island
Locavore focus from Salt Spring • farms, markets & kitchens august 2018
Rec i
m o r f s pe
d n n a e s i d g n h e b i r o f u r rs! u o y
See recipe inside on page 12
DgiM
DRIFTWOOD
Sweet blackberries Share the bounty
perfect Pizza night Homemade is best
GULF ISLAND MEDIA
off the hook
An island seafood cookbook
” I think every woman should have a blowtorch.” - Julia Child
Curried Potato Kale Galette
Slice the potatoes thinly and spread a layer on same skillet, followed by kale mixture. Make 2 layers topped by potatoes. Press it all down by hand and pour the melted butter over top. Bake at 425° F. for 40 to 50 minutes or until potatoes are tender when pierced. Let cool for 15 minutes. I suggest serving it with cucumber yogurt salad on the side.
Submitted by Vera Robinson of Hope Hill Farm Vegetarian, easy, low budget & yummy! Ingredients 1 Tbsp. oil 1 diced onion 2 cloves minced garlic 1 Tbsp. minced ginger 1 tsp. cumin 1 tsp. garam masala
1/2 tsp. turmeric 1/2 tsp. salt pinch of cayenne pepper 8 c. chopped curly kale 4 medium-large potatoes 1/4 c. melted butter
Kale contains high amounts of lutein and zeaxanthin, antioxidants that are found naturally in the eyes and need to be replenished regularly for good eye-health!
In an 8-inch ovenproof skillet, heat the oil and cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring on medium heat for 5 to 8 minutes. Add the 8 cups of chopped kale until wilted. Transfer to a bowl.
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“All sorrows are less with bread.” - Miguel de Cervantes, Don Quixote
Gluten-Free Potato Cake
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, potatoes, nuts and spices. Blend well. In separate bowl, combine flour and baking powder. Alternately, add flour mixture and milk to creamed mixture. Blend well. Beat egg whites with electric mixer until stiff peaks form. Gently fold egg whites into batter. Pour batter into a greased and floured 9” x 13” pan. Bake at 350°F oven for 45 minutes or until toothpick inserted in centre comes out clean. Top with butter icing if desired, or great with a dollop of whipped cream.
Submitted by Rita Dods Ingredients: 1 c. margarine or butter, softened 2 c. sugar 5 eggs, separated 1 c. plain mashed potatoes 1 c. chopped nuts 1 tsp. each of cinnamon, cloves and nutmeg 1 2/3 c. rice flour 1/2 c. cornstarch 2 tsp. baking powder 1/2 c. milk
Sinful Acorn Squash Submitted by Michell's Farm
Marinated Mushroom Salad a la Grecque
MICHELL'S FARM
Submitted by Steven Lynch
Ingredients: 1 med. acorn squash 1 to 2 med. size apples finely chopped 1/2 c. raisins (optional) Brown sugar and butter to taste
Ingredients: 1 lb. mushrooms, quartered 1/2 cucumber, peeled and chopped 1/4 c. scallions, minced 1 celery stalk, diced 1/4 c. pimiento, diced 2 Tbsp. rosemary, fresh 1 small garlic clove, minced dash of salt, cayenne pepper dash of Worcestershire sauce 3/4 c. olive oil 1/3 c. white wine vinegar 1 Tbsp. sugar
Take small slice off the squash so it will stand on its own. Slice off the top to expose seeds. Scoop seeds out. Mix butter and brown sugar with pastry blender. Add apples. Fill squash centre to top. Place in oven or microwave dish. Bake til tender. Microwave 10-15 minutes on high.
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Combine all ingredients. Allow to marinate for at least 3 to 4 hours. Serve on a bed of butter lettuce.
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ISLAND CONNOISSEUR 2018
Off the Hook Seafood gets star treatment by Salt Spring creators BY ELIZABETH NOLAN DRIFTWOOD STAFF
Living on Salt Spring, we are fortunate enough to have abundant means of accessing the bounty of the sea. Unlike many communities, we have a fresh fish shop. Our two major grocery store chains have respected fish counters, and we can often source fish, crab and prawns right from the dock as fishing boats come in. Despite these opportunities, seafood sometimes gets overlooked in our regular weekly meal schedule. Thankfully, a new cookbook just released by TouchWood Editions provides all the inspiration needed and then some to enjoy healthy and sustainable ocean harvests.
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Acken is a west coast native and spent a lot of her childhood on the water with her father, going out before dawn at the same time as the commercial fishers and coming back home with fresh fish to be thrown directly over a wood fire.
