Get Fresh Blog

August 25, 2010
Local Food Challenge: Revisits the Sooke Saturday Market & Duck Egg Frittata

Local Challenge by Caprina Valentine | Comments (0)

ALM Farm Stall at Sooke Saturday Market - Photos by Caprina Valentine

I had a small window of time Saturday morning to do my grocery shopping, so I popped by the Sooke Saturday Market around 11 am and found… drumroll please… FRESH FARM PRODUCE! When I last visited the Sooke Saturday Market early in the season, it was all seedlings, flowers and… duck eggs.

Fresh Squash + Leeks at the ALM Farm Stall

Well the Duck Egg Lady was still there with the addition of two stalls brimming with a large selection of fresh and lively produce. I dig into my wallet, determining my budget and come up kind of short with $9 in cash. (Damn our credit-obsessed culture.) The kind woman at the ALM Farm stall works with me though, measuring out quantities of leek, fingerling potatoes and patty pan squash and a baggie of fragrant fresh basil. I have $3 left over, with which I buy a half dozen duck eggs. I’m thinking… frittata!

Duck Egg Frittata with Leek, Potato and Patty Pan Squash

Fresh Duck Eggs, Fingerling Potatoes, Leeks and Patty Pan Squash

INGREDIENTS:
1 leek
2 patty pan squash
3 fingerling potatoes
1 clove garlic
1/2 cup grated cheese, mozza or parmesan
fresh cracked pepper
6 duck eggs

PREP:
Slice 1 leek into thin rounds and separate / pop out inner spirals.
Wash, coin then quarter 3 fingerling potatoes into small pieces.
Halve then quarter 2-3 patty pan squash.
Mince 1 clove garlic. Grate 1/2 cup of cheese.

Frittata Cooked in the Pan

COOK:

Heat an oven proof pan on Medium. In 1 tbsp olive oil, fry leek until it starts to soften, add minced garlic, fry 30 seconds more until fragrant, stirring. Add potato and a little more oil if needed. Fry 10 minutes, stirring occasionally to keep the potato from sticking. Add patty pan, cook 2-3 minutes.

Add egg, cook 2-3 minutes, stirring so the egg becomes part-cooked, part-liquid. (You can also add in some grated cheese and fresh cracked pepper at this time.) Settle into the pan, allowing the bottom to set (3-5 minutes).

Sprinkle top with cheese and put in the oven under the broiler, 5 minutes until the cheese melts golden. Turn off broiler, open oven door and let sit another 5 minutes for the middle to finish cooking.

SERVES 4.

Duck Egg Frittata

The Sooke Saturday Market runs 10am to 2pm, May thru October every year. Locations have varied in the past, but this year it is in the empty lot behind the Gas Station at Otter Point Road & Sooke Road. Park in the lot by the Salvation Army and walk in the back way.

ALM Farm also runs a box program, but fills quickly. (I tried to sign up early in May to no avail.) Luckily you can check ‘em out at the Sooke Saturday Market as well as the Moss Street Market.

Article & Photography by Caprina Valentine.

August 19, 2010
GFFT 2.03: Artisan Chocolate Adventure at Jitterbug’s

Get Fresh Field Trips by Elisabeth Bond | Comments (0)

Donna Wigle with some of her chocolate creations

I think almost EVERYONE would agree that a day beginning with a hands-on chocolate making demo couldn’t get much sweeter! It’s a day that begins with drizzly, gray skies, but clears to hot and sunny by the time Caprina and I visit Donna at Le Cafe Chocolat (which you will soon come to know as Jitterbug’s Chocolate Shoppe & Cafe). We head straight into the kitchen, eager to begin our chocolate journey.

