Category Archives: Recipes

7 Days of Blueberry Garlic Jelly!

Us-MarketonMain

Yesterday at the market, Dave was talking with a couple that still had a jar of our Blueberry Garlic Jelly, they had bought at a market 2 years ago. it was in their fridge and they had not opened it. They wanted to know what they could do with it as they really were not the cream cheese, savory jelly and crackers kind of people. That got me thinking and here is a week worth of ways you can use a savory jelly to enhance your meals:

One
Sweet and Sour Chicken: Cube chicken breast into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and blueberry garlic jelly until smooth. Add dome pineapple and sliced green onion, and fry until the onion wilts. Add the Blueberry Garlic mixture to a few minutes before removing chicken from skillet, stir, simmer and serve.
Sweet&Sour

TwoGlazed Salmon: Mix together bourbon, honey, melted butter and jelly until evenly incorporated. Spread over salmon, and cook until done.
salmon
ThreeCanadian Turkey Burgers: Mix together ground turkey, melted butter, dried sage and blueberry garlic jelly, season generously with salt and pepper, and throw on the grill.
Turkey
FourFish-n-Dip: Mix together equal parts horseradish sauce with blueberry garlic jelly; serve this dip with any deep-fried fish for a unique and tasty dish.
Horsey
FiveMonte Cristo Sandwich: Mix equal parts mayo and blueberry garlic jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, grill in a buttered skillet, cut in half and enjoy.
MonteCristo
SixBlueberry Garlic Vinaigrette: In the bottom of a large salad bowl, add olive oil, red wine vinegar, grainy mustard and blueberry garlic jelly. Whisk until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.
Salad
SevenSimple Stir-Fry: Sauté chicken slices in a skillet with canola oil. Add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper. Finish by swirling in blueberry garlic jelly until melted.
StirFry

In the above, I’ve used Blueberry Garlic Jelly, but any of our savory jellies could be used. Tonight am going to try a grilled chicken and smoky gruyere cheese Monte Cristo using our Cherry, Lime and Hot Pepper Jelly.

Cherry Cordial or is it Cherry Squash?

Cordial copy

Two weeks ago I made a syrup from concentrating Homemade Cherry Juice. And I was looking for what to call it. I was calling it cordial, but then somebody asked me if it was squash. And I got confused. The definitions on the left are the two standard ones I have found.

SquashI was under the impression that a cordial was made from a syrup which is then diluted whereas squashes are concentrated fruit juices which you then dilute. I must admit, though, that searches on the net have actually made the difference between the two less clear, rather than more.

I am hoping to make more with other fruits as the season goes on and some will contain things other than fruit. So I believe I will call them Cordial.

CherryDrink copyFor the last 2 markets, we have been taking Cherry Lemon-limeade, made with the cordial and selling by donations. At the last market, we got 20 pounds cherries from Dave Evens. It has been VERY hot here and I did not get to them until Monday morning. Because of the heat, they were over ripe for jamming. I made more cordial.

CherryCordialOut of the 20 pounds of cherries I started with, after cleaning and culling out the soft and mushy ones, I had 14 pounds of cherries, I bagged 12 cups (unpitted) and dumped the rest into a deep pot, covered with water and began cooking them.

After the liquid was reduced by 1/3, I strained and measured the juice. I ended up 18 cups of juice. For each 2 cups pf juice, I added 3/4 cup of sugar and brought to a boil and simmered for another 1/2 hour.

I then poured the syrup into 250ml, sterilized jars and canned for 10 minutes.

We will have it for sale at the next market.

Black Cherry Drink Recipes

CherryCordial2

Black Cherry Soda

Fill, preferably a Mason Jar (or 2 cup glass) with ice. Add 3-4 tablespoons of cherry cordial. Pour club soda in and stir. Look at what a pretty layered drink this Black Cherry Soda recipe makes before you stir it.

Black Cherry Limeade

  1. Pour lime concentrate into a 2 quart pitcher.
  2. Add 3 cans of water.
  3. Stir till dissolved.
  4. Add 1/2 cup of cherry syrup to the pitcher and stir.
  5. Serve over ice.

Black Cherry Royale

Hard Apple Cider
1 1/2 ounce American Fruits Cherry Cordial
Pour Cordial in Champagne flute.
Add Champagne or Cider.

