Early summer office in Winterthur. Our friends open their doors and let us share in the abundance of „gebana“ products. A consignment of organic blueberries has just arrived.
Worldwide ex farm – „gebana“ thinks and acts beyond „organic“ and „fair“ and changes the rules of trade.
I remember the collection of „Alpine recipes“ that was given to us by a resident of the Werdenberg nursing home. In it the blueberry bread. Time to try this out.
:300 g flour, 1 streched. Teaspoon baking powder, 1 streched. Teaspoon baking soda, 1 pinch salt, 1/2 teaspoon grated nutmeg, 60 g rolled oats, 90 g soft butter, 125 g brown sugar, 2 eggs, 1/4 l buttermilk, 125 g walnut kernels (chopped), 200-300 g blueberries, 75 g applesauce or candied lemon peel finely chopped.
Most important kitchen utensil: 1 loaf tin
Preparation time: 25 minutes
Baking time: 1 hour
Oven temperature; 170-190° middle shelf
- Sift the flour, baking powder, bicarbonate of soda, salt and nutmeg into a bowl.
- Add the oat flakes
- In a second bowl, cream butter and brown sugar until light and fluffy.
- Add the eggs and buttermilk and beat well with a whisk.
- Make a well in the centre of the flour and pour in the egg mixture.
- Mix everything into a thick paste.
- Fold in the nuts, applesauce or candied lemon peel and the raw or defrosted blueberries.
- Pour the dough into a greased loaf tin and smooth it down.
- Bake in the preheated oven for about 1 hour until golden brown and firm. Allow to turn cat.
- Serve cold with butter.
To vary, use other berries instead of blueberries.
Eat fresh if possible.
Everything must be done with love and reverence for the plant. Speak freely to the plant.
From the introduction „Hints for plant collectors
„Alpine food, Augustin Condrau, March 2000
During our stay in isolation in the Werdenberg nursing home we received the booklets „Alpine Speisen“ and „Heilkräuter, Wurzeln und Wildfrüchte der Alpen“ – both by Augustin Condrau. Lovely collection of recipes with roots in the mountain home of the canton of Graubünden.