Get Fresh Blog

I was going to name this post “Getting Fresh in Metchosin,” as I had high hopes for myself finding farms and produce in our neighbouring district known for its rural, farmland nature. When I mentioned to mom about picking up some Galloping Goose Sausage, she said, “Once you have Galloping Goose Sausage, you’ll never go back… no other sausage compares.” So that was set and I was on my way, with one other place to stop (Metchosin/Seabluff Farm, recommended by co-blogger Elisabeth). I figured I would come across more farms along my way, over the rolling hills of Metchosin.

The Route

Sooke Road towards Victoria, right on Kangaroo, left on Lindholm, right on Happy Valley Road, left on Metchosin Road, connecting back to Sooke Road in Colwood. Do the route in reverse if coming from Victoria. To make a day trip of it,  pack a picnic with family or friends and visit Witty’s Beach!

First Stop: Galloping Goose Sausage Shop

The mouth-watering aroma of smoked ham emanates from the Galloping Goose Sausage Co.‘s storybook wood cabin as I walk up the path. I arrive at the same time as a neighbourly ham and rib delivery from farmer Tom Henry down the road. The stark white flesh is instantly recognizable and the connection is made: these pieces come from an animal that was once living and breathing. I choose Curry, Moroccan and Chorizo sausages, at $8 per frozen package (each containing 4 big honkin’ sausages), wrapped in simple butchers paper.

Galloping Goose Sausage Co.
4484 Lindholm Road, Metchosin
Phone: 250.474.5788

Second Stop: Seabluff Farm aka Metchosin Farm

I turn onto Wootton, towards the sea, driving to the end of the road, where a gate marks Seabluff Trail. The Seabluff Farm Stand (open April 1 thru Sept 6) sells a wide variety of healthy seedlings at very reasonable prices. I meet the owner, Fiona, who is a verifiable green thumb… she knows her botany like I know webwork. I buy a yellow pepper plant and a lettuce mix (no full grown produce to include in this week’s recipe).

Metchosin Seabluff Farm
542 Wootton Road

Exploring Metchosin

I drive along the main roads again, looking for farms. A plant nursery, more places selling seedlings (already have 4 tomato plants growing in the greenhouse this year). Seems like there are many private hobby farms, but none with signs saying “Farm” or “We’re open for business.” I stop at Witty’s Beach to provoke some nostalgia and when I get back in the car, modern life clatters in… it’s 4:30 and I’ve got to get a package to the post office by 5! My farm hunt is over for today. A tad disappointed and a little guilty, I hit the grocery store. Still mindful, however, I choose BC local green onions and baby bok choy to complete my meal…

Quick Curry Sausage Curry! (Like Run Forest Run!)

1 bunch green onions, chopped
bag of baby bok choy (8-10 heads), chopped
2 cloves garlic, minced
1 cup cilantro, chopped/torn small
1/2 cup jasmine rice
1 package (4) Galloping Goose curry sausages
1 can coconut milk (thick cream only)
1 tbsp curry paste
1 lime, juiced

Prep: Wash and chop 1 bunch green onions, several baby bok choy, mince garlic, chop cilantro. Carefully, with a sharp knife, slice uncooked sausages – ya don’t want ‘em squirting out of their casing! Boil water for rice.

Cook Rice: Heat a pot to high with a little water, add rice and 1 1/2 cups boiled water. Bring rice to a boil, stir once, then cover with a tight fitting lid and turn to low for 15-20 minutes until rice absorbs all water. When done, remove from heat, fluff with a fork (should be sticky) and re-cover with lid until ready to mix with curry.

Cook Curry: Scoop thick cream only from can of coconut milk (Thai Kitchen brand) into saucepan, heat to medium-high. When it starts to simmer, whisk in 1 tbsp curry paste (you’ll only need this much, because the sausages are curry-spiced). Once oil separates, add sliced sausage and garlic. Stir gently to coat, allow to simmer, stir to keep from sticking. When sausages begin to brown, add juice of 1 lime to deglaze pan. Fold in baby bok choy and green onions, heat through until bok choy goes bright green. Stir in rice and, finally, cilantro. Serves 4.

A word about convenience.

This weekly Local Food Cooking Challenge is helping me realize how accustomed we have grown to convenience.  Having food available almost 24/7, whereas local produce is not as readily available as I would like. Each week, I set high expectations for myself: cook one meal a week with local ingredients. But this Challenge isn’t just about cooking with what’s fresh locally, it’s about having fun, doing my best and enjoying the process. See ya next week!