100 Mile Dinner: July 2014
July is a wonderful month for the 100 mile dinner. Salmon has just shown up within our limits, and was immediately chosen for this month. For carbs we made pasta, and our drink was a milkshake. Many garden items were available for this month as well. As it turns out, we no longer can buy 100 mile butter, so we made some from local cream. We found 100 mile salt - what a surprise that was!
Ingredients:
Sockeye Salmon (Barkley Sound)
Sea salt (Vancouver Island Salt Company, Bamfield)
Elephant garlic, turnip, cabbage, carrot, raspberries, chives, peas (garden)
Light cream (10% fat) (Birchwood Dairy, Abbotsford)
Blueberries (Abbotsford)
Eggs (Chilliwack)
Sifted Wheat Flour (True Grain Mill's Cowichan Red, Duncan)
Honey: (Jane's Honey, Fraser valley)
July is a wonderful month for the 100 mile dinner. Salmon has just shown up within our limits, and was immediately chosen for this month. For carbs we made pasta, and our drink was a milkshake. Many garden items were available for this month as well. As it turns out, we no longer can buy 100 mile butter, so we made some from local cream. We found 100 mile salt - what a surprise that was!
Ingredients:
Sockeye Salmon (Barkley Sound)
Sea salt (Vancouver Island Salt Company, Bamfield)
Elephant garlic, turnip, cabbage, carrot, raspberries, chives, peas (garden)
Light cream (10% fat) (Birchwood Dairy, Abbotsford)
Blueberries (Abbotsford)
Eggs (Chilliwack)
Sifted Wheat Flour (True Grain Mill's Cowichan Red, Duncan)
Honey: (Jane's Honey, Fraser valley)
Butter preparation: Put light cream into blender until whip cream appears on top. Separate and process the cream into butter, saving the buttermilk for ice cream. Add water to the butter and mix, discarding the milk/water mixture. Refrigerate.
Ice Cream preparation: Combine 1 cup buttermilk (left over from preparing butter), 1 cup light cream and a quarter cup of honey. Process 2/3 cup of blueberries/raspberries in food processor and add to mixture. Place mixture in ice cream maker, adding another 2/3 cup of berries as the ice cream solidifies. Place in freezer.
Shake preparation: Mix equal parts buttermilk and ice cream into refrigerated glasses.
Salad: Stir fry cabbage, garlic, chives, turnip in salt and butter, and add together with raw tomato, carrots and raspberries.
Salmon: Wrap in cabbage leaves and steam for 18 minutes.
Pasta: Mix 2/3 cup flour with and egg and knead until uniform. Make into pasta with pasta maker. Cook and add garlic, butter and salt to taste.
Comments. This was a delicious dinner. The salmon and shakes were very tasty, and the pasta worked out perfectly. If we had local heavy cream we would have used it to make the butter, but none was available. Maybe we would pre-make the butter and ice cream to spread the preparation out a bit if we were to make this again.Shake preparation: Mix equal parts buttermilk and ice cream into refrigerated glasses.
Salad: Stir fry cabbage, garlic, chives, turnip in salt and butter, and add together with raw tomato, carrots and raspberries.
Salmon: Wrap in cabbage leaves and steam for 18 minutes.
Pasta: Mix 2/3 cup flour with and egg and knead until uniform. Make into pasta with pasta maker. Cook and add garlic, butter and salt to taste.
Light cream: to be separated into butter and buttermilk
100 mile homemade butter!
Backyard raspberries and local blueberries!
Ice cream!
Garden produce.
100 mile homemade pasta!
Fresh caught sockeye salmon.
Local salt and elephant garlic from the garden.
Dinner!
Milkshake :-)
