Brie and Blueberry Grilled Cheese

Full Moon over Mt Currie
Full Moon over Mt Curie

Last week’s full moon brought a lot of energy to Friday night market…

Creature of the Night
Creature of the Night

The shipyard resonated with music, copious food and extraordinary artisans. Everyone was dress for the part.

Limette and Sunshine in a Jar
Limette and Sunshine in a Jar

Our Limette marmalade made with lime, ginger, lemongrass and Tequila was a favourite…

Early Saturday morning at Squamish Farmer's Market

We attended our first early Saturday morning market in Squamish..after a late night in the big city!

Rainbow over Mt Currie
Rainbow over Mt Currie

Then returned to our peaceful home..

Harvesting Rhubarb
Harvesting Rhubarb
Harvesting Rhubarb
Harvesting Rhubarb

Where we harvested more rhubarb!

Hide and Seek
Hide and Seek

And played hide and seek in the tall grass.

Brie and Bleuberry Grilled Cheese
Brie and Blueberry Grilled Cheese

And we ate scrumptious Brie and Blueberry grilled cheese made with our delicious Blue Velvet Jam.

We are at the Shipyard Market tonight if you want to add some vivid colours to your sandwiches and your drink with our jams and marmalades!

Rhubarb Cooler and other Recipes for Preserves

Rhubarb Cooler and Orange Vanilla Dream Cocktail

A refreshing rhubarb cooler, a vanilla dream cocktail and warm bread with Dandelion Nectar to celebrate spring.

Rhubarb in Bloom Cooler
Rhubarb in Bloom Cooler

To make this cooler you will need:

1 ounce Gin ~such as Hendrick’s~

1 tbs fresh lime juice

1 tbs rhubarb in bloom jam

Sparkling water

Pour gin, lime juice and rhubarb over ice in a cocktail glass.

Add sparkling water to taste.

Orange Vanilla Dream Cocktail
Orange Vanilla Dream Cocktail

 

Orange Vanilla Dream Cocktail

1 ounce vodka

1 ounce Grand Marnier

1 tbs fresh lemon juice

1 tbs fresh orange or mandarin juice

1 tbs Orange Vanilla Dream Marmalade

Sparkling water

Shake all the ingredients except the orange marmalade over ice and serve in a cocktail glass. Add 1 tablespoon marmalade and stir.

Dandelion Nectar, Goat Brie and Warm Bread
Dandelion Nectar, Goat Brie and Warm Bread

 

Dandelion Nectar pairs well with goat cheese. We like goat brie over warm crusty bread.

Dandelion Nectar

Our Dandelion Nectar will be at the market this week-end!

Orange Vanilla Dream
Orange Vanilla Dream

And our Orange Vanilla Dream too!

We have many more flavours for you to try. You can find us at the Friday night market at the Shipyard in North Vancouver and Squamish Farmer’s Market Saturday all day!

Ready For the Market!

Ready for the Market

With over twelve different flavours..and more to come, we are ready for the market!

Getting Ready for the Night Market at the Shipyard

Tomorrow we will be at the Shipyard again, last week was cold and rainy~ Vancouver~ but we still had a good time and want to thank all of you who brave the rain and cold night to try our preserves!

Saturday you will find us at the Squamish Farmer’s Market.

Dandelion
Dandelion

Our Dandelion Nectar was a success!

Rhubarb in Bloom
Rhubarb in Bloom

And the Rhubarb in Bloom !

Sowing Oats
Sowing Oats

Meanwhile at Le Meadow’s, everything is looking beautiful and we are working very hard to have the sweetest fruits for our preserves!

So Many Cherries!
So Many Cherries!

Soon we will have so many cherries to turn into luscious preserves! Keep an eye for our Rhubarb and Cherry Jam!

Iris against the Barn
Iris against the Barn

We hope to see you this week end! Friday night at the Shipyard in North Vancouver and Saturday all day in Squamish!

Grand-Maman Irène’s Rhubarb Cake

Apple Blossom
Apple Blossom

The sun is visiting Le Meadow’s Pantry this week, revealing the blossoms in the apple tree, drying the last blossoms in the cherry tree and, making the rhubarb blush.

Dandelion Field
Dandelion Field

There are still a lot of dandelions and bees in the field. Enough to make more dandelion nectar.

Dandelion Petals
Dandelion Petals

We use 365 flowers to make 5 jars. Why 365? To celebrate the 365 suns that have risen and set since last year’s spring.

Dandelion Nectar
Dandelion Nectar

Dandelion Nectar is as bright as the sun and taste as sweet as honey. It is simply spring in a jar.

Grand-Maman Irène upside down rhubarb cake
Grand-Maman Irène’s upside down rhubarb cake

We harvested the first rhubarb in our garden and made our first batches of rhubarb jam and a cake! More rhubarb is growing, but we won’t have enough to make all the jam we need for the market. We were delighted to learn that  Camel’s Back Harvest in Pemberton will be able to supply Le Meadow’s Pantry this summer!

Rhubarb Macerating
Rhubarb Macerating

Rhubarb releasing it’s juice before we turn it into a luscious jam.

Upside down rhubarb cake
Upside down rhubarb cake

This is the cake my beloved grand-maman Irène used to make every spring with the first rhubarb from her garden. They also grew red and black current and gooseberries to make delicious jellies. The jars were kept sealed and served on cold days to brighten up the long winter back east.

Rhubarb upside down cake

~ I used a well-seasoned cast-iron pan skillet but a cake pan would work too.

For topping:

4 tablespoons  unsalted butter

3/4 cup packed brown sugar ~ I used sucanat sugar~

1 1/2 pounds rhubarb stalk, trimmed and cut into 1 inch pieces ~about 3 cups

For cake:

1 1/2 cups unbleached flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

8 tablespoons unsalted butter, room temperature

2/3 cup brown sugar~ I used sucanat

1 teaspoon vanilla extract

1 teaspoon almond extract

2 large eggs

3/4 cup whole milk

Preheat oven at 350 F

Make the topping:

Heat butter in skillet gently until foam subsides. Reduce heat to low and sprinkle sugar and cook without stirring for 3 minutes. Remove skillet from heat and place rhubarb in one layer on sugar mixture. Set aside.

Make the cake:

1.In a large bowl mix all the dry ingredients.

2.Beat together butter and sugar in a large bowl with an electric mixer at high speed, about 1 minute.

3.Add vanilla and almond extract to the sugar and butter and add eggs one at a time, beating well after each addition.

4.Reduce speed and add flour mixture alternately in batches with milk, beginning and ending with flour mixture.

5.Mix until just combined.

Bake the cake:

1.Spoon cake batter over the rhubarb without disturbing the rhubarb.

2.Bake cake until golden and a wooden skewer inserted in center comes out clean, 40 to 45 minutes.

3.Cool in skillet on a rack for 15 minutes.

4.Run a thin knife around edge of skillet. Wearing oven mitts, invert a plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate.

5.Carefully lift skillet off cake.

6.Serve cake warm or at room temperature.