Gosh, it feels like ages since I last put fingers to keyboard. All thumbs here. As I am feeling somewhat rusty this might be a bit brief.’ Yay!’ I hear you cry. But not because I have nothing to say. Oh no.
We have recently returned from sunny Spain, where it most certainly did not rain mainly on the plain, or anywhere else. We had a brilliant time staying in Sitges, just outside of Barcelona. Everything was perfect. Usually when we go away, by the end of our time in wherever, I am ready to go home and see my animals and put my head on my own pillow. But not this time. I really felt at home with the heat, the slow pace, the simple food and the welcoming people. Walking the string of sparkling bays lined with attractive restaurants, bars and shops, punctuated by peeks into majestic churches, was a particular highlight. And, outside of the urbanised areas, are swathes of pine forests, sweeping verdant vineyards and the odd preserved Roman site. It is hard to overlay the daily reports of Spain’s economic upheaval and uncertainty with what we saw and experienced: it just doesn’t fit, at least in that area. I truly hope the mess that is the euro at present is resolved without too much sacrifice by the ordinary, hard-working citizens in the countries most affected.
Anyway, as hoped, not only did I come back several shades darker and no longer looking as if I live in a mayonnaise jar, but my feeble, pneumonia-ed lungs have improved. I still have what my GP refers to as my old man’s cough but – touch wood – I am improving every day. Perhaps not enough to tackle the EU mountain of ironing that seems to have grown from nowhere: didn’t we all take perma-press stuff? Methinks I may have to milk this lack of energy thing a bit longer.
Unfortunately, my tastebuds weren’t quite up to assessing the food as well as I would have liked, but I came back inspired by the bounty and colours of the markets. Unlike here in the UK, where we seemingly demand all of our produce look measuring stick-perfect, Spanish markets are filled with delightfully misshapen specimens, all smelling and tasting (I am told) as they should. Naturally I came away inspired so I hope to soon have a couple of ‘sun-spired’ recipes for you.
But, today we are decidedly British. Scottish even. Despite the Biblical-style rain dumped by an errant jetstream, somehow most of the berry crops have survived. Unfortunately the potato and root crops haven’t fared so well, all blighted and drowned. Washed away in some cases. But for now my glasses are rose-tinted, or rather raspberry, blackberry and blueberry tinted.
Berry Good For You: Berries are arguably Nature’s perfect cancer-fighting fruit. Literally stuffed with top nutrients, strawberries, raspberries, blueberries and blackberries are in a league of their own. Despite the fact that they grow wild and can be picked for free or for a nominal price, the blue-black and red coloured berries contain the most antioxidants of any edible plant foods. Best fresh, they are also great from frozen and lightly cooked – smoothies, crumbles, salsas, salads, juices, compotes, sauces, ice creams.
All berries are good or excellent sources of anthocyanins (what makes the colour), Vitamin C, and fibre. Raspberries are brilliant for potassium, folate and fibre, while blackberries are a source of vitamins A, C, E and K, a host of B vitamins, and numerous minerals such as copper and potassium. But the big guns as far as cancer is concerned is ellagic acid. A potentially potent tumour fighter ellagic acid balances our phase 1 and phase 2 detox enzymes (of which phase 2 is involved in transforming carcinogenic substances into a harmless form) and, as the late James Joseph wrote in his book, The Colour Code, “takes the battery out of cancer cells.” This happens by a process known as apoptosis, a fancy word for programmed cell death, what a healthy cell does. This area of interest is too involved for discussion here, when most of you just want to get on to dessert. But if you wish to know more, grab a copy of The Colour Code (mine is well thumbed and stained with berry juice – really!) or have a look at this overview from the American Cancer Society, this from the American Heart Association or, best of all, this fantastic piece from the American Institute for Cancer Research – it’s my crib sheet for work. Most of the phytochemicals are very complicated to study as they interact in innumerable ways, so perhaps it is best just to include them plentifully in a varied diet and not necessarily see them as medicine. But they are fascinating.
What is your favourite way with berries? Do you like them straight from the bush, all sun-warmed and juicy, or do you like them cooked up into jam for a summer treat when snow is falling? Me? I can’t think of any way I don’t like berries!
Summer Berries Crumble Tart




Love this, will have to try this soon! I am a student studying nutrition and just now starting my own blog and it is addictive! A fun way to learn about new things and keep expanding my knowledge along with putting my own opinion in sometimes!!
Welcome to blogging! I agree that it is a good way to keep up with research and get your opinion (and daft stories in my case) out there. Good luck with the studies and the blogging. Thanks for stopping by.
