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Buffaloberries (aka Bull Berries) |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 01 September 2014 at 14:57 |
Buffaloberries (aka Bull Berries) This post is an introduction to another unique treasure of the northern plains that can be found at the same time as chokecherries in late summer: the buffaloberry (also known as the bull berry). Photo Credit: http://www.nrdtrees.org/images/large/slv_buffaloberry_full.jpg As with chokecherries, these slightly-astringent berries are absolutely delicious as syrup, jam or jelly. I am sure that they would make a wonderful wine or mead, as well. Wikipedia describes them quite well:
Buffaloberries grow everywhere here in central/eastern Montana, but my first memory of them is in North Dakota. When we would go visit my grandparents in the western-North-Dakota town of Killdeer, I would always walk a ways from their house to a field where a strawberry-coloured roan lived. In that same field were some buffaloberry bushes, and I would snack on them as I petted and fed the horse, telling him (or maybe her?) about the things that had been going on in my life since the last time I visited. I also remember bringing home jars of buffaloberry jelly that my grandmother made, labeled in her own handwriting. The jars were cut in a diamind pattern and the jelly was just about the best thing I'd ever had - even better because my grandma made it.... Late summer is a great time to pick buffaloberries, but waiting until early autumn can pay off; my dad always says that they are even bettwr after the first frost, because they are naturally a little sweeter. Buffaloberries can be a little tricky to pick due to the thorny branches that they grow on, but they are worth the effort, due to their unique, sweet-tart taste. My dad recalls that when he was a child, his parents would go out in the countryside to gather buffaloberries; they would lay blankets about the base of a bush and beat the bush with sticks to knock the berries down. http://foodsoftheworld.activeboards.net/chokecherry-syrup_topic4193.html Like chokecherries, buffaloberries do not have much - if any - pectin, so it must be added in order to make jelly; I am guessing that apples or crabapples could also be used for making a combination jelly. If we're able to get some buffaloberries, I'll report on what I make with them.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Extraordinaire. Truly exemplary. Thank you for your post.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I taught cooking on an Native Indian Reservation in Southern Alberta for 3 years.
These were everywhere and I made jelly and sauces. The flavor is extremely unique and once you try it, you will crave it. In Blackfoot language it is known phoenetically as "Mitt-Sue-Nit-See |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Anyone have seeds they'd like to share?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Darko - I'd be happy to.
Since buffaloberries grow wild in Canada too, I assume it won't be a "problem;" if it is a problem for some reason, I have a friend in Alberta who could get some to you. The main thing is that I might forget, so please do not be shy about reminding me!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I love them too, Murray - thanks for sharing the Blackfoot name for these!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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On 9 September 2015, my youngest son and I went out to pick some buffaloberries. They were rather difficult to pick due to the thorns (and also the trillions of mosquitoes that were there), but we did manage to get enough of them to finally try making syrup from them.
I ended up with 4 half-pints of syrup, and it turned out great! The syrup itself is a pale pink with hints of yellow or orange - maybe close to a salmon colour - and the nice balance of sweet with a little tart was definitely unique, in a good way. I'll seriously be looking forward to enjoying this over the winter and into next year. |
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Vk3949
Scullery Servant Joined: 29 June 2020 Location: Cheshire CT Status: Offline Points: 1 |
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In Connecticut Buffaloberry is common in a wilderness, but the good harvest is usually ones in 6-7 years. I grow in my garden guomi berry, which I believe is not related to buffaloberry, but looks and tests very similar. The jam may be made easy from both berries by short boiling of the berries with small amount of water, then mash it and put through screen ( to separate seeds). The juice is added the sugar and pectin and is simmering for 20 min.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Welcome to our little corner of the culinary world, Vilan. Hope you like it here, and we'll be hearing more from you.
One place to start is to go to the Members Lounge, where you can introduce yourself, and tell us a little about your culinary experience and goals---along with anything else you want to share. |
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