What Jenn’s Lovin
Making the Most of Seasonal Vegetables
Did you plant a garden this year and now are unsure how to save your harvest? Or maybe you want to pick up a few extras on your next grocery store stop or farmers market visit while local items are freshest and often most economical. Here’s my best tip – make friends with your freezer! Yes, no canning jars required. My go-to method of stashing away that local veggie flavour is the freezer and my go-to resource is Getty Stewart. If you are going to freeze vegetables you will want to blanch and also want to know that it’s simple. Check out what you need to know here: https://www.gettystewart.com/blanch-freeze-vegetables-handy-reference-chart/
What Lynn’s Lovin
September is Pie Season in my House
There is nothing better than filling your home with the scent of a delicious pie baking in the oven. Early spring fruit like rhubarb and strawberry make for a mighty fine pie, but the abundance of ripe, juicy, fall fruit provide endless pie options for the ultimate autumn comfort dessert.
I love to make fruit pies because there doesn’t have to be any specific baking rules – like cakes and other fussy desserts. Simply, you put fruit in a crust, add sugar, spices if you want, and bake. Pie can be made in a pie pan or free form, be sweet or savoury, double-crust, or have a crunchy crumb topping, and use one fruit or as many fruits as you have on hand.
It seems that it is the crust that seems to intimidate my friends. Please do not that stop you! I have included my favorite, no fail, pie crust recipe below that uses frozen canola oil and a food processor to make an incredible crisp pastry that is almost hands-free. Add fruit of your choice, sugar, and BAKE!
I hoped I have inspired you. Please see the attached recipes for more inspiration and guidance if you need it! Remember every pie is a good pie!
Eat Well…Lynn & Jenn