Canning Season is Officially Open!

By mid-June, both the Kid and I are jittery. He’s excited about the end of the school year and I’m just as excited about the official beginning of canning season. Of course I can preserve all through the year, but June is when we start our annual fruit picking pilgrimages to gather pounds and pounds of fruit to freeze or preserve. Pure joy to us DIY folks. Joy!

At this time of year I start dreaming up my master list of preserves for the season. Sometimes I get to all of them, sometimes I don’t. Sometimes I come up with more ideas as I come across fresh produce. This is a sneak peak at some of the early season preserves I’m scheming:
-strawberry vanilla jam
-apricot cardamom butter
-raspberry lychee jam
-chocolate raspberry jam (!!)

As the summer grows into fall, I’ll be putting up peaches, a few chutneys and relishes and lovely things with pears and apples.

Will you find any of these goodies under the Christmas tree this year?

Oh! And not to be forgotten…strawberry vodka!
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Sweet embrace

Nothing prepares us for the loss of a loved one. Nothing. When someone vibrant, vivacious and full of life dies suddenly, it stops you in your tracks and things come to a standstill. You walk in a surreal fog and go through the motions and get things done and you consciously know what you’re doing and why, yet you can’t believe it.

We lost my mother-in-law this month. She died after a mercifully brief fight with pancreatic cancer that she faced with dignity, grace and bravery. She was resigned to the fact that she had had a good, full life and that if God wanted her, she was ready to go. She wanted us to remember her laughing and enjoying life and indeed we will as she was laughing and joking up to her very last breath.

In this sadness there is comfort and light. In reminiscing about touching memories of time spent together. In quirky mannerisms that we laughed about in life and will continue laughing about in the future. In family and friends that come together from all corners of the world. In the grandchildren who love her so. In community who embrace us as their own.

Ma’s community drew us in and held us tight with a tremendous generosity of comforting words, hugs, kisses, tears, prayers and food. During the mourning period before the funeral, our family hosted visitations and provided a customary sweets table for guests. Amidst the grief and sorrow, one after another tita brought platters of sweets that filled table after table: ube biko, cookies, orange sponge cake,  brownies, mango, ube and pandan sponge cake rolls, ensaymada, kutsinta, turon, cupcakes, puto…. And they did the same thing the next day. This kindness and compassion, which I had never before experienced, brought me to tears. The overwhelming outpour of generosity was simply a measure of what my mother-in-law meant to the community.

After paying their last respects, guests gathered by the heaving tables and ate some dessert and talked and laughed and ate some more. And that’s exactly what Ma would’ve wanted.

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Electronics Ban Solidarity

After a brief reappearance here, I’m taking off for a while again.

Last week the Kid’s teacher proposed a 10 day ban on electronic devices for the class. Those items include iPads, computers, mp3 players, TV, video games, etc. The Kid started his ban today and I will be joining him in solidarity! So starting at midnight, I am taking a break from the ‘net. Other than checking e-mails and using the computer for work purposes, I won’t have extraneous online presence.

So no texting, skyping, googling, surfing, youtubing. No Etsy, Ravelry, Pinterest, Epicurious. No photos taken on my iPhone.

I’m looking forward to the fast. There’s plenty to do now that it’s warm enough to work in the garden and there are plenty of cookbooks for me to read, reread and use to cook.

See you in a while! Cook and eat well!

Spring has stung, I mean, sprung

Whenever I tell someone about our fall mushroom foraging adventures I get this wide-eyed look of bewilderment and a guaranteed, “Really? Weren’t you afraid of getting poisoned?”

I get a similar response when I mention that we’ve been eating nettles, “Really? You mean the stinging kind?”

I suppose eating off the beaten path has never made me nervous. Besides, nettles and wild mushrooms aren’t exactly as risky as eating fugu or scorpions.

So when my foraging friend Carol brought nettles to work last Spring I was game at giving them a try. She put on a kettle of water to boil, reached for a pair of tongs and gingerly transferred the tender hairy leaves into the teapot. After dousing the leaves with scalding water and steeping for a few minutes, we sipped on a deliciously green, grassy, nutty elixir. I managed to get my hands on some more and made an emerald green nettle risotto and delicate risotto pasta.

Chock full of nutrients (Vitamins A and C, iron, potassium, magnesium and calcium), nettles are just too healthy to pass by. Especially if you forage, because then they’re nutritious AND free.

Now that Spring is once again upon us, the boy and I are looking forward to gathering our own nettles for some more springtime feasting from the forest floor. Don’t worry, we’ll wear gloves.

