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Applewood Farm Winery (Stouffville, Ontario)

`Are you both ok with spicy stuff?`  This is not a query I typically associate with wine tasting but the smiling man behind the counter had just levied those words at us.

Dana and I nodded before receiving our instructions.  `Take a good swig of this into your mouth and swirl it around for a bit.  It won`t be hot until you swallow it.`

We followed instructions.  A sweet almost cider-like taste filled my mouth before downing the contents of my mouth with eager anticipation.  The excitement paid off with the dry burn of peppery heat.  I looked at Dana for her reaction.  I knew instantly that we were leaving with a bottle of this `Smokin`Apple Seriously Hot Cooking Wine.`

I drove past Applewood Farm Winery for more than two years when I attended College.  I suppose I was in the rush of youth to get somewhere else and never made the occasion to turn off McCowan road and down the pleasant dirt driveway.  My cousin Chantal had recently brought her twins and shared the good word that there was some neat discoveries to be had.

The farm is currently open for berry picking and there were lots of families taking advantage of a picnic play area and taking wagon rides through the fields.  We headed right for the barn to see what was to be had.  It turned out that there were many wonderful surprises – most of them being alcoholic in nature (though we will return in the fall for local apple picking to be sure).

This is a place for fruit wine – apple, berry, ciders, blueberry and pear ports and a few different versions of apple meade (a fruit wine with honey as it`s sugar base).  Samples were plenty – we were free to try many wonderful things that were all very pleasant.  The Mac(intosh) Meade stopped us in our tracks – sweet, thick and a tickle on the tongue balanced the fine bubble and sharp bite of apple.  It is aged up to four years before obtaining it`s easy drink-ability and instant pleasure.  Meade is a traditional drink that many have all but forgotten about – thankfully Applewood has not.

The pleasant country setting and family-run farm is a supporter of local food (both from their own farm and locally purchased fruit for their wines).  This family farm (maintained by the Passafiume family for almost 30 years) is a great way to pass some time and try some products that you wouldn`t have access to otherwise.  They are making a strong case for the relevance and exciting things happening around fermenting fruit (other than grapes)!

Matt (our host, who owns Applewood along with his wife Stephanie) is so clearly passionate about what he does that it’s contagious.  He openly shared information including some of his resources for eating locally and tipped us off on where to find Ontario Artichokes in September!  He also informed us that his brother is opening an Organic farm next summer – I’m sure we’ll swing by there as well.  He mentioned that he really loved talking about food and drink and his authenticity was without question.

Applewood is on McCowan Road, just north of Stouffville sideroad.  Travel time from Toronto is about 30 minutes.  There are several other farms nearby (and fresh honey across the road) that you can easily make an afternoon of it.

Canned Peas – winter is gonna taste great!!!

I have been going to Forsythe Family Farms for a very long time.  We will feature them in the future but if you find yourself in the Markham or Unionville area in the meantime, make sure to get up and visit this destination.  They have activities for the kids and an abundant farm store which sells local products (often, but not always, from their own farm).  They carry fantastic baked goods, honey, veggies, preserves, meat, poultry, cheese and much more.

As we were spending the weekend in Markham, I picked up a day-old raspberry pie and noticed that the farm peas were in.  They were available in the pod or, for cheaters, in pre-shucked bags.  I bought a shucked bag as a gift for our hosts (my lovely parents) and carried on with my Friday-evening trek to suburbia.

On our way home today (Sunday), we headed back to the Forsythe Farm.  4-cheater bags were still available – I would guess that they were about a pound each for $5.  $20 later and we were off with our farm fresh shortcuts and headed back to the city.

I have never preserved peas before.  I knew we would have a trusted recipe and, once again, the Joy of Cooking paid off.  It seems there is little to it (though use a tested recipe) – boiling salt water on top of fresh peas is then brought back to a boil for two minutes before added to hot jars and the sealing process is followed.  You definitely need a pressure cooked for veggies like this – there is little-to-zero acid in the jars and 240-degree heat is needed to safely preserve these for many months to come.  The recipe I followed recommended 40 minutes at pressure.