Black Cherry Vodka Martini

1 ounce vodka
3 ounces tart cherry juice
Ice
*optional 1/2 ounce orange liqueur (Cointreau, Grand Marnier, Gran Gala, Triple Sec)

  1. Combine all ingredients in a cocktail shaker.
  2. Shake and strain into a martini glass.
  3. Garnish with a lime wheel. During cherry season, garnish with a fresh stemmed cherry.

As Promised – Recipes!

On the Cats From Hell,I mentioned between the extreme heat we have been having here and a case of bad pectin, I have been having a terrible time getting my jams and jellies to set this week.

SelfieSunday6-27 copyTo have enough stock for the Saturday Market in Osoyoos, I had made Maple Pecan Butter Tarts (what could be more Canadian) and a Salsa Spice Mix. I also diced 2 cups of tomatoes and added 2 Tbsp of the spice mix (I also added a 1/4 cup of cider vinegar as the tomatoes were quite dry) the night before and let it sit in the fridge overnight.  As we always have samples of our products, the salsa samples sold the mix.

IMG-20130813-00006.jpgWe have this great case I found at Micheal’s we keep our samples in. We can close the lid to keep dust and bugs out and we can pour ice around the jars to keep the samples cool, even when its hot. We use spoons to put the samples on crackers. Kids love it. We have had some stand there and ask to taste every single thing in our case! Now – onto the important stuff, the recipes.

Maple Pecan Butter Tarts

Butter tarts are a traditional Canadian treat, As is Maple Syrup. Our son Alex’s, Bosses, Father has a Sugar Bush Farm in Quebec and we are lucky to get some of the great Dark Syrup. I used this to make the tarts.

Pastry:                                            note: I cheated, I used frozen tarts, it was too darn hot to make pastry
2 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1 cup butter (or half butter, half lard), chilled and cut into pieces
1/2 cup cold water

To make the pastry, in a large bowl stir together the flour, sugar and salt. Add the butter and blend with a pastry blender, fork or your fingers (or pulse in the food processor) until well blended, with some pieces of fat the size of a pea. Drizzle in enough water to make the dough hold together – you’ll likely need almost all of it. Shape the pastry into a disc, wrap in plastic and refrigerate for 30 minutes or overnight.

On a lightly floured surface, roll the dough out about 1/8-inch thin; cut into 3-inch rounds with a cutter or glass rim and fit into muffin cups. Reroll the scraps only once to get as many as possible.

TartsFilling:
2 large eggs
1 cup brown sugar
1/2 cup maple syrup
1/3 cup butter, melted
1 Tbsp. lemon juice or cider vinegar
1/4 tsp. salt
1/2 cup(ish) chopped pecans or raisins (or to make it a real Canadian treat crumbled bacon)

Preheat the oven to 375F.To make the filling, in a medium bowl whisk together the eggs, brown sugar, maple syrup, butter, lemon juice and salt, stirring until smooth.

Sprinkle some chopped pecans or raisins (or the crumbled bacon) into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, until golden. Remove from the pan while the tarts are still warm.

Makes 1 1/2 – 2 dozen tarts.

Yes, they are tasty (and decadent).

Salsa Mix

We can a tomato salsa that is very popular at the market and we make it both mild and hot. It is made with vine ripened tomatoes and opening a jar in the middle if winter is like opening a jar of summer. There are some greenhouse tomatoes popping up at the fruit stands but they don’t taste much different than the tomatoes found in the grocery store. Its times like this I reach for our Salsa Mix, made from dried veggies and spices, it makes a great fresh tomato salsa.sALSA2Although there is dried onion and jalapenos in the mix, I like to add some diced onion. My husband likes his with a little more heat, so we add some diced Jalapenos too.

sALSA3Salsa Mix (You can make it in a Jar)

  • 3/4 cup dried cilantro
  • 1/2 teaspoon garlic powder (more to taste)
  • 1/4 cup dried chopped onion
  • 2 Tbsp dried red pepper flakes
  • 1 Tbsp dried Jalapeno flakes (if you like)
  • Salt and Pepper to taste

Measure all into jar or zip lock bag, seal & shake to combine.

Fresh Salsa

Combine the following, mix well: Chill 1 hour to let spices mingle.

  • 1-2 tablespoons salsa mix
  • 10 oz can Mexican-style tomatoes or 1-2 Cups diced tomatoes.
  • I like to add some diced onion. My husband likes his with a little more heat, so we add some diced Jalapenos too.

Serve with tortilla chips.

