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

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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
The LOCAL Food & Drink Magazine September/October 2017 | 65 Blackcurrant Sweet Pickle 4 cups blackcurrants 3 cups moist brown sugar 1 cup seedless raisins 1 cup chopped apple 2 Tbsp crushed mustard seeds 2 Tbsp chopped onion 1 Tbsp ground ginger 1 tsp salt 2 cups white vinegar Cover currants and apple with vinegar, cook gently until tender. Let cool, then mix in other ingredients. Stir well. Boil for 10 minutes, spoon into sterilized jars, and process in a water bath for 15 minutes. WIN A LEXUS FOR A WEEKEND! Plus get your own car cleaned and detailed! eatdrink & Presented by Enter at www.facebook.com/eatdrinkmag Contest ends November 27, 2017. Complete details online. Congratulations Barbara Fair, winner of our July/August Draw!
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Eatdrink #67 September/October 2017 "The Decade Issue"

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