Off the Hook: The Essential West Coast Seafood Recipes is priced and sized just right to make it a lovely souvenir for tourists, but it will be equally attractive to the people lucky enough to live on the west coast, fitting handily into a kitchen-shelf library. This fresh, modern reboot of a TouchWood catalogue staple owes its recipes, writing and gorgeous full-colour photos to a pair of Salt Spring women: DL Acken and Aurelia Louvet. Both having moved to the island around two years ago, they are now two-thirds of a creative content company that provides food styling, photography and recipe development to clients from Savannah to New York and London. “I’ve shot [photos for] 17 cookbooks, but this is the first one I’ve authored, so it was fun to do,” said Acken, who contributed all of the photography and much of the writing for Off the Hook.
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Photos by DL ACKEN
Above: Skillet-steamed Clams with White Wine. Previous page: Salmon Burger with Sriracha Aioli. Acken is a west coast native and spent a lot of her childhood on the water with her father, going out before dawn at the same time as the commercial fishers and coming back home with fresh fish to be thrown directly over a wood fire. As an adult she ran catering companies in Toronto and Vancouver before moving into photography with
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ISLAND CONNOISSEUR 2018
“Cookies are made of butter and love.” - Norwegian Proverb
Many of the recipes have an Asian influence, as Acken and Louvet pay respect to a major cultural contribution to the region.
the birth of her third child. (She now has four kids, ages three to 13.) Food stylist Louvet is from Montreal and was educated in Europe. She brings a continental eye for beauty to any food presentation and a delicious twist to west coast fare in dishes such as skillet-steamed clams in white wine and French-style mussels. Acken’s tips for people who think they don’t like seafood or just aren’t sure how to cook it is to start by making sure the product is extremely fresh. “I think when people think they don’t like seafood, what they really don’t like is anything that smells ‘fishy,’ — and
fresh seafood should never smell fishy. It should just smell like salt water,” Acken said. “If it smells like fish, don’t eat it.” As outlined in Off the Hook, getting to know your local fish dealer is key: ask simple questions such as where the product was caught and if it was sustainably harvested. “If you’re eating seafood on a regular basis, those things are important to know,” Acken said. Acken and Louvet are currently working on another seafood project, a larger book of Vancouver Island recipes in which they explore some more adven-
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“A chocolate in the mouth is worth two on the plate. ” - Anonymous
turous ideas. For this book, though, the creators homemade dough recipe provided or with storechose to focus on simple recipes with few ingre- bought wonton wrappers. dients; the dishes might be similar to what seaBoth authors have a fondness for spice, so the food fans find in local cafes and bistros. There’s a salmon burger is paired with sriracha aioli, and cedar-plank salmon flavoured with maple syrup there’s a sumptuous-looking rockfish curry hotpot and black pepper, for example, as well as beer- made with coconut milk and thai chilis. But most battered lingcod and Dungeness crab cakes. For recipes that feature a spicy element also include a slightly more elegant meal, home chefs can try options for people less inclined, so the flavour probrown butter scallops with parmesan risotto or file can turn toward “herby” instead of “hot.” While pasta pescatore. the cookbook nominally has around 60 recipes, Many of the recipes have an Asian influence, as there are actually many more when you count up Acken and Louvet pay respect to a major cultural all the variations. Off the Hook can be found at Salt Spring bookcontribution to the region while recognizing how stores and BC Ferries gift shops. The authors hope well certain flavours work with fresh seafood. Their yourevery advertising where will work for you! 000—puts copies—In mailbox, onbook the isit ferries andtoathard the ferry terminals bring it to island very favourite recipe in this for shrimp 0 copies—In every mailbox, on the ferries and at the ferry terminals grocery stores in the near dumplings, which can be made either with the future. ian Date: Mar 13/14 Date: Mar 13/14
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Island Tides thanksUPTOWN you 250-538-0323 372 LOWER GANGES RD. OPEN MON.-SAT. 9-6 / SUN. & HOLIDAY MON. 11-5 for your patronage. For copy alterations please call: 250-629-3660 or fax: Island Tides thanks you 250-629-3838, or email: for your patronage. islandtides@islandtides.com
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“The greatest dishes are very simple.” - Auguste Escoffier, the “Emperor of Chefs”
Curried Rockfish Hot Pot Reprinted with permission from Off the Hook - The Essential West Coast Seafood Recipes, by DL Acken and Aurelia Louvet, published by TouchWood Editions. The rockfish in this recipe is representative of any light, white fish that is in season: snapper, rock cod and ling cod are good options. Alternatively, you can use prawns, allowing four to five per person. There are many varieties of Thai curries (red, green, yellow, etc.) Feel free to experiment to find out which you think goes best with the fish — we prefer red, but if you like it hot, try the green. INGREDIENTS 1 Tbsp. vegetable oil 1 medium onion, finely chopped 3-inch length of fresh ginger, finely grated 4 garlic cloves, minced 1 small red chili, thinly sliced (optional) 2 Tbsp. Thai-style red curry paste 1 Tbsp. brown sugar 1 Tbsp. rice vinegar 18-oz. can of diced tomatoes 13-oz. can coconut milk 1 tsp. fish sauce 1 lb. skinless rockfish fillet, cut into one-inch-long chunks Juice of 1 lime, freshly squeezed 1 small bunch cilantro, coarsely chopped 1 lime, quartered for serving
ISLAND CONNOISSEUR 2018
Photo by dl acken
Curried Rockfish Hot Pot.
