100 Mile Dinner: June 2014
June marks the beginning of Summer. The new season's produce is here. The last crop of asparagus, the usual greens, new strawberries, and new potatoes are all available. Ominously, 100 mile butter was not sold at the Trout Lake Farmer's Market and this month we used the last of May's stock. It may not be available in the summer.
In this month's effort, there is a focus on garden items and simplicity.
Ingredients:
Ground pork: Gelderman Farms (Abbotsford)
Macro Kelp (Bamfield)
Rhubarb, garlic scapes, strawberries, strawberry leaves, grape leaves, brussel sprout leaves, baby turnip & chives (garden)
Mushrooms (Richmond)
Butter, yoghurt (The Farm House, Aggasiz)
Asparagus (Cultus Lake)
Strawberries, tomatoes, potatoes (Abbotsford)
Radishes (Farmer Koo, Surrey)
Honey: (Hardie Honey, Duncan)
Dinner preparation:
Strawberry Leaf Tea: Steep tender strawberry leaves for 10 minutes. Add honey to taste.
Dessert: Yoghurt/Strawberries/Honey to taste.
100-mile Dolmades:
Choose the most tender grape leaves. Scald in boiling water. Mix pork, steamed/chopped potatoes, raw chives, scapes, turnips and kelp for filling. Wrap a spoonful of filling in each grape leaf, cover in water and boil for 20 minutes. Add chopped rhubarb to the water and continue boil for another ten minutes. Remove dolmades from hot water.
Salad: Stir fry asparagus, sprout leaves, turnip leaves, scapes & mushrooms in butter, and add together with raw tomatoes and radishes.
Comments. We found the strawberry leaf tea online: it is very bland. Strawberries/Yoghurt/Honey is a terrific dessert and it is a pleasure to have fresh fruit again. The 100 miles dolmades were good, although the grape leaves were sometimes chewy since it is a bit late in the season.
June marks the beginning of Summer. The new season's produce is here. The last crop of asparagus, the usual greens, new strawberries, and new potatoes are all available. Ominously, 100 mile butter was not sold at the Trout Lake Farmer's Market and this month we used the last of May's stock. It may not be available in the summer.
In this month's effort, there is a focus on garden items and simplicity.
Ingredients:
Ground pork: Gelderman Farms (Abbotsford)
Macro Kelp (Bamfield)
Rhubarb, garlic scapes, strawberries, strawberry leaves, grape leaves, brussel sprout leaves, baby turnip & chives (garden)
Mushrooms (Richmond)
Butter, yoghurt (The Farm House, Aggasiz)
Asparagus (Cultus Lake)
Strawberries, tomatoes, potatoes (Abbotsford)
Radishes (Farmer Koo, Surrey)
Honey: (Hardie Honey, Duncan)
Dinner preparation:
Strawberry Leaf Tea: Steep tender strawberry leaves for 10 minutes. Add honey to taste.
Dessert: Yoghurt/Strawberries/Honey to taste.
100-mile Dolmades:
Choose the most tender grape leaves. Scald in boiling water. Mix pork, steamed/chopped potatoes, raw chives, scapes, turnips and kelp for filling. Wrap a spoonful of filling in each grape leaf, cover in water and boil for 20 minutes. Add chopped rhubarb to the water and continue boil for another ten minutes. Remove dolmades from hot water.
Salad: Stir fry asparagus, sprout leaves, turnip leaves, scapes & mushrooms in butter, and add together with raw tomatoes and radishes.
Comments. We found the strawberry leaf tea online: it is very bland. Strawberries/Yoghurt/Honey is a terrific dessert and it is a pleasure to have fresh fruit again. The 100 miles dolmades were good, although the grape leaves were sometimes chewy since it is a bit late in the season.
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