We made 11 1-cup jars (1.75 liters) – raw food cost is just under $2 a jar.  They are not as cheap as growing your own (we will one day have our own little garden) and they are more expensive than buying the industrial product.  Our ingredient list (peas, water, salt) is something I am proud of and know we will taste the difference when the winter comes.

This was preserve batch #7 of the year – I think we have just about recovered from our slow start to the season.

Visiting the local Farmer’s Market in Markham

Dana and I both spent formative years in Markham (we were friends in high school though we became a couple almost 15 years after meeting).  Her family has moved to Lindsay, mine has stayed in the place of my youth.

We were visiting suburbia this weekend as a launching point to go to (and return from) Kingston for a wedding in the family.  We had enough time Saturday morning for a quick trip to the local market.  I am enjoying Ontario blueberries and raspberries as I type this.

I havent been to the Markham Market in years.  I was pleasantly surprised.  The weekly carts were much more focussed than in years past – Markham had become a bloated market with more crafts than food and many more resellers than actual farms.  The market has been trimmed and focused and there was a nice balance of local farm fresh food and other finds.  It’s a relatively small market but well thought out – it would be possible to complete your weekly grocery list here (minus a few things, such as milk, cheese or fish).

There appears to be a balanced approach to reselling – items availably locally were not being resold while items which would not appear otherwise were presented by resellers.  The standout farm (to us) was Clement Farms from Newcastle, Ontario (no website found).  They were friendly, happy and their booth was filled with the results of their hard work.

Here’s some of the pics from Saturdays adventure:

 

 

Sushi District – Leslieville

The transition of Queen Street East (in particular, the Leslieville area) has been remarkable to watch from our window over the last 4 years.  Last summer appeared to be the peak of gentrification and, while the pace of change has accelerated, the topic seems to be all but gone from consciousness.  The neighborhood is growing into its new skin.

Another new restaurant (the 3rd in a month) opened on Thursday evening.  Sushi District is a great analogy on what has happened out here.  The location was home to Woodgreen Fish and Chips for more than 30 years before the owners retired in the fall.  Woodgreen was a loved staple in the neighborhood with the quality of the food in strong contrast to the quality of crayola colored paint through the restaurant.  The irony that 30-years of fish and chips transforms into a sushi lounge is indicative of what has happened out here.

Sushi District is three parts sushi restaurant combined with one part lounge.  The decor is minimalist – two chandeliers hang over a bar and the black and white room is accented by a set of LED lights which change the color of the bar and the walls of the restaurant.  The mood of the place transitions through subtle changes as you progress through your meal.

A low-cool buzz of chill music filled the air as I took my spot behind a white tabletop.  My waiter bounded over with a giant smile and was welcoming as he presenter their opening night menu.  He also explained they were waiting for their liquor license (the strike in the city is crippling a lot of new restaurant owners and those who are trying to open patios).  Alas, no sake today.

The food looked great -a mix of traditional Japanese fare with a twist of the new (tuna tartar being one example of such a bend).  I ordered deep-fried tofu (a secret love of mine), a spicy salmon and a dynamite roll.  The rolls were fantastic!  What appeared to be fresh crab filled one of the rolls and contrasted with the crunch of tempura shrimp that appeared to be made just for my roll.  The rice was light and airy and not the gluey mess of inferior sushi.  The spicy salmon showed great care in its preparation.  The flesh of the fish had been marinated slightly before being tenderly rolled with small hickory-stick shaped slices of cucumber and decorated with black and white sesame seeds.  The seeds almost stole the show!  They were plump and popped in the mouth as they were crushed between my teeth.  These were not an afterthought and were truly impressive.

Overall, Sushi District delivered on its promise of very good traditional Japense fare with a few modern options.  Check out the bar after dark for the best ambiance and enjoy!

Stewed Rhubarb (preserved for the winter) and recipe

There is very little easier than this – and the joy of sweet and tart rhubarb in the middle of winter just can’t be beaten.  If you’re new to preserving, this is a great one to start with.  The basics are covered in our preserving section – a candy thermometer is the one item that will help a great deal with this one.

