In another food preservation workshop organised by the Richmond Food Security at Garratt Wellness Center, Arzeena brought crab apples to make crab apple sauce for canning. There was a bumper crop of crab apples at the Richmond Sharing Farm, Arzeena told me.
The crab apple sauce is very tangy and needs quite a bit of sugar to sweeten it.
Another food preservation workshop at the Garratt Wellness Center organized by the Richmond Food Security. This workshop is led by Chef Ian Lai.
For this workshop, we had baby beets from the Richmond Sharing Farm for canning. Ian Lai did warn us that eating beets will caused the urine to be reddish in color, so don’t be alarm.
- pickling spice
- fennel seeds
- pickling vinegar
Source: Ian Lai
With the abundance harvest of zucchini, Ian made a Zucchini, Squash and Tomato Ratatouille. This is very similar to the Mixed Vegetables Relish he did in an earlier workshop. However, since there is lesser variation of vegetables, this can be cooked together instead of individually.
For this Zucchini, Squash and Tomato Ratatouille, Ian used various kinds of tomatoes, i.e. tomato sauce, sun dried tomato and fresh tomato.
Ian told us he uses the organic tomato sauce from Costco for pasta or cook it down for pizza topping.
Ian also used the above canned tomatoes for this recipe.
Ian’s recipe as above, plus chopped onions.
The zucchinis were huge. Just remember to remove the core as they are spongy.
Source: Ian Lai
I had came across gooseberries in a lot of Western dining. Gooseberries are often used to garnish dessert. I have never try to eat them before.
Ian encouraged us to try one if we have never eaten one before. They are really sweet and nice when they are ripened. The left over gooseberries seemed to disappear from the bowl as many cant stop munching it.
The gooseberries can be eaten with plain yogurt. As for the lavender syrup, you can add it to soda pop to have a lavender infused soda pop.
As usual, Ian did not provide the exact amount of ingredients for this recipe.
Source: Ian Lai
This year, the Richmond Sharing Farm has a bounty harvest of tomatillo. Due to the unfamiliarity to the usage of tomatillo, the sales at the Steveston Farmers Artisans Market was not good. There were lots of tomatillo left for canning.
The Tomatillo Salsa made in the canning workshop will be used to make Fish Tacos at the Applepalloza event in Fall. The Applepalloza event will be held at the Orchard, south end of Gilbert Road, before the dyke in Richmond on October 3rd. It’s an apple tastings event with games in the orchard, salmon BBQ, music and more.
- 5 1/2 cups chopped husked tomatillos (about 2 pounds or 27 medium size tomatillos
- 1 cup chopped onion (about 1 large)
- 1 cup chopped green chilies (about 2 medium)
- 4 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup vinegar
- 4 tablespoons lime juice
- 4 (8oz) half pint glass perserving jars with lids and bands
Quick tip: when cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
If tomatillo is not available, you can substitute it with green tomato.
Source: Karen Dar Woon
Yields 4 (8oz) half pint glass preserving jars
Ian Lai conducted another food preservation workshop at the Garratt Wellness Center organised by the Richmond Food Security Society. For this workshop, Ian decided to make a Mixed Vegetable Relish from the glut of vegetables he got from the Richmond Sharing Farm.
The vegetables includes zucchini, squash, chard and carrot.
We managed to can 14 x 1 liter jars of the Mixed Vegetable Relish for the food bank. This Mixed Vegetable Relish can be used to make a vegetable lasagna or making it into a soup by adding stock and your favourite grain.
- tomato paste
- can dice tomato
- assorted chili pepper (Nanami Togarashi), a Japanese spice mix which is available from Fujiya Japanese store. Ian jokingly said that this is his favourite spice mix for 2010.
You may click on the image of the package to have a larger view.
Ian does not provide a specific measurement for this recipe. In fact, Ian told us that he cooks by feel and he is a not a strict recipe follower.
Source: Ian Lai
Yields 14 x 1 liter jars.
Maria brought crabapples to make Homemade Apple Pectin in the Food Preservation Workshop. The crabapples were harvested from her neighbour’s backyard.
Crabapple is also known as wild apple. They are rarely eaten raw as they are extremely sour and woody in some species. Crabapples are an excellent source of pectin. If you do not have crabapple, you can still make pectin with tart apple skin and core, just that you must collect enough of them when you make lots of apple sauce in the fall.
It is best to make pectin from apple in the fall when they are freshest as the pectin content decreases over time.
