Living rural in the city is hip and urban – and you can, too.

Category: Food, Cooking, and Processing (page 1 of 2)

A day to make red pepper jelly – Gelée de piments rouges

On Monday morning, I had planned out an awesome Homestead day. The weather was beautiful so I was only lacking one person and one tool (a post-pounder, an auger, or a sharp-shooter) for finally replacing my rustic-unchic front fence. This is the kind of fence I want, minus the barbed wire, but instead, I’ve got a roll of welded wire, which should look something like this when done. I’ve got nice round cedar fence posts from the country, not square city fence posts.

Being one person too short (yes, I am one person and, at 5’4″, too short, but here I mean too few), I mucked about with what remained of putting the garden to bed for winter, and covered the rose bushes. (Yes, I have rose bushes. I barely deserve them. So rarely does one have what one deserves!)

In so doing, I got stung by a wasp on the fleshy part of my left hand. That put a stop to further garden work. It also put a stop to chopping, so I didn’t tackle the red pepper jelly until today.

These beautiful red “piments rouges” peppers – which doesn’t translate into pimentos, which are stumpier – came courtesy of the grocery store, which is so kind as to give me, the bunny lady, their trimmings and vegetables destined for la poubelle. I gave a few peppers to the rabbits (they were not so spicy as to be a problem) before I thought to make jelly out of them. 

Red pepper jelly, in case you didn’t know, is a great addition to any cheese or cold cut sandwich.

L'encyclopedie de la Cuisine Canadienne by Jehanne Benoit and Mrs. Appleyard's Family Kitchen
Jehanne Benoit’s “l’encyclopedia de la cuisine canadienne,” beside Mrs. Appleyard’s Family Kitchen. (I’ve since replaced the cabinet shelves with glass. But the same books remain!)

I found the recipe easily enough in my collection of cookbooks from yesteryear – which are, bar none, the best cookbooks if you’re into the idea of local food. When I cannot find a pickle or preserve suggestion in my mother’s old stash, I go straight to Jehane Benoit’s Encyclopedie de la cuisine canadienne. Between this book and Mrs. Appleyard’s Family Kitchen, I have the historical stories and recipes of my entire region’s local food before the globalization glut that landed cantaloupe on every restaurant breakfast plate in the month of March, and the concomitant assumption that the food supply chain takes care of everything so that all we have to do is choose. — Hobby horse ends here for now.

Red pepper jelly recipe in French – along with many others

The recipes are diverse and simple. On this page, you can see quince (coings), mint (menthe fraîche), parsley (persil), lemon verbena (vervaine), and sage (sauge) jelly. Most if not all of these will be eaten with cheese or meats, so it’s no surprise that they’re on the same page as red pepper jelly.

However, it also has a recipe for (swoon!) currant and elderflower jelly (groseilles aux fleurs du sureau). I’m half-Danish, and when I first had elderflower juice in Copenhagen (København) it struck a chord with me that I knew this and I’d had it before, though I could not say how or where.

But as Swedish venture would have it, one can now get it at IKEA. And you can get elderflower or elderberry tea at the Polish bakery.

So I’m making the jelly today. The peppers are drying out, on the old side, so they were fabulously easy to de-string and seed, though more difficult to chop. The wasp-stung hand had some work to do. Presently I’m waiting for the four hours to elapse for the peppers to sit in salt.

Since I'm using sugar here, here's a blog post about that.

Did you know that Windsor is next to Detroit, where they have a huge salt mine? It’s worth seeing the Time photo essay. Yet despite the Windsor mine being in Windsor, Windsor Salt‘s headquarters are near me, in Pointe Claire, QC. Sadly – and preventably!their building kills birds. I’ll still buy their salt but I want them to fix their windows and landscaping.

Now that the jelly’s done, here’s a belle photo. The one with the ingredients is more illustrative than a Bernardin jar with pretty red contents, but which one do you see in a magazine?

Le voilà! 

Red pepper jelly in 250 mL Bernardin jars

Things I’m up to, this November

It’s a good thing I haven’t updated in  a month, because the posts would have been obsessed with squirrels. (No squirrels for you! Trust me, I’ve got pictures.) They are under strict (oh well, not so strict) rationing of two to three chestnuts per day.

The two boys – Rufus and Clyde – know me well. Clyde dominates Rufus, but Rufus seems to be more like a pet. A smaller squirrel comes by and I chuck it a chestnut that it fails to notice, because squirrels are not super-scenters like dogs are, it seems.

We had our first frost a couple of nights ago. The swiss chard is surviving, as it usually does, but its days are numbered. I’ll be eating more of it in the coming weeks. The rabbits are getting peevish about getting old tomato leaves, but I’m also giving them juicy wilted nasturtiums. The green tomatoes are in a box in the garage, still on their vines, and the ones in the kitchen are turning red.  Continue reading

Eastern Ontario Autumn colours, pumpkins, and recipes

I took some photos on my trip to Eastern Ontario over Thanksgiving weekend worth sharing, so I’ll start and finish the post with two autumn scenes.

Eastern Ontario land trust

Eastern Ontario land trust

I brought three pumpkins back from Ontario, and two evenings ago, I baked one of them. As the fastest way to process a pumpkin is by baking it, I just cut it in half, scooped out the seeds and pulp, and put it in the oven with a little water. But the baking takes an hour and a half, and The Most Important Rule For Cooking that I learned as a child – which it floors me that more people don’t know – is… well, the first rule is, don’t use the oven in summertime, but… When You Use The Oven, Cook More Than One Thing. In fact, cook three:  Continue reading

The garden harvest, pickling, and homemade sauerkraut

My SPIN farm plans have not panned out this season. Harvesting is underwhelming: I’ve come to admit that none of my cucurbits will be producing any squash, melon, or pumpkins for me this year, except for one cucumber plant that isn’t even for pickling. I should have eaten the flowers all along. Here is the normal state of affairs for any one of them:

The sumac that I planted last year is now about my height, and the lower leaves are beginning to change colour for fall. In addition, more wildflowers are creeping into my soon-to-be meadow.

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