Wild Blueberries in the News
December 10, 2018
I have done a lot of different stuffings over the years but my family always demands the traditional ‘East Coast’ version that includes these must haves: Lots of onion and celery sautéed in lots of butter. For herbs, savory is a must, specifically Mt. Scio Savory Farm in Newfoundland. And it must be cooked in the turkey.
I personally like the addition of a cup of cranberries or wild blueberries scattered about. Both I have on my freezer, and I just toss them in before stuffing the stuffing in the turkey. I crisp up chopped chorizo or an extra layer of flavour. So good! And don’t be afraid to use gluten-free bread — it works just as well. And there are always a few gluten sensitivities when having a big feast.
October 31, 2018
Ahh…Halloween! Who doesn’t like a haunting good time? Although in the middle of the week – there are parties being planned well into the weekend. And – let’s not forget The Day of the Dead coming up this week as well. According to Hallmark, Halloween’s history dates back to 700 BC, based on ancient Druid customs. The Druids, a Celtic religious order in ancient Britain, Ireland and France, believed that the souls of the dead returned to mingle with the living on “hallowed eve” – people dressed in costumes to disguise themselves from these spirits.
It wouldn’t be Halloween with getting dressed up – be it wee ones getting ready to trick or treat tonight, or adults glamming it all out for upcoming parties. Whatever you’re planning, here are a few recipes that are bound to make your soiree a spooktacular affair!
October 30, 2018
Meet the country’s next guard of culinary stars.
Whether inspiring others in the community to get comfortable in the kitchen or cooking multicourse meals for international dignitaries, these are Canada’s next star chefs. To celebrate their talent, we asked each to provide a recipe that shows off the ingredients and food traditions of their province or territory. Get to know these names, and enjoy their creativity in your own home.
September 26, 2018
Store this wild blueberry chutney in the fridge, serve it straight away on a cheeseboard – or drizzle on top of duck and waffles à la Mildred’s Temple Kitchen.
September 12, 2018
It’s wild blueberry season which means it’s the perfect time to take advantage of all the health benefits, as explained by holistic nutritionist Julie Daniluk.
September 4, 2018
Thérèse Bégin and her granddaughter Darcy Dominique Launière gather blueberries on their old ancestral territories, now the Ashuapmushuan Wildlife Reserve north of Lac Saint-Jean.
August 31, 2018
What better way to kick off blueberry picking season than by trying some wild blueberry recipes? These Wild Blueberry Association of North America recipes are hearty, healthy and most of all, delectable.
August 24, 2018
Families and groups of friends enjoyed themselves at the Wild Blueberry Festival 2018 at the Evergreen Brickworks, keeping the day busy but not overly crowded. The Wild Blueberry Festival 2018 was a fantastic event at a beautiful setting on a summer Sunday and was one not to be missed.
August 23, 2018
“I love wild blueberries, I grew up eating them.”
Tizzard recently teamed up with the Wild Blueberry Association of North America and has been extolling the benefits of this abundant Maritime berry at farmer’s markets, and on her channel where she will take a single ingredient and show three different ways to use it in the kitchen.
“Even though you can only get the fresh for a short time in the year, you can still freeze them year-round. So, I wanted to do a little segment where I show people how to use frozen wild blueberries three different ways.”
Hence Tizzard’s YouTube channel name, The Three-Way Chef.
“I like to take little things like that and show an interesting twist on them just to make it a little bit more interesting and educational as well.”
August 23, 2018
Its the season for the delicious wild Blueberries, its a delicious super berry, indigenous to North America. What better way to celebrate it than to learn, taste, eat and shop from more than 20 food producers, preservers, bakers, and chefs, all featuring wild blueberry products and dishes at the Brickworks. The festival featured, delectable wild beverages and snacks at the Sunday food court, a wild blueberry culinary demo from chef Christine Tizzard and a children’s blueberry cooking activities with arts and crafts in the Children’s garden. More info at: wildblueberries.com | Photos by SVPhotography.ca