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..

 

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

 

 

Spring in my Kitchen and, a New Marmalade at the Market!

Snow Drop Melting
Snow Drop

Farewell winter… here comes spring .

Snow at Vancouver Farmer's Market
Snow at Vancouver Farmer’s Market

Something in the air is definitely different…

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Lemon Balm Chamomile

Spring is bringing new shoots, new growths and new projects.

Che
Che my faithful companion

Often at the market people ask me how do I get my inspiration… Walking in the forest with Che is where I dream of new flavours…

Orange, Lemon, Bay Leaves and Orange Flower Water Marmalade
Orange, Lemon, Bay Leaves and Orange Flower Water Marmalade

Like this new marmalade. Thin slices of oranges and lemons  with fresh bay leaves gives a sharp taste and a scant amount of orange flower water add a touch of softness. A bright marmalade for spring mornings.

Orange, Lemon, Bay Leaves and Orange Flower Water Marmalade
Orange, Lemon, Bay Leaves and Orange Flower Water Marmalade

Tomorrow, Saturday March 8th, Vancouver Farmers Market @ Nat Bailey Stadium 10-2 pm. Rain, wind and 20 different flavours to try !

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 Awakening

Willow
Willow

              The strong force of the wind brought spring at Le Meadow’s Pantry. It took down a big branch on our willow tree.

Strawberry
Strawberry

The strawberry plants are warming up under the morning sun.

Plum
Plum

The plum trees are slowly showing their buds.

Rhubarb
Rhubarb

We can’t wait to cook the rhubarb with the wild roses that grows around the farm.

Asparagus
Asparagus

Asparagus are piercing through the ground!

Boysenberry
Boysenberry

Juicy and sweet, they will be cherish.

Cherry
Cherry

Almost in bloom!

Black and red current, gooseberry
Black and red current, gooseberry

Sweet with an earthy taste, they will make the perfect jelly.

Apple
Apple

Our beautiful espalier apple tree has survived the bears .

Queen Anne Cherry
Queen Anne Cherry

With their yellow and light pink blush, these cherries make the perfect peach and cherry jam!

Raspberry
Raspberry

Who can resist a perfectly ripe raspberry ?

Daffodils
Daffodils

Daffodils are shining all over the Meadow’s Pantry.