Field Notes: San Francisco

Once upon a time, in the days of unbridled free time, less financial demands and long before parenthood, I traveled to eat. Many of my travel decisions were based on where I could satisfy my epicurean curiosities and find interesting tastes and culinary inspiration.

Those days, needless to say, are long gone. Travel has become more about visiting family and discovering experiences that are more inclusive to our family’s interests. Luckily, food exploration is now becoming a family past time.

We recently had the opportunity to visit one of my favourite cities, San Francisco. I was delighted to show our almost 9 year old some of my favourite neighbourhoods and places including some old and new favourite food destinations.

My favourite souvenir to take home from any trip is culinary inspiration. Here’s a list of some from this visit:

  • cook more Mexican food: time to brine and simmer that le8582019122_a9db87b528_nngua that’s languishing in the freezer
  • baked egg breakfast sandwich from Cowgirl Creamery Sidekick in the Ferry Building
  • gnocchi with mustard greens and grainy mustard from Cotogna: perfect balance of richness, bite from the mustard greens and tang and texture from the large grains of mustard.
  • moussaka and melitzanosalata (because the boy finally decided that he likes eggplant)
  • nettle pizza: Spring is calling!
  • intense ma po tofu à la Mission Street Chinese: best ma po tofu I’ve ever had!
  • lemon meringue pie. Because I was able to make a gorgeous one on the fly while visiting friends and realize I ought to be making more pies.
  • more support of the local food movement. CUESA has a huge presence in SF, so would love to see broader support of the food system in BC. One of the ways to make this happen is to shop at the markets more.
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Any favourite food and travel destinations?

Back to Regular Irregular Programming

The completely predictable and inevitable has happened. I have a terrible track record for beginning a blogging project, all shiny and gung ho, then dropping off the face of the blogosphere. But I’m back.

There have been big changes. Good changes. Food related changes. Hopefully I’ll be able to capture some of those for you in the next little while. Oh, where to start?

Starting Early

I joke a lot about having our 8-year old son work in the kitchen. It usually begins with some seemingly daunting task like hulling 20 pounds of strawberries and ends with some remark about child labour. The funny thing is that I’m not joking. I am dead serious about encouraging parents to have their kids cook with them.

The Kid, age 2, seasoning ribs.

The Kid has always hung around the kitchen. When he was about 6 we decided that he would be an active part of preparing family meals. We established a weekly Kid-led dinner night: he’d come up with a menu, we’d look in our cupboards and fridge and figure out what ingredients we had and what we needed to buy, we’d shop together and then we’d cook together.

Gradually this novelty night has evolved into the Kid pitching in at almost every meal from making pancake batter to peeling and chopping onions to concocting his own seasoning for steaks. And he does it all with pride, knowing that he’s contributing to our family.

Doubtful about having kids in the kitchen? Here are a few benefits of cooking with your kids (there are many, many more):

  • You are spending time with them. There. The argument about not having time to be with your kids is out the window.
  • Kids need to learn the basic life skills of choosing healthy food, cooking it and enjoying it with others. By cooking regular meals with your kids, you are giving them valuable tools for self-reliance.
  • You are capturing and utilizing teachable moments. Imagine all the discussions you can generate about food: taste, texture, smell, math, chemistry, biology, where food comes from, how food affects us…
  • Your kids make a mess. Then they learn how to clean it up. And you get to practice patience, tolerance and letting go.
  • Kids are more likely to try new foods (or old foods that they thought they didn’t like) if they are involved in preparing it. Sounds like a cliché but it works.
  • Kids build a sense of pride and accomplishment when they can say that they took part in making and sharing a meal.
  • Although it initially seems like a lot of work and things take 20 times longer to do, kids will eventually be able to truly contribute and help in the kitchen.
  • You get to engage, build dialogue, community and an incredibly special bond with your children. And isn’t that exactly what parents want?

Cooking Therapy

When we are emotionally distraught we all do different things to comfort ourselves. Some of us spend time with loved ones, some of us spend time by ourselves. Some of us write, talk, shout, scream, swear. Yet sometimes we still feel helpless.

This past week, dear friends of ours found out that their preschooler has leukemia. Their world has been turned upside down in a way that I cannot imagine. My heart is broken for their wee one and for the pain they, as parents, are going through.

I feel completely and utterly helpless so I find myself in the kitchen doing what I do best: cook. I’ve been cooking a few meals and baked goods to bring to our friends. It’s the only practical thing I can think of doing. Yet I feel that it’s not much, certainly not enough.

