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.
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| Local ingredients (purchased) |
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| Garden items (except honey) |
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| Cranberry-Apple juice. |
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| Baked salmon dinner |
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| Close up of vegetables. |
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