Wild Manitoba Blueberries

Monday, we were all hanging off the sides of our chairs melting from the sweltering, humid 36 degree celcius weather. Ice tea by the pitcher and moving as little as possible got most of us through it nicely.

Actually, I don't really mind the heat. I just remember those days of minus 40 and the north wind that January and February brings to Manitoba and a little heat is welcome.

 This morning had the feel of mid-October and it seemed that it might be a good time to check if the wild blueberries were ready for picking.


I invited a couple of girls ages 8 and 5 along for the excursion and they were both very excited to participate. One got so excited she spilled her breakfast cereal on the floor.

We bundled up in hoodies, toting bug spray just in case, and headed for the hills...sand hills that is.

After about a 15 minute drive we arrived at out first spot and eagerly climbed out of the van.

The pickings initially were sparse but the kids were still

 excited to find berries as this was their first berry-picking adventure. We tried a few spots and after half an hour we managed to cover the bottom of 3 margarine containers. It was time to move on. We drove to another spot close by and there were even less. Undaunted, we agreed to drive a little farther and try one more spot.

Ah, sweet success! Although we were probably a week or 10 days early for picking, we got enough to make blueberry pancakes for 4 and put a margarine container in the freezer.

We'll return in a week or 2 to try again. Anyone who has ever picked wild bush blueberries will know why they sell for $40 for a 4 litre (about a quart) ice cream pail. It takes a long time to fill a basket. Sometimes I make a blueberry syrup from my pickings. I have also used them in muffins, cake and this year I may try a version of my brandied cherries with the blueberries. However you choose to have them, they are wonderful!

Savoury Pancakes

This recipe is a quick and easy meal for lunch or supper.
Ingredients:
pancake batter
4 chopped green onions (or any other kind of onion)
12 - 15 smallish chopped cooked shrimp or use the canned ones if you don't have anything else
1/2 chopped pepper (doesn't really matter which colour) use hot ones if you like them
Italian seasoning to taste
Sour Cream

Method:
Make pancake batter your own or store bought, about 3/4 cup batter per serving
Add chopped ingredients and seasoning

I like to use a large cast iron pan. Heat for a few minutes low to med heat. Add a bit of oil to prevent sticking
Pour one portion of the mixture and cook as you would any other pancake. Flip once when the first side has browned.

Serve immediately with a dollop of sour cream on top
Yield: 3 - 4 pancakes

Note: You could probably substitute chopped, cooked chicken in place of the shrimp or use crab meat, lobster etc.
 Prep time about 5 - 10 minutes
Cook time - less than 5 minutes per serving