Rhubarb - Vibrant Taste of Spring
If you haven't already picked up your copy of the late spring edition of Relish Elgin magazine, you probably should grab it while you can. For the past three weeks the free guide to Elgin has been flying off my counter at the market.
In this issue I developed a recipe inspired locally grown rhubarb. By pairing rhubarb's natural tartness with the spiciness of last autumn's dried peppers, a velvety smooth, smoky & sweet barbecue sauce became a great spring preserve. Combined with Mexican-inspired pulled pork carnitas, this sandwich is not only worthy of Father's Day lunches, but also everyday suppers all summer long.
Relish Elgin magazine is available in many local establishments. You can also view it online.
Vegetable Fermentation Workshop
"Humans did not invent or create fermentation. It would be more accurate to state that fermentation created us."
On June 11, I'll be working together with the Backus-Page House Museum in Wallacetown for a beginner workshop on vegetable fermentation. For those who have just discovered your love of cultured foods or perhaps are a little leery about what the fuss is - this night is for you.
We'll discuss the basics of fermentation, move right into a tasting of different vegetable pickles, then get our hands dirty to create jars of ferments you will take home. I'll also supply you with a few basic recipes just in time for the summer harvest season so you can preserve your own bounty and enjoy the complex flavours all year long.
To register for the event, call the Backus-Page House Museum at (519)762-3072.
Eating. Drinking. Sharing.