Our gardening is just about done for the year, the beds have been tidied and only the cold hardy vegetables are left to browse from. We had an abundance of really big 
tomatos and made a lot of tomato sauce!
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Read Reviews on YelpOur gardening is just about done for the year, the beds have been tidied and only the cold hardy vegetables are left to browse from. We had an abundance of really big tomatos and made a lot of tomato sauce!
There are quite a number of plants that can be foraged for food on Gabriola. The spring and summer months offer a multitude of berries, oregon grape, young stinging nettle, and tender greens; in the fall find rose hips and mushrooms. It is very satisfying to walk along mossy forest trails and spy a chanterelle mushroom, and where there is one there are u
sually more. Our favorite are the golden chanterelle but the white ones are good as well. Take them home, clean off the forest debris, leave them to dry for a couple of days, then fry them up with onions and olive oil – delicious!
We had such a cool start to the summer that I thought the garden would never grow, but I was surprised, we are able to pick a bountiful daily harvest of vegetables – enough for three families. We used sea weed and compost this year and the result has been market quality. 
When there is too much we can give the excess to the local food bank.
With three mothers in the family it is no wonder that we celebrate Mothers Day. The weather co operated marvelously with afternoon sunshine and the warmth that we so appreciate. We set up table and chairs and a blanket in the garden and all the family met for tea and fresh rhubarb crumble, custard, luscious brownies and incredible meringue cookies. The children and dogs ran and played and fun was had by all. Being the oldest mother I even got a present – a pretty summer dress from the local dress shop
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…and they just keep coming – tomatoes that is. Even though we had a very cool start to the year we seem to have an abundance of tomatoes. The beauty of buying bedding plants is that you can try so many different varieties. In the spring we went to the Wild Rose nursery located on Gabriola and bought 15 different varieties of tomatoes, many of them heirloom. We had small and large Beefsteak, Golden Delight, Jolly Elf, Black Prince, Early Girl and many others, some were cool weather varieties, some not. The result was very satisfying and there were so many that every few days I was processing them this fall. In my opinion the easiest way to keep tomatoes is to skin them and simmer them all day until they are reduced by half. Then ladle them into sterile jars and screw on the lid – now they are ready to use!
August is blackberry time, and Gabriola has lots of thickets of these luscious treats at the south end of the island. We try to go out a few times each season to pick berries. This time we took the kids and they helped, mind you they ate as many as they picked. We brought
home enough to make jelly, a pie and blackberry ice cream. Yum!
It is amazing what you discover is in your backyard just by googling something somewhat unrelated. While searching for Belvedere Farm whilst writing the previous blog I stumbled across “Supply Line Organic Foods Buyers Club”
which is accepting orders for Gabriola residents for the next 2 weeks, May 4- May 16, 2010. Very excited I browsed throught the online store and am very excited to receive flours, sugar, oats, dried fruit, lentils etc. in bulk, all organic and well priced. A fantastic end to my great day, and again I say “I love this place”!
Yesterday was Annie’s first birthday, the family assembled and we were treated to Robyn’s custard filled eclairs, simple ingredients, exceptional taste. If you would like to try making them you can find the recipe at the website below, http://www.thefreshloaf.com/recipes/eclairs
This is the time of year for pickling-777107.jpg)
, when the garden has an abundance of cucumbers, carrots and beets. This was Carly’s first try at pickles and she was impressed with how easy it can be. Pour a boiling mixture (1 part water, 1 part vinegar and 1 tablespoon coarse salt per cup) of liquid into hot sterile jars that have been filled with raw carrots and cucumbers or green beans, fresh dill and garlic, and screw the cap on tight. The jars will seal and in a few weeks you will have pickles.
Cooking is one of my passions, it is my stress release. It helps that I love food, the tastes, textures, colors and the company with whom I consume it. Whether it is my immediate family, Sunday dinner or the beloved dinner party I love watching peoples reactions to the food I make. My long time favorite is the Mushroom Pecan Burger which makes even my mushroom hating husband swoon at the mention of it. This veggie burger is chock full of protein due to the pecans and the finely diced mushrooms give it a smooth yet meaty texture. Serve this burger with horseradish mayo and grilled sweet onions (especially tasty if from Gabriola’s Good Earth Farm) on a homemade bun and you will have a fantastic meal that will cater to the vegetarian and carnivore alike. These freeze beautifully, just cook them lightly and then package to freeze. If you are interested in this recipe it can be found on page 114 of the sensational Re-bar Modern Food Cookbook, one of my favorites. If you get the chance the restaurant is located at 50 Bastion Square in Downtown Victoria and is well worth the visit for a snack or full meal. As an added note I am on page 92 enjoying a cup of the fabulous coffee that they make, one of the many perks of working there!
“After a good dinner one can forgive anybody, even one’s own relatives” Oscar Wilde
Robyn & Carly McMahon and unlicensed assistant Lesley McMahon, your Gabriola Island Real Estate Sales Team
Located at The Folklife Village, #1-575 North Road, Gabriola BC, Canada V0R 1X3
Toll Free 1.877.422.8455 or Local 247.2088 or email mcmahon@gabriolaproperty.com
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