I find great joy in making candy for children. The candy I make comes from our haskap berries (https://thehaskaporchard.wordpress.com) – we have almost 3,000 plants. We pick for free distribution among those who have less access to healthy food…and pickers who bother to come here pick for free. We don’t invite anyone to come and pick; but we welcome all into our lives with equal hospitality. Nobody pays for haskap…or apples…or cherries.
Haskap tastes like a cross between a blueberry and a red raspberry and has a zing that lingers on your tongue for some time after the berry is gone. Many, many children like haskap. We’ve had parents who have literally had to drag their kids out of our orchard…picky kids whose parents tell us that their children won’t eat haskap, but they do! When people come here to pick for free both they and their children are allowed free reign to graze as much as they want while they pick as well. We want to make this a happy place.
Carrying this joy into winter is an easy thing and brings us great delight in knowing that those who receive this candy will relish it at an age before they become inculcated that simple joy is far from the most important thing in life.
Making this candy and giving it to children amounts to a tangible, natural liturgy of everything that’s good in the world…far beyond the reach and micro-management of adults.
One box was sent out this morning. One box will be sent out on Monday. And another package will ride with us to Mass on Sunday.
Exciting stuff for wonderful people…the children for whom we make hard haskap candy. It’s by far the most important thing I’ve done so far this year…
…ever since i was a child i have always preferred sherbet to ice cream…so one of our children gave us an ice cream attachment to our Kitchen Aid blender for Christmas…last night i made sherbet…haskap sherbet…and put it in the freezer…and today it is simply most delicious!!!
Haskap Sherbet –
1 cup sugar
2 cups milk
1/4 cup light corn syrup
3 cups haskap, thawed, crushed, drained for juice
Combine sugar, milk, and corn syrup and heat until hot over medium heat, but do not boil. Set aside. Process haskap. Add haskap juice. Cool 8 hours in refrigerator. Freezer bowl also needs 8 hours in freezer. Assemble unit. Start agitator on #1 setting. Pour in sherbet mix. Mix until desired consistency. Place in freezer in airtight container.
WARNING: This is intense haskap flavour!
…still hangs on the bush…
…two unpicked rows of haskap bushes remained when we finished our formal picking…a small group of cedar waxwings lingered long after the majority moved on…in spite of this and it being nearly three months after we began picking, berries still hang relatively heavy on these bushes…much has also dropped…but it amazes us to see this amount still on the bush…shrivelled, but tasty…we sat in the orchard today with our dogs and just ate…
…vast amounts of haskap berries still hang on to their bushes on August 25th, 2017…these berries are slightly softer than at the beginning of the season, but are still quite turgid and are flavourful and sweet…pictured above are Borealis plants where we removed the netting yesterday from the entire orchard and are letting it dry for a couple of days before packing it away…this netting has lasted six seasons although is mostly worn out…we will pack it away and evaluate it next year and perhaps use it again in conjunction with new netting for even greater protection…
…and we are still harvesting haskap…and there is no end in sight when it comes to berries hanging onto the plants…they have lost some of their firmness but are still quite good…sweet…savoury…juicy…full…heat and high wind have done nothing to deter them from still calling out to us…’come and eat!’…
…and our dwarf sour cherries are now succulent, hanging en masse, easily harvested, and running riot on our tongues!
…we froze 60, 6 cup bags of haskap berries, which will be sent off later today to recipients, free of charge…
…rising…airlock perking…yeast procreating…sugar depleting…alcohol increasing…taste buds salivating…
1 gallon haskap juiced
4 gallons clean water
12 cups cane sugar
3.5 tsp yeast nutrient
1 tsp tannin
1 package wine yeast
rock and roll!
…this stuff is insanely tasty!!!