October Dinner

100 Mile Dinner: October 2014

This month we use last dinner's squash seeds, and noting that October features Canadian Thanksgiving, we decide to work turkey into the mix.   Naturally, our garden is central to our efforts.   We take a celeriac, although it has little in the way of root.   On the other hand, the carrots and cabbage are a healthy size, and we are still getting tomatoes.  We take the last of our beans.

Ingredients:Turkey bacon (Vedder)
Squash seeds, carrots (1),  sungold tomatos, grapes, garlic, celeriac, cabbage, Jerusalem artichoke,  and beans (garden).
Butter (The Farm House, Aggasiz)
Potatoes (Abbotsford)
Cucumber, Apples , Onion (Stein Mountain Farms, Lytton)
Apples (Denman Island)
Fresh ginger (Shelfield, Cultus Lake)
Honey: (Jane's Honey, Fraser valley)

Drink: Juice  apples, cucumber, half carrot and ginger.  

Dinner: Bake the squash seeds at 350 for 15 minutes.  Shell the seeds.

Stir fry onion, garlic, ginger with butter for 3 minutes.  Add 3 cups of water.  Add cabbage, turkey bacon, potatoes, and celeriac leaves.  Bring to a boil and cook for a half an hour.  As a side dish, stir fry turkey bacon, beans, celeriac and Jerusalem artichoke.

Fresh salad: Slice carrot (raw), cherry tomatoes, beans, roasted squash seeds (shelled), .   

Dessert: Grapes, and baked pear.  The pear was baked with honey and butter at 350 for a half hour.

Comments: Juicing is a delicious way to keep drinks within our geographical limits, and this month's was a delight.    Turkey bacon is smoked and ready-to-eat, and the stir fried is perhaps preferred over stewed  (no salt needed).  

September Dinner

100 Mile Dinner: September 2014

September is another excellent garden month for 100 mile diners. Fraser River salmon makes this a month to savour.  Local butter has returned, and we apply it throughout our cooking.

Ingredients:

Sockeye salmon (Fraser River)

Sea salt (Vancouver Island Salt Company, Bamfield)

Carnival squash (1), carrots (1),  sungold tomatos, grapes, brussels sprout, garlic, chives, and parsley  (garden).

Butter (The Farm House, Aggasiz)

Cranberries (Pitt Meadows)

Raspberries (Abbotsford)

Broccoli (Burnaby)

Apples (Stein Mountain Farms, Lytton)

Fresh ginger, scallion (Shelfield, Cultus Lake)

Macro Kelp (Bamfield)

Honey: (Jane's Honey, Fraser valley)

Drink: Juice cranberries, apples, pear, grapes, and ginger.  

Dinner: Halve the squash, removing seeds. Bake half squash  at 375 degrees for an hour or until soft.   Cook broccoli, brussels sprout with butter, salt, seaweed, scallions and garlic at 375 for a half hour or until baked.  Cook salmon with butter, salt, cranberries, raspberries, chives, garlic, ginger and scallions at 375 for half an hour or until baked through. Brussels sprout and broccoli are enjoyed as side vegetables.  

Fresh salad: Slice carrot (raw) and cherry tomatoes.   

Dessert: Grapes, squash and honey (not shown).

Comments: The juice is sweet.  Local salmon is excellent / a delicacy and the baked vegetables beautifully complements the flavour of the fish.

Local ingredients (purchased)

Garden items (except honey)

Cranberry-Apple juice.

Baked salmon dinner

Close up of vegetables.