In an 8- to 10-inch (20 to 25cm) pot, heat the oil to medium high and add the onion. Cook for five minutes until softened and translucent. Stir in the ginger, garlic and chili, and cook an additional 2 to 3 minutes. Add the curry paste, brown sugar and rice vinegar, stirring until the sugar begins to melt. Add the tomatoes, coconut milk and fish sauce, and reduce to simmer.
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Place the fish chunks in the pot and cover it with a lid. Let simmer for 5 minutes. Remove the lid and add the lime juice and half the cilantro. Continue to simmer an additional 4 to 5 minutes. The fish is cooked when it is light and flaky throughout. Serve alongside rice and garnish with a lime wedge and the remaining cilantro. Serves 4.
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“Baking is like washing - the results are equally temporary.� - Patricia Briggs
Cod en Papillote With Herb Butter Reprinted with permission from Off the Hook - The Essential West Coast Seafood Recipes, by DL Acken and Aurelia Louvet, published by TouchWood Editions. Sablefish or halibut will work equally well here, but both are much richer and denser than the delicate cod. Be sure to adjust the cooking time to the density of the fish: for sablefish and halibut add 5 to 7 minutes to the cooking time and let rest a minute longer afterward. The instructions below call for one large piece of fish, but you can also divide the fish, herbed butter and tomato olive mixture into four servings and create individual packages for a more formal serving preparation.
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Ingredients 1/2 c. butter, room temperature 1/2 c. chopped fresh herbs, such as parsley, thyme, rosemary or chives 1/2 c. halved cherry tomatoes 1/4 c. pitted and halved Kalamata olives 1 garlic clove, finely chopped or grated 1 tsp. thyme leaves 1 Tbsp. olive oil 1 lemon, zested and sliced 1/2 tsp. sea salt 1 lb. cod
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Place the butter in a bowl and add the 1/2 c. chopped fresh herbs. Using a spatula, mix together until well combined. Cover with plastic wrap and place in the fridge to harden, about two hours. Preheat the oven to 375 F. In a bowl, combine the cherry tomatoes, Kalamata olives, garlic, thyme leaves, lemon zest and sea salt. Place a large piece of parchment paper over the fish. Then, starting at one corner and working your way around, fold the two edges of the parchment paper together, pleating all around the fish to form a fully enveloped package. Bake on the baking sheet for 25 to 30 minutes. Remove from the oven and let the fish rest for 5 minutes before serving. Serves 4.
ISLAND CONNOISSEUR 2018
“Baking is too precise for me. I cook with a pinch of this or that.” - Eva Longoria
Pizza night brings the family together Fresh ingredients and quality time: what’s not to love? By MARC KITTERINGHAM DRIFTWOOD STAFF
Photos by MARC KITTERINGHAM
It’s pizza night on Saturday. Like other weekly food rituals (spaghetti Tuesday, wing Wednesday), it has become something that my girlfriend and I look forward to each week. It helps us get out of the habit of eating hurried meals scheduled around our jobs, and gives us a chance to sit down together and enjoy a real meal. Plus, who doesn’t like pizza? The idea for pizza night came from Kristen. Her family did a similar thing when she was growing up, and we were looking for a way to make meals into something more than simply eating. We wanted to get back to the family meal where we sit at a table together, enjoy some good food, have a few drinks and conversation around the dinner table. Since I moved out of my family home in 2011, a lot of my meals have been eaten when I was alone. I am not the only one either: a 2014 study found that almost 50 per cent of all meals eaten by people
Homemade pizza in the writer’s household. ISLAND CONNOISSEUR 2018
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“Never promise to make pie and fail to deliver on that promise.” - Kate Lebo in the United States were consumed alone. I usually eat both breakfast and lunch by myself, only sharing one meal per day with someone. After Kristen and I moved in together, we wanted to find a way to enjoy our meals the way we used to. There are two ways to do pizza night. The easy way is to run to the grocery store, buying a couple of frozen pizzas, tossing them in the oven for a few minutes and then eating them. The whole process takes about half an hour, including driving, and costs about $10. Frozen pizzas taste the same as others across the country and the most exciting part about cooking them is tearing open the packaging. Then there’s our way. When we do pizza night, every part of our pizza is made from scratch. By making the whole meal ourselves we ensure that we know exactly what is going into our food. Ingredients tend to be fresher, and the food will invariably taste better. We also get to be in the kitchen with the people we love. Pizza night starts in the early afternoon. Most weeks, we go down to the market and stock up on ingredients. The base ingredients for our pizzas are tomato sauce, salad greens and mozzarella. Next, I usually look at whatever is in season and mix it up. Caramelized onions and mushrooms often make the cut, and sometimes roasted garlic if I’m feeling fancy. My girlfriend makes a similar pizza, but she has been known to add other ingredients as well. By eating seasonal ingredients, we are able to keep the pizzas original every week and add a bit of creativity to what we eat. The crust is the next thing to work on. I like to get going on the dough as early in the day as possible. The longer a crust is able to rise, the better the flavour will be when cooked. As it ferments, bubbles start to form inside the dough, trapped by stretchy gluten molecules. These bubbles are flavour bombs that will be full of aroma later. The crust recipe I’ve been using calls for almost four cups of flour, some fresh yeast (about 15 ml), five tablespoons of olive oil, salt and 200 ml of water. The ingredients all get mixed by hand and kneaded until the dough is firm and no longer sticky. The dough needs to rise for at least an hour, but longer is better. When it is cold out, I put the oven on low when I’m making the dough before turning it off and letting the dough rise in the warm oven.
