The lavender is blooming in the garden, ready to be harvested and added to our favourite summer marmalades!
This week’s inspiration in the kitchen is a baby spinach salad with roasted walnuts and lemon lavender dressing…
To make the dressing you will need some good quality extra virgin olive oil, white wine vinegar and some terrific tea time marmalade…
Have you picked some strawberries yet? We eat ours dipped in banana chocolate jam!
We have some fresh Classic Strawberry Jam for tonight’s market! They sell out quick so come by this week end..
We are at the Friday Night Market at the Shipyard in North Vancouver tonight and Sunday all day in Whistler!
Last Friday night market was a success with our new Banana gone Gourmet jam.. Have you tried it yet with a fresh croissant?
It is also delicious on crêpes made with buckwheat flour…scroll down for the recipe…
This Sunday is our first market in Whistler… It is also Father’s Day!
Only few hours of sunshine away before we start making gooseberry jelly and strawberry jam.
We are waiting patiently, drinking chamomile and lemon balm iced tea..
And making wild flowers bouquet for our table at the market.
We hope to see you this Sunday at the Whistler’s Farmer’s Market! We will have more of the Banana gone Gourmet , Blue Velvet , Fiery Rhubarb, Sunshine in a Jar and Bitter Sweet Morning!
2 tablespoons unsalted butter
1 cup buckwheat flour
1/3 cup unbleached all- purpose flour
1/2 teaspoon salt
1 1/2 cup whole milk
3 large eggs
1.Cook the butter in a small pan, cast iron works best, until golden brown. Remove the pan from heat and let cool.
2.Sift together dry ingredients in a large bowl.
3.Whisk together milk, eggs, and brown butter in a bowl.
4.Add the egg mixture to the flour mixture and whisk until smooth.
5.Refrigerate batter, covered, for 30 minutes or overnight.
To cook the crêpes:
1.Brush a 12-inch cast iron skillet with butter and heat over med high heat. Remove the skillet from the heat.
2.Stir batter and pour about 1/4 cup into skillet, tilting and rotating pan to cover the bottom.
3.Return skillet to the heat and cook until a light golden and top appears almost dry.
4.Loosen up crêpe with a spatula and flip over. Cook until bottom is golden, about 30 seconds.
5.Slide crêpe onto a large plate and keep warm in oven while you make more crêpes in the same manner.
6.Serve with Banana gone Gourmet,Blue Velvet or Rhubarb in Bloom Jam, and crème fraîche.
Recipe adapted from The Gourmet Cookbook.