Salsa Spread

  • 2 tablespoons salsa mix
  •  cup chopped Tomatoes
  •  cup softened cream cheese

Combine Mix, tomatoes, cream cheese, chill 2 hours.

Serve with Chips/Crackers/Veggie Sticks.

Yesterday at the market, we got a large case of cherries from our friends Dave and Jean Evens. After we mowed our lawn, we sat in the shade and washed and pitted all the cherries (4-8 cup bags and 3-4 cup bags). We also sliced 18 cups of rhubarb. Tomorrow morning I am making Cherry Rhubarb jam.

Black Forest Jam!

The Farm market on Saturday was a resounding success! I sold a lot more than I anticipated and will need to makes a lot of stuff this week for the next market. I got some great dark Cherries from Dave and Jean Evens–and first up this week, Black Forest Jam!

I love Black Forest Cake! Back in the 70’s I worked in a fancy restaurant and the day chef used to make a couple a week, being the inquisitive person I am, I learned how to make them. These days, most often I buy one from the store.

StoreCakeA good cake will look much like the picture above. But lately I’ve made a couple for my husband and my homemade cakes look like this:

BlackForestCakeHomeMadeIf I am feeling extra dangerous, I will cut each layer in 2 and the cake will have 4 slices, but homemade cherry sauce, chocolate sauce and real whipped cream, the layers have a tendency to slide off of each other, and who cares how they look, the taste is incredible!

Because I love the combination of Chocolate and Cherries so much, one of my first endeavors in creating jam was Black Forest Jam.

BUT, it is a fickle jam. If the cherries are too ripe, the humidity is off, the stars aren’t aligned right or I don’t hold my mouth in the right position, the jam does not set up properly, but it still makes the best syrup in the world.

First up you need to cut the pitted cherries in half

Step1You need 3-4 cups of halved, pitted cherries.

Step2Next you take 4 cups of sugar and you stir 1/3 of a cup of cocoa powder into the sugar.

Step3

These are the ingredients you need,

StepIngredientsCherry Rum,  sugar/cocoa mix, halved cherries, coconut, lemon juice (and liquid pectin not shown).

I put the cherries, sugar/cocoa mix and lemon juice into a deep pot and let the sugar extract the cherry juices by letting it sit for half an hour.

Step4 Meanwhile, I put the jars in the canner and start it boiling to sterilize the jars.

Next step is to bring the cherries, sugar, cocoa and lemon juice to a full rolling boil.

Step5

And boil, stirring constantly for 1 minute. I also like to ensure that the mixture reaches 200 degrees f.

I then add the pectin and return to a full rolling boil for another minute (and 200 degrees f).

Step6I turn down the heat and remove the sterilized jars from the canner for filling.

When I remove the pot of jam from the stove to the sink drain board, I stir in the cherry rum and the coconut.

IMG_1643As you can see, I am not the neatest ladeler….

I then whip the rims with a damp paper towel, put on the lids and return to the canner.

Step8I process the jars for 10 minutes after the water returns to a boil.

Step9The kitchen smells heavenly! And this jam – heavenly as well.

Now, I am waiting to see if it sets up into jam or if I have the best chocolate cherry syrup in the world.  Black Forest Jam usually takes 2-5 days to set.

If you would like to try and make your own, here is the recipe.

Black Forest Jam

Makes about 7 (8 oz) half pints Ingredients:

  • 4      C sugar
  • 1/3  C sifted cocoa powder
  • 3 ½ C halved, pitted fresh or thawed frozen sweet cherries (about 3 lb)
  • ¼    C lemon juice
  • 6oz Liquid Pectin
  • 1/3  C unsweetened flaked coconut
  • ½   C Kirsh or cherry brandy (or in my case, homemade cherry rum)

7 (8 oz) half pint glass preserving jars with lids and bands Directions:

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE sugar and cocoa powder in a medium bowl. Set aside.
  3. Combine cherries, lemon juice and cocoa mixture in a large saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly.
  4. Stir in pectin. Boil hard for 1 minute, stirring constantly.
  5. Remove from heat and add coconut and Kirsh, stirring well. Skim foam if necessary.
  6. Ladle hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  7. Process in a boiling water canner for 10 minutes.
  8. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

New Product Debuts at Osoyoos Farm Market and Some Recipes

Yes, its been awhile since I did a farm market, but that ends tomorrow! I will be at the Market on main in Osoyoos from 8-1 and I am looking forward to it.