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ISLAND CONNOISSEUR 2018
Once the dough is rising, I clean up and sit back for a while. My girlfriend and I have gotten into a flow when we cook. After years of cooking together in cramped apartment building kitchens, we’ve gotten pretty good at being in a small space. She usually takes the reins and I become the sous chef. I enjoy being in the kitchen with her, and everything that we cook together turns out better than if I’d made it alone. After the crust has risen, it is time to roll it out and start creating. I sprinkle a baking sheet or pizza pan with cornmeal to prevent the dough from sticking, and start flattening it into a rough pizza shape. I start by hand, stretching the dough before moving on to a rolling pin to get a uniform thickness across the crust. I add tomato sauce, some Italian seasoning (basil, oregano and thyme is my basic mix) and a pinch of salt before spreading it evenly with a spoon. Then I get creative. Cheese, greens and whatever other ingredients I can think of go on, along with some extra seasonings if I feel like it. Then the pizza goes in the oven at around 450 degrees until the cheese is cooked and the crust is baked all the way through. Pretty soon, the room will fill with the smell of baking cheese and bread. I often have to stop myself from checking whether it is done or not as I’m waiting impatiently for my food. I know it’ll be worth it, though. This is when I get the rest of the meal ready. I open a bottle of wine, get the plates and pizza cutter out. Then finally it is time. That first wave of heat out of the oven is followed by the smell of freshly baked goodness. It is all homemade, and the best part about it is being able to eat with others. Having a weekly pizza night has given us a chance to get back to cooking and eating the way it should be done: together. We don’t just eat our own pizzas, we switch almost every second slice to get to try what the other person has cooked up. Sometimes we even have leftovers, but that is not often the case. At the end of the day, who doesn’t like pizza?
Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken On the cover Ingredients Blackberry Balsamic Vinaigrette Dressing: 1/2 c. fresh blackberries 2 Tbsp. white balsamic vinegar 2 Tbsp. olive oil, extra virgin 3 Tbsp. honey 2 tsp. Dijon mustard Salt and pepper to taste
Salad: 4 boneless, skinless chicken breasts Lettuce, preferably Bibb lettuce 1 c. fresh blackberries 1 avocado, sliced 1/4 c. red onion, sliced 1/4 c. walnuts, toasted 8 slices bacon, cooked and crumbled Blackberry Balsamic Vinaigrette Dressing: Mix everything well in the blender until smooth. Adjust seasonings to taste. Fried Goat Cheese: Dredge the goat cheese slices/balls in the flour. Dip in the beaten egg. Dip in Panko. Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain. Salad: Marinate the chicken in half of the vinaigrette for 30 minutes to overnight before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice. Assemble the salad and enjoy!
Fried Goat Cheese: 8 oz. goat cheese either sliced into 1/4-inch-thick discs or formed into small balls 1/4 c. flour 1 large egg, lightly beaten 1 c. Panko bread crumbs
Easy Blackberry Mousse An old favourite, but updated. Perfect for dessert on hot summer days. Serves 4 to 6. Ingredients 3 c. blackberries 1 envelope gelatin 1/4 c. water 1 c. Greek yogurt, unsweetened 1 c. sugar Simmer blackberries in 1/4 c. water and sugar till sugar is dissolved. Soften the gelatin in 1/2 c. cold water, then add to fruit mixture. Chill until gelled mixture thickens, then fold in the yogurt. Chill until set. You can substitute 3 cups rhubarb with an extra 1/2 c. of sugar, cooking the rhubarb until soft.
