followed the instructions on the package exactly, using a pastry cutter to "chop" the fruit. You can eat the jam right away, but I found that letting it freeze for awhile helped to set the flavours. I made the jam a few weeks ago, and found that the jar I took out today for my toast tasted better than the stuff I ate right away. It was almost like eating fresh berries, which will be great for the winter months to come. 

Winter may be on it's way, but let's not get too far ahead of ourselves. Not long ago we tested out our new canoe, and, more importantly, how the dogs would fare in our new canoe.


It's a Mad River beauty made out of Royal X, which is a combination of plastic, foam and kevlar. It's meant to take a bit of a beating from rocks, which we considered important given the fact that a large percentage of the shoreline is rock. It's also got a bunny on it :o)


We decided to get life jackets for Reina and Nanuq. Partly because we know that the Churchill has a pretty strong current in places. Also partly so that if they jump out of the canoe we can try to lift them back in using the handy handles on the back of their jackets, or at the very least we can tow them from a rope if we can't get them back in and they won't get tired out. It seems kind of silly to see them like this, given that dogs are naturally very good swimmers, but better safe than sorry, no?


It was a gorgeous day out, so calm that the river mirrored the sky. Pictures like this make me wish I was a painter and could re-create this scene on canvas. But I'm not. 


The dogs were a bit unsure at first but settled down after awhile. Nanuq even fell asleep, which is consistent with his behaviour during long-distance truck rides. Reina, also in keeping with her normal habits, wouldn't lie down but needed to stay alert to see everything. 


We got a little nervous when we saw a black dot on the shoreline in the distance. What would the doggies do? Should we avoid it? We decided to go nearer to test the reactions.


I only got this one shot of the black bear. He seemed to be fishing or rooting around in the reeds for some other tasty treat. He either didn't care about our presence in his vicinity or he didn't see us, although I have trouble believing the latter because the dogs sure made a ruckus. Luckily, my fellow paddler was able to grab Nanuq by the lifevest as he was trying to jump out of the canoe towards the bear. We had tied a tow rope to him already so he wouldn't have been able to swim away, but I was also worried that if he got into the water he would be able to lead us toward the bear! Reina didn't quite look like she would jump, but I had her by the collar as well just to be sure.


Eventually we drifted far enough away from the bear that the dogs settled down again. We paddled by that spot on the way back and at first I thought he was gone, but then I saw two little ears stick up out of the reeds. The dogs must not have noticed because they didn't stir at all. We continued along quietly enjoying such a breathtakingly beautiful day in a beautiful part of our country.

Wednesday 12 September 2012

Second Verse, Same as the First

A couple of months ago I failed to mention a very important event. Summer, Fall, Winter and Spring have come and gone Up North, and I've tried to share the most relevant Northisms that I could with you over the year. That said, as one year has passed (on July 15th, to be precise), it is time to replay the seasons under the guise of a not-as-neo-northerner. Sure, I'm still New compared to people who were born here, or even those who have moved here long ago. But I'm not the youngest chick in the hen-house anymore. Or, if you prefer, the youngest kit in the beaver dam? The youngest bear cub at the dump? The youngest gosling in the gaggle? The youngest...well, I'm sure you get it.


Here's a familiar scene, if you were with me one year ago. This year's Blueberry Season has just about ended. Being as I am a little older and wiser this year, as well as more knowledgeable about the lay of the land, I found myself picking from a different patch; one that was even more generous than my pickin' grounds of last year. The place is a former burn site. About four years ago a forest fire blazed through here, leaving the charred carcases of spruce to enrich the soil and allowing lots of sunlight to stream in but still giving sufficient cover from the elements. Over time nature regenerates, and the most heartwarming sign of this miracle are the blueberry bushes sprawled across the rocky ground.

Blueberry Wine


Given my previous posts about Chokecherries, it is only natural that I turned to wine-making once again. The Choke juice is still fermenting in the basement, bubbling happily away in its glass jars. I check on it once a week to swirl the jars a bit and skim the top. It smells like a real winery down there, so I have every reason to believe that my little experiment will yield some delicious results. Cue the blueberries. The recipe is from a friend that I've made Up Here; not from here originally but with an enviable knowledge of picking, foraging, preserving and fermenting. The recipe is from her grandmother, so you KNOW it's gotta be good. Here's what to do: make a syrup with 1 and 1/2 litres of water and 4 cups of sugar (I.e. boil them together). Pour over approximately 12 cups of blueberries in a sterile jar. You can crush the berries or leave them intact, the difference is that the crushed berries will take only around 4 weeks to ferment properly, while the intact berries will take around 6 weeks. After the allotted time is up, bottle.

Blueberry Crown Rolls



Another familiar sight...you must be wondering if I've any new tricks still tucked up in my sleeve. Well, just wait for the next one! In the meantime, I decided to replicate the success I had with my Chokecherry Crown Rolls. They turned out perfectly the second time around and were devoured and praised by all. Here's the link again. The only difference is the filling: I boiled down 2 cups of blueberries with 1 cup water and a 1/4 cup of both sugar and cornstarch. This is a great snack to take to a potluck, meeting, picnic or gathering. 
And now for something totally different...

Blueberry Cheesecake Ice Cream



One of the advantages of making one's own ice cream, other than the quality, freshness and ability to control every ingredient, is that you can make flavours that you just won't find in the store. Or even if you do come across the same flavour in the frozen food section, odds are that yours tastes better. Especially if it's Blueberry Cheesecake ice cream.This is another guaranteed crowd pleaser: given the amount of praise it got, I'm surprised the bowls didn't get licked out when I took it to a dinner party for dessert. I certainly didn't have any leftover to take back home. Now, the recipe is from a cookbook called The Perfect Scoop by David Lebovitz, so I can't share it here, but there are other bloggers in Internet World who do not have the same qualms about sharing copyrighted, non-public recipes, so if you happen to type some keywords into a certain popular search engine, who am I to say what you might end up with? If you don't want to, I'd say this recipe alone is worth the price of Lebovitz's book. I'll be making it again very, very soon.

Finally, since Summer seems to be at it's end, I'll share some photos from the past month or so, if only to try and hold on to the warmth and sunny weather for awhile longer. 


The puppies are still alive and well. They both got their swimming legs this summer, although Reina still views the deep with some trepidation.


Heading out for some evening fishing. This is the boat launch area in town, frequently used on a day as beautiful as this one.



 Pelicans gliding over the waters of the Churchill River Basin.



The clouds Up Here are simply breathtaking. It's like one could reach out and stroke their fluffy underbellies.



Not a bad view while fishing out on the open water. A lovely end to a fantastic day.