August 25, 2011

proof rum, true blue, Vol. 48


In August, there is always an abundance of fresh local summer fruit. Countless roadside stands are now selling wild blueberries, pies and jam. On Saturday we met the girls from the Wild Blueberry Association of North America while at the Brickworks Wild Blueberry Festival. We sampled their delicious berries and walked away with this winner recipe. We are wild for their Blueberry Baselito. To learn more about our brand visit www.proofbrands.com. ‘Like’ us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.



 Wild Blueberry Baselito 4 basil leaves • 2 teaspoon sugar • 2 tablespoons sparkling water • 1 1/2 ounces frozen Wild Blueberries 
• 2 tablespoons fresh lime juice • 1 1/2 ounces proof white rum • 1 basil branch • garnish - 2 Wild Blueberries and small skewer
Combine basil leaves and cane sugar into an Old Fashioned glass and add sparkling water. Mix ingredients lightly with pestle. Add Wild Blueberries, crush and mix a second time.  Fill the glass two-thirds full with crushed ice. Add lime juice and proof white rum and stir well. Thread Wild Blueberries onto skewer. Garnish glass with Wild Blueberry skewer and basil branch. Makes 1 cocktail.

 


The Wild Blueberry Association of North America (WBANA) is an international trade association of growers and processors of wild blueberries from Québec, New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland and Maine, dedicated to bringing the wild blueberry health story and unique wild advantages to consumers and the trade worldwide. To learn more about wild blueberries visit (www.wildblueberries.com)

Try some Van Dyk’s wild blueberry juice from Nova Scotia. It is available at most health food stores. See their site for more drink recipes. (www.vandykblueberries.ca)

 


Wild Blueberries deliver a potent antioxidant punch! 
In fact they have the highest antioxidant capacity per serving, compared with more than 20 other fruits.

They are one of only three berries native to North America and they thrive in the glacial soils and northern climate found in the fields and barrens of Downeast Maine and Canada. Unlike the highbush variety, cultivated blueberries, Wild Blueberries have grown naturally for thousands of years. These lowbush blueberries are primarily spread by underground runners, which give rise to new roots and stems.

Naturally suited to acidic, low-fertility soils and challenging winters, Wild Blueberries are a low-input crop requiring minimal management. The berries are grown on a two-year cycle. Each year, half of a grower’s land is managed to encourage vegetative growth and the other half is prepared for harvest. In May, growers import a billion commercial bees to aid the native bee population in pollinating the barrens and fields – including bumble bees and honey bees.

 


On Saturday, Evergreen Brickworks attracted a huge crowd at their Wild Blueberry Festival. The event was buzzing with wild blueberry samplings, live music and culinary celebrities. Jeff Crump and Bettina Schormann of Earth to Table were there signing books.  


We sampled several great dishes at the Farmer’s Market’s Wild Blueberry Feast. Blueberries took centre stage at every food stand. Even Buddha Dog was topping their dogs with a blueberry reduction. Sunshine Wholesome Market had them lined up for smoothies.


Chef Brad Long was serving a full menu of wild blueberry inspired dishes at his new Brickworks restaurant, Café Belong. (www.cafebelong.ca)
 

Slice Pies
Although this company is not located at the Brickworks. you may want to visit their website for a little slice of heaven. (www.slicepies.ca) Slice Pies has created The Tipsy Blue made with blueberries, proof whisky and a spicy cinnamon kick, along with some other fabulous treats. The best part is – they deliver!




After getting our fill of wild blueberries, we toured the kilns.


This 52,000-square-foot area houses three long tunnel kilns and six single-track drying tunnels, now all covered in colourful graffiti 
and unique art installations.
 

Weekend Forecast:
Saturday: Mainly sunny and a high of 23 degrees
Sunday: Sunny and a high of 27 degrees


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