by Signe Langford
I love this shrubby tree so much I could have acres and acres of it; and if I had acres and acres of it, I’d still want more. The flowers are pretty and delicate, and they bloom early, which is nice for the pollinators. The fruit is delicious and prolific; the berries are prized by robins, waxwings, and squirrels, so any I can’t reach get eaten up, while any windfalls go to my hungry hens. And in the fall, the leaves turn pretty yellowy-red-orange.
Photograph by Signe Langford
The berry isn’t strongly flavoured like a raspberry; it’s more subtle, somewhere between cherry and blueberry. The riper it is, the softer, darker, and more flavourful it becomes. When I crunch down on the tiny seeds, my mouth fills with the taste of marzipan, which is a real treat! The berries are perfect for jams, compotes, pancakes, fruit salads; really, anywhere you might include blueberries or cherries. But, more often than not, I simply stand under my trees, picking and eating, and giving the squirrels the stink eye.
In the garden, it’s pretty tolerant, but it does best with lots of sun, and it doesn’t like being thirsty. Treat it like a shrub or tree and prune it into the desired habit. Plant several, about two to three feet apart for a beautiful edible fence.
Photographs by Signe Langford
Serviceberry 101
A. canadensis–Shadblow, Shadbush
A. laevis—Allegheny Serviceberry
A. stolonifera–Running Serviceberry
Zones 3–9
Height to 25 ft/7.5 m
Spread to 30 ft/10 m
Sun to part shade
Acidic, fertile, moist, well-draining soil (A. alnifolia tolerates alkaline soil)
Photograph by Signe Langford
Serviceberry Lemon Olive Oil Pancakes
Baking sweet things with olive oil is something that many of us North Americans come to later in life…usually after someone from Italy, Greece, the Middle East, or North Africa smacks us upside the head! Seriously, baking with olive oil is worth a little smack upside the head.
These easy pancakes are lemony and rich and generously studded with serviceberries. If you can’t find Serviceberries or Saskatoons, blueberries will do nicely.
If maple sugar is unavailable, use brown sugar.
Ingredients:
1–1 1/3 cups (250–330 mL) flour
¼ cup (60 mL) sugar
3 Tbsp (45 mL) maple sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) sea salt
1 cup (250 mL) whole milk, buttermilk, or plain kefir
3 Tbsp (45 mL) lemon olive oil, plus more for frying
1 free-run egg
1 cup (250 mL) fresh or frozen serviceberries
Directions:
Preheat oven to 200F (100C) and leave a baking sheet or oven-proof dish in there to keep pancakes warm, batch by batch.
In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then add milk (or buttermilk), oil, and combine thoroughly.
Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance. Add the berries and fold in, just to combine.
Drop by quarter cupfuls on an oiled, medium-hot pancake griddle or non-stick pan; cook until bubbles appear on top and the under-side is golden brown. Turn and brown the other side.
Serve with butter and maple syrup.
Serves 2 – 4
This post was written by Signe Langford
Signe Langford is a restaurant-chef-turned-writer who tells award-winning stories and creates delicious recipes. She is a frequent contributor to the Globe and Mail, National Post, Toronto Life, Canadian Living and Garden Making magazines. In 2105, Signe published her first book Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden- with 100 Recipes.
Raised in the town of Hudson, Quebec Signe grew up surrounded by an ever changing menagerie of critters, both wild and domestic, and her special affection for all feathered creatures has never flagged. At present, she shares a downtown Toronto Victorian with a tiny flock of laying hens. For more stories and recipes please visit www.signelangford.com
