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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (April 29, 2004)
BY BOBBIE WILLIS Berry Treasure THE BERRY BIBLE by Janie Hibler. William Morrow/Harper Collins, New York. 2004. T o such an extent do I love blackber- ries, I penned and managed to get published an essay about them. After hearing me read that essay aloud last sum- mer, Robert Leo Heilman, venerable writer, essayist and chronicler of the old Northwest, squinched up his nose, tugged his beard and said, “I can’t much stand blackberries any- more. Taste to me like poverty, like bein’ broke and eatin’ ‘em from the sides of the railroad tracks when there was nothin’ else to eat, fillin’ my belly ‘til it hurt.” There are a two things I took away from that sobering feedback, maybe neither of which Mr. Heilman was actually trying to convey. First, it’s stunning how complicat- ed our relationships with food are, how pri- mal from person to person, how visceral from food to food. Second, if you have to eat anything from the sides of the railroad tracks, if you have to eat anything for free until you’re insides are full to bursting and you’re sick to your stomach, let it be the juicy, sweet glory of berries. In defense of my unwavering love for this food, check out The Berry Bible by Janie Hibler. Part cookbook, part natural history guide, part coffee-table-book beauty, this book will teach you everything you want to know about berries along with nearly count- less ways to prepare them. There are recipes for good old-fashioned jellies, jams and pre- serves (chapter called “Putting Berries By”), as well as recipes for sophisticated Pavlovas, sangria, cocktails, and even berry soups. Hope hard for this warm, sunny weather to hold, and we’ll be thick with berries of all kinds come summer. Blackberry-Chile-Mint Preserves 8 c. blackberries (fresh or frozen, thawed with juice) 7 c. sugar 3 jalapeno peppers, seeded and finely chopped 1 serrano pepper, seeded and finely chopped 1 t. unsalted butter 1/3 c. loosely packed fresh mint leaves One 3-oz. pouch liquid fruit pectin Have washed and hot eight 8-oz. jars. Prepare lids according to the manufactur- er’s directions. Combine berries and sugar in a pot and let macerate for 15 minutes at room temperature. Set pot over medium heat; when mixture is warm, add peppers. Bring to a boil, stir- ring constantly. Add butter to stop mixture from foaming. When mixture reaches a rolling boil that can’t be stirred down, stir in mint and pectin. Return to rolling boil and cook 1 minute. Ladle jam through wide-mouth funnel into hot jars. Process in boiling water canner for 10 minutes. Makes seven to eight 8-oz. jars. CAMPUS AREA DELIVERY TAKE OUT ★ EAT HERE SERVING DELICIOUS NEW YORK PIZZA BY THE SLICE AND BY THE WHOLE PIZZA PIE 11:30AM-MIDNIGHT MON-SAT ★ 3:30PM-MIDNIGHT SUNDAY $ 2.00 OFF COUPONS GOOD UNTIL MAY 13, 2004 ANY 18” LARGE OR 16” MEDIUM PIZZA PLUS 2 FREE 20oz. SODAS 10¢ OFF PLUS A SLICE ® 1 FREE 12 OZ. SODA 1211 ALDER 686-9598 ON CAMPUS NEXT TO SACRED HEART HOSPITAL RED BARN N AT U R A L G R O C E RY E S T. 1 9 8 2 Whole foods, for whole people . . . Fresh from the farm to you! organically grown produce • organic beer & wine organic bulk foods • vitamins & supplements • organic herbs & spices special orders / case discounts • natural body care products LOCALLY OWNED & OPERATED 4 TH & BLAIR • 342-7503 • M-Sa. 8 AM -10 PM • Su. 10 AM -9 PM LO-CARB BAGELS Leftovers: • Thai food typhoon! Lucky Eugene is getting two new Thai places: Thai-HOP is back — in a couple of weeks, “B” from Chao Pra Ya will be opening Tararin Thai Cuisine at the 1200 Oak St. location, and KB Deli , 1010 Harlow Rd. in Springfield, will be focusing on Thai cuisine and changing its name to Aiyara Thai Café . ew FRESH BAKED 6 GRAMS NET CARBS PER SERVING Springfield Eugene 5768 Main St. 868-1072 810 Willamette 341-1335 Traditional Greek & Indian Food 992 Willamette • Eugene, OR 97401 • 343-9661 Chao Pra Ya The Best Thai Cuisine 5BEST NEW RESTAURANT 5BEST SOUTHEAST ASIAN 5BEST TAKE OUT 2 6 L u n c h S p e c i a l s • Lunch & Dinner, Dine In or Take Out H u g e V e g e t a r i a n S e l e c t i o n s • Family Owned & Operated. 580 Adams St., Eugene (across from Red Apple) • 344-1706 MON-FRI Lunch: 11am-3pm, Dinner: 4:30-9pm • SAT-SUN 12-9pm For Delivery Call Pony Express 485-2090 APRIL 29, 2004 31