Himalayan Blackberry (Rubus discolor)
The Himalayan blackberry is one of the most familiar and most picked wild berries. Originally introduced from India (via England), Himalayan blackberry is now well established in the Pacific Northwest. Though popular with pickers, Himalayan blackberries grow vigorously, and their arched, prickly branches can take over native vegetation. For this reason, it is considered an invasive plant, and efforts are ongoing to remove it from many areas. ISLAND CONNOISSEUR 2018
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Simple Blackberry Syrup Trailing Blackberry
(Rubus ursinus) is the only species of blackberry native to our area, and the berries, which ripen in July, are very good. Much smaller than the Himalayan blackberry, trailing blackberry “trails� along the ground, and often lassos the leg of a person passing by. These delicious native blackberries are worth looking for.
Ingredients 1 c. blackberries fresh or frozen 1 c. sugar 1/2 c. water In a small saucepan, combine berries, sugar, water over medium-high heat. Bring to a boil, and let boil for about 5-7 minutes. Strain through a fine mesh strainer into glass jars with lid or other storage container(s).
Rustic Blackberry Pie Ingredients Pie Crust: 1 1/4 c. all-purpose flour 1/4 tsp. salt 1/2 c. butter (1 stick chilled & diced) 5 to 6 Tbsp. ice water Egg Wash: 1 egg 1 Tbsp. milk Pie filling: 2 c. fresh blackberries Juice and zest from half a lemon 2 Tbsp. cornstarch 3-4 Tbsp. granulated sugar 1 or 2 apples, peeled and sliced Start by making your pie crust. In a large mixing bowl, combine flour and salt. Next, add the diced butter cubes and cut into the flour using two forks (this may take 5 mins). The butter should be pea size. Add the ice water one tablespoon at a time until your dough forms a ball. Flatten dough into a disk and wrap in plastic wrap. Place in refrigerator for at least 2 hours or overnight. The Gulf Islands Driftwood
Once the dough has chilled, use a rolling pin to roll the dough out onto a floured surface into a 1/8 inch piece and about 12 inches round. Transfer the dough onto a baking sheet lined with parchment paper. For the filling: Combined blackberries, corn starch, sugar, apple slices, lemon zest and juice into a medium-sized bowl and mix together. Place the filling into the centre of the rolledout pie crust, leaving a 4-inch border. Fold the border of the dough over the edge of the filling. Brush the dough with an egg wash. Place in the oven and bake for about 30 minutes or until the crust is golden brown and firm. Allow to cool before serving. Serve at room temperature or slightly warm.
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ISLAND CONNOISSEUR 2018
”You can tell a lot about a fellow’s character by his way of eating jellybeans.”- Ronald Reagan
Granola
Bake at 350°F for about 35 to 40 minutes, depending on how crunchy you like it. Make sure to stir it at least once, so the coconut oil/honey mixtures coats the oats, etc. Let it cool and here you can add chopped dried fruit if you like – Granola was raisins, etc. invented in Cool completely and Dansville, New York, keep in a glass jar. We by Dr. James Caleb top our yogurt & fruit Jackson at the with it, but it makes a Jackson Sanitarium great snack too! Enjoy.
Submitted by Fiona Wolfe-Milner All ingredients are approximate – you can change according to taste. Melt about 1/4 c. coconut oil and add enough maple syrup and/or honey to make up to 1/2 c., set aside. Mix together 2 cups oats (I use a mixture of quick cooking oats & Rogers mix with flax and bran), plus one cup of quinoa flakes. Add about 1 to 1 1/2 c. nuts – a mixture of what you like – walnut crumbs/almonds/filberts, about ¼ c. chia seeds and ½ c. raw pumpkin seeds. Mix this together in a bowl with the-coconut oil mixture and spread out in a parchment-lined baking pan (9 ½” x 13” – 24 x 33 cm).
in 1863.
Fall Harvest has begun at
MICHELL’S FARM! Give your chef the night off and let ours do the Waterfront Patio cooking!
Everything you need for Thanksgiving!
Incredible Menu & Features
“Shop from a wide selection of seasonal produce grown right here on Michell’s Farm! Many varieties of squash and root veggies available now as well as our frozen berries, pasture raised beef and more!”
Salt Spring’s Favourite Meeting Place!
250 537 5559
ISLAND CONNOISSEUR 2018
Conveniently located at the corner of Hwy. 17 (Pat Bay) & Island View Road 7 days a week 8-5:30pm • 250 652 6770
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“The only two things I don’t eat for breakfast are lunch and dinner.” - Author unknown
Waldorf Salad, Salt Spring Style
Cook potatoes whole, until tender. Cool and cut into quarters. Chop onion and slice celery, and core and chop apples. Toss with dressing. Sprinkle with pecan pieces. Serves 4.
