This month we are readying The Berry Pickers by Amanda Peters. It tells the story of a missing Mi'kmaq child from the berry fields in Maine and generational trauma of this mystery.

Poginant and hopeful at the same time, The Berry Pickers is one of my favourite books we’ve read this year. The visceral way Peters writes this story grabs your attention in the very first chapter and holds it throughout the entirety of the novel.

This month we are making simple blueberry tarts. You can throw in some raspberries or blackberries if you like. Just be sure that the berries are equal to 3 cups.

Simple Blueberry Tart Recipe

Ingredients:

• 3 cups of fresh blueberries

• 2 tbsp lemon juice

• 1/2 cup sugar

• 2 tbsp cornstarch

• 1/4 tsp salt

• 12 frozen tart shells, thawed

Method:

1. Preheat the oven to 375 F. Bake thawed tart shells for 10-12 minutes or until golden.

2. In a small pot place half the blueberries and lemon juice and give it a stir so that the blueberries are coated. Add the sugar, cornstarch and salt. Over medium-heat bring to a simmer and cook for a few minutes until the berries burst and soften and the juices get thicker. Once it boils, cook for a full minute.

3. Remove from the heat and stir in the uncooked blueberries. Let sit for a minute to cool slightly then spoon the mixture into the tart shells.