How to eat on the go
Jun 30th, 2011 by Laura Reinsborough
The unassuming serviceberry is growing all over our city, and yet most of us would brush it off as potentially poisonous instead of edible – let alone delicious!
The City has planted serviceberries all over on public property because they produce pretty blossoms, fit into small spaces, and are well-suited to our climate as a native species. Lo and behold, they also produce fruit.
So here’s a little guide for how to eat on the go:
- Bring an empty container (or grab a coffee cup somewhere).
- Spot some serviceberries on City property and pick them when they’re a deep purple.
- Eat eat eat and pack the rest to go!
As I’m learning, this is a wonderful way to roam the city when you have kids with you. They’re always eager for snacks and can rarely get enough of the goodness growing on our trees. Last weekend we walked from St. Clair to Harbourfront and I would pull out the typperware whenever we passed by serviceberries. It worked wonders to keep him fed and happy, plus we had fun teaching him how to pick the ripe berries.
Here’s a shot of me and my guy foraging for serviceberries last Monday. We were kept company by the trusty Not Far From The Tree volunteer Suzanne Long and chef Josha Maharaj (who described the same serviceberry adventure here).
If you make it home with the fruit and don’t want to just eat it plain, try this yummy recipe.
SASKATOON/SERVICE BERRY CHUTNEY
INGREDIENTS AMOUNT NEEDED PREP
Olive oil 4 Tablespoons
Onion 2 Cups Chopped finely
Red pepper 1 Cup Chopped finely
Garlic 6 Cloves Minced
Cayenne pepper 1 Teaspoon Ground
Ginger 4 Teaspoons Fresh, grated finely
Turmeric 2 Teaspoons Ground
Cinnamon 2 Teaspoons Ground
Cloves 1 Teaspoon Ground
Salt 1 Teaspoon
Red pepper flakes ½ Teaspoon
Saskatoon/service berries 6 Cups Fresh
Brown sugar 2/3 Cup
Apple cider vinegar ½ Cup
1. In a large pot, cook the onion in oil until soft.
2. Add the red peppers and cook 5 minutes more.
3. Add garlic, cayenne pepper, ginger, turmeric, cinnamon, cloves, salt, and red pepper flakes, and cook for 3 minutes.
4. Add the Saskatoon/service berries, brown sugar, and vinegar.
5. Cook for 25 minutes until thick and reduced in volume.
6. Remove from heat and serve either hot or cold.
7. Goes well as a sauce on the side with beef and lamb, or other vegetarian dishes.