Archives for posts with tag: organic food

Happy New Year!

I find it hard to fathom that any year could have been stranger than 2020, but then there was 2021. In spite of it all, I continue to seek out beauty in the mundane as well as in the ethereal and extraordinary. I thrive in the comfort of it, in the smallest miracles that abound.

On the third of January, the morning brought an extremely vivid double rainbow over our beloved neighbourhood. Two days later we celebrated 12th Night with a cranberry orange cake decorated with a marzipan persimmon which was as delicious as it was beautiful. A lovely shop near us brings in a spectacular display of marzipan fruits especially for the festive season from an artisan in Italy.

Spring can come very early in this part of the world. Snowdrops, then crocus and daffodils are usually seen by January and February. Some newly cut branches we found on a boulevard brought the spring inside for us in early February, just in time for a reminder on February 13 that it was still winter. Valentine’s Day is always a good excuse to bake, not that I ever need an excuse!

On the grey days of March I made time for cozy cups of tea and making things. Fair days were for walking among the daffodils. The famous Victoria flower baskets begin to appear in March, and in March and April the ornamental cherry and plum trees bloom in waves throughout the city, their heady fragrance filling me with delight (making up for my itchy eyes!).

In anticipation of Easter, the bakeries fill with seasonal delights and I seek out all the versions of hot cross buns I can find. More and more cherry blossoms appear and the days are brighter.

By May the trees have been adorned with every shade of green. In June I created a birthday tea party for a lovely friend, complete with tiny sandwiches, scones, a tropical-inspired Victoria Sandwich Cake and other sweet treats. We also began picking up our local organic produce CSA (Community Supported Agriculture) from Littlest Acre Farm at Moss Street Market. Every Saturday until the end of October was like Christmas as we brought home a mystery bag of the most beautiful fresh veggies and fruit.

We never cease to be overwhelmed (in a good way) by the bounty of our west-coast environment and the appreciation in our community of this bounty and those who grow and produce it. As food lovers, we know how lucky we are to live here. So many neighbourhoods in Victoria have weekly farmer’s markets, like Fairfield’s completely organic Moss Street Market, now in its 26th year. And now, right in our own downtown neighbourhood, a permanent Public Market is about to open.  So, an idea for a new blog feature emerged: what is the most bountiful right now in our gardens and farms, and what will I cook with it? This week, in the next post, I will feature zucchini and garlic. I hope this will be a fun new focus for this blog I love. Happy eating and growing!

After many years of planning, the Downtown Public Market Society finally has a space. It should be open in the next few weeks.

After many years of planning, the Downtown Public Market Society finally has a space. It should be open in the next few weeks at The Hudson building on Douglas Street between Fisgard and Herald streets.

Until then, once a week the merchants gather to sell there bounty in the walkway behind the building. Bread, honey, cheese, donuts...

Until then, once a week the merchants gather to sell there bounty along the walkway behind the building. Bread, honey, cheese, donuts…

... and lots of produce!

… and lots of produce!

Summer squash comes in so many shapes and sizes, and colours!

Zucchini and pattypan at Moss Street Market last Saturday. Summer squash comes in so many shapes and sizes, and colours!

The farmers at Moss Street Market grow many different varieties of garlic.

The farmers at Moss Street Market grow many different varieties of garlic.

Beautiful garlic braids.

Beautiful garlic braids.

A week ago we hosted a birthday dinner for a friend. We decided to have just hors d’oeuvres plus a special dessert, all with a French theme. Here’s the result:

(PS Forgot to take any pics of the dessert: lemon yogurt cake with home-made lavender ice cream and sparkling wine.)

The whole spread. We couldn't have done it without Choux-Choux Charcuterie (olives, jambon de Champagne and Fol Epi bread), Terra Nossa organic farm (sausages and chicken livers) and some inspiration from here.

The whole spread. We couldn’t have done it without Choux Choux Charcuterie (olives, jambon de Champagne and Fol Epi bread), Terra Nossa organic farm (sausages and chicken livers) and some inspiration from here.

GJ's home-made paté along side delicious French olives and a lemon rosemary goat cheese dip for crudités.

GJ’s home-made paté along side delicious French olives, candied walnuts and a lemon rosemary goat-cheese dip for crudités.

Tiny caramelized onion quiche and organic sausage/sage/pear bites.

Tiny caramelized onion quiche and organic sausage/sage/pear bites.

Delectable cheeses from Choux Choux.

Delectable cheeses and meat from Choux Choux.

Baked brie with fig jam.

Baked brie with fig jam.