TAYBERRY, RASPBERRY AND STRAWBERRY JAMWritten by Simon Mitchell
The taste of Summer, bursting with flavour and anti-oxidant effects.
Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and rest! Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in winter - it makes a great base for a hot toddy. Legend has it that wild Blackberries should not be eaten after October 10th because Devil spits on every bush at this time and they certainly lose flavour and become 'fly blown' as autumn progresses. Roger Phillips in 'Wild Food' (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates "the primeval war in which St. Michael Archangel hurled Lucifer out of Heaven and down to earth" and provides more evidence of how Christianity assimilated much of folklore for its own ends.
These berries are rich in vitamin C and provide a recognised boost to immune system. The fresh berries are rich in bioflavonoids, fibre and folate. There are also traces of salicylate - a natural aspirin like compound that can trigger allergic reactions in some people. The leaves and roots are also a valuable herb that can help to control diarrhoea. The chewing of blackberry leaves for bleeding gums goes back at least 2000 years.
Cool Summer GazpachoWritten by Tim Sousa
Cool Summer Gazpacho
This refreshing tomato soup is a great cool meal for those hot summer days. If you don't like your food spicy, you can leave out jalapenos, if you like it spicier, just add a few drops of your favorite hot sauce. Enjoy!
5 medium tomatoes, peeled 1 cucumber, peeled and seeded 1/2 large onion 3 cloves of garlic 2 jalapenos, seeded 1 12oz. can of tomato juice 1 Tbsp chopped fresh cilantro 1 Tbsp chopped fresh chives 1 tsp worcestershire sauce 1 Tbsp balsamic vinegar 1 Tbsp extra virgin olive oil 1 Tbsp lime juice