One of the sweetest surprises of every season is finding our wild mulberries growing along the edge of our organic farm. These untamed berries seem to appear like nature’s gift—hidden among the woods, their branches heavy with deep purple fruit. Unlike cultivated crops, wild mulberries grow without care, thriving in the margins where wild meets cultivated land.
Harvesting them feels like a small adventure—stained fingers, the occasional bird competing for a snack, and the delight of tasting something truly wild. It’s a reminder that even in carefully tended spaces, nature still has its own generous way of sharing abundance. We share that with you this week:
Wild Mulberries – They’re rich in antioxidants, vitamins, and fiber—perfect for snacking, baking, or adding to jams. Just be ready for purple-stained fingers! Wild mulberries are incredibly versatile and delicious! Here are some great ways to enjoy them: Eat Fresh – Snack on them for a sweet, healthy treat. Smoothies – Blend them with yogurt, banana, and a splash of juice or milk. Baking – Use them in muffins, pies, crumbles, or cobblers—just like you would with blueberries or raspberries. Jam or Jelly – Cook them down with sugar and a splash of lemon juice for a tasty spread. Freezing – Freeze them on a tray, then store in bags for year-round use. Mulberry Syrup – Simmer with sugar and strain for a rich syrup that’s great on pancakes or ice cream.
Sour Cherries – Sometimes referred to as pie cherries (for obvious reasons), sour cherries are tart and tangy which make them ideal for sauces, cocktails, vinaigrettes and more. Here are some common options to use up your share of cherries:
1. Cherry Pie: Make a classic cherry pie with a homemade crust and a sweetened sour cherry filling. Serve it warm with a scoop of vanilla ice cream.
2. Cherry Jam: Turn the sour cherries into a delicious jam. Simmer them with sugar and lemon juice until thick and then preserve in a sterilized jar.
3. Cherry Compote: Cook the cherries down into a compote, adding some sugar and a splash of lemon juice. Serve it over pancakes, waffles, or yogurt.
4. Cherry Crumble: Make a cherry crumble by layering the cherries at the bottom of a baking dish and then topping them with a crumble mixture of flour, oats, butter, sugar, and spices. Bake until golden and serve with a dollop of whipped cream or vanilla ice cream.
5. Cherry Sauce: Blend the sour cherries with a little sugar and strain to make a smooth cherry sauce. Use it as a topping for cheesecake, pancakes, or brownies.
6. Cherry Smoothie: Blend the cherries with yogurt, milk, and a touch of honey for a refreshing and healthy cherry smoothie.
Swiss Chard – One great recipe we return to each year when swiss chard is in season is our Rumar Farm Spicy Sausage and Chard Pasta. If you have been with us for a while you should know it well. So easy, you just cook 12 oz. of pasta (I prefer linguine). Sauté in a large wide pan hot Italian sausages (3-4 links) castings removed with chard stems. Add your chard leaves, couple of tomatoes, 1/2 cup onions, and two large garlic cloves…everything chopped up. Cook for 4 minutes then stir in 1/2 cup cream. Portion into bowls over the pasta and top with fresh slivered basil leaves and shave fresh parmesan cheese. Serve with a large salad.
Arugula – The peppery taste pairs nicely with other strong flavours. My favourite arugula salad uses 4 cups arugula leaves, 1 cup cherry tomatoes, 1/4 cup pine nuts, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 cup grated parmesan cheese, salt and pepper. Takes only minutes and tastes great.
Fresh Spring Garlic Has a more powerful taste than cured garlic, full of moisture so it will cook faster too. You will be getting more garlic later in the season so just use it up. Since it isn’t cured you need to store it in the fridge. The greens can be added to your stock pot.
Fennel – This is an easy way to prepare fennel bulbs. It tastes great pan-fried and you don’t need a lot of seasoning as fennel has so much flavour on its own, which just intensifies when sautéing. Finely chop fennel greens and set aside. Heat 1 tbsp oil in a large pan, lay sliced fennel in a single layer in pan. Cook until browned on both sides (about 5 minutes). Season with salt, pepper and a bit of lemon zest. (add more oil and cook in batches until all slices are done). Serve sprinkled with fennel greens.
Fresh lavender – Add a pleasant scent to your home with this small fragrant bouquet. Some other interesting ways to use lavender is in desserts and drinks. Perhaps make a small batch of infused oil or lavender bath salts.
Enjoy