I will be bringing:

  • Strawberry Jalapeno Barbecue Sauce
  • Strawberry Marmalade
  • Strawberry Banana Jam
  • Blueberry Lime Jam
  • Root Beer Jelly
  • Cherry Rhubarb Jam
  • Pickled Asparagus
  • Pickled Garlic

And a BRAND NEW PRODUCT Blueberry Maple Barbecue Sauce.

BlueberryMapleBBQSauceThe ingredients are: Blueberries, Onions, Garlic, Jalapenos, Maple Syrup, Brown Sugar, Red Wine Vinegar, Lime Juice, Cinnamon and Allspice. No Tomatoes or Gluten for those with food sensitivities.

This sauce is especially tasty with chicken and fish or used stir frying carrots, onions, beets and parsnips.

Here are a couple of recipes using the Blueberry Maple Barbecue Sauce:

Blueberry Maple Barbecue Chicken

ChickenIngredients:

  • 4-5 lb broiler/fryer Chicken cut into quarters or eighths
  • Olive Oil to drizzle1
  • Salt & Pepper
  • Jar of Blueberry Maple Barbecue Sauce

Note: if using a charcoal grill, evenly distribute the hot charcoal to one side of the grill, if using a gas grill, turn one side to medium-high setting.

Directions:

  1. Lightly coat the chicken with oil and season with salt and pepper. Place the chicken skin side down on the grill. Turn the pieces every 2-3 minutes. Adjust the heat to prevent charring.
  2. Once the chicken is nicely grill marked, move to the cool side of the grill. At this point the chicken should roast in the high heat and not have direct contact with flame or the hottest portion of the grill.
  3. After 20 minutes, check the temperature of the chicken is 155f with an instant read thermometer inserted in the deepest portion of each piece.
  4. Now generously baste the chicken with the Blueberry Maple Barbecue Sauce and return the pieces to the hottest portion of the grill to crisp.
  5. Watch carefully and do not leave over the flame too long or the sugar from the sauce will caramelize quickly and could burn.
  6. Serve immediately with extra sauce.

And because we have the best Salmon in the world, here is a Salmon recipe:

Blueberry Maple Grilled Salmon

SalmonIngredients:

  • Blueberry Maple Barbecue Sauce
  • 4-9 oz Salmon Steaks
  • Lime Wedges

Directions:

  1. Place salmon in glass baking dish. Pour about a quarter of the sauce over the fish, turning to coat the salmon.
  2. Let the salmon marinate while preparing the barbecue or pre-heating the broiler (medium-high heat).
  3. Cook salmon until just opaque, brushing with the marinade occasionally (almost 4 minutes a side)
  4. Transfer to plates.
  5. Serve immediately with lime wedges.

I look forward to seeing you there!

Mango Salsa!

We stopped at Overwaitea on our way home from our delivery to the Kettle Valley Food Co-op and the had yellow mangoes from Mexico on sale. These mangoes are sweeter and creamier than the ones we usually see so I had to buy them! Its been 2 years since I made Mango Salsa and the first thing I thought of was our favorite Chicken Fajitas with Mango Salsa! And I wanted a hotter flavor than I usually make, so I bought Habenaro Peppers rather than Jalapenos.

First we wash the mangos

GE DIGITAL CAMERA

Then slice and dice the box of Mangos (9)

GE DIGITAL CAMERA Three Onions sliced and diced

OnionsThree Red Peppers sliced and diced

GE DIGITAL CAMERAThen Garlic, Lime, and the Habaneros!

GE DIGITAL CAMERAAnd we put them in the food processor to mince them.

GE DIGITAL CAMERAAll of that plus 1 1/2 cups of cider vinegar, 1/2 cup water, 2 tsp finely diced ginger, 1 cup brown sugar go into the pot.

Stirring

Note: I added some green pepper for color.

Bring to a boil over high heat, stirring to dissolve sugar and mix the flavors. Reduce to simmering, and simmer 5 minutes.  We don’t want to overcook this!

Have the jars, washed, sterilized and waiting in a water bath.

Fill the hot jars.  Wipe rim and screw threads with a clean damp paper towel. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Return to the boiling water bath canner and make sure the water covers the jars by 1″. Process for at least 20 minutes for 250 ml (half pint) jars and 30 minutes for 500 ml (1 pint) jars.