Submitted by Merle Box Ingredients 12 to 16 small new red potatoes 3 green onions 2 celery stalks 2 Granny Smith apples 1/4 c. chopped pecans, toasted Dressing: 3/4 c. mayonnaise 1 tsp. Dijon mustard (Make an hour ahead to let the flavours meld)
PRE-ORDER YOUR COPY OF
JANA’S NEW COOKBOOK. DUE LOCALLY DECEMBER 2018 janasbakeshop 778-353-2253 www.janasbakeshop.ca
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ISLAND CONNOISSEUR 2018
Local Food Resources Island Natural Growers The Gulf Islands chapter of Canadian Organic Growers that promotes organic farming and presents Seedy Saturday at the SSI Farmers Institute each February. www.cog.ca/chapters/island-natural-growers/ Salt Spring Island Agricultural Alliance A non-profit society that works to carry out the aims of the Local Area Farm Plan, supporting agricultural initiatives in all kinds of ways. www.plantofarm.org Salt Spring Abattoir Run by the Salt Spring Abattoir Society At 1447b Fulford Ganges Road www.saltspringabattoir.ca
Salt Spring Apple Festival Self-guided farm tour and apple display at Fulford Hall held two weeks after the Salt Spring Fall Fair. The 2018 festival is on Sunday, Sept. 30. www.saltspringapplefestival.org
Salt Spring Meats A website listing available local sources of eggs, chicken, pork, beef, lamb, goose, duck, rabbit, quail, turkey and goat meat. www.saltspringmeats.com
Salt Spring Farmland Trust Society Society that owns the 60-acre Burgoyne Valley Community Farm and Shaw Family Community Gardens on that site. The society is also working on establishing The Root, a centre for education on food security, food safety and value-added processing, on Beddis Road. www.ssifarmlandtrust.org
Salt Spring Saturday Market April through October in Centennial Park, 8:30 a.m. to 4 p.m. www.crd.bc.ca/parks-recreation-culture/ ssi-market
Salt Spring Harvest, Food & Drink Festival Events throughout October and Sip & Savour Salt Spring on Oct. 14, 2018. www.saltspringtourism.com
Tuesday Farmers’ Market June through October in Centennial Park, 2 to 6 p.m. www.saltspringtuesdaymarket.com
Second Harvest A new food security and recovery program operated by Salt Spring Community Services that aims to get excess food, including locally grown produce, into the hands of those who need it most on Salt Spring Island. www.saltspringcommunityservices.ca/secondharvest-salt-spring-food-recovery/
Salt Spring Seed Sanctuary Non-profit group that works to preserve and promote heritage seeds. www.seedsanctuary.com
ISLAND CONNOISSEUR 2018
Salt Spring Island Farmers’ Institute Longstanding organization that supports local agriculture through workshops, forums and more. The Farmers’ Institute also runs the Salt Spring Fall Fair, held on the 2nd or 3rd weekend of September each year. www.ssifi.org
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“In fine, the truffle is the very diamond of gastronomy.” – Jean Antheleme Brillat-Savarin
Beet Kvass
H2[coco]O
Submitted by Vera Robinson
Submitted by Liz Langdon from Onnit.com
A nutrient-packed digestive aid. Simple & cheap to make. I have half a cup daily, usually after breakfast — straight or in a smoothie — and I swear by it. Place 3 medium or 2 large organic beets — peeled & coarsely chopped (don’t grate beets) — in a gallon jar. Dissolve 2 Tbsp. good-quality salt in filtered water and add to beet chunks in jar. Fill jar to 1 inch below the top and cover securely. Leave at room temperature (out of direct sunlight) for three days, then put in fridge and enjoy the goodness daily.
Perfect for a pre-, post- and intra-workout drink. Swap your sugary sports drink for this hydrating drink to replace lost minerals and provide energy to keep you going. Ingredients • 16 oz. pure coconut water • 1 Tbsp. PVL MCT oil • pinch of Himalayan salt Blend and drink!
Let Us Re-Design Your Interior
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Come by for lunch or take dinner home.
Best of HOUZZ for 5 years running
Designing and building custom projects on the islands for almost 30 years.
3-5380 Trans Canada Hwy., Duncan BC 250 597 2595 www.GlowJuicery.ca
250.746.5372 coulsondesign@shaw.ca davidcoulsondesign.com The Gulf Islands Driftwood
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“Alcohol is a misunderstood vitamin.” - P.G. Wodehouse.
