Western Living Magazine
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Did you overdo it at the u-pick last weekend? PICA executive chef Julian Bond gives us two great ways to make the most of a berry boom.
In terms of a Canadian food identity, we tend to think of poutine, maple syrup, and molasses. But with B.C. being the largest producing blueberry region in the world—172 million pounds were grown last year—it’s time to think again. Because of our perfect climate—warm days, cool nights—we have no need for greenhouses. Simply put: if the sun’s up, it’s touching the berries.In case you’re coming up short of B.C. blueberry-worthy ideas, the BC Blueberry Council paired up with the Pacific Institute of Culinary Arts to help you out in that department with two great recipes to help you deal with any berry overload this summer.
Combining a ton of flavours to make the perfect chutney can be tricky and daunting. The good news is, we’ve got you covered with this simple recipe. And in case you have some leftover berries that you’d like to dehydrate, here’s a hot tip to make them last longer from PICA’s Chef Julian Bond: pierce them with a toothpick before putting them out to dry.
This crazy yummy blueberry vinaigrette can be kept over a year if sealed properly (but we’re pretty sure you’ll use it all up before then). This is not a difficult recipe, but it is time-consuming. Use it as salad dressing or pour it over your chicken or steak.
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