Eatdrink #67 September/October 2017 "The Decade Issue"

64 | September/October 2017
that. I can see myself dipping into this book
from the late winter planning of my garden
to the autumn canning of the harvest. It’s
the sort of book that quickly gets dog-eared
and coffee stained from hard use. A book that
gets passed along to close friends and mailed
to far away ones. I have a feeling that Jenni
Blackmore would be happy about that.
eatdrink.ca |@eatdrinkmag
TRACY TURLIN is a freelance writer and dog groomer in
London. Reach her at tracyturlin@gmail.com
Recipes are excerpted from The Food Lover’s Garden:
Growing, Cooking and Eating Well. Copyright © 2017
Jenni Blackmore. Published by New Society Publishers.
Reproduced by arrangement with the Publisher. All rights
reserved.
Pseudo Greek Salad
I call this a “Pseudo” Greek Salad because I think technically a true
Greek salad uses sliced red onion, and a non-sweetened oil/vinegar
dressing with lots of oregano. Typically I tend to find this a little
harsh in taste. I prefer to use green onions and a sweeter dressing,
and fresh cilantro. I’ve also been known to add some homemade
corn relish or some canned corn, which I’m pretty certain breaks
the rules but certainly adds a beautiful yellow sparkle to the other
colors, along with the added sweet corn flavor.
2 cups cherry tomatoes, halved
1 large or 2 small cucumbers, partially skinned and
cubed
1 cup chopped green onion (or red onion if preferred)
½ cup cilantro (and/ or parsley) coarsely chopped
1 cup black olives, pitted and sliced
1 cup feta cheese cubed
1 cup corn relish or corn niblets (optional)
DRESSING
¼ cup olive oil
¼ cup apple cider vinegar
2-3 Tbsp maple syrup
1 tsp prepared sweet mustard (optional)
1 tsp oregano or to taste
Salt and pepper to taste
Combine in jar and shake