Love this idea. so simple and so fresh. Yummm!
Thanks Urvashi. I hope you are having a lovely summer – not too wet.
Oh ridiculously wet!
Snap! Are you getting away to the sun?
Just trying to work out if we can. Too much going on this summer 🙂
Welcome home! Happy to see you back (and with improving lungs), and to see those bright berries jumping off my screen. I’m having a hard time thinking of my favorite way to indulge in them, as berries rock in any form (your tart being no exception).
Thanks Jean-Francois. I’m crossing my fingers that recovery isn’t hampered by this rubbish cool, wet weather. Good reason to slip back to Spain! Let me know if you finally decide how you like your berries. Are you back on this side of the world?
Sounds like a good enough reason to me. And yes, back in LA until the 24th, then off again.
You beautiful lady! Thank you for sharing such a fantastic recipe!!!
It was fun to make. Love those jewel-like berries!
I’m going to the store after work to get the ingredients! Any suggestions for black current sub…don’t have those readily available here.
Glad you’re feeling better! xoxo
Hi Julie! Just use more of the other berries. Blackberries are really nice, I think. Call me this weekend. I don’t have your new number etc. Lots to catch up on.
I’m so glad you had a nice vacation! I can imagine the breathtaking sights, sounds, and colors of Spain, and this bright and cheery crumble is the perfect tribute. I’m glad to hear your cough is subsiding, my dear! Another reason a stint in Spain is good for the body and soul. 🙂
It was so good we want to sneak back in a couple of months. I want to be able to taste all the things I was eating! Sitges and Barcelona were wonderful. Thanks for your sweet words 😀
We had a similar feast for pud at Karen’s on Monday- all berries, including gooseberries, from her allotment..absolutely delish.
Glad you enjoyed yourself at Karen’s. What flavours, if any, did she add? I’m a sucker for ‘Scandiwegian’ cardamom and vanilla.
Glad you’re back and that you are on the mend! This tart is lovely and I do think berries make everything pretty. My favorites, though, are raspberries straight up.
Me too. Straight off the bush if I can get away with it. The adventure of foraging brakes in our local wood is also a real treat but have to avoid the dog walkers, if you know what I mean…
Hi Kellie!
Love the story and recipe! So glad to have found you again. Be well my friend! 🙂
Hi Heidi. Gosh, it’s been a long time! I hope you are well. I always remember you when I visit home & walk around the old neighbourhood. You, Pam, Mark & Lawton. When I was skinny! So glad you found me.
What a wonderful vacation! Sunshine sounds divine, as we’re spending July under the annual blanket of coastal fog. Such a scrumptious berry tart! Just enough crust to gather together the vibrant and irresistible berries; a splendid dessert.
Thanks Deb. Now that we are back we are under the cloud and gloom that is our lot this year. My tan is already fading… Glad you like the look of the berry tart. I could hardly go wrong with beauties like those though.
I think you got it right, “I can’t think of a way I don’t like berries.” We just picked 25 pounds of raspberries, marionberries (you can only find them in Oregon), and blueberries. Yummy. Fresh with a bit of heavy cream is amazingly good for a snack. We had them on pancakes (my whole wheat, multigrain/nut version) this morning for breakfast. Tomorrow we are having them for a party strawberry shortcake style with coconut milk, vanilla ice cream.
All of those ways sound scrummy! You have a lucky family, Emilia 😀 Twenty-five pounds though, whew!You either have a big freezer or a lot of hungry friends
Berries are the best taste of summer for me…thanks for sharing this recipe. Glad your va-cay was fun! We, too, have been getting a TON of rain in Atlanta, GA, USA….2 inches on Friday night in a downpour that was flash flood worthy. Today, sunny and warm!
Oh this is making me yearn for some sun even more than I already am. It looks so fantastically summery!!
Thanks Heather. I hope today has been sunny for you; it has finally cheered up up here so lots of smiling people and short sleeves. Congratulations on your Cosmo nomination, btw.
I ADORE berries and this tart looks LUSH Kellie, just my kind of tart! I have redcurrants, blackcurrants and raspberries in my garden, but my poor strawberries hate the wet and I have lost them to mould…..now waiting for the elderberries and blackberries to come out!
Gorgeous photo it looks very tasty, I will have to make this soon. I love summer berries 🙂
I love this time of year because, unlike the British ‘summer,’ fresh berries rarely disappoint.
I love crumble, I love berries…thank you for the recipe!
Any time. Love your Gravatar – so sweet!
Lubbly Jubbly Ma’am 😉