Kitchener corn and Lakefield tomatoes.
What joy this brings me!
My birthday dinner included very thoughtfully prepared (and GOOD) white bean veggie burgers., corn, a top notch salad, and tomatoes. August!
Other birthday treats included 2 feeds on butter tarts, 2 serenades, and some one on one time with my new friend. She’s a cow. She’s too bashful to have her picture taken but she sure is pretty!
I had a special request for blueberry jam so I bought one quart of them from Jerry P at the market on Friday. My basic recipe for fruit jams is a 2:2:2 ratio. 2 pounds of berries. 2 cups of sugar. 2 t of lemon juice. In this case it was mostly lime juice.
It turned into 2 good sized jars and 2 wee jars in no time. I don’t bother with ‘processing’ the jars in a canner – I just keep them in the fridge.
It’s good. Really good. I don’t think it will last too long.
David had some multi-coloured small tomatoes at the market that looked almost like candy and reminded me of a recipe I’d read earlier in the week on the Smitten Kitchen blog. She called it ‘Burst tomato galette’. Make a butter pastry with a little yogurt and lemon juice in it. Cook the tomatoes whole in a little olive oil until they burst. Add diced zucchini and a little corn. Saute briefly, add green onion, and let cool.
A galette is basically a little rough formed pie, open on the top. Some descriptions refer to a galette as a rustic tart 🙂
Baked in a hot over for 40 minutes with a little bit of finely grated cheese on top. The result was incredible.
The pastry was the best I remember baking. Ever. I think it’s because I used a technique that I’d read about but never tried. Freeze the butter for 20 minutes then grate it into the flour on a box grater. The result was crisp and flakey. I hardly had to mix it with fingers at all before adding the liquid. Definitely the method I’ll use from now on.
I really had no experience with choke cherries before but people have been saying it’s a banner year.
I went out to Crooked Slide Park and they’re almost dripping from the trees along the side of the road. The berries are about the size of a blueberry, range in colour from almost black (ripe) to deep red. They are astringent and have a huge seed but the make a great jelly.
It hardly took any time at all to pick about 5 litres of them.
It was a fairly simple process. Boil with a little water. Strain off the juice. Reboil the juice with pectin and sugar and bottle. It’s the first time I’ve used pectin in one of my jams this year.
The result was 4 jars of brilliantly coloured jelly. It will be a nice addition to dark winter days.