I hope your summer has been sumptuous.
My summer was filled with joy, hard work, dreams and inspiration.
I spent a lot of time with strawberries. Always a favourite…Have you tried my Strawberry Balsamic jam?
Daisies have been adorning our table at the market all summer.
There was a lot of tree climbing too…
There was a few lazy afternoon..
But most of the time we worked really hard.
A visitor from the East was very helpful…
Che is the most social and adorable living thing you will meet at the market.
Escapade to the sea..
And then autumn arrived with new flavours in Le Meadow’s kitchen. Black plum cooked with fresh bay leaves, vanilla and brandy. Pear, sage and maple syrup. Aprium, orange and vanilla bean.
Aprium : a plum-apricot hybrid. Aprium are 75% apricot and 25% plum. They have a richer flavour than apricots and are firmer and larger. When cooked, they acquire a gorgeous bright orange colour.
We made a luscious jam with orange, aprium and vanilla bean.
It’s available at the market, and very popular!
Everyone loves this new jam.
We have over 17 flavours to choose from. Come to the market to try them ! We are in Whistler every Sunday until October 13th. We are at Lonsdale Quay on Saturdays for the entire month of October and on Granville Island, Thursdays until October 17th. Soon I will announce the fall and winter schedule with new markets and new flavours!
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.
We have a new jam! Banana, dark chocolate ~70% cocoa~ and vanilla~!
And we added some ginger to rhubarb to make a Fiery Rhubarb Jam!
Yesterday we harvested the very first strawberry in our garden.
Dreaming of Strawberry Jam..
And peach jam..
These gooseberry will make the perfect jelly with strawberry, blackberry or maybe raspberry?
Our apple tree is abounding.
Wild roses petals will be harvested and dried this week end. When the apples are ready, we will make a stellar Apple Jelly with Wild Roses and Calvados!
Ice cream + banana chocolate jam, almond butter + banana chocolate jam sandwich, fresh butter croissant +banana chocolate jam, vanilla cake + banana chocolate jam, strawberries dipped in banana chocolate jam, cheesecake +banana chocolate jam….
Come on down to the Shipyard tonight, Banana gone Gourmet and Fiery Rhubarb are making their farmer’s market debut!
With over twelve different flavours..and more to come, we are ready for the market!
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.
Our Dandelion Nectar was a success!
And the Rhubarb in Bloom !
Meanwhile at Le Meadow’s, everything is looking beautiful and we are working very hard to have the sweetest fruits for our preserves!
Soon we will have so many cherries to turn into luscious preserves! Keep an eye for our Rhubarb and Cherry Jam!
We hope to see you this week end! Friday night at the Shipyard in North Vancouver and Saturday all day in Squamish!
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.
There are still a lot of dandelions and bees in the field. Enough to make more dandelion nectar.
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 is as bright as the sun and taste as sweet as honey. It is simply spring in a jar.
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 releasing it’s juice before we turn it into a luscious jam.
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.
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
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.
The strong force of the wind brought spring at Le Meadow’s Pantry. It took down a big branch on our willow tree.
The strawberry plants are warming up under the morning sun.
The plum trees are slowly showing their buds.