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight). Check and make sure the lid seals are intact before storing.

GE DIGITAL CAMERAYum! I can’t wait to eat some. In my next post, I’ll show you how we like Mango Salsa!

 

Quince Taste Like Roses Smell!

I’ve heard of Quince. The Owl and the Pussy Cat ate it:

So they took it away, and were married next day
By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon.
And hand in hand, on the edge of the sand.
They danced by the light of the moon, the moon, the moon,
They danced by the light of the moon.

But I had no idea what they were until another marketer brought some to the Grand Forks, BC market. She had a basket of the weirdest looking pears I had ever seen and when I asked her what they were, she told me. I was intrigued, so I took them home and looked them up.

Quince Tree

It turns out they are a member of the Apple and Pear Family, They are not really great for eating out of hand as they are really tough, but we sliced one really thin and ate it with a nice extra old cheddar.

Quince

First I have to tell you their fragrance is wonderful! They perfumed my car and I could still smell them 3 days later. We left them on the table over the weekend and every night when we opened the door, it smelled delicious. Finally, it was time to make the jelly!

Pile of QuinceQuince are covered with a white fuzz that needs to be rubbed off.

Quince in Pot

We diced the quince and placed them in a pot covering them with water. They brown quickly.

QuinceMashWe put them on a very low heat and simmered them for hours. They filled the house with an incredible sweet rose fragrance. After 4 hours we removed them from the heat and mashed them.

JuiceDrainBowlThe contents of the pot of quince was too much for our jelly bag, so we used the old standby – a bleached tea towel we keep specifically for this very purpose. I put the colander in the stainless bowl added the tea towel,

QuinceMash2Then poured in the quince mash.

TyingitUpWe tied the corners of the towel

Juicebag

And tied through the cupboard handle and let it drip – all night.

Drained Juice

The drained juice is gorgeous. We then measured and poured it into the jelly pot.

AddLemonAlong with the juice of 3 lemons and added 7/8th of a cup of sugar for each cup of juice.

Cooking Juice-Sugar

Then bring the mixture to a boil.

Full Rolling Boil

Quinces contain a lot of pectin, so rather than add any commercial pectin we boiled the quince until the thermometer reached 220 degrees (f) or 105 degrees (c).

Then we poured it into the sterilized jelly jars, wiped the rims with clean damp paper towel put on the two piece lids and processed for 10 minutes.

Jelly

This jelly is marvelous!

If you get the chance, you should taste it (or make your own).

As Quince have gone out of fashion, I wonder how I can find a quince tree for our garden, there are so many other recipes I’d like to try.

Scapes!

Garlic is one of the oldest known cultivated vegetables. There are references to it in the Bible and the Koran, and it’s mentioned as part of the diet on Sumerian cuneiform tablets dating to 2300 BCE. (Source: Eric Block’s Garlic and Other Alliums: The Lore and the Science) It was used as both a funereal offering and embalming agent in ancient Egypt.

garlic-bulb-cross-section

Garlic is:

  • Native to central Asia,eventually making its way to the Mediterranean, where it remains a central ingredient of the region’s heart-healthy, disease-fighting diet. It is believed to have made its way to North America via European settlers during colonial times and revered for its medicinal rather than culinary benefits until the early 20th century.
  • For millennia, garlic has been used for its medicinal and healing properties in cultures worldwide.
  • In certain cultures, it’s forbidden. The Jains (who practice very specific eating traditions) refrain from garlic because like other root vegetables, pulling the plant out of the ground effectively kills it.
  • Devotees of Lord Krishna, abstain from garlic because it is considered a distraction to devotion practice

What you buy in the store most often looks like this

China is the world’s leading producer of garlic, almost all of what you see in big chain grocery stores is from China and they are responsible for more than three-fourths of the global supply in 2010. It’s unknown if scapes are being used domestically in China (most of the garlic they export is soft neck which does not produce scapes).

Scapes before pickingScapes represents a particular stage in the life span of the garlic plant allowing us to have 2 harvests from our hard neck garlic.

Scapes

What To Do With Scapes

  • Store in the refrigerator and use within a week, as the stalks will soften and lose their punch.
  • Trim the end that was formerly attached to the bulb and discard the flowery blossom, (it can be stringy).
  • You can also freeze for when you get a scapes hankering later this year (and you will).
  • Dry them if you have a dehydrator.
  • Add finely chopped garlic scapes (fresh or frozen) to bread dough or butter for a mild garlic flavor.

