Food pics #21

Runcarla

A local family farm runs a market from May 1 to Christmas. There is an attached bakery that produces fresh bread, fruit pies, Chelsea buns, and shortcake. Their shortcake is epic! We've been getting strawberries for two weeks now, and I made a trifle for Canada Day. I use angle food cake instead of pound cake for a lighter version. The green stuff is pesto made from basil I grew myself!

Pics #4 and #5 are from 'Queenie's Bakery', a local spot DH and I like to visit when we walk into town on Library Day (Thursday's) or after out big Sunday gym workout!

Please post pics of food you've made, or food that others have made and you've enjoyed to this thread any time this month.

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7 years ago

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12 replies

Latest reply was from Runcarla

Anonymous

They look positively fantastic and yummy. Still trying to get there for your desserts you posted previously. I am gaining weight just looking at the pictures- lol. I love you sharing all those sights of what your area has to offer. Your chamber of commerce should hire you to do PR.

7 years ago

JAileen

Veteran

Oh I love pesto. The best use of it IMO is in a sandwich. The strawberries look so delicious.

7 years ago

Runcarla

Veteran

JAileen - I freeze left over pesto, or large batches made when a basil harvest is required. Do it up in ice cube trays first, then into a Tupperware container. Usually used with pasta, but also into soups and sauces. A taste of summer in winter. In a sandwich sounds intriguing. What other sandwich fixings do you use with the pesto?

7 years ago

Sara L.

Veteran

I didn't take photos of this recipe: https://www.sunset.com/recipe/.....cken-salad but it was really good. To make it easier, I used pre-shredded coleslaw mix, mandarin oranges, and chow mein noodles. It was light, easy, and all my kids ate it.

7 years ago

Anonymous

Those strawberries look so great! You're reminding me to get to the market garden this week as the window for local berries is so short here.

7 years ago

JAileen

Veteran

In a sandwich I would use pesto with ham or turkey, cheese, and other usuals like lettuce and tomato.

Ina Garten made a pasta salad with a pesto dressing which was pesto with spinach and mayo. The spinach was to keep it green. She added peas and pine nuts. It’s really delicious.

7 years ago

Diana

Veteran

J’aileen, one of my favorite sandwich combinations is prosciutto, fresh mozzarella, and pesto. Maybe a drizzle of balsamic vinegar.

Here’s a dinner from a couple of weeks ago. Duck egg and leek frittata, tomato/basil/mozzarella salad, and bread from a local bakery. Someone gave us some duck eggs and they made an incredible frittata.

We’ve been eating a lot of salads, bread and cheese, and quick stir fries and things like that. Too hot to spend much time in the kitchen lately.

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7 years ago

Adriana

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Hi Carla, always fun to see your foodpictures. I can join if I remember to make pictures. I like basil but not pesto. Is it the garlic?
These are the two breads I bake weekly. Sourdough. A project from my husband and me. He keeps "the mother" alive and prepares the dough. I do the baking not having the patience to check the bubbling stuff in the fridge and standing around.

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7 years ago

Adriana

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7 years ago

JAileen

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More food: my neighbor gave us some of her cherries. They were delicious and made me wonder why we never planted a cherry tree.

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7 years ago

L'Abeille

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Yay strawberries, but Carla, those Nanaimo bars in the bakery photo have got me drooling!

No pics from me, but this year I am getting plentiful rhubarb from the plants I put in last year. So far I have made 2 rhubarb coffeecakes, which is my favourite, and I have the fridge stocked with jars of stewed rhubarb. M. Abeille told me he doesn't like rhubarb but he's been eating the stewed stuff for breakfast every day. I have been putting in only 1/4 cup of sugar and then one or two handfuls of stevia leaves (dried from the plants I had in the garden the past 2 summers). It works out beautifully--the leaves add sweetness that intensifies over time but no sugar calories.

Also planning on strawberry-rhubarb pie; trying to time it to use the near-local strawberries when they are plentiful, and not waste the perfectly sweet super-local strawberries by cooking them.

7 years ago

Runcarla

Veteran

L'Abeille - I LOVE stewed rhubarb!

7 years ago

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