At the same time, cooking is, selfishly, my therapy. While I plan and cook, I meditate and think of our friends and channel my energy into something positive. It’s my time to process what’s happening. My way of empathizing though I truly have no concept at all of what they’re going through. The energy I spend making a few meals is absolutely nothing compared to what they face.

So with every knead, simmer, slice and stir, I am thinking of you, Miss Cutie Petootie. You will pull through and we’ll dance and jump and giggle and play together again soon.

Making Peace with Red Velvet

There are a lot of things in this world that I don’t understand. War. Violence. Racism. Cats. Golf. Red velvet cupcakes.

For the life of me, I do not understand the appeal of the red velvet dessert phenomenon. The thought of eating something artificially dyed with God-knows-what food colouring makes me cringe. The often used flavouring of a wee bit of cocoa is barely detectable and is, frankly, disappointing. “Oh, but they’re so pretty!”…it’s totally fake, sister! You can’t fool me.

So when I was reviewing the brilliant new book, Roots: The Definitive Compendium with more than 225 Recipes by Portland author, Diane Morgan, I was intrigued to find a recipe for red velvet cupcakes. In which section you may ask? The beet chapter, of course. Instead of using a bottle of red food colouring to taint the cupcakes, the recipe calls for puréed roasted beets. Clever.

I was glad to see an alternative to the usual red velvet cupcake recipe but wasn’t planning to make them until the Kid got a hold of the book and talked me into making them for Thanksgiving guests. “Beet red velvet cupcakes! The red is completely natural! Our friends won’t even know! Get it, BEET red velvet!” followed by a peel of 8 year old laughter.

The recipe is deceptively easy. Roast the beets to conserve their deep, rich colour. Peel then purée them and add them to a very simple cake batter that doesn’t even require a mixer. Bake into vibrant magenta fluffiness. No food colouring. Nothing artificial.

The proof in the pudding was when I served them to our friends. The kids flocked to the cake stand and started chowing down. No one thought twice about them until our kid spilled the beans and told everyone they were BEET red velvet cupcakes.

Often it’s best just to stay quiet and keep the peace.

Okonomiyaki to the Rescue!!

Who’s that new superhero? I’ve never heard of that manga character! OK who?

Okonomiyaki is one of my kitchen heroes. There are more detailed definitions of it but basically, it’s a savoury pancake usually made with a base of shredded cabbage, eggs, water or dashi and flour. As with all Japanese cuisine, it is highly regional and there are as many variations as there are cooks.

When I have an overload of veggies and leftovers in the fridge, okonomiyaki is my go-to dish. Over the past few months, we’ve been inundated with leafy greens from our community garden plot and CSA, so much so that I find bunches of kale, chard, beet greens, collards and the likes lurking in every corner of the fridge. One way to use it up is to make a big batch of okonomiyaki, feast and feel virtuous about overeating all those healthy veggies.

This is particularly good for families with kids who claim they don’t like to eat veggies. Fry some up, give them some dipping sauces and they’ll eat their fair share of vegetal matter. Super-Okonomiyaki saves the day!

Okonomiyaki (sort of)
1 1/2 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
Water
5 cups shredded sturdy leafy greens (cabbage, kale, collards, chard)
3 green onions, cut into 2 cm pieces
Oil for frying
Garnishes and dipping sauces (Japanese worcestershire, hot chili sauce, sweet soy sauce, even ketchup!)

In a large bowl, combine flour, salt and pepper. Whisk together and make a well in the middle.
Add eggs and a little water and start whisking, drawing in flour. Keep whisking and adding a little water at a time until a very thick batter forms. Don’t be tempted to add too much water. The veggies will often lose some water and make the batter thinner.
Using a wooden spoon, stir in veggies and green onions.
Heat a well seasoned cast iron pan or non-stick pan over medium heat. Add enough oil to lightly coat the bottom of the pan. Scoop half of the batter into the pan and spread to the edges so that you have an even layer about 2 cm thick.
Cook on medium heat until the top begins to look dry and the bottom is brown and crusty. Flip over carefully and cook until the underside is brown. Remove from the pan and continue cooking remaining batter.
Cut into wedges and serve. Okonomiyaki is often topped with Japanese mayo, thick worcestershire, shredded nori, red pickled ginger and bonito flakes. But embellish as you like.
Oishii!!

Makes 2 okonomiyaki

Variations
Variations are endless. Here are some recent combinations (mostly because I’ve needed to use up what was in the fridge).
-Bacon: While the pan is heating up place bacon slices in the pan, then top with batter.
-Late summer veggie combo: shredded kale and chard, julienned summer squash, corn, cooked ground beef
-Cabbage, onion, BBQ pork, mochi