This is fresh fruit time of year in British Columbia. I got some wonderful Okanagan peaches from a fruit stand while travelling. Of course, they are great fresh but I bought enough to do some preserving. I had seen the Bernardin Peach Pie Filling in their excellent canning book and I love peach pie and cobbler. Canning some of the peaches would let me have pie and cobblers this winter. It had to be done! Continue reading Bernardin Peach Pie Filling
A sure sign of spring at Passing Wind Estates is the rhubarb is ready to harvest. Here is the first fresh rhubarb dish of the year, PWE Rhubarb. Continue reading PWE Rhubarb Crisp
Carrot pudding is the traditional Christmas dessert of my youth. It is a spiced Christmas pudding that is rich and luscious. Continue reading Carrot Pudding
We have pulled the tomato plants out and let as many of the green ones ripen inside as are going to get there. That leaves us with lots of green tomatoes and indicates the time to make another batch of Green Tomato Mincemeat. Continue reading Green Tomato Mincemeat
My buddy bought a house with a small cherry tree last year and was coming to dinner. He invited me to pick the cherries. It must be time for Cherry Cobbler.
My buddy was coming over and he likes strawberry rhubarb pie. I have to admit, I was feeling lazy (what do you expect from an old fat guy.) So, I made Strawberry Rhubarb Crisp. Continue reading Strawberry Rhubarb Crisp