Cooking

Slice thinly (about 14-inch pieces) and use like your other favorite allium friends.

  • Saute and incorporate into fried rice, omelets, stir-fries or as a pizza topping.
  • Pickle it

pickledScapes

  • You can make and freeze batches of pesto – to be tossed into pasta, spread onto sandwiches, lathered onto bruschetta and dipped with grilled vegetables. You can make it and freeze it without the cheese to use throughout the winter.

garlicscapepesto

Flavor

Taste-wise, garlic scapes are to garlic heads what scallions are to onions. They are garlicky but with a fresh “green” taste. They can be used in any dish where one usually uses garlic but wants a brighter, more complex garlic flavor with less bite than one would get from standard garlic cloves. You can cook and eat them like asparagus or green beans and you can barbeue them.

Garlic scapes work well in soups, salads, stews, salsas, dips, guacamole, omelets, frittatas, souffles, marinades, pesto, salad dressings, and stir-fry. They can also be pickled and added to homemade flavored vinegars. Scapes are also delightful when cooked into sauces.

My Scape Adventure 2013

We have been growing our own garlic for 4 years. I first experimented with the culinary attributes of scapes 5 years ago. We made pesto.

  • 4 years ago, I pickled some to sell at the farm market – along with the pesto, they were an instant hit!

Pickled Scapes

  • 2 years ago we sold hummus made with scapes as well as the pickled scapes and the pesto. We also made and sold scape flat breads and scape quiche.

scape flat bread with goat cheeseLast year we added scape relish! This was so tasty, a customer even bought our sample jar, another begged until we sold them what we had made for our family!

scape relish

  • This year, Unfortunately, I will NOT be selling the pesto, the hummus, flat breads or quiche (we don’t have access to an onsite refrigerator at the markets). I am, however, adding a wonderful scape jelly to the relish and pickled scapes, as well as powdered scapes and scape salts.

Today I got 4 green garbage bags full from the Midway Community Garden! I will be slicing, dicing and preparing Pickled Scapes, Scape Jelly, making and freezing Pesto, dehydrating and making scape salt and much much more. Stay tuned to this channel this week for all things scapes!!

Here are some pictures and links to some scape recipes that we have made in the past:

sauteed_garlic_scapesSauted Garlic Scapes 

from 2 Sisters Garlic

2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar.  Stir to caramelize the sugar for about 2-3 minutes and add the scapes.  Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi.  Serve warm or at room temperature.

Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus.  It can be sliced and grilled or fried in a skillet, and it doesn’t melt. Other salty cheeses such as cheddar or aged chevre can be substituted.

This year, we received our scapes from the Midway Community Garden (thanks Mr D!).

To help support our community, We are donating a portion of sales from all of our scape products to the Midway Girl Guides and the Bridge Drop in Centre (whose commercial kitchen we are renting to help us move to the next level in selling our products).

Stay Tuned!!!

Lake Village Bakery and Beary Good Stuff, a Match Made in Heaven

Or a Match at the Osoyoos Farm Market!

We are privileged to have our tent at the Osoyoos Market on Main beside the Lake Village Bakery. (You can follow Them and Us on Facebook too!)  They are very busy – especially now that the town is full of visitors.

Last week we were not fast enough in buying a baguette, but today we managed to snag one – just as it was delivered to the market and still warm from the oven. We slice the baguette and quartered the slices for the samples of our delectable delights.

I wanted to get one to try a new recipe, but alas, they sold out at the market and by the time we made it to their store, they were sold out there too. We bought an Olive Sourdough Loaf, and I’ll share with you what we did with some of it.

Yummy!

Goat Cheese and Tequila Jalapeno Jelly Crostini

  • 1 baguette (or other artisan bread)
  • 1/2 cup olive oil
  • 24 pieces sliced pepper
  • 12 slices Cervalette Salami (or any other hard salami thinly sliced)
  • 3 oz. spreadable goat cheese
  • 1/2 jar Beary Good Stuff’s Tequila Jalapeno Jelly
  • Diced Kalamata Olives

Please note, the ingredient list is approximate. The amount depends on the number of pieces of hors d’oeuvres you are making.

