This time of year is a culinary dream for any self professed foodie out there. Our farmers markets, fruit stands and grocery stores are overflowing with the seasons fresh produce. Farmers markets are the ultimate way to support our local farmers, the 100-Mile Diet and just to eat locally. A Saturday morning visit starts the day off right. Here is where you can stop and chat with the local farmers, producers and bakers about how "their garden grows"; where you can taste fresh heirloom tomatoes and heritage plums; and support local small industry and crafters. There is some kind of huge satisfaction in bringing home myriads of fresh local produce with dreams of delicious meals on the table.The only thing that might surpass this feeling is growing it all yourself. If I can just find room for it all in my fridge I'm a happy camper!!!!! But aside from filling up your environmentally friendly cloth bags with impeccable ingredients you can chat with your neighbours, meet local artisans, or just sit down and watch people over a refreshing cherry lemonade, shrimp risotto cake, cinnamony baby doughnuts, perogies and sausage or buckwheat crepes with Nutella or farmers cheese(prepared by two ladies from Quebec).My last visit to the farmers market had me trying a refreshing cherry lemonade which reminded me of a recipe I had been longing to try for quite some time.
I enjoy a refreshing iced tea frequently over the hot summer months...so why not prepare one with an overabundance of blueberries. The recipe calls for using frozen berries which my freezer is full of after many visits to the farmers market and every food stand within a 60 kilometre radius.
The added bonus with this iced tea is the antioxidant powerhouse you have in blueberries. Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
This iced tea is exceptional in flavour and nutrients. You could also use other berries that you have frozen such as blackberries, Saskatoons, raspberries...anything that would give you plenty of juice.
**Blueberry Lemon Iced Tea**
1 (16-oz.) package frozen blueberries
1/2 cup fresh lemon juice
4 cups water 3 family-size tea bags
3/4 cup sugar
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Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour.
Serve over ice.
