Picking Saskatoons Soon!

My neighbour/friend, Rita, called again this morning to see if I'd found out yet if the Saskatoons were ready to pick. Last year I'd taken her along to a U-pick farm and she's been eager to go again. I promised to call and find out today, but what with the interruptions I've already had this morning - that will be in the afternoon.

I like Saskatoons a lot too, but have been spreading out the ones that I picked last year, so that I had enough for this birthday cheesecake on Sunday. I think if I root back deeper into my freezer, I may find I still have one more yogurt tub of frozen Saskatoons. But I do want to pick a fresh batch before the season is all over.

In case you've never heard of Saskatoons, they are like blue berries, but grow on taller shrubs or trees that look something like willow bushes. The wild ones are often small, and they can be found along the Saskatchewan river banks. (Our family used to pick them there - near Hague).

But now-a-days, there are farmers that grow domesticated Saskatoon berry bushes, and they form tall hedges - 6 to 8 feet tall, and they invite the public to come pick their own, but then pay for each pail-full they take home. These berries are usually much bigger than the wild ones. Very juicy and wonderfully tasty!

I have read that if you find them in another province they are known as Service Berries. I guess they don't know, or don't like the name that First Nations people told settlers they were called, Saskatoons. In fact, this city is named after these berries!

<*> TIPS & SOLUTIONS: <*>

My Saskatoon Cheesecake Recipe

Set out a 12" x12" pan. (If you have a larger one, just make a double batch)

Pour in a cup of crushed graham wafer crumbs.
Melt about half a cup of butter - or coconut oil and pour/stir into the crumbs in the pan. Press and smooth out the well-moistened crumbs with the back of a spoon until nice and even. Set in the fridge or freezer, for the base to become firm.

Later, (when base is firm), in the small bowl with your mixer (or can do by hand in a bowl) pour one cup of hot water, add the powder from a grape jello box/packet - mix to dissolve. Add about half a dozen ice cubes and keep stirring until mostly dissolved and the bowl feels quite cold. Scoop up the bits of ice left and dispose of in the sink.

Break up a brick of cream cheese into that same small mixing bowl right into the grape jello. Buzz with the mixer, or beat with a spoon until all the cream cheese is mixed in with no lumps.
Pour or ladle this into the pan with the crumb base.
Smooth out the mixture and set into the fridge to become more firm.

Meantime, defrost about 2 cups of Saskatoon berries, and drain.
When the pan with the crumb layer and the cream Cheese layer has set, spread the Saskatoons on top. You may do just one layer or put them all on the cheese layer, but the berries should not be soupy wet. (Otherwise the whole cake will turn runny!)

Later, just before you are about to serve, or when you can if you have to do it ahead of time - as for a picnic - mix up the Dream Whip from a package, which just calls for a 1/2 cup of cold milk. If mixing in a mixer, run it on high for about 2 minutes, or when the topping forms nice peaks that hold their shape. Then turn it off, and spoon it over the top of the cheese cake. You may sprinkle a few berries on top or use other colourful sprinkles (such as for cookies).

When ready to serve, cut into about 9 squares, and use a lifter to get the dessert out and into each serving plate. Let them get at it with a fork or spoon!

This same recipe works with other fruits when you have them fresh and ready, or defrosted if frozen.

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