Made a batch of Garlic Dill Pickles the other week, everything (less the vinegar) from the our local farmers. Last year’s batch was so salty I had to rinse them off before eating, oopsies, here’s to hoping for a more eatable batch.
Every Sunday I head to the Kitsilano Farmers Market to buy some food for the week (well it usually lasts a couple days), my new thing is to buy whatever is on sale and try to make something new with it … introducing Apricot Butter! It’s kind of like apple sauce but completely different, haha. Making fruit butter is like going a step past jam (less all the sugar), you simmer fruit with a dash or sugar or honey for a couple of hours until it because this thick flavourful deliciousness. I’m told you can make it in a slow cooker and then you don’t need to sit around for hours in the sweltering heat stirring it like I did. Canned and stored, booya apricots, see you in the winter when I need a summer reminder.
In other news - I really despise foodmills or (“moo-lays” as the kiwi boyfriend calls them - yeah doesn’t make sense to me either), I seem to get most of the food on the counter and walls. Le sigh.
Got a 10lb case of beautiful overripe organic heirloom tomatoes from the market, it’s scary how different fresh tomato sauce taste than the jarred store crap - so light and flavourful. Was able to make two batches of marinara style and a large batch filled with chunky garden veggie goodness. Next time I won’t bother peeling, what a huge time waster. In other news I need a small deep freeze, my sad little freezer is already full and I have so much more stuff I want to make before the season slips away!
Summer was a little late to start but we had an amazing August, now the trees are turning, the fresh fall air is coming through and my garden seems to think it’s mid July! I’m sure I’ve got another month of beautifully fresh salads and veggies, then I’ll try my hand at some winter crops. Biggest accomplishment this season are the tomatoes I grew from seed, every single one survived and flourished in a garden that hardly gets any sun… so strange.
1 - Garden, small but full =) 2 - Baby french Leeks (from seed, sown in garden) 3 - Red and white salad Scallions (from seed, sown in garden) 4 - Parsley (gone crazy again this year, will probably last through the winter) & Baby Leeks / Red salad lettuce (all from seed, sown in garden) 5 - Cheery tomatoes, crawling across garden (bought as a seedling at the market) 6 - Basil / Heirloom cherry tomatoes (from seed, started indoors) 7 - Heirloom tomatoes, several varieties (from seed, started indoors) 8 - All my tomatoes started from seed indoors, cannot believe they survived!
Whoa momma this is some garlicky goodness, just make sure people around you are eating it too! These funny little guys pop up at the local Vancouver Farmer’s Market around mid June and don’t stick around very long. They are quite beautiful with a milder garlic taste, you can use them as you would a raw scallion. I was intrigued by all the market folk walking with these curly bundles in their bags so I spoke to one of the farmers and making pesto from them.
Scapes are a little bit hard so trying to make the pesto by hand didn’t go very well, I chopped everything up and blended together with a make shift mortar and pestle, there are still pesto bits all over my kitchen. So if you have one, I would strongly suggest using a food processor for this recipe.
1 bundle of Scapes (about 8 stems) 1/4 cup sunflower seeds 1/4 cup parmasagn 1/4-1/2 cup of olive oil
Blend all ingredients in food processor, adding oil as necessary.