Baked Apple Fritter French Toast (Two Ways) As the old saying goes, necessity is often the mother of invention, and in this case, nothing is more true. On occasion, we have fritters left over after the farmers’ markets on Saturdays and Tuesdays. Sometimes, there are so many, even the masses of volunteers we have in residence aren’t able to eat them all. So what to do? Easy! We make Baked Apple Fritter French Toast. ¼ tsp. salt Ingredients: Stale fritters or bread, quartered or 1 c. whole milk or cream cubed (1” is a good size) 4 to 6 large eggs 1 apple, sliced ¼ c. plus 6 Tbsp. real maple syrup (we prefer to use B & C grade syrups) 1 apple, diced Cinnamon to taste 2 Tbsp. packed brown sugar 1 tsp. vanilla Prepare the following one day ahead: Whisk together milk, eggs, syrup, sugar, vanilla and salt in a wide, shallow bowl or baking dish. Place the fritters or bread into the mixture and turn, making sure that all surfaces are coated with egg and milk mixture. Cover and place in fridge overnight, making sure to turn pieces at least once. Next day: Preheat oven to 400°F. Generously grease muffin tins with butter (we like to use larger cups than the traditional tin). Place 1 Tbsp. maple syrup and one apple slice in the bottom of each muffin cup. Gently lift fritter pieces from egg mixture and arrange on top of apple slice, leaving as few gaps as possible. Sprinkle the diced apple in the nooks, crannies and gaps. Lightly sprinkle cinnamon over the first layer. Place another layer of fritter pieces on top. From here, you need to make a choice . . .
ISLAND CONNOISSEUR 2018
Version 1: Place tray in the oven and bake for 15 to 18 minutes, turning the tray once, halfway through. Version 2: Fill each cup 2/3 full with egg and milk mixture. Place tray in oven and bake for 15 to 18 minutes, turning the tray once, halfway through. Both versions: Remove from oven when knife inserted comes out clean. Place on rack to cool for 5 minutes. Run knife around edge to loosen from pan. Invert pan onto baking sheet. Enjoy!
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“Baking is therapy.” - Paul Hollywood
Puree of Carrot Soup Indienne Submitted by Steven Lynch Ingredients 1 1/2 lb. large carrots, approximately 5 1 celery stalk 1/4 onion, medium sized 5 1/2 c. water Place the above ingredients into a soup pot. Bring to a boil, then simmer for 45 minutes until carrots are tender. Remove from heat and allow to cool for 15 minutes. Puree in blender or food processor until very smooth and thick, then add: 1 c. milk 3/4 tsp. coriander, ground 1 1/2 c. light cream 1/2 tsp. cumin, ground 1/2-1 tsp. salt, to taste pinch each of cayenne and 1 1/2 tsp. curry powder garlic powder Carrots contain the richest sources of beta-carotene. You may wonder why you care about beta-carotene. Well, here’s the deal: This chemical is what gives fruits and vegetables a yellow-orange pigment that turns into vitamin A in our systems. While it won’t make you see in the dark, beta-carotene does help with eyesight, as well as boost the immune system and promote healthy skin.
The Gulf Islands Driftwood
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ISLAND CONNOISSEUR 2018
“Baking is how you start kids at cooking in the kitchen.� - Sandra Lee
Sauteed Prawns with Brandy and Dill
completion, you will notice that the bubbles will get large and the sauce will take on a somewhat golden hue. When the sauce has reached a volume of approximately 1 1/4 c., the reduction will be finished. To complete the dish, saute the prawns in the butter for two to three minutes, then add the sauce and continue to saute until the prawns are cooked. Usually, this will take an additional 2 to 3 minutes. If the sauce should become too thick, feel free to add a bit more cream. Allow 6 to 7 prawns per person.
Submitted by Steven Lynch Ingredients 2 1/4 lb. large prawns 2 c. whipping cream 1/2 c. brandy 2 tsp. dill weed 1/8 tsp. garlic powder
1/2 tsp. salt 1/4 tsp. white pepper 1 1/2 Tbsp. fresh lemon juice 2 Tbsp. butter
Peel and devein the prawns and set aside. It is permissible to leave the tails on the prawns as a garnish for serving but not absolutely necessary. Make the sauce by combining the cream, brandy, dill, spices and lemon juice in a saucepan. Over medium-high heat, allow this mixture to boil for 10 to 12 minutes to reduce. As the sauce nears
Ingredients for your kitchen
hmmm...no butter ...I could use shortening I suppose
Accept NO substitutes! FINE COOKWARE & ACCESSORIES 140 FULFORD-GANGES RD. 250-537-5882 Mon.-Sat. 9:30 - 5ish / Sun. 11-4ish WEDDING GIFT REGISTRY AVAILABLE
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“There’s nothing better than a good friend, except a good friend with chocolate.” -Linda Grayson
Curried Quinoa Salad with Black Beans and Mango
Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you'd cook pasta.) Drain well, return to the pot, put the lid back on and let it steam this will produce fluffy quinoa - until cooled. Combine the oil, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. Quinoa If you like, season the isn't actually a dressing with salt and grain at all. We cook and pepper. eat quinoa like many other grains, but, botanically speaking, Put the quinoa, it's a relative of spinach, beets, and mango, vegetables chard. The part we eat is actually the and beans in a large seed, cooked like rice, which is why bowl, drizzle with quinoa is gluten-free. You can dressing and toss until even eat the leaves! well coated.
