BRAD     |     EMILLIE

Friday, August 16, 2013

Gonna eat me a lot of peaches

On our way home from Castlegar we spent a few nights with friends in Kamloops, playing with their kids. Then we spent a night in Vancouver with Grammy. We took the Upper Arrow Lakes Ferry (above), and visited Gort's Gouda (below). The trip was relaxing.
The scene that confronted me on Monday morning was anything BUT relaxing.  A mound of laundry erupted from the laundry basket filled our bathroom floor and tumbled out in the hall.  The children were both keyed up by the trip away and Nikolai needed some social time to calm his frenetic squirreliness.

I was also confronted by the paradoxical situation of an empty fridge, but a backyard teaming with veg.  The effects of seasonal abundance were compounded by a delivery of 10 lbs of peaches, and 20 lbs of blueberries (ordered from a friend early in the season, with a delivery date based on ripeness). 

Last year everything ripened over the Labour Day long weekend... and I had planned our holidays this year with that expectation.  However, the good weather this year has meant that crops are bursting forth a full 3 weeks early.  Which just happens to be right in the the middle of our vacation time.  Monday morning had me quaking in my sandals... would I be able to deal with all the food, the crazy kids, the laundry and get us packed up for another week long trip? 

Monday we canned the cucumbers in to pickles and grated our over-sized zucchinis into freezer containers.

Tuesday we canned the peaches.

Wednesday we froze blueberries and made Green Gage Plum jam.

Today we peeled and froze apple slices and made another batch of jam.  (It was a good year for plums).

Phew! The suitcases are packed, and my next blog will come from a much smaller Island where I will certainly have the time to relax.
Now for a recipe that will help fuel all manic episodes of summer harvest:

Raw Chocolate Truffles

These were introduced to us by my friend Heather, when she dropped off a batch shortly after Uliana's birth. 

Process until fine: 1 1/2 cups dates, 2 cups coconut, 1/2 cup ground almond.  Add 1/4 -1/2 cup of cocoa powder, 2 tbsp coconut oil and 1/2 tsp vanilla.  Then add enough honey to make them stick together (about 2 tbsp depending on your dates).  Roll into balls and cover with flaked coconut.

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