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

 

“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
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

“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
chamomile flowers

 

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

 

 

cherry tree
cherry tree

I started dreaming of cherry clafoutis….

 

lemon balm
lemon balm

…melon, lemon balm and spearmint ..

 

lavender
lavender

 

…boysenberries and lavender crème fraîche…

 

classic strawberry jam
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!!

Capturing Spring

Field of Goodness
Field of Goodness

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

Mount Curie, Pemberton
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..

 

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Foraging Dandelion Flowers
Foraging Dandelion Flowers

 

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365 flowers will make 6 jars of dandelion confit…

 

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

 

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

Labor of Love
Labor of Love

 

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

 

Le Meadow at River District Farmer’s Market

 

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..

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

 

 

River District Market
River District Market

 

       

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

Following the Season, Following your Heart

Fresh Local Rhubarb
Fresh Local Rhubarb Le Meadow’s Pantry

There is something comforting about following the season in my kitchen. After the dark days of winter, bright ruby red rhubarb is bringing back sweet memories of Spring.

 

Chopping Rhubarb in Le Meadow's Kitchen
Chopping Rhubarb at Le Meadow’s Kitchen

And the chopping begins; hundreds of pounds of fresh rhubarb will be chopped in thick pieces and later, melt in the jam pan, while the sweet aroma will perfume my kitchen for days…

 

I Love Rhubarb
I Love Rhubarb

 

Rhubarb, the hearth of Spring, with its sweet, tart, unique flavour is always worth waiting for…

 

Rhubarb in Bloom
Rhubarb in Bloom

Rhubarb in Bloom; bright rhubarb and delicate rose petal water for tender mornings… And Fiery Rhubarb with spicy ginger to warm up after a cold winter..

 

 

Fiery Rhubarb
Fiery Rhubarb

 

Add new memories to your Spring morning…

Find me this week:

Yaletown Farmer’s Market , Thursday May 8th, 2-6 pm.

Lonsdale Quay Farmer’s Market , Saturday May 10th, 10-3pm

Blim Market, Sunday May 11th, 12-6pm

Spread Love

Just living is not enough… one must have sunshine, freedom, and a little flower.

H. C. Andersen.

 

Lilac Bloom
Lilac Bloom

 

Fruit and Nut Bread with Le Meadow's Pantry Marmalade
Fruit and Nut Bread with Le Meadow’s Pantry Marmalade

 

Le Meadow's Pantry Dandelion Confit
Le Meadow’s Pantry Dandelion Confit

Spread love this week end with a dandelion confit or a marmalade from Le Meadow’s Pantry. All our preserves are made with love, by hand, in small batches.

Find us on Saturday May 3rd at the first market of the season at Lonsdale Quay Farmer’s Market and, on Sunday May 4th at Ambleside Farmer’s Market.

Lonsdale Quay Farmer’s Market

Saturday May 3, 10 -3 pm

123 Carrie Cates Court, at the food of Lonsdale St. N-Vancouver

 

Ambleside  Farmer’s Market

Sunday May 4th, 10 -3 pm

Bellevue Avenue, on the 1500 block ,

between 15th and 16th street, West Vancouver

 

 

Sneak Peek at May

Peeking Through Lush
Peeking Through Lush

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Sun Peeking Through
Sun Peeking Through

Peeking Through Raspberry
Peeking Through Raspberry

 In May, everywhere plants are leafing out, growing and giving the promise of a plentiful harvest. The light is brighter and beauty is all around.

 

 

Dandelion Field
Dandelion Field

In May, we will be visiting our cherished friends in Pemberton where dandelions are waiting to be foraged and transformed into a delicate confit.

 

Le Meadow's Pantry Preserves
Le Meadow’s Pantry Preserves

In May, many of our favourite farmer’s market are beginning their season. This is where you will find us this month:

 

Lonsdale Quay Artisan Farmer’s Market : May 3 – 10 – 31

Yaletown Farmer’s Market : May 8th

Blim Market: May 11th

White Rock Farmer’s Market: May 25th

We are looking forward to seeing you again at the market !

 

 

 

 

 

 

 

 

 

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.