Petit Déjeuner

“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.



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

Banana gone Gourmet

Banana Chocolate Jam
Banana Chocolate Jam

We have a new jam! Banana, dark chocolate ~70% cocoa~ and vanilla~!

Rhubarb and Ginger Jam
Rhubarb and Ginger Jam

And we added some ginger to rhubarb to make a Fiery Rhubarb Jam!

First Strawberry
First Strawberry

Yesterday we harvested the very first strawberry in our garden.

Strawberries Ripening to Perfection
Strawberries Ripening to Perfection

Dreaming of Strawberry Jam..

Baby Peach
Baby Peach

And peach jam..


These gooseberry will make the perfect jelly with strawberry, blackberry or maybe raspberry?

Apple Tree
Apple Tree

Our apple tree is abounding.

Wild Roses
Wild Roses

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!

Vanilla Ice Cream with Banana Dark Chocolate Jam
Vanilla Ice Cream with Banana Dark Chocolate Jam

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….

Banana chocolate Jam, Rhubarb Ginger Jam
Banana chocolate Jam, Rhubarb Ginger Jam

Come on down to the Shipyard tonight, Banana gone Gourmet and Fiery Rhubarb are making their farmer’s market debut!

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.


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.

Spring Compote

Rhubarb Compote

Rhubarb compote is one of the great classics. When the rhubarb is cook long enough to soften, but not too long to turn into purée, the flavours blend harmoniously while the natural acidity of the fruit fades away. The compote should have some pieces left with a dark pink hue.

To make the compote you will need:

  • 4 cups rhubarb, ends trimmed and all traces of leaves removed, cut into 3/4-inch pieces

  • 3/4 cup  brown sugar

  • 1 strip lemon rind

  • 2 tablespoons lemon juice

1. In a large non reactive sauce pan, mix together the rhubarb, sugar, lemon rind and  juice from the lemon. Let stand at room temperature until the rhubarb releases some juice, about one hour.

2.Bring the rhubarb mixture to a boil over medium heat, stirring frequently. Reduce heat, simmer, stirring gently until rhubarb is soft and some whole pieces remain, about 10- 15 minutes.

3. Remove from heat and cool completely before serving.

Ginger, orange, angelica, vanilla, cardamom and mint are the traditional flavorings for rhubarb, especially in jam-making. If you want to experiment with one of them, simply add it to the sauce pan at the start of the cooking time.

Dishes where you can use compote rhubarb: (other than the traditional rhubarb pie!)

Ricotta cheesecake with rhubarb compote

With a spoon straight from the jar

Vanilla yogurt , honey and rhubarb compote

Apple and rhubarb compote crisp

Rhubarb, strawberry and mint cobbler

Rhubarb compote, caramel and walnuts

Rhubarb compote and crème fraîche


Chopped Rhubarb

The scarlet rhubarb with its large wavy-edged leaves is a vegetable, though it is usually eaten as a fruit. Wild rhubarb is native to Asia and rhubarb root has remained a prized medicinal herb for thousands of years. Rhubarb is one of the first vegetables to sprout in the spring bringing the traditional rhubarb pie, but it was not until the early 1800s that rhubarb recipes began to appear in cookbooks. Only the stalks are eaten. The leaves have been associated with cases of poisoning due to their high concentration of oxalic acid, and must not be eaten.

How do you eat your rhubarb compote?