If you’ve never eaten raw rhubarb before, give it a taste – it borders on awful (though I love it).  It’s so bitter that it can be tough to chew (my eyes water a bit thinking about it).  As a child I would pluck it from the garden and dip it repeatedly in white sugar (I’m told that honey is a good alternative as well).  When it’s stewed with a bit of sugar (or in a pie), it gains a sweet and sour combination that can’t be beat.  If you’ve never tried it before and want to try you can use this recipe to cook some up without preserving it.

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New roommate.

We were at the farmer’s market at the Brickworks on Saturday, left with armloads of garlic scapes…and a whole lot of delicious farm fresh goodness. I picked up a bunch of Basil at the Sosnicki Organic farm table and it still had the roots on. We spoke with Jessie Sosnicki for a while, mainly about our shared obsession for Tomatoes. I asked her whether I should plant the Basil or eat it…(half joking). She mentioned that with the roots on, stood in a jar of water it’ll last a lot longer – don’t put it in the fridge, it’ll go black. We unpacked the groceries when we got home and I stood the basil in a mason jar of water. I had some soil leftover from a plant I had recently re-potted and decided to give him a more ‘permanent’ home the next day. I’m (definitely) no green thumb, but maybe we’ll have fresh basil for a little while longer.

So meet Herb, he’s living in a nice pot (from Quince) in our living room until we eat him up, or he expires. I left a little room in the pot. If all goes well maybe i’ll buy him some Thyme or something (har har).

If you’re surfing around, the Sosnickis have a really cute website and a fantastic blog that tells about the day-to-day life on the farm. They always have an amazing selection at the Brickworks farmer’s market on Saturdays – can’t wait until Tomato season!!!

Swirl Wine Bar (Leslieville) opens – and preserves…

I was flipping through a well torn copy of the Toronto Star in a coffee shop yesterday afternoon when I noticed a picture featuring a fridge full of preserves.  For those who know me well, that`s kind of like finding a real oasis in the middle of a dessert after weeks of dehydration.  I simply can`t resist.  The article featured a new wine bar with a twist – almost all of the food are preserves made locally – and it`s just down the street!

It opened a week ago and is petite and delightful.  It`s a nice compliment to the Leslieville scene (which continues to explode – Sushi District opens today, just a few doors down from Swirl).

Swirl is a converted one-bedroom apartment in Leslieville (Queen East, near Carlaw). It really does feel like you are walking into a private apartment.  The entrance transitions immediately to a staircase which takes you to the second floor bar.  It`s an odd comparison but the staircase reminded me of the entrance to Alinea – there is a clear transition that occurs after you leave the street and before you enter the restaurant.  It`s a neat feeling.

I must admit I get a little worried when I hear the term `wine bar`- a small bit of self doubt that I will know enough to even order off a wine list (short of asking for `combo number seven`) creeps over me.  There is nothing to be worried about in this cozy room – the wine and service is accessible and tasty.  Converted sewing tables fill the main room which is super laid back and pleasantly casual.  A small back room is available for communal seating or can be reserved for groups of 10.  It`s shelves contain many samples of the offerings to be had – alternate cubes of wine and preserves fill the room with peaks of what can be had to sip or feast.

Janean (one of the owners) was a fine and friendly host.  She explained the concept, walked us through our options (including a few that weren`t on the menu).  Preserves include olives, pickled mushrooms, marinated goats cheese and other preserves to match cheese trays and  charcuterie.  We sampled the creme caramel and it melted a small piece of our hearts.

Stop bye, check it out and pop a bottle and a few seals!

Leftover Strawberry Syrup Innovation: Iced Tea

It’s the end of my 3rd batch of preserves in two nights.  3 liters of strawberry jam, 4 jars of preserved strawberries in syrup and 3 jars of stewed rhubarb.  It’s going to be a good winter.

This post may not be very exciting to those of you who do not make preserves – I am hoping that this connects with at least one person that does (or will try) because I am BOUNCING with excitement.

When making jam/ preserved fruit, you are often left with a small amount of juice that you simply can’t pack into a jar.  It’s often a tablespoon or two.  Typical approach is to put it in the fridge and find a use – pancakes, flavor a cocktail or add to a can that you open in the first week.

