We spent the second half of our summer in Canaan Valley, West Virginia visiting my parents. Canaan Valley is unique in that much of the valley and adjacent land is protected -- there are 2 state parks, a national forest, wildlife refuge and wilderness area -- in very close proximity.
This was the first year that Ben could do decently long hikes, and I can still just manage to carry Bruno when he's tired, so we were able to explore some areas that we have never been able to get to before.
Our adventures included quite a bit of wild foraging. Mid August brings wild blueberries, huckleberries, dewberries, blackberries, and apples, and we picked our share of each.
With good rains this year, blueberries grew in abundance. We picked more than enough to make blueberry pancakes with blueberry sauce, as well as a spectacular blueberry pie.
Dad made pancakes using the Overnight Buckwheat Pancake recipe, adding blueberries to the batter, replacing the coconut butter with olive oil (it was what we had in the cabinet), and omitting the cinnamon. The blueberry pancakes are shown here with local West Virginia maple syrup and blueberry sauce. Dad made the sauce by cooking down wild blueberries with water and a little bit of cornstarch as thickener.
For the pie, I made the pecan-rice flour crust from the Cherry Tart recipe, omitting the cinnamon and vanilla. For the filling I mixed 3 or so cups of blueberries with the juice of 1/2 a lemon, a little bit of water and 3 tablespoons of cornstarch.