Capturing SpringPosted on May 25, 2014
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..
Posted in UncategorizedTagged dandelion, farmer's market, preserves, small batches, spring4 CommentsEditPetit DéjeunerPosted on May 23, 2014“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
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.
Posted in UncategorizedTagged farmer's market, jam, marmalade, preserves, rhubarb, strawberry balsamic jam, white rock farmer's marketLeave a commentEditLe Meadow at River District Farmer’s MarketPosted on May 23, 2014
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.
Posted in UncategorizedTagged dandelion, farmer's market, jam, marmalade, preserves, river district farmer's market, small batches, vancouverLeave a commentEditBewildered?Posted on May 9, 2014
“If I can’t have too many truffles, I’ll do without truffles”.-Colette
Various Preserves on Le Meadow’s Table
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: 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…
Typically a jam is defined as a fruit preserve with pieces of fruit cooked with sugar or honey until they thicken and break down.
Typically a jelly is a fruit juice that has been combined with sugar or honey, lemon juice, pectin and boiled until it sets.
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 !