Preserves are my jam! (see what I did there?)
My friend Kaylee proposed the idea of making her families pear ginger jam recipe with her so the other night we got down to it. She does some landscaping here on the coast and was working at a house with a pear tree and it turned out that the people living in the house were not interested in doing anything with the pears. Kaylee gathered a shopping bag full, brought them by and we started peeling, shredding, and canning.
I always forget how easy canning is. In my mind it seems like a huge ordeal but once you get down to it it’s actually quite simple. After the initial “hard” work of shredding six pounds of pears and a bunch of ginger all you do is boil the mixture, simmer it and of course move into the canning procedure of boiling jars and lids.
I wish I could show you photographs of the process but alas, my cameras battery was dead and I could not for the life of me find the charger so instead you can see the finished product. Both Kaylee & I are excited for the dead of winter to sink in where we can open a jar of this and remember the bounty that is late summer. Recipe to come (hopefully) with permission from Kaylee.
Canning is a fantastic activity to do with friends. You get to spend quality time with people you love and then you can all take some jars home. Up next in the canning/fermenting realm will be apple cider vinegar. Hopefully my kitchen will be full of preserves of all kinds this winter.
I have to admit, I am addicted to savoury scones. Here are some tomato sage scones I made yesterday.
As summer starts its end my garden seems to get better & better. I moved into a house next to the sea a few months ago and started some container gardens initially and am now going to start work on composting the soil for future plantings in the spring. It’s lovely to make myself some comfort food with a plethora of greens that seem to never stop growing no matter how much I pick.
This pasta dish contained sage, rosemary, basil, rainbow chard, cherry tomatoes, red and green leaf lettuces, and nasturtiums from my garden. Gardening calms me, when I feel stressed I usually just go look at any sort of plant, if I dig my hands into the earth the calmness sinks further and I seem to forget what I was stressed about to begin with.
On my days off I usually spend some time making simple baked goods. This morning I wanted a simple scone with some rose hip jam that my partner and I made together last winter. As summer begins it’s departure & autumn settles in I begin to dream up fall recipes. Tomorrow will be for canning, pear ginger jam & applesauce with friends. Canning is always more fun with friends, then you can all share the bounty. Time to bask in this glorious sunshine and peruse my mind for chard recipes.
So, over a year ago I moved to the Sunshine Coast and spent the past year in a very tiny cabin that was unsuitable for baking large quantities, even small quantities really. I have now moved into a house right by the water, near the woods, surrounded by utter beauty and edibles abound. I’m soon going to start baking my vegan treats here in Gibsons for sale locally.
More site updates coming soon but for now know that this is starting again…
Hope you’re excited if you’re a coaster.
vegan croissants take hours to make but are worth it in the end.
It’s almost 1:30am and I am sitting in bed craving croissants. If only they didn’t take six hours to make.
Why am I awake and craving these? Now I’ll make you crave them as well.
chocolate crannberry tarts with slivered almonds, fresh basil, and sea salt. Photo by Jen Clark.
In Decemeber I was asked by Olla Flowers in Gastown if I wanted to bake for their Holiday Event Sale. It was my first big catering gig and I decided to take it. For this sale I tried my hand at making gluten free tarts and it was such a success. The tarts I made for them sold out in the first day so I guess I had done something right!
All of my friends say that this pastry is some of the best tart pastry they have ever had regardless of gluten. I still feel that it needs a bit of work but when I have perfected it I will share it because I feel there is no need to keep a good thing a secret!