Foodstories | Le Meadow's Pantry | Handcrafted Preserves | Page 2

Whistler… we are visiting you tomorrow with Dandelion Confit and Fiery Rhubarb!

Posted on June 15, 2014 by Geneviève Blanchet

“Faeries, come take me out of this dull world,
For I would ride with you upon the wind,
Run on the top of the dishevelled tide,
And dance upon the mountains like a flame.”

W.B. Yeats, The Land of Heart’s Desire

Whistler Mountain — Whistler Mountains

We are so happy to be returning to Whistler Farmer’s Market! We have plenty of bold marmalades and luscious jams…

White Peony

Joyeuse Fête des Pères!

Happy Father’s Day!

Sunday June 15th, Whistler Farmer’s Market, Upper Village 11am til 4 pm

Stepping out

Posted on June 6, 2014 by Geneviève Blanchet

“Throw your dreams into space like a kite, and you do not know what it will bring back, a new life, a new friend, a new love, a new country.”

Anaïs Nin

chamomile flowers

Stepping out of the kitchen to admire the chamomile flowers under the plum tree…

cherry tree

I started dreaming of cherry clafoutis….

lemon balm

…melon, lemon balm and spearmint ..

lavender

…boysenberries and lavender crème fraîche…

classic strawberry jam

…must go back to the kitchen..

Sincerely hope to see you on this beautiful sunny week end.

Lonsdale Quay Saturday and

First of the season Ladner Market on Sunday!!

Warm note

Posted on May 30, 2014 by Geneviève Blanchet

Carrot, Lemon Harissa Marmalade Le Meadow's Pantry — Carrot, Lemon & Harissa Marmalade Le Meadow’s Pantry

I wanted to add a warm note to our repertoire with a flavour reminiscent of a Mediterranean feast…

Fresh Carrot Le Meadow's Kitchen — Fresh Carrot Le Meadow’s Kitchen

Fresh Lemon Le Meadow's Pantry Kitchen — Fresh Lemon Le Meadow’s Pantry Kitchen

Harissa Le Meadow's Pantry Kitchen — Harissa Le Meadow’s Pantry Kitchen

Finely shredded carrots, thin slices of lemon, fragrant honey and aromatic harissa melt together in this vivid, heated and colourful marmalade…

Carrot Lemon &Harissa Marmalade with Crème Fraîche

Added to a chicken tagine, a lamb couscous, fresh cheeses or fish, the possibilities are endless…

Capturing Spring

Posted on May 25, 2014 by Geneviève Blanchet

Field of Goodness

Most of you know by now how much I cherish dandelion flowers..

Mount Curie, Pemberton

And I travel a long way to find immaculate and beautiful flowers…

Collecting them just before they change from suns into moons..

Foraging Dandelion Flowers

365 flowers will make 6 jars of dandelion confit…

365 flowers, one for each sun that have risen and set since last year’s spring…

Dandelion confit has a rich amber colour with a pleasant taste reminiscent of honey…

Labor of Love

Dandelion confit is as bright as the sun and as sweet as honey.. it is simply spring in a jar..

Petit Déjeuner

Posted on May 23, 2014 by Geneviève Blanchet

“Oh lovers! Be careful in those dangerous first days! Once you’ve brought breakfast in bed you’ll have to bring it forever, unless you want to be accused of lovelessness and betrayal.”

– Milan Kundera, The Book of Laughter and Forgetting.

breakfast in bed at Le Meadow's — breakfast in bed at Le Meadow’s

Wishing you a lovely week end..

You can find us and some balsamic strawberry jam, rhubarb jam and dandelion confit at White Rock Farmer’s Market on Sunday, 9am until 1 pm.

Le Meadow at River District Farmer’s Market

Posted on May 23, 2014 by Geneviève Blanchet

River Distric Farmer's Market — River District Farmer’s Market

Last week end we attended our first market at the River District Farmer’s Market..

The ducklings took their first swim, the pigeon posed , and blue heron the lone hunter stood gracefully waiting for his prey…

River District Market

We had a lovely day under the trees meeting the resident of the river district. We will see you soon again.

Bewildered?

Posted on May 9, 2014 by Geneviève Blanchet

“If I can’t have too many truffles, I’ll do without truffles”.

-Colette

Various Preserves on Le Meadow's Table — Various Preserves on Le Meadow’s Table

Jams, Jelly, Marmalade at Le Meadow's Pantry — Jams, Jelly, Marmalade at Le Meadow’s Pantry

If you’ve visited Le Meadow’s Pantry at a farmer’s market, you know what I’m talking about…

So many choices…

Why so many? How can I select one? Which one is your favourite? I want them all ! Those are few of the comments I hear over and over..

Following the seasons allow me to use the best quality fruits and varieties, giving me the chance to create a myriad of preserves. You will often find over 20 different flavours on my table..

Like you, I also have a hard time deciding on my favourite, and I like discovering new aromas.. so I will keep adding new products, depending on my moods, the crops and the season..

You are always welcome to sample a flavour that appeals to you, and hopefully find your perfect match.

For now, at least I can help you differentiate between a jam, a jelly, a confit and a marmalade…

marmalade

Marmalade: the English food writer May Byron (1861-1936) wrote in May Byron’s Jam Book : “After long and careful investigation, I find it impossible to differentiate between jams and marmalades. If any recipes calls a thing jam, marmalade, or preserves, I shall follow suit. By that or any other name,’twill taste as sweet.”

Typically, a marmalade is defined as a clear, sweetened jelly in which pieces of citrus fruit and fruit peels are suspended…

classic strawberry jam — jam

Typically a jam is defined as a fruit preserve with pieces of fruit cooked with sugar or honey until they thicken and break down.

Jelly

Typically a jelly is a fruit juice that has been combined with sugar or honey, lemon juice, pectin and boiled until it sets.

confit

Typically a confit refers to flowers, fruits or herbs that have been cooked in a syrup and is intensely fragrant.

Happy Mother’s Day !

Bonne Fête Des Mères !