As I write, harvest is in full swing. The general feeling is one of disappointment because yields are low. The lack of rain continues. Without a rainy day to give harvesters a rest, it is a must to stop for breaks, food and to get adequate sleep.
I came across the following excerpt, Why I’m Not A Volunteer, in a parks and recreation newsletter. It is one of those articles that keeps coming back into my thoughts. Because the United Nations is asking to pay special tribute to volunteers this year, I share it with you. This tongue-in-cheek story is food-for-thought as organizations begin anew this fall.
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Why I’m not a volunteer
Somehow, I get the feeling that not to be a volunteer in someone’s program today is to be uncivilized. But, like many of my fellow sitter-outers, I have reasons for letting opportunity pass me by. You, the program operator, the professional, have supplied me with them. Do you really want to know why I am not a volunteer?
- For a long time I never knew you wanted me. You communicated quite well, “I’d rather do it myself.”
- Once, you did call for help and I stepped forward. But you never told me how to get started.
- I persevered, however, and reported for duty. You turned me over to a department head and he, in turn, sent me down to the section chief. He was out, and the secretary did not know what to do with so rare a species as a volunteer, so she suggested that I get in touch next Tuesday. I called, but my message got lost.
- I might have overlooked the run-around. People cannot be blamed for doing the best they can, and the worst and best are hard to distinguish in the emptiness of a vacuum. For some reason, I thought you, as their leader, would have given a bit of thought beforehand to what you would do with a volunteer, or at least to let someone else know I was coming and give them the worry of organizing the situation.
- I tried again, a number of times. But you really did not expect much from me. You never trained me, or insisted that my work be to a standard. A particularly tough day was coming up for the crew, and I cut out – it was a perfect day for golf. On my return, you said nothing about my absence, except to ask about my score. I never learned if my truancy made any difference.
- In spite of all, I think I did make a contribution. But the only real thanks I got was a letter from you – a form letter. I know how “demanding” this letter was on you. My neighbour had typed the master copy, I had copied it, and together we had forged your name, stuffed the envelopes, stamped and mailed them.
Buffaloberry uses
L.C. of Rosetown, Sask., has buffaloberry shrubs as part of her farm shelterbelt and she would like recipes for using the berries.
The most common use for buffaloberries is jelly. One source said the round, red and sour berries yield flavourful jelly.
Buffaloberries are a native shrub to Western Canada and one of the trees provided for farm shelterbelts by the federal tree nursery at Indian Head, Sask.
The spreading shrubs or small trees will grow to five metres. They have whitish, dull grey bark, leaves covered with silvery scales on both surfaces and branches that are usually thorny or spine-tipped. The fruit is a slightly fleshy, bright red berry, enclosing a single flattened seed.
Other names for this bush are silver buffaloberry, soapberry, crucifixion berry, nannyberry, soopalallie, bullberry and frostberry.
In the past, buffaloberries were enjoyed with buffalo roasts. The berries were also mixed with sugar and water, beat until frothy and then served as a dessert topping.
Picking may be difficult because of the thorns. You can try placing a tarp or blanket under a tree and shaking the branches to allow the fruit to drop. Do not discard shriveled berries as they are equally good. The leaves and twigs will float to the top as the berries are being washed.
To make jelly, the pectin-rich fruit should be picked before frost or while slightly immature.
Fresh fruit can be eaten when ripe or sun dried, adding sugar as desired. Frost sweetens this fruit so it can be eaten both raw and cooked after a frost.
Due to their saponin content, fresh buffaloberries can cause irritation of the digestive system if eaten in large amounts. However, humans can tolerate small amounts because saponin is not readily digested.
Buffaloberry juice
The milky juice of buffaloberries produces a pleasing amber jelly that can be served on toast or with meat.
To prepare juice:
10 cups buffalo 2.5 L
-berries, washed
10 cups water 2.5 L
Put the berries in a saucepan, add water. Bring to the boiling point. Simmer gently until fruit is tender, about 10 minutes. Crush fruit with a potato masher. Drain through a moistened jelly bag. The juice will look pale and milky and will have a strong smell. The milky color turns pink when sugar is added.
Buffaloberry jelly
6 cups buffaloberry 1.5 L
juice
6 cups sugar 1.5 L
Place juice in saucepan, boil three minutes. Add sugar, boil briskly until two or three distinct drops flow together from a metal spoon. If overripe or frost damaged berries are used, pectin may have to be added for jelly to set. Remove from heat and skim. Pour into hot sterilized jars. Store in a dark place because jelly fades if kept in the light. Makes three pints (1.5 L).
Source: Saskatchewan Sportsman’s Gourmet Guide by Henrietta Goplen.
Buffaloberry-ade
1 cup ripe 250 mL
buffaloberries
1 cup sugar 250 mL
3 cups boiling water 750 mL
Place berries and sugar in a large jar and add the boiling water. Stir until sugar has dissolved, mashing the berries at the same time. Let stand until cooled, then chill in refrigerator. When serving, pour through a strainer. Makes eight small glasses.
Source: PFRA Shelterbelt Centre Publications
The PFRA website for information on fruit-bearing shrubs for shelterbelts and orchards is www.agr.ca/pfra/shbpub/fruitshr.htm.
Peach kuchen
I always make this tasty peach pie when fresh peaches are available.
Crust:
11/4 cups flour 300 mL
11/2 tablespoons sugar 25 mL
1/4 teaspoon baking 1 mL
powder
1/2 teaspoon salt 2 mL
1/3 cup butter or 75 mL
margarine
Stir together flour, sugar, baking powder and salt. Work butter or margarine into the flour mixture until it looks like cornmeal. Pat into bottom and sides of a 22 centimetre pie plate.
Filling:
4 peaches
1 teaspoon cinnamon 5 mL
2/3 cup sugar 150 mL
1 egg
1 cup sour cream 250 mL
Dip four fresh peaches in hot water and then in cold water to peel. Slice in half. Place fresh peach halves over pastry with the cut side down and sprinkle with the cinnamon and sugar. Bake at 350 F (180 C) for 15 minutes. Beat egg and mix with the sour cream. Pour over the peaches and bake 30 minutes more.
If using canned peaches, reduce sugar in the filling from 2/3 to 1/2 cup (125 mL).