Donna tells us that that she doesn’t have a particular history in the chocolate craft. It is pure passion that drives her; that and the delicious, got-to-have-it nature of chocolate. The delight in her craft is evident by the constant smile she wears as she explains the chocolate process to us. Donna has recently taken over Le Cafe Chocolat and is infusing the whole joint with a sense of fun, community, fresh flavours and homemade, locally-based foods. Her goal is to create chocolates that will be infused with homegrown herbs and made into a pure, whole food health supplement. Her philosophy? Why choke back some pasty factory farmed tablet when you could delight in your delicious daily thistle or evening primose oil enhanced chocolate?? I’ll eat to that!!

the process

Testing the chocolate molds

Step 1: Turn on the tempering machines; this brings the chocolate up to the right temperature while constantly turning it and creating a silky, stream of chocolate. Much of the art of chocolate making rests in the tempering. It must be exactly the right temperature in order for the setting to occur. Donna currently purchases her chocolate from Barry Callebaut. She would love to one day grow another 2 arms and be able to make her own from raw cacao beans, experimenting with terroir the same way as a wine maker might. But for now she is just a one woman team and using the best ingredients she can source.

Tip: When you see that hazy white film on a chocolate, it doesn’t mean that it is bad or stale. This is called “blooming” and occurs when the butter fat separates and comes to the surface of the chocolate. This is an undesirable effect although it doesn’t affect the flavour.

Step 2: While the tempering is underway, we have a look at the various molds that have been setting in the fridge. They have been brought out to reach room temperature and we test one to make sure it is set properly (photos above).

Step 3: Today we are making coconut curry ganache as a filling for our truffles. YUM! Donna mixes curry powder, cayenne, freshly grated clove and coconut extract into some warm milk. This way the milk is completely infused with these fresh flavours and will mix evenly into the tempered dark chocolate. Donna also makes milk chocolate ganache (very few people do), but she has found that it absorbs the flavour for more subtle extracts such as Earl Grey, which we also delight in trying (a personal favourite of Caprina’s).

Step 4: After the melted chocolate is mixed with the flavoured cream it is poured into the molds. While these trays are placed in the fridge to set Donna lays out an array of fillings and flavours for us to taste and smell. The most exciting are the effervescent chocolate granules. They pop on your tongue just like the old school exploding rock candy.

Step 5: Once the ganache has set in the chocolate molds it is time to seal them up. Donna runs the tray under the river of chocolate created in the tempering machines. This is the all important, make or break part of the process. If the chocolate isn’t the correct temperature or there was any additional moisture or liquid floating around the seal wouldn’t occur. Donna scrapes off the extra chocolate, creating a flat, finished surface and back in the fridge the chocolates go.

There is undeniable lure and lore of chocolate beyond the decadent sweet we enjoy. Chocolate has a long hisory and over the centuries many cultures have used the seeds from which chocolate is made – cacao (kah KOW) – in ritual and ceremony as well as a household curative. Whether you are enjoying chocolate for its unique taste and smell, as an uplifting antidote for the blues or a dietary health supplement, there is a unique magic created around this potent elixir. We are excited to enjoy Donna’s future exploits into the land of fine chocolate making and look forward to more of her custom creations.

This is a neighbourhood hot spot that shouldn’t be missed. Stop in for a morning coffee or Silk Road Tea and enjoy a tray of treats with a friend in the charming garden patio. There are light lunches available as well as ice cream and old fashioned floats and milkshakes for hot afternoons. Donna is sure to become a cornerstone of this rural community and will offering movie nights and garden BBQ’s in the future.

I know we’ll be back again and again and again! We’ll leave you will a small list of some of Donna’s favourite flavours currently on offer: Hot Aztec Chili, Earl Gray, Espresso, Lavender, Pender Island Mint, Coconut Curry, Hawaiin Red Eye (smoked almonds, honey cinnamon and espresso ganache)

Le Cafe Chocolat/Jitterbug’s Chocolate Shoppe & Cafe is located at: 6991 East Saanich Road, Phone: 250.652.1300.

August 14, 2010
Get Fresh Field Trip: Tour des Tomates at SunWing

Get Fresh Field Trips by Caprina Valentine | Comments (0)

Our tour guide Norman of SunWing Greenhouse

We bring our full Tour des Tomates (and other greenhouse goodies) to you this hot and sunny day, much like the day we arrived at SunWing Greenhouse. Our guide Norman toured us through the humid and lush greenhouses – full of vibrant plants brimming with vigorous life. Owners Jeannette Lee and Tom Law have been in the growing business over 34 years, 18 of which have been at their current location, moving from their previous farm on Tyndall Ave in Gordon Head.

