Wild Rose

Wild rose bushes are abundant in the wild areas surrounding the cabin at Sylvan Lake.  The pictures below were taken in late June this year (2014) and indicate that the blossoms have been out for a while and are almost done.  This shrub, which can grow up to 15 metres tall, is renowned for it's prickly stems, beautiful  pink flowers and nutritious rosehips.  The wild rose is Alberta's provincial flower.

Hot tea made from wild rose petals and leaves or a cold "julep" made from soaking fresh petals with an equal amount of cool water then lemon juice and honey are wonderful drinks that many also enjoy.

 

The bright red rosehips have an applelike flavour and are very high in vitamin C.  Rosehips are best picked immediately after the first frost and can be make into jams, syrups and jellies. Hot tea made from wild rose petals and leaves or a cold "julep" made from soaking fresh petals with an equal amount of cool water then lemon juice and honey are wonderful drinks that many also enjoy.

July 13, 2019 Norglenwold

July 13, 2019 Norglenwold

Red Roses

USDA hardiness zones 5-9

This Red Rose bush grows in sandy soil in Lansing, New York with a southern exposure.  Sitting in the sunroom you can look out the window to see a multitude of small but showy flowers.  This rosebush bloomed this year on Oliver's birthday, May 23, 2012.  

Rose Petal Jam

1 cup fresh rose petals 

(red or pink are best colour choices/must not have been sprayed with chemicals)

1 1/2 cup water

Juice of one lemon

1 1/2 cups sugar

1 pkg of powdered pectin
Put rose petals, 3/4 cup water and lemon juice in a blender. Puree until smooth.  Slowly add sugar.  Blend until all sugar has dissolved.  Pour this rose syrup mixture into a large bowl.  In a small saucepan, stir 1 package pectin into 3/4 cup water.  Bring to a boil, and boil HARD for 1 minute, stirring frequently.  Pour pectin mixture into syrup and stir it in gently but quickly.  It sets up fast.  Work FAST to pour it into jars before it gets too thick and gloppy. Put covers on the jars.  Let set for 6 hours til firm.  (It may set faster.)  Refrigerate for up to one month or freeze to keep longer.  

Broccoli and Kale/Le brocoli et le chou frisé

Kale and broccoli are a good choice for any garden.  These vegetables grow in a large planter with a southwest exposure in Calgary. They are started as annuals each spring.  The kale can be harvested throughout the summer.  
Click on comfort food for a wonderful traditional recipe from the Netherlands.  The broccoli didn't produce a crop this year.  

Everbearing strawberries/Les fraises

These everbearing strawberry plants grow in a backyard planter with a southwest exposure in Calgary.  Click on everbearing for a link to growing tips. Everbearing strawberries are a great choice as they produce two to three harvests of fruit during the spring, summer and fall.

Strawberries delicious as a summer berry on their own, with ice cream, vanilla yogourt, sliced onto cereal or baked in a strawberry rhubarb pie.  Strawberry jam is always a delicious treat. 

Red Lake Currant Bush/Le groseiller rouge Red Lake

This Red Lake currant bush grows in sandy soil with a southeast exposure in Lansing, New York on a hillside overlooking Cayuga Lake.

Red Currants are best known for making wonderful jellies.  The Red Lake currant is very productive and also one of the best tasting red currants.

Click on growing for a link to growing tips.

What can you use red currants for?  Click on jelly for a link to a jelly recipe.  Note that the amount of jelly prepared can be changed.

Pies

Raspberry and Red Currant Pie
from: The Canadian Treasury of Cooking and Gardening by Mary Alice Downie and Barbara Robertson. 1997. Key Porter Books, Toronto, Ontario.

2 cups Raspberries, firmly packed (don't squish)
1 cup Red Currants, stems removed
3/4 cup Granulated Sugar
2 tbsp. All-Purpose Flour
Pastry for 9-inch doubl-crust pie or lattice-top pie

Mix sugar and flour together thoroughly. In a bowl, gently toss the fruits together to combine, then add sugar-flour mixture and continue to toss gently with hands or a spatula until all through the fruits. Spread mixture evenly in the bottom pie crust, cover with top. If using a full top, cut steam vents. Brush top crust with milk and dust with sugar. Bake at 450F for 10 minutes; reduce heat to 350F and bake another 30 minutes.

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Red Currant Pie
(makes a currant-custard pie topped with meringue)

1 + 1/3 cups Granulated Sugar
1/4 cup All-Purpose Flour
2 Eggs, Separated
2 tbsp. Water
1 cup Red Currants, washed and stemmed
1 unbaked 9-inch pie shell

Mix together the flour and 1 cup of the sugar. Pour over currants and toss gently but thoroughly with hands or a rubber spatula to mix. Beat together the egg yolks and water and add fruit mixture, stirring to combine. Place mixture in pie shell and bake at 450F for 10 minutes, then lower heat to 350F and continue to bake another 20 minutes, or until custard is set. Remove from the oven and allow to cool.

Make a meringue with the two egg whites and the remaining 1/3 cup sugar. Beat egg whites until foamy, then start adding sugar, a tablespoonful at a time (sprinkle over the top) while beating. Continue to beat until stiff peak stage is reached. Spoon meringue over pie, taking care to seal it to the edges, and bake at 325F for 15 minutes.

1. Summer Pudding
   It's made with a variety of berries and bread or cake, and served with cream.
   
   
   Red Currant Sauce
   Just stew them with a bit of water and sugar.  They make a terrific sauce for rice pudding or ice cream.
   
   
   Salads
   Add to  a fruit salad or any salad remembering they are a tart berry so use accordingly.
   
   
   Fruit Tarts
   Use in fruit tarts alone or mixed with other fruits and topped with whipping cream.
   1.