The problem with the syrup alone is that it is not all sweet – there is an undertone of lemon juice (used in the preserving process).  The lemon is almost impossible to detect in the jam/ preserve because the sweet fruit brings the whole deal into context.  I pack all the berries I can in my jar so my leftover is typically just this juice.  I love it on pancakes but was sure there must be another use.

As I was cleaning the kitchen from the evenings toll, I made a pot of tea.  I’ve been rather excited about “real” iced tea lately so I began the process with some of my leftover boiled water that wasn’t used in the rhubarb process.  I’m sure you know where this is going now – I was still clueless as I steeped the tea on the counter and sweetened it slightly.  I didn’t even clue in as I added a touch of lemon juice into the tea.

As I put the tin of loose-leaf tea back in the counter I laughed at the irony that I had chosen tea made with wild strawberry leaves as it’s base.  I’ve just processed 25 pounds of strawberries in the last 24 hours.  It hit me that I had strawberries, sugar and lemon in the tea and only then did I notice the glass on the counter with my leftovers from preserving – strawberry juice matched with sugar and lemon.

This lemon-berry mix is so ideal for tea that I now also have another use for the leftover syrup from the preserved whole berries that we’ll eat in the winter (contrary to popular belief, I really do have a limit to how much ice cream I can eat).  I’m actually thinking that the berries might occasionally play second-fiddle to their divine juice!

For those of you who make preserves and the like (or those who know people who do) – what do you do with the bits that just don’t fit in the jar?

“Berried” Alive – in Strawberry Jam and preserves and rhubarb and…

It’s just after midnight.  I worked a full day and had a great day.  I visited a new farm on the way home and bought a lot of strawberries (thanks to Jodi for the location).  A lot.  I stopped elsewhere to get rhubarb, sugar and some extra lemon juice.  Ate dinner, started cleaning strawberries.

I had planned to make strawberry-rhubarb jam.  Plans have a way of changing.  I’m less than an hour from a self-imposed deadline of 1:06AM est (there’s a very long explanation to why I try to post at this time every night).  I had a massive change of plans, mostly due to recipes and part due to moving slow.

I couldn’t possibly be having more fun.

What started as a simple rhubarb-strawberry jam has become three different batches – only one is complete so far.  The finished batch is an amazingly dark strawberry jam/sauce that is currently “popping” sealed on the counter as I write.  We will not know if it is jam or sauce until it sets for a week or so because we did not add additional pectin to the fruity goodness (all explained in our preserving link above – this saves a LOT of sugar).  We opted for giant berry chunks and used the rich flavor of demerara sugar to add depth and color to the batch.  We’ll post the recipe with tomorrow’s post.

Since we had so many strawberries, we also started off a patch of whole preserved stwawberries.  They are currently in the fridge “plumping” (a fancy term for marinating in a measured amount of sugar).  They will be jarred whole tomorrow that recipe will be posted then as well):

As for the rhubarb?  I couldn’t find a tested recipe for strawberry-rhubarb jam without pectin, so it’s in the fridge.  I’m going to preserve chunks of it tomorrow – we can always add it manually to our sweet berry jam!  We made just over 3 liters (12.5 cups).

Dana’s been creating a lino-cut that will make it’s appearance on the site at a later date (let’s just say it’s not pro-molasses!).

We joked that we are living the life of the 1900′s – somewhat appropriate since our apartment is from the 1800′s.  We couldn’t be having more fun and I really encourage you to either give preserving a try or to add a new twist to your current list of preserves!

Time’s up!

Feelin’ the love for our new kitchen timer! Bought it at Anthropologie (Shops at Don Mills). It looks vintage, but it’s brand new…all metal and sticks to the fridge with a big magnet*

Nice and simple. We had a weird one that plays 70s game show tunes and looks like a blender….but never used it (too tough to set).  We had been using the timer on our microwave for a while (interestingly, that’s about all the microwave is used for these days). So when I saw this little lovely, I had to have it…quite photogenic too (comes in powder blue as well).

Kikkerland has some interesting products on their website, we’re not big into tchotchkes – but I thought a few of the white ceramic ‘campfire’ candle holders would make an interesting addition to a table setting…like it even more after watching the video….

*i need to stick stuff on the fridge and have a ridiculous collection of magnets, I guess we’ll never have one of those pretty stainless steel refrigerators.