Tangles of tomato vines

The greenhouse was an incredible, organized tangle of vines, woven at the bottoms while the stalks reached towards the sky, resulting in a vine of 30ft or more! Their hydroponic greenhouses are chemical-free, biologically controlled; they make use of friendly critters such as the ladybug for pest control and bees are maintained right in the greenhouse for pollination.

Variety is the Spice of Life

Tomatoes

1. Italian Roma (fewer seeds, great for salads or cooking in sauces)
2. On the Vine
3. Black Krim (heirloom)
4. Grape Tomato
5. Cherry Tomato
6. Rainbow (heirloom)

Buy direct from the farm store at 6070 Oldfield Road,
open 9am – 5pm daily, March thru October. Phone: 250.652.5732
www.sunwingtomatoes.ca

SunWing also sells to hotels, restaurants and wholesalers, such as the Empress Hotel and Ambrosio Market.

August 12, 2010
GFFT 2.02: Finding Nourishment in the Gardens of Glendale

Get Fresh Field Trips by Elisabeth Bond | Comments (1) Tags: glendale gardens, holistic nutrition, local produce, nourish garden bistro —

Close your eyes for a moment and imagine a warm sunny day in a tranquil garden. A gentle breeze blows the fragrance of ripe blossom across your face and wholesome aromas of fresh bread, sun warmed spices and lemony freshness tickle your nose. As you open your eyes, two smiling faces greet you and it is as if you’ve been transported to a magical kingdom where food, flavour and friendship mingle amongst playful garden pathways. Give yourself a little pinch…ouch…you are not dreaming and yet you are still sitting in this delightful garden with artfully presented, flavourful and nourishing food sitting in front of you. Welcome to Nourish Garden Bistro!

Caprina and I meet up with Lucas and Noah after their busy morning on the road delivering Get Fresh Guides and visiting the ICC Farm Market. The sheltered, sun dappled courtyard patio is the perfect place to be on a cooking hot day. We start our lunch off with a vintage style tea cup filled with Sun Tea - gently flavoured green tea with lemon that has been brewed with the power of the sun.

Sun Tea - brewed with the power of the sun

Hayley fills us in the daily specials and we squabble over who will try what. Noah and Lucas square off over the Quist Farm BBQ Beef Burger. Lucas insists it would only be sensible for him to carry on with his local Burger theme (Bistro Cache and Dockside Grill have been sampled and fully enjoyed thus far). While we further debate our lunch orders, Dominique delivers small bowls of Chilled White Bean and Cauliflower Soup as a starter. Did I mention that it was a REALLY hot day??? Well, this soup was just perfect… so creamy with a delicate herb and sweet flavour.

Chilled White Bean and Cauliflower Soup

Noah orders the Bubby Chicken Wrap – curried yogurt chicken, roasted yam mash, crunchy veggies in a fragrant roti. The roti is so fresh and flavouful and made in-house. In fact, all the grain-based, baked goods are created right here at Nourish by Stephanie.

Bubby's Chicken Wrap

The rye bread used for my Garden Inspired Sandwich was simply amazing! The bread tasted really alive, not like many of the “dead-breads” I often end up tossing to the side of my plate. I must admit that I am a total bread snob. I just don’t see the point of eating something unless it is totally fresh and has some life giving force. This bread definitely met these criteria and was an excellent compliment to the housemade Dijon, crisp apple and goat’s cheese.

Note: this same yummy bread is available for retail… so call or check online to find out more!

Garden Inspired Veggie Sandwich

Caprina chooses the daily salad special for her lighter lunch. It is a mountain of fresh, garden greens and toasted almonds finished off with a Nasturium flower. Lovely and fresh with as many greens sourced from their Glendale Garden veggie plot as possible. When the girls aren’t foraging in their garden plot they source fresh ingredients from local sources such as: Sun Wing greenhouses, Sun Trio Farm, The Root Cellar, Quist Farms, Island Farmhouse Poultry and the Red Barn Market.

The Nourish Story

Hayley, Dominique and Stephanie care a great deal about providing their guests with nourishing foods that are full of healthful life. They prepare everything from scratch so they can be sure they are offering the highest quality, most natural foods. This all makes perfect sense when we chat about the story behind this unique bistro.

