The Canadian Harvest in Regions across our vast nation.
Isabelle at Les gourmandises d’isa from Rawdon, Québec, has a pear tree that bears fruit she creates various concoctions with, often jams to add to her Christmas hampers. The recipe presented here is a pear jam with tonka bean. I bought a couple of Tonka beans when in Paris. Do you think I can find them now? Where would one put a Tonka bean?Jessica at Inside Out from Ottawa, Ontario, celebrates the great pumpkin which was her inspiration for a spiced pumpkin crème brûlée. “As the stunning autumn colours of Ontario evoke the warmth of the season, so does the pumpkin and its many uses in cooking.”
Interestingly, Aube at Kitchen Vignettes from Toronto, Ontario, has an incredible video about making a squash crème brûlée for this challenge. It was a blast to compare the recipes and I am making this for dessert tonight: the squash version.Jen from the Victorian Food Blog on Vancouver Island in British Columbia, sat down with “one of the local food activists involved in the Lifecycles Project that has been doing food accessibility and urban agriculture work in the region for more than 20 years. They coordinate a fruit tree harvest project that helps to feed local non-profits that support people living in or on the edge of poverty, work with farmers and restaurants in the region to make amazing use of local foods and train people of all ages to learn how to grow and be more connected to their food.”Charmian at The Messy Baker from Guelph, Ontario, shares her recipe for Tomatillo Chicken – An Unexpected Harvest. “The only crop that did well this summer was my tomatillos — until my well-meaning father decided to help ready the vegetable patch for winter.” You must pop by for a hilarious read.Mallory at Because I Like Chocolate from Calgary, Alberta, says, “Maybe I’m following a stereotype, but harvest time in the prairies is very indicative of grains. Wheat, oats, barley: they are all grown here. I love to use oats from Highwood Crossing, a local producer in Southern Alberta, in all contexts, both sweet and savoury. These bars are my take on apple crisp in a sliceable format. BC apples are sandwiched between an oatmeal cookie crust and an oat streusel topping, for a double whammy of oat goodness.”Marilyn at Here and There from Calgary, Alberta, gives thanks during the harvest season with The Manitoba Cake. She writes, “[During] Canadian Thanksgiving one takes time to be thankful for one’s bountiful crop and life’s riches. It is a time to feast on the fruits of one’s labour with potatoes and vegetables from the garden, along with a farm grown turkey. Canadians continue the practice of a traditional menu using local products with a personal touch and The Manitoba Cake is Marilyn’s personal touch! It is made with root vegetables that are plentiful and local during the Canadian harvest and I cannot wait to try this cake myself.Barbara at My Island Bistro Kitchen from Prince Edward Island, introduces us to a fifth generation PEI potato farmer, Lori Robinson. Barbara follows Lori from the time she plants the potato seed in the spring to the harvesting process in the fall. Barbara creates a recipe featuring scalloped potatoes not to be missed at the end of her article.Barb at Just a Smidgen from Calgary, Alberta, addresses the zucchini. It grows prolifically on the Canadian prairies and home gardeners are almost standing on the street corners giving away over-sized bags of it every year. One can never have too many zucchini recipes during the Canadian harvest and Barb shares her outstanding and family treasured zucchini relish.Mimi from Ajax, Ontario, at her blog Tummy Grumbles writes about that most noble of fruit, the humble pumpkin, and the best pumpkin pie she has ever had in her post: The Great Canadian Pumpkin Harvest. Another homemade pumpkin pie from a completely different region.Sarah from Delish in a Dish in Victoria, British Columbia, made tempura with her harvest bounty. Sarah found that making tempura at home was less intimidating than she though and offers two quick tips for a delicious end product are: ensure the tempura batter is icy cold and use well dried vegetables.Sarah at All Our Fingers in The Pie from Swift Current, Saskatchewan, writes about the Canadian wheat harvest. “What is a crop called that is even way better than a bumper crop? That is our experience this year. Amazing growing conditions produced amazing yields [on the Canadian prairies].”Pour ceux qui me suivent régulièrement, vous savez déjà que je fais mon potager, que je canne passablement et que je congèle ou encore déshydrate les produits disponibles. Pour ce thème, j’ai donc choisi d’aller plus loin en tentant la sauce Toum. Une sauce à base d’ail frais, d’huile, de jus de citron frais et de sel. Vous devez vous rendre à Nathalie Délinquances et saveurs de Shefford, Québec. pour en savoir plus sur Toum Sauce.
Some did not participate this round, but 40 did. If you are interested in participating, wonderful. It is never too late.