Brush the bread with Olive Oil

  1. Preheat the oven to 400°F.  Cut the baguette (or other artisan bread) diagonally into slices about 1/2 – 3/4 of an inch.  Place them on a baking sheet and brush them lightly on each side with olive oil.  Bake until golden and crisp.  Cool slightly.
    Alternatively, cut the bread into “2 bite” sized pieces, brush with olive oil and toast on a baking sheet in your toaster oven.
    Get the other ingredients ready
  2. Meanwhile get the other ingredients ready, slice the salami into pieces that will fit on your bread, slice some red onion 0r sweet pepper for garnish (and to help hold the jelly on the hors d’oeuvres). When the bread is toasted, place it on a plate.
    The toasted bread
  3. Add an appropriate amount of goat cheese to each piece of toast.
    Next the goat cheese
  4. Next, add some diced olives (or another savory element, such as diced chives, diced, sun dried tomatoes).
    Add the Savory
  5. Drape with half a slice of salami, add a teaspoon of Beary Good Stuff’s Tequila Jalapeno Jelly and garnish with a piece of sliced red pepper.Enjoy!
  6. Enjoy with a glass of wine! We are!

Cherries, Cherries and More Cherries

If you are wondering why we have not posted, it is because last Monday I headed down to my friends at Peach Hill Farm Market to pick up some cherry culls.

Cherry Culls

I got 6 cases of cherries that were too small or a little unripe or have a blemish. For the rest of Monday and Tuesday after we got back from the market, we washed, sorted, bagged, froze and steamed about 40 kilos of fruit.

fruitvegshell

All together, we had 7 and a half of these FULL of cherries! They are 48 cm X 30.5 cm X 20 cm

What are culls? Culls are the fruit that they can’t sell (or ship). They are most often too small, unripe or have blemishes. The size and the ripeness don’t matter when you are making juice and the ones with blemishes can be used when you are cutting up fruit for jam. After sorting and washing the first case we had a problem with the Vacuum sealer we just  bought for freezing fruit, the element that seals the bags has a blank spot! We had to turn most into juice and freeze the juice instead of freezing the fruit. Finally we went back to ziplock bags! One of the drawbacks of living in the middle of nowhere is I have to plan a 2 hour (one way) trip to the “big” city to take back the Vacuum sealer! Hopefully we can do that this week.

I made 3 dozen jars of cherry and red wine jelly from some of the juice and 48 jars of Tequila and Red Jalapeno Jelly as we headed towards the Friday and Saturday Markets. Canning was actually quite comfortable as the weather was cool and rainy – good for me but bad for cherry farmers. On Saturday, after the Osoyoos Market, we headed for Peach Hill to drop off the cases (and some Red Onion Jelly and Cherry and Red Wine Jelly) and got another 2 cases (about 25 pounds) of cherries picked that day that had splits from all the rain.

Pitted Cherries

Pitted Cherries

For the last 2 days we have been slicing and sorting and freezing cherries. Today I canned. We made a small batch of pitted whole cherries in a light brandy syrup, got a batch of cherry rum going, made Ba-Da-Bing Cherry Jam, more Cherry and Red Wine Jelly – the Red wine is Merlot and the jelly is absolutely incredible – Cherry and Hot Pepper Jelly and put even more cherries in the freezer! We have some washed and sorted cherries in cold storage and are going to make them into Cherry Wine (that we can turn into jelly next summer).  As we sold out of Beer Jelly, we also made 12 jars (2 canner loads) of that.

Cherries are the first crop of the season and we filled the freezer.  We now need to buy another freezer!

Here is our award winning cherry jam recipe:

Bing Cherry Jam

  • 4 cups pitted and chopped fresh, ripe dark (Bing) cherries (this is about 3 pounds)
  • ½ cup strained fresh lemon juice
  • 5 cups sugar
  • 1 pouch liquid pectin
  • 1 teaspoon almond extract

Instructions:

  1. Put 8-9 250mL or 1/2 Pint jars in your canning pot and bring to a boil. Sterilize for 10 minutes.
  2. In your jam pot, combine the cherries, lemon juice and sugar.
  3. Over medium-low heat, stir and heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

BoilingCherries

  1. After  1 minute at a full rolling boil, add the pouch of pectin.
  2. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract.
  3. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼-inch head space. Wipe the jar rims and threads with a clean, damp paper towel. Cover with hot lids and apply screw rings.
  4. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes.
  5. Cool on a table covered with a towel.

Note: If the fruit all rises to the top of the jar, gently turn the jars upside down several times while the jam cools.

CherryJam