It seems the stars aligned and have blessed the girls of Nourish with small miracles every day after embarking on this adventure. Acting on faith and an instinct that it was time to leave the busy downtown restaurant scene, Hayley began searching out a space for her growing ‘holistic nutrition and catering’ services. A big part of her dream when leaving the bustling metropolis was to work in a garden and learn to grow vegetables. This desire led Hayley to volunteer at Glendale Gardens. One day, while working around the gardens, Hayley noticed that the little garden cafe was now closed, so she inquired to the director about the space. Not only was he open to her “using” the commercial kitchen space, but also enthusiastically encouraged her to take it over and create a new garden bistro. It only made sense for Glendale to be able to serve fresh and delicious foods to all their volunteers and guests.

Nourish Garden Bistro is so many wonderful things wrapped up into a charming, thoughtfully decorated and comfortable haven. In addition to the fresh meals served Wednesday through Sunday from 10 – 4pm, the option for healthfully prepared meal delivery (or pick-up) service is still available from the new space.

Community Dinners

Plus… keep a look out for their new Community Dinners, where Nourish will host small groups of 20 for intimate meals centered around a feature chef, product or theme. Sticking to the belief that food is one of the best ways to bring people together, these dinners are sure to be a huge success.

The very first dinner will take place on August 22 at 7:30 pm. The menu will showcase the harvest from their own Glendale Garden veggie patch. Book really soon as seats are limited. Tickets are $35 and wine will be available for purchase.

Local! Wholesome! Yummy!

Nourish Garden Bistro is located at Glendale Gardens at 505 Quayle Road. Phone: 250.588.2405 or email: eatwell (at) nourishinsight (dot) com

August 11, 2010
Local Food Challenge: Sun Wing Greenhouse

Local Challenge by Caprina Valentine | Comments (0)

Weekly Local Food Challenge: Sun Wing Greenhouse

Last Thursday Elisabeth and I took our Tour des Tomates with greenhouse manager Norman at Sun Wing Greenhouse and Farm. It reminded me of my childhood – with the greenhouse my dad built – the lush vine-ripened scent of tomatoes in the thick heat, stalks reaching towards the light in the peaks and the search for little red treasures (I loved the sweet cherry tomatoes).

Luscious cherry tomatoes and beautiful garlic from Sun Wing

I dare say Dad would be impressed with Sun Wing’s setup of row upon towering row of Roma, Cherry, Campari, Beefsteak (and many more) tomatoes, peppers, zucchini and cucumbers as well as the fragrant basil. Sun Wing also grows other produce in a large field out back: carrots, lettuce, chard, garlic, green onions, potatoes, patty pan squash, green beans and bok choy.

I took this bounty home: two varieties of lettuce, potatoes, green onions, cherry tomatoes, red pepper and a giant bulb of garlic

I surveyed their on-site farm store, a room at the front of the building, walking around from bin to bin ogling the produce and filling a basket. I checked out at the counter, where everything was weighed on a separate scale first, then rung into the cash register – a flashback to before the modern grocery store with its computerized systems of cash flow and inventory tracking. $16 later and I had the ingredients for a Local Food Meal.

Local produce, cooked simply.

Prep: whole cherry tomatoes, diced red peppers and green onions

Friday I was in a vegetarian mood (I get that way sometimes, where I feel the need to have a light, cleansing meal), so I pondered over my purchases and it came to me, I would use it all in one meal: potatoes with roasted red pepper, fresh tomatoes and a side salad. (Serves 3)

PREP:
(1) Put the kettle and/or pot of water onto boil. Rinse/brush 15 small potatoes, halve then quarter.
(2) Dice 1 red pepper and 1/2 bunch green onions. Mince 1 jumbo clove of garlic – this garlic from Sun Wing had a beautiful, rich and patterned scent. Halve the cherry tomatoes – we enjoyed these raw on the side.
(3) Rinse, chop and spin lettuce. I added a couple other veggies I already had in the fridge: 1 grated carrot and a little bit of sliced red cabbage. (You can do this while you start the cooking.)

