Seared Duck Breast with Thimbleberry Sause

Seared Duck Breast with Thimbleberry Sauce

I have emerged from the “labyrinthine foliage of scrubby bushes and knotted vines” with 4 cups of fresh, glittering, juicy thimbleberries! By the time I’m back in the kitchen that amount has shrunk by half (Is there a hole in the container? Why are my fingers all red? Alright… just one more!) I haven’t got enough to make a traditional jam or preserve, and no ice cream either, so I’ll make a savoury sauce instead. The slightly sweet and sharply tannic flavour of the berries will complement the luxurious crispy/fattiness of my favourite ingredient… Duck! A hot pan, butter, shallots, a splash of vinegar, berries, what a classic entree! Read More

Thimbleberries!

After a wet and deeply depressing June-uary, a sunny get-down-to-the-beach-and-rock-out July has come as a shining relief. Summer! People are out skim-boarding, biking, hosting noisy backyard BBQs, and enjoying life! Not to be outdone, mother nature soaks up the summer heat and busts out her brightest colours. So what if everyone’s lawn turns brown! Flowers are everywhere! And, along highway ditches and dog-walking paths, hidden inside the labyrinthine foliage of scrubby bushes and knotted vines are The Three Sisters of Summer: salmonberries, thimbleberries and blackberries… Read More