Submitted by Shirley Command Ingredients 1 c. quinoa, cooked and cooled 1-2 ripe mangoes, peeled and chopped 1 red or 1 yellow pepper, chopped 1 English cucumber, chopped 2-3 green onions or a chunk of sweet onion, chopped 19 oz. can black beans, rinsed and drained handful of torn cilantro (optional) DRESSING 1/3 c. canola oil 4 Tbsp. apple cider vinegar 1 Tbsp. mango chutney, chopped
1 tsp. honey 1 tsp. curry powder or mild paste 1/4 tsp. cumin
Become Your Best Self From supplements to essential oils, we carry a range of product to help you achieve your health and wellness goals.
sold at Lynn’s Vitamin Gallery
Providing excellent service for over 20 years
LYNNS VITAMIN GALLERY 4-180 Central Road, Duncan, BC V9L 4X3 • Mon-Sat 9:30-5:30
250-748-4421 • info@lynnsvitamingallery.ca The Gulf Islands Driftwood
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“Life itself is the proper binge.” – Julia Child
Eggplant Banzo with Fenugreek
Submitted by Anna Haltrecht
August means eggplant is plentiful at Bon Acres Farm and it’s time to enjoy this wonderful vegetable. This recipe is presented in two parts: the eggplant and then the garbanzo beans, which go on top of the eggplant. 4 Tbsp. Balsamic vinegar Marinated Roasted Eggplant 4 Tbsp. other liquid such as wine, INGREDIENTS kombucha or water 1-3 eggplants, 2 pounds 1 tsp. hot peppers, minced 1 Tbsp. oil salt and pepper to taste 1 Tbsp. garlic, minced Slice eggplant in ½-inch lengthwise slices. Combine all other ingredients. Layer eggplant in a flat dish, covering each layer with marinade. Leave for 15 minutes. Roast sliced eggplant (unlayered) until tender, about 20-30 minutes in 400° F. oven. RECIPE CONTINUED ON PAGE 23
Ciderworks Heritage & Connoisseur Apples Apple Trees - Apple Treats Oceanview B&B on the Orchard
Sting Gin & Elderflower Fizz Submitted by Salt Spring Shine INGREDIENTS 1-1/2 oz. Sting Gin 1/2 oz. Still Mountain Elderflower Cordial 1/2 oz. lemon juice Sparkling water
www.SaltSpringAppleCompany.com
250-538-2197
ISLAND CONNOISSEUR 2018
Shake the first three ingredients with ice and fine strain into a chilled glass without ice. Top with soda.
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“Ingredients are not sacred. The art of cuisine is sacred.” – Tanith Tyrr
Garbanzo Beans and Masala
Soak garbanzo beans for 12 to 24 hours. Drain and cook in enough fresh water to cover, until tender. To make the masala, heat the oil in a medium pot on medium-high heat. Add asafoetida and let sizzle for 15 seconds, then add the cumin seed and let sizzle for 15 seconds. Reduce heat to medium. Add garlic and sauté for a couple of minutes. Stir in turmeric, cayenne, fenugreek, lemon juice, liquid, salt and pepper, and cook on low heat for 1 to 2 minutes. Stir in the garbanzo beans, thoroughly coating them. Add yogurt. Do not heat too much or it will curdle. Place the eggplant in bottom of serving dish. Add garbanzo bean mixture on top. Serves 4.
INGREDIENTS 2 c. dry garbanzo beans, (which makes 4 cups cooked) 2 Tbsp. oil 1/2 tsp. asafoetida (aids digestion) 1 Tbsp. cumin seed 1-3 Tbsp. garlic, minced 1 tsp. turmeric 1/2 tsp. ground cayenne pepper 1 Tbsp. roasted & ground fenugreek 1/4 c. lemon juice 1/4 c. liquid (can use the bean cooking water) salt and pepper to taste 1-2 c. yogurt
342 Lower Ganges Road
(Upper Ganges Centre). Stop in and see us and if we don’t have what you need in stock, we can supply it. In addition to our mobility sales, we carry: PC laptops, printers, monitors, tv’s, networking supplies, hard drives, video and audio cables, drones and many other electronic items.
SALT SPRING COMMUNICATION STATION
now the islands source for retail consumer electronics.
Store Hours Tuesday-Friday 10am-5pm Saturday 9am-Noon
342 LOWER GANGES RD • 250.537.8371 The Gulf Islands Driftwood
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ISLAND CONNOISSEUR 2018
Eat Drink Ferment 250-537-7787
Featuring • Local lamb, poultry, pork and beef • Handmade small batch gluten free sausage • Gourmet condiments, treats and foods of Salt Spring
Salt Spring Lamb by whole, half, piece or custom order All meat raw pet food • Make your own wines here • Custom juicing apples - pears • All fruit wines - ciders • Blackberry Port • Complete brewing supplies and kits 246 Lower Ganges Road • Open Tues.-Sat. 9-5 250-537-7787 • eatdrinkferment.com