Long has the harvest been an important part of my life and long has it been associated with fall, bountiful cornucopias of food, and Thanksgiving. Growing up in the Okanagan Valley, the fall harvest meant picking the last of the fruit and stripping our garden of its remaining plenty before tilling the vegetation back into…
Marinara Sauce … from harvest to scratch
There is making things from scratch … and then there is making them from harvest to jar or, in my case, from seed to jar. And as satisfying as all my preserves have been, there was nothing more satisfying than making my own marinara sauce with the tomatoes I grew myself. While the recipe that…
Green Cherry-Tomato Ketchup
Green ketchup … yes, homemade green ketchup made from the green cherry and pear tomatoes from my garden. So much of life comes from being in the moment and taking chances. When I took the chance to join The Canadian Food Experience Project, I didn’t know what I’d end up writing about let alone what…
Maple-Apple Jelly
At its most fundamental level, cooking is pure chemistry and physics. At its most profound, it is art, tradition, culture, identity and love. Nothing arguably combines both as purely as making preserves. Thus when I took up the most recent challenge in The Canadian Food Experience Project chose to make it personal, I found myself with the challenge…
Pickled (Shishito) Peppers …
Confessions: my name is not Peter and I don’t pick peppers. However, hypothetically, if Dale received a quarter of a peck of Shishito peppers in his CSA share, how many pickled peppers could he make? Well, it turns out the answer isn’t very straight forward because it depends on how you prepare the peppers and…