(photo by Cynthia Ramsay)
Normally, this special issue would be called Summer Celebration and have a multi-page pullout calendar of events. This summer, however, is unique and more sobering. The photograph is meant to reflect our current reality. We have no idea what lies ahead but remain hopeful for a brighter future.
Who doesn’t look forward to summer’s bounty? Not only are fruits healthy – blueberries, for example, are low in calories but high in fibre, Vitamin C, Vitamin K and have a high antioxidant capacity – and delicious on their own but they make for great desserts, salads and spreads. Here are some recipes for a few of my favourite fruits: blueberries, peaches and apricots.
REVERSED BLUEBERRY COBBLER
six to eight servings
base:
2 cups blueberries
1/2 cup sugar
1 tbsp flour
2 tsp grated lemon peel
1/8 tsp nutmeg
2 tbsp pareve unsalted margarine
cake:
1 1/3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp nutmeg
6 tbsp unsalted pareve margarine
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 tsp grated lemon peel
2/3 cup non-dairy creamer
1. Preheat oven to 350°F. Grease a baking dish.
2. Combine blueberries, sugar, flour, grated lemon peel, nutmeg and margarine for base. Bake 10 minutes.
3. In a bowl, combine flour, baking soda, baking powder and nutmeg for cake.
4. In another bowl, cream margarine with sugar and eggs. Add vanilla and lemon peel.
5. Mix in dry ingredients with non-dairy creamer. Drop batter atop blueberry mixture. Bake for 40 minutes. Serve warm with pareve whipped cream or ice cream.
BLUEBERRRY YOGURT CAKE 1
1/2 cup butter or margarine
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup blueberry yogurt
1. Preheat oven to 350°F. Grease a cake pan.
2. Cream butter or margarine and brown sugar.
3. Add egg and vanilla and blend.
4. Stir in flour, baking soda, baking powder, alternately with yogurt.
5. Pour into a cake pan. Bake for 50 minutes.
BLUEBERRY YOGURT CAKE 2
1 cup brown sugar
1/2 cup butter or margarine
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 cups blueberry yogurt
1 tsp vanilla
1 tsp cardamom
1. Preheat oven to 325°F. Grease a cake pan.
2. Cream half cup sugar and butter or margarine. Add eggs.
3. Gradually add flour, baking powder and baking soda.
4. Stir in one cup blueberry yogurt. Add vanilla and cardamom. Pour half of batter into cake pan.
5. Spread remaining sugar and yogurt on the batter. Add rest of batter. Bake for 45-50 minutes.
SPICED PEACHES
4 cups sliced peaches
1/4 cup brown sugar
2 tsp lemon juice
12 cinnamon sticks
2 tsp brandy
1. Place peaches, sugar, lemon juice, cinnamon sticks and two cups water in a saucepan.
2. Bring to a boil. Reduce heat and simmer 20 minutes.
3. Cool and add brandy. Pour into a jar with a lid or a bowl.
WALDORF PEACH SALAD
four servings
1/2 cup chopped celery
1/2 cup sliced grapes
1/2 cup chopped apples
1/4 cup chopped nuts
4 sliced peaches
4 pieces Romaine lettuce
1 tbsp brown sugar
dressing:
1/2 cup mayonnaise
1 cup whipped cream
1 tsp grated orange peel
1. In a bowl, combine celery, grapes, apples and nuts. Toss lightly.
2. Place a piece of lettuce on each salad plate with a sliced peach on top. Fill with a quarter of the salad.
3. Sprinkle with brown sugar. Refrigerate.
4. In a bowl or jar with a lid, combine mayonnaise, whipped cream and orange peel. Spoon over each peach salad serving.
PEACH UPSIDE DOWN CAKE
1 cup brown sugar
1 cup chopped nuts
2 cups chopped peaches
1 cup brown sugar
1/4 pound butter or margarine
1 egg
1 cup milk or non-dairy creamer or pareve almond milk
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1. Preheat oven to 350°F. Grease a cake pan.
2. Toss together one cup brown sugar, nuts and peaches. Sprinkle on the bottom of a cake pan.
3. In a bowl, cream one cup brown sugar and butter or margarine. Add egg, milk and vanilla and stir.
4. Add flour, baking powder, cinnamon and nutmeg and blend. Spoon into cake pan. Bake for one hour or until a cake tester comes out clean. Allow to cool before turning out onto a cake plate.
APRICOT JAM
This is a Grace Parisi recipe taken from Food & Wine Magazine’s online recipe pages. It makes three half-pint jars.
2 pounds pitted apricots, cut into 1/2-inch pieces
1 1/2 cups sugar
2 tbsp fresh lemon juice
1. In a nonreactive saucepan, toss the apricots with sugar and let stand, stirring until the sugar is mostly dissolved, about one hour.
2. Add lemon juice and bring to a boil until sugar is dissolved. Simmer until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20-25 minutes. Skim off scum that rises to the surface.
3. Spoon into three half-pint jars, leaving a quarter of an inch at top. Close and let jam cool to room temperature. Store in refrigerator for up to three months.
