Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…


Greek “Meatball” Pitas
Trying to find clever ways to get your kids to eat their veggies? These Spanakopita inspired turkey meatballs are devoured by kids and grown-ups alike. The meatballs are also great as a warm or cold appetizer ~ just add toothpicks and a bowl of our greek yogurt dip (TZATZIKI).
They pack well in lunchboxes too!
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 tablespoon butter
  • 2 cloves garlic, pressed or finely chopped
  • 1/2 small red onion, finely chopped
  • 1 10oz. box frozen spinach, defrosted and well drained
  • 1 teaspoon dried oregano
  • 1/4 pound feta cheese, finely crumbled
  • 1 package ground turkey breast (approx. 1 – 1 1/3 pounds)
  • 2 teaspoons salt
  • 1 package pita or flat bread


  • 1/3 cup seedless cucumber peeled, trimmed and chopped
  • 1 garlic clove, pressed or finely chopped
  • 1 1/2 to 2 cups Greek Yogurt
  • 1/2 lemon, juiced
  • 1 tsp oregano
  • Salt and pepper to taste


  • Chopped lettuce
  • Chopped tomatoes
  • Chopped cucumber
  • Kalamata olives
  • Thinly sliced red onion

Heat a large nonstick skillet over medium heat. Add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.

Add the spinach to the onion mixture and season with 1 teaspoon of oregano. Add in feta, turkey, salt and a drizzle of extra-virgin olive oil. Mix to combine, then form in to bite sized meatballs. Return to skillet and cook on medium-high for 8-10 minutes, tossing occasionally, until meatballs are lightly browned and cooked through.

For tzatziki, Place cucumber, garlic, yogurt, oregano and lemon juice in a food processor. Add a little salt and process the sauce until smooth.

To serve, take a warm pita, add a few meatballs, your choice of toppings, and a dollop of the tzatziki. Fold pita taco-style and enjoy.

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