Bakeapples

Bakeapples

I was living in the Métis community of Charlottetown for a summer and we went out picking bakeapples on some islands near town. Picking bakeapples is hard work, because you have to walk over the soft spongy ground in bogs where they are found. It’s always nice to have a boil up when you are out bakeapple picking, to have a fire and drink some tea. They used to store bakeapples in big wooden barrels before canning jars and freezers came along.  Bakeapples taste the best right off the plant!  
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Saskatoons In Hand

Saskatoons

Saskatoons were an important food source for my family. My granny told me how they used to mash up saskatoons on a rock and dry them in little cakes in the sun. In the winter, they would add water to soften the dried berry cakes, and fry them up with lard. I like making Saskatoon squares and smoothies with my berries.  
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Kettle

Beverages & Teas

What Indigenous Beverages and Teas do you enjoy? Share your favourites by submitting an Indigenous Food and help us show the world how connected we are to Indigenous Foods! Wild mint Nettle tea Labrador tea  
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Wildrice & Blueberry Pancakes

Wild Rice & Blueberry Pancakes

Pancakes can be really great breakfast to share with friends and family.  I like to impress my friends by stuffing my pancakes with delicious and healthy indigenous foods. My favourite fillings are from Anishinaabe country blueberries and wildrice, and if your lucky some hand-harvested maple syrup drizzled on top. Mix eggs and sugar with a whisk for 30 seconds in a medium bowl. Add milk and vanilla stir until combined. Grind oats in a blender or food processor until it’s the same texture as flour. If you don’t have a way grinding just replace half the oats with flour. Whisk together the oats, flour, salt and baking powder in a large bowl. Stir the milk and egg mixture into the oats and flour mixture. Don’t over mix just enough to get the batter wet. Fold in melted butter with a spatula, then fold in blue berries and cooked wildrice. Heat a griddle or flat pan over medium heat until hot.  Preheating the pan prevent the pancakes from sticking. To test the pan put a small drop of water, it should sizzle and dance on the pan. Ladle on a quarter cup of batter for each pancake. Let pancake cook until bubbles stop popping in the center of the pancake, about three minutes. Check the bottom of the pancake that it is a golden colour. Adjust heat up slightly if it is still pale and down if it looks to black. Flip pancakes and cook for about a minute. Pancakes can be kept in a warm oven or enjoyed with your favourite toppings. Serves 4-6 people.
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Saskatoons In Hand

Saskatoon Pie

My Story   Darlene Spence, Ebb and Flow First Nation, Mantioba A few years ago, I went out berry picking with my family around Dauphin and Turtle Mountain Area. We were walking along a dirt road, picking berries and I wandered too far. Then my relative calls to me to ask where I was. I yelled that I was on the other side of the bush and he said to watch for bears. I was so scared, I ran back to the truck and I stayed there for the rest of the day! Crust Combine flour and salt. Then cut in shortening until mixture is crumbly. Add water a little bit at a time, mix, and kneed the dough. If required, use less water. Divide the dough in half, roll into balls, cover in plastic wrap and let stand in the fridge for 4 hours or overnight. Roll out dough with a rolling pin and make sure to not overwork it. To make the center piece for the top of the pie: Flip the dough in half, and then half again. Use a scissors and cut in the design into the corners and along the folds of the dough, much like if you were making a snowflake with paper. This will be used as the top of the pie. Roll out the other dough ball and this will be placed in the pie plate. Saskatoon Filling Boil berries, water, and sugar for one hour, stirring occasionally. Let simmer for half hour on low heat with a cover.  Let sit and cool off. Pour cooled berry mixture into uncooked pie crust. Shape the edges of the pie crust and put the top on with the cut designs. Cook for 15-20 minutes at 350 degrees until edges and top are brown. You may also use a milk wash and use a brush to brush the top of the pie to help it brown.  
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