COOK:
(4) Boil potatoes in lightly salted water for 8-10 minutes until just tender, but not mushy. You could also roast the potatoes in an oven until golden if you have more time to heat the oven; adjust timing accordingly for Step 5.
(5) Heat olive oil in a pan and stir fry garlic and red pepper until red pepper softens and begins to separate / becomes juicy. Add green onions near the end, so they retain their crispness and go bright green.
(6) Mix salad with a dressing of 1 tbsp Babe’s honey balsamic, 1 tbsp olive oil, and 1 tbsp orange marmalade or other variety of mixture.

SERVE:
(7) Pile potatoes onto dish, topped with garlic-red pepper mix, side of tomatoes and salad. Ta-Da! Nothin’ fancy, but good, whole local foods…

Local produce, served simply.

Sun Wing Greenhouse is Open 9am – 5pm Daily, March thru October at 6070 Oldfield Road. Phone: 250.652.5732
www.sunwingtomatoes.ca

August 9, 2010
Kids cook local: The Sooke Farm Tour

Kids Cook Local by Elisabeth Bond | Comments (0)

In lieu of our Finn’s regular local cooking session we opted for a family day out to learn a bit more about local farms and food gardens. This is the first (we hope of many) Sooke Region Farm & Food Garden Tour. It is a self-guided tour of 12 unique growing gardens and a chance to discover more about Sooke’s rich agricultural history.

1st stop: the tickets!!

We whizz into Shopper’s Drug Mart in Sooke to pick up our tickets and map/guide. They are $10/person (with kids under 15 free). All proceeds go to the Sooke Region New Farmer Mentorship Program. After a quick look at the map, we calculate the amount of time we have allowed against the farms we are keen to check out. After a read through the participating farms we set out our plan and off we go…

2nd stop: AK Farm

This is a beautiful property tucked at the end of a dead end road approx. 10 minutes past the town of Sooke (towards Jordan River). Its roots go back to the 1890s when it began cultivation of fruit trees such as King apple and plum that still produce today. We had fun “getting fresh with the locals” (of the animal variety) at AK Farm!

3rd stop: ALM Organic Farm

ALM is also the home of Full Circle Seeds and a handful of hard-working folks. It is a mystical warren of winding paths, super cool recycled metal sculptures, cob cottages and abundantly productive fields and greenhouses. ALM is a commercially certified organic farm and sells to some of the best restaurants in the area as well as two farm markets.

We were very excited to run into our friend Mareka and chat about her new Berkshire piglets. This is a rare breed of pig that we have been considering for our farm for the past year or so. The meat is prized by chefs for its juiciness, flavor and tenderness. They were pretty sleepy and happy lounging around in the dirt and sun, so we got a good chance to ogle them and get a good whif of their fragrant sty.

4th stop: Silver Cloud Farm

This wasn’t originally on our route, but we took a wrong turn and realized Silver Cloud Farm wasn’t actually that far from our last stop at ALM. It was definately worth the visit and great to chat “farming” with Teresa and Matt. They have carved out a productive and thriving farm out of forest land and have obviously been super busy setting up this homesteading property. Noah was stoked to check out their 30 foot yurt that they have lived in while developing the farm. You can find their heirloom tomatoes, peppers, cucumbers and eggplant at the weekly Sooke Farmers Market.

5th stop: Sunriver Community Allotment Gardens

These guys really had the right idea with a string duo playing sweetly under the covered patio and punch bowl filled with refreshing lavender lemonade and shortbread cookies to greet visitors. The day was getting really hot and we were feeling a bit burnt out by many hours in the truck so it was a welcome break. This 2.5 property supports 65 plots designed and developed by local volunteers and supported by the Sooke Food CHI. The gardens are enjoyed by families of all ages and community groups ranging from a book club to a raw foods group to schools. We were pretty excited by the “flax plot” and the beauty that these delicate blue flowers create.

The community gardens are located down the road from the Sooke Museum and visitors are welcome to check it out anytime through the year.

Learn a bit more about the development of the Community Allotment gardens in this great YouTube video.

6th stop: T’Sou-ke Nation Ladybug Garden and Greenhouse

The folks at Ladybug practice growing Indigenous Native plants and herbs that have been gathered on Traditional Territories on outings taken with Youth, Elders and other band members. They are growing fresh, affordable foods for their weekly lunches, Meals on Wheels, Cultural nights and other Community gatherings. The long term goal is to lessen the severity of illness within their Nation by introducing healthy foods and traditional medicines. (hurrah!!!)