- 2 pounds of crabapples (or tart apples, about 7)
- 4 cups (1 liter) water
- 2 tablespoons (25ml) lemon juice
Prep time: 1 hour; Yield: 4 cups (1 liter)
One cup of apple pectin is good to make preserves for 3 pounds of fruit of low pectin like pear or cantaloupe.
The Richmond Sharing Farm had some golden plums for the food preservation workshop. The plums were donated by people who has plum trees in their backyard. For those of you who like to donate your fruits to the sharing farm, give them a call and volunteers from the farm will be arranged to pick the fruits. You do not have to pick them yourself. The Richmond Sharing Farm contacts can be found here: http://www.richmondfruittree.com/contact_us.html.
Initially, Karen wanted to make pickled plums. However, when she saw the ripeness of the plum which is not suitable for pickled plums which require firmer plum, Karen switched to make Spiced Golden Plum Jam. Hence, the photo of the ingredients is not so accurate.
- 1 cinnamon stick, about 10 cm or 4 inches, broken into pieces
- 4 to 6 cardamon pods
- 1.6 kg yellow plums, halved and pitted (about 3 1/2 lbs)
- 125ml (1/2 cup) unsweetened apple juice, optional if the golden plum is very juicy
- 1.65 litre (6 2/3 cups) granulated sugar
- 1 pouch (85 ml/3 oz) liquid pectin
Maria brought up a concern on the liquid pectin which has sodium benzoate which when combine with vitamin C (ascorbic acid) which naturally exists in fruits, will form benzene, a known carcinogen. However, Karen said the amount that is consumed via such preserved food is considered below the dangerous level. If you are concern, try to use those powder form or make your own pectin which I will cover next.
Source: this recipe is from Bernardin Complete Book of Home Preserving via Karen DW
Prep time: 30 minutes + preparation of jars and lids; Yield about 7, 250ml (8oz) jars
This was the third session of the Food Preservation workshop held by the Richmond Food Security Society. The instructor for this workshop is Chef Ian Lai from the Terra Nova Schoolyard Society, a community based project that teaches kids about organic gardening and food appreciation.
We had some freshly picked beans from the Terra Nova Sharing Farm. There were green, yellow and even some purple beans.
- About 2 pounds of beans
- 2 1/2 cups pure white vinegar or pickling vinegar
- 2 1/2 cups water
- 1/4 cup kosher salt
- 1 tablespoon pickling spice
- fennel seeds
The difference between the Pure White Vinegar and the Pickling Vinegar is that the pickling vinegar has a slightly higher acidity like 7% while the pure white vinegar is about 5%. Ian commented that he only used pure white vinegar for pickling or cleaning.
As a chef, Ian preferred Kocher salt which has a coarser texture where he can feel and see the salt.
Pickling spices can be purchased from the bulk sections of many groceries stores.
These fennel seeds are from the Terra Nova Sharing Farm too. They are used to flavour the pickled beans.
Source: Ian Lai
Yields 10 to 12 x 250ml jars or 5 to 6 x 500ml jars
Karen also demonstrated an Easy Herb Pestos in this food preservation session as we had leftover basil leaves from the herbs that Arzeena brought from the Richmond Sharing Farm.
There were two types of basil leaves here, red and green ones. Karen suggested that the red ones gives a different colour contrast to food. Pesto is commonly used to flavour pasta. It is sometimes served on sliced beef, tomatoes and sliced boiled potatoes.
- 2 cups fresh herbs, i.e. basil, cilantro, mint, stem removed
- 4 tablespoons olive oil, or combination of vegetable oil and flavoured oils
- 2 tablespoons seeds or nuts
- optional: up to 1 cup of shredded (not powdered) hard cheese, i.e. pecorino or parmesan
- optional: fresh garlic or roasted garlic, 2 to 4 cloves
Source: Karen DW
Yield: 1 cup
Karen also shared some flavour combinations as follow:
- classic: basil, olive oil, pine nuts and parmesan cheese.
- red-leaf basil, sundried tomatoes. If tomatoes are packed in oil, use the oil. If tomatoes are dried packed, rehydrate in hot water for 20 minutes and drain before using.
- cilantro, or combination of cilantro and parsley, up to 1 tablespoon toasted sesame oil and fresh ginger; no nuts or cheese for this.
- most versatile; just basil and olive oil. Add other flavourings when ready to use.