Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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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…

Pesto Panini with Italian Ham and Cheese



I  grilled up a cheese sandwich today.
It was great!
So, I wanted to share...

This sandwich is layered with the flavors of Italy -- Taleggio cheese from the Alpine region,  Pesto from the Genoa region, and Sweet Capocollo from Southern Italy.


Pesto Panini with Italian Ham & Cheese
 2 slices Sourdough Bread
Butter 
Pesto
Taleggio Cheese (grated)
Sweet Capocollo (aka Capicolla, Coppa)
 
Lightly butter both sides of bread. Spread the opposite side of the bottom half with Pesto. Set butter-side down on a grill pan or panini press. Arrange a layer of warm Capocollo. Top with grated Taleggio, then the top piece of bread. Grill or press until golden brown on both sides.


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