SPICED APRICOTS
2 cups apricots cut into halves
2 tbsp brown sugar
1 tsp lemon juice
6 pieces stick cinnamon
1 tsp brandy
1. Place apricots, sugar, lemon juice and cinnamon in a saucepan with a little water. Simmer until soft.
2. Add brandy and heat. Cool and spoon into a jar.
APRICOT BUTTER
five cups
2 pounds halved apricots
1/4 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
2 tsp lemon peel
1 tbsp lemon juice
1. Place apricots in a saucepan. Cook over low heat in their own juices until soft.
2. Puree in a blender and measure. Return to sauce pan, adding a quarter cup sugar for each cup of pulp.
3. Add cinnamon, cloves, allspice, lemon peel and lemon juice. Bring to a boil. Spoon into jars, close and refrigerate.
APRICOT LEATHER
2 cups pitted apricots, cut into pieces
1 tsp lemon juice
1/2 cup sugar
1. Preheat oven to 175-200°F.
2. Drop apricot pieces into a blender and puree. Add lemon juice and sugar.
3. Spray a cookie sheet with vegetable spray. Spread pureed apricots evenly, quarter-inch thick on a cookie sheet. Place sheet in oven and keep door open. Bake until dry, three to six hours. Let cool.
4. Cut crosswise once, lengthwise three times, so you have six pieces.
5. Cover with plastic wrap and roll up.
Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.
Pictured on the cover of this year’s Jewish Independent Summer Celebration issue is a great blue heron. Winnifred Tovey, who lives in Vancouver, shot the photograph in Dr. Sun Yat-Sen Park. The heron was a frequent visitor, and Tovey has taken scores of photos of him over the years. When she lived in Strathcona, Tovey would walk to the park and the gardens next door every day after work. The heron would usually hang out in a tree or elsewhere higher up, waiting for the gates to close and the tourists to clear out, but occasionally he’d pose for a picture. Tovey took up photography when she lived in New York City, 2000-2007. Perhaps because New York was such a city, Tovey took to hanging out in wildish places and photographing birds. She’s kept it up ever since.
(photo by Staff Sgt. Jim Araos)
More than 200 B.C. children were admitted to hospital last year with pedestrian, cycling or skateboard-related injuries and, of these, almost one-third had major injuries. With summer on the horizon, kids are back outside walking, biking, skating and having fun and it’s important to teach them to make good decisions that keep them safe and sound.
“This is the time of year where we begin to see more and more children in our emergency department with injuries related to bike, skateboard and scooter incidents – many of which are preventable,” said Lisa Romein, manager of B.C. Children’s Hospital trauma program. “As parents, we must educate ourselves and our children to be cautious but to have fun at the same time. We have the ability to prevent many of these injuries from ever happening and to help ensure the warmer months are memorable for all the right reasons.”
The B.C. Trauma Registry reports the following data for transport injuries in the province for kids ages 0-14 during 2015/16:
“Sometimes, the fear of injuries can make it hard for parents to let their children get outside and be active,” said Dr. Mariana Brussoni, investigator with the B.C. injury research and prevention unit at B.C. Children’s Hospital, and associate professor with the University of British Columbia department of pediatrics. “But the benefits of active transportation far outweigh the risks. Our research has shown that children with opportunities for active transport are physically active, gain independence and self-confidence, and build the skills they need to stay safe.”
Safe Kids Week, an annual public awareness campaign aimed at reducing preventable injuries in children, was marked across Canada June 5 to 11. This year’s focus was active transportation safety. According to Parachute Canada, a national charitable organization dedicated to preventing injuries and saving lives and the organizer of Safe Kids Week, preventable injuries are the number one killer of Canadian children; one child dies every nine hours in Canada from a preventable injury; and, each year, approximately 4,700 children in Canada are injured due to non-motorized wheeled activities, and another 2,400 children are injured as pedestrians.
To keep kids safe on their travels, here are some tips from Parachute Canada:
Elbow pads and kneepads should also be worn for in-line skating.
For more safety information, visit parachutecanada.org/skw-resources.
This photo of Sole Food Street Farms in Downtown Vancouver was almost the cover of our Summer Celebration issue, but the more colourful Gastown scene won out. (photo by Cynthia Ramsay)
Co-founded by Seann Dory and Michael Ableman, Sole Food Street Farms transforms “vacant and contaminated urban land into street farms that grow artisan-quality fruits and vegetables. By providing jobs, agricultural training and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.” For more information, visit solefoodfarms.com.
It is not even officially summer yet but, because we like to stay ahead of the curve, welcome to our annual Summer Celebration issue (June 10)!
Also ahead of the curve is the weather, which has seemed like summer throughout much of the spring. This has been a glorious boon to we who enjoy the innumerable outdoor activities this region has to offer – even if your choice of outdoor activity is simply relaxing on a patio with a hot or cold beverage.
The mostly warm and dry weather, of course, brings challenges. The danger of wildfires has been horrifically demonstrated by the tragedy of Fort McMurray. We also each have a responsibility to do our part in preserving water resources. A brown lawn, nowadays, is a sign of pride and respect for the environment.
That aside, this summer’s calendar – June, July, August, even September – is choc-a-bloc with ideas for individuals and families of every age to enjoy.
Being the Jewish newspaper, as we are, we emphasize events and activities oriented specifically toward Jewish British Columbians or that are in some way connected with our community. There is a vast array of opportunities and we hope that you will keep jewishindependent.ca bookmarked for at least the next months so the first time a kid or teenager complains of boredom – or when it seems like they have spent time enough on electronic devices – the plethora of activities highlighted here will inspire a fun day. Or a welcome night out sans children.
Last week in this space, we discussed the challenges created by transportation and real estate prices in this region. Throughout the year, in these pages, in other media and in everyday conversations, Vancouverites have a habit of kvetching, particularly during those long wet, grey autumn and winter days. But summer is what really brings out the best in this city and province.
Take some time to put aside the daily worries and woes and throw yourself into some of the superb offerings the city and the region has. Let the Independent inspire you!
