It's not unusual for me to fix a traditional breakfast meal for dinner, but I don't think I've often done the same for lunch.
Long about 11 o'clock this morning, my stomach was signaling me it was EMP-ty and needed some refueling. What sounded good? French toast with haskap berry syrup.
I've whined and complained plenty in past blog posts regarding the sour and unpleasant taste of haskap berries fresh off our bushes. Heck, we've even put them in a bowl swimming in cream and they still aren't pleasant to eat.
Other than the cordial dear daughter made with some of the berries this past Christmas time (the contents of that bottle of deep purple liqueur disappeared in no time and was excellent), I've found another way to use the berries that we simply love.
I tried making jam with them following my blueberry jam recipe adding no more sugar than I do in that recipe. The end product didn't come anywhere close to jam consistency, but wowzer! Do we have several jars of a really good tasting syrup.
Not the least bit sour, bitter or otherwise unpalatable. We've been eating it over pancakes, waffles and French toast and enjoying it very much. (I have a strong feeling the haskap berries would make an excellent wine, too, if anyone in this family ever got around to doing that.)
Haskaps are so loaded with high nutritional value including many times more antioxidants than even blueberries that we don't feel hesitant to slather the syrup on.
Today's lunch: French toast made with sourdough bread we've been getting from a young entrepreneur who has been baking his bread in an outdoor oven all winter, part of it with some of the haskap berry syrup already ladled over it, homemade coleslaw from veggies from our root cellar, homemade applesauce from our orchard's bounty, and a sausage pattie not home grown, but made from bulk sausage purchased from our co-op in town.
Gotta say that lunch took care of my growling tummy. I could eat that for breakfast, lunch or dinner any day. Plus, now I'm loaded with a good dose of antioxidants from the haskap syrup.
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