Bakeapples and partridgeberries are native to Newfoundland & Labrador and feature prominently in traditional foodways.
Known as cloudberries in Scandinavia, bakeapples are thought to have been named in a moment of linguistic confusion when an early French explorer asked “B’en qu’appelle?” or “What is this berry called?”
Celebrated and preserved as jams, spreads, sauces and teas, these wild berries are pantry mainstays on Water Street in downtown St. John’s.
Local jams and spreads are on offer at Rocket Bakery & Fresh Food where you will also find freshly baked bread.
Sauces and teas can be found across the street at the Downhome Shoppe & Gallery.
For those with an interest in regional cooking and a love for community cookbooks, The Heritage Shop (conveniently located next to the Downhome Shoppe & Gallery) has a wide selection of Newfoundland & Labrador classics. The Treasury of Newfoundland Dishes devotes many of its pages to recipes highlighting Newfoundland berries. Partridgeberries are especially celebrated in this collection. Out of print for nearly thirty years, this community cookbook was recently reprinted for its 50th anniversary by Boulder Publications.
Like many Canadian cookbooks published in the early 1900s and into the 1950s, 60s and 70s (Cooke, 2009), The Treasury is associated with a baking company and its featured homemaker. Cream of the West Flour (once produced by the Maple Leaf Milling Company) created the cookbook in collaboration with the Newfoundland Home Economics Association. Women across the province submitted recipes and the best of these were tested and selected for publication by members of the Home Economics Association and Sally West – the face of Cream of the West Flour.
What could be better on a Sunday afternoon than enjoying a cup of Newfoundland tea and reading well loved family recipes from down home.