Finn took command of the camera in the greenhouse, informing that he is a more skilled photographer than I. Indeed he took some wonderful shots and I love to see the things that catch his eye. We got to try a nibble from a very pretty and unusual looking vine that grew pods that tasted just like radish. They are also trying out some peanuts in a large pot and it will be interesting to follow up in a month or so and see how the experiment has turned out.

7th (and final) stop: ha-ha-quen

I asked Finn if he remembered this cool old shipyard from the days when his dad worked on a friend’s boat here. This place is every junkyard scavenger’s dream, every nook and corner filled with cool looking metal contraptions in every stage of life – new and shiny, tarnished and completely rusted through!

This fragrant seaside seaside garden is located on the shipyard property and is unique because of its rich black “sea soil“. The garden has raised beds and because of its location, tucked out out of the winds, can grow almost anything without greenhouses or extensive cold frames. Three families grow food here year round and give away baskets of fresh produce to passing mariners that come through.

It was really great to get out to Sooke and get a taste of the farms and food gardens. Thanks to the Sooke Food CHI (Community Health Initiative) for putting on this great event. If you’d like to get involved or find out more about their programs please visit their website.

August 6, 2010
Get Fresh on Galliano

Get Fresh Now by Elisabeth Bond | Comments (1) Tags: fol epi bakery, galliano island, haggis farm granola, root cellar, saltspring island cheese, saltspring island gelato —

Just back from my annual gals getaway on Galliano Island. A perfect opportunity to discover and enjoy what is being grown and produced locally on this southern gulf island. Our trip is a hedonistic escape from our busy lives where we indulge in some serious relaxation, great conversation, delicious meals and local sips. We stay in a very sweet little cabin called Fiddlesticks which offers up opportunity for a gourmet getaway. There is a great kitchen fully stocked with spices and an accompanying herb garden so its easy to cook off the cuff using a medley of fresh local foods. We packed up a bunch of fresh produce from the Root Cellar before departing the big island and supplemented our meals with goodies found on Galliano.

Day 1: Exploring the Saturday market and island

We are delighted to find out from our island visitors guide that the Galliano “Saturday Market” runs from 10-2pm (from the end of June to the end of September). We boogie down there to find a nice little scattering of vendors and a lively atmosphere complete with live music. I scan the market for fresh produce and make a beeline for the first greens that catch my eye. It’s slim pickings but I find 5 little zuchini that will be great grilled on the BBQ. It’s possible that these are grown by a local called Matt Clearsky, but the woman running the stall wasn’t totally sure that was his last name! She did tell me that he also raises goats and we could find some fresh goat milk IF we found the farm. Ah ha…an island treasure hunt is on and we have a mission! I am hopeful…where there is goats milk…perhaps there is local goat’s milk cheese?? But before we depart, from across the market some amazing looking lettuce catches my eye and I’m drawn like a fruit fly to a sugary drink.

We meet Stefan and Jerry who run Bluff Valley Farm. In addition to a variety of greens, they also grow herbs and garlic and have eggs, meat birds + new lambs. These guys are so generous and share 2 beautiful heads of heirloom lettuce with us (Red Deer Tongue and Green Oak Leaf) that are destined for our evening “get fresh” dinner.

After departing the market, we follow directions to the goat farm, but find ourselves at a dead end road with neither driveway looking remotely like we might find a farm at the end. Undaunted, we choose one and drive up into the forest and run into some kind island folk who tell us, “nope, this isn’t the farm”, and as far as they know “the closest one is back down the road a ways.” We retrace our tracks and end up in front of a promising looking 50s style black fridge at the end of another driveway. With great anticipation I pull open the door, and (drum roll)….. nothing! Oh well, it was fun trying but we are ready to head back to the cabin with one last stop at the Daystar Market and Coffee Bar to stock up some more local goodies.

