It’s berry time, one of my favorite times of the year. Nothing tastes quite like berries ripened on the vine. And lucky me. Strawberry season has begun and I’ve found several sources nearby.
Baltimore-based Zahradka Farms brought boxes and boxes of freshly picked strawberries to the Severna Park Farmers Market on Saturday. Also found strawberries at Diehl’s Produce Severna Park and at Diehl”s Produce of Annapolis.
Of course, when white blossoms appear on the black raspberry vines in my own garden in April, I love it. By the end of May, they’re beginning to ripen and I watch with anticipation as they turn from light green to red and finally deep purple.
This year I’ll have quite a haul of my own berries. But I also have local sources for pick-your-own red raspberries, blackberries and blueberries – enough to pick and eat with plenty left over to freeze.
(To freeze, rinse berries, scatter them on a cookie sheet and place uncovered in your refrigerator’s freezer. When frozen, transfer into containers or seal in freezer bags.)
Berries are splendid eaten in dessert dishes unadorned…or with a dollop of whipped cream. However, I use fresh and frozen berries of all kinds in a variety of recipes including Banana/Berry Pancakes. The easy-to-make recipe is one you can play with by substituting different grains or berries.
You’ll need a pan or grill large enough to accommodate several pancakes at once. A cast-iron skillet or non-stick saute pan works well. An ice cream scoop is handy for transferring the batter from bowl to pan.
Banana/Berry Pancakes
Dry ingredients:
1-1/4 cup flour (all-purpose or unbleached)
Pinch of salt
2 teaspoons of baking powder (Can use three if you go for fluffy)
Combine
Next four ingredients (which are optional) add flavor and texture
1 handful Old Fashioned Oats (any brand)
1 teaspoon Sesame seeds (no need to toast)
1 teaspoon ground flax seed (grind in electric coffee grinder)
1 Tablespoon ground buckwheat
Wet ingredients:
1 mashed banana
1 egg
1 heaping Tablespoon of plain yogurt (not Greek)
1 cup of milk (or more if needed to thin batter)
2 Tablespoons Canola oil
Berries (any variety and as many as you like)
First, mix dry ingredients together. (You’ll note that I do not include sugar as an ingredient since the banana adds sweetness enough.)
Next, add the mashed banana followed by the egg, plain yogurt and milk. Add the Canola oil last. Mix well by hand.
Add berries. In this case, I used sliced strawberries, black raspberries and blueberries.
Mix well and let batter stand while you coat the pan with a light film of canola oil and heat it.
When the pan is hot, add a pat of butter and swirl pan. Then, use a spoon or ice cream scoop to transfer batter into the pan. These hearty pancakes are quite filling so I make them medium sized. When bubbles appear on top of the batter, flip the pancakes over with a spatula. You’ll see that they are nicely browned. (You may have to flip again if any uncooked batter remains on top.
You’ll note that they are not perfectly symmetrical (but they are delicious) . When done on both sides, transfer the pancakes to a plate and top with butter and syrup.
My most recent recipe discovery blueberry-wise came as a surprise to me and all who tasted it at Benevolent Baskets‘ luncheon at Chartwell Golf and Country Club. Organized by co-founders Karen Lerario and Lesley Geisel as a fundraiser for Benevolent Baskets’ transitional skills program for homeless women, the luncheon featured a three-course meal prepared by Chef Andrew Maggitti including his amazing Chilled Blueberry Soup. We were delighted to get his recipe.
Chef Andrew Maggitti’s Chilled Blueberry Soup
4 cups blueberries
4 Tablespoons sugar
1 teaspoon lemon zest
1/4 teaspoon ground ginger
1/8 teaspoon all spice
Blend the first five ingredients in blender
Then add:
1/3 bottle of Riesling
2 Tablespoons sour cream
2 Tablespoons lemon juice
Blend and then add:
8 ounces of plain yogurt
2 ounces of simple syrup
Blend until smooth and strain through chinois (strainer)
Chef Andrew created the soup in conjunction with the fundraiser’s “Be Fit for Benevolence” theme and followed the first course with an entree of Lemon Pepper Marinated Chicken Breast on a bed of Quinoa topped with Pineapple Relish and a dessert of Chocolate Hazelnut Polenta Torte.