Here we find: bag of fresh basil with leaves of the most unusual size, Saltspring Island Gelato and chocolate, island eggs, Haggis Farm (saturna island) granola, island roasted coffee plus so much more…

dinner: wild salmon on the bbq with heirloom green salad and a creamy herb dressing

the dressing

1/4 cup basil
1 cup mayonnaise
1/2 cup sour cream (we substituted plain yogurt)
3 green onions, sliced
1 clove garlic
3 tbsp white wine vinegar
2 tbsp chopped tarragon (we substituted fresh oregano)
2 tbsp chopped chives
1 tsp worchestershire sauce
1/2 tsp dry mustard
fresh grated pepper to taste

*this recipe comes from the book called Summer Delights: Growing and Cooking with Fresh Herbs by Noel Richardson of Raven Hill Herb Farm.

If at home, blend all this up and it makes a tangy, light green dressing that is complimentary to almost any kind of salad and fresh fish combo. As we didn’t have access to a blender, we just chopped everything up really fine and mixed by hand.

breakfast: granola with fruit salad, rye bread and rhubarb & fig jam

Haggis Farm granola from Saturna Island, Rye Bread made fresh in the Nourish Kitchen, Berries and BC peaches from the Root Cellar and Alison’s Kitchen Rhubarb and Fig Jam made on Galliano Island.

lunch: fol epi bread with goat’s cheese and fresh basil leaves

After a leisurely breakfast enjoyed in the early morning sun we pack our picnic baskets and beach bags and head off to Montague Harbour in search of a sandy beach. It’s another gorgeous day and we settle into the sand to get warmed up enough for a cool dip. I love summer picnics! Over our 3 hours of lazing we nibble on BC cherries and island raspberries, slices of watermelon, crisp local carrots and slices of artisan bread from Fol Epi smothered in Saltspring Island goat cheese with Galliano grown basil leaves. YUMMY!

Thank you to Sheri for the beautiful photos of all the local foods we enjoyed and to Maria for organizing another fun getaway. The best way to find the freshest foods and regional specialties wherever you go is to to ask the locals. Thanks to all you Galliano Island folks for sharing your treasures with us!

August 3, 2010
Kids Cook Local: Fresh Fruit Popsicles

Kids Cook Local by Elisabeth Bond | Comments (0) Tags: blueberries, cherries, fresh local fruit, popsicles, raspberries —

Ah….summer. After a few weeks of hot, dry weather, what better way to cool down and power up than with homemade, fresh fruit popsicles?

These frozen treats are super easy to make and a great, healthy alternative to all the sugar loaded frozen popsicles usually on offer. (Although there has always been delicious frozen fruit freezies for sale at the Moss Street Market on Saturdays). All you need is fresh berries or fruit, a blender and some popsicle molds. Finn loves the taste of vanilla with Bing cherries, so he decided to add some french vanilla yogurt into the mix. He made 1/2 the tray with the cherry/vanilla mixture and the other half with blueberries. Thought we’d try a little taste test and see which we preferred.

Make it
1. Choose your favourite fresh, local fruit eg: strawberries, blueberries, raspberries, cherries, peaches.
2. If you’ve opted for cherries, then you have some fiddly prep ahead of you. Finn loves these kind of tasks though, so he sets to work with great concentration, slicing and twisting the cherries and then popping out the pips. We did find some creative ideas online for easing cherry pit popping using plastic straws or bamboo skewers but we’ll try this out next time we prep. cherries for a fruit salad.

3. Scoop some yogurt into your blender and add your chosen fruit or berry.
4. Blend it up until smooth and creamy.
5. Pour the mixture into popsicle molds, place handles inside and put into the freezer.

Eat it
1. Test the popsicles after about 2-3 hours to see if they have set.
2. Give the handle a little twist or tug. If you don’t feel the popsicle start to slide out then run the bottom under warm water for a few seconds.
3. Lick it, slurp it quick, quick, quick. These babies melt quick in the hot sun…enjoy!

A few fresh tidbits…Bing is the name given to the popular, bright red/maroon cherries most often seen at this time of year. The season is very short so don’t miss out on this nutrition packed Northwest delicacy. Bing cherries were first cultivated in Oregon in the 19th century and are true to their original roots with the largest producers still on the Pacific Coast. Besides the delicious taste, cherries help reduce toxins and are an excellent anti-inflammatory food.

Get Fresh Blog

August 25, 2010
Local Food Challenge: Revisits the Sooke Saturday Market & Duck Egg Frittata

Duck Egg Frittata with Leek, Potato and Patty Pan Squash