A Way to Garden Radio – I recently appeared as a guest on Margaret Roach’s weekly podcast to talk about Holiday gifts to make using plants and things gleaned from the garden. Click here to listen for free. To get your Holiday gift giving started, Margaret is giving away two garden-themed tees from our shop, so head over there to get your name in the running to win.
Have you heard about this? According to an article I read this morning in The Atlantic, linguists are recognizing the word “because” as a preposition, or what they are calling the “because-noun.” I generally try to steer clear of Internet-inspired turns of phrase, because, annoying and overdone. I like the hint of irony behind this one, but now that I’ve used it here, I think I am done. Because, enough already.
As you may already know, I am currently blessed with a large sum of assorted winter squash and pumpkins. Last weekend I roasted a beautiful icy blue variety called ‘Jarradale’ and proceeded to work my way through the bounty of richly-flavoured, colourful flesh. I concocted all manner of treats including: pumpkin pudding (basically pie filling sans crust) and several batches of scones.
Recently, my friend Margaret of A Way to Garden inquired about harvesting her first big bounty of tomatillos and turning them into salsa verde. If you grow your own tomatillos, late summer is when their papery husks start to plump up and split, signalling that they are ready for harvest. The fruit tends to ripen all at once (or very nearly), and when we spoke, I was just preparing to make up my own annual batch of sauce.
I know I have mentioned at least a few times that this is one of my cooking mottos. I am yet to discover a vegetable or fruit that doesn’t taste good roasted in the oven, their juices caramelized, concentrated, and full of flavour.
Roasting is also easy work. Lazily chop up ingredients. Toss with oil, butter, or fat, maybe drizzle on a little vinegar or some other acid, and add some herbs, salt, sugar, etc for flavour. Pop it in the oven and go lay down on the couch for 20-45 minutes. You may have to get up once to shake the pan or flip the ingredients over.
Here’s something delicious that you can make this long weekend. It took me a few attempts, but I’m finally happy enough with this peach and blackberry loaf to share it with you. It’s not too sweet — in fact, my personal favourite version has 1/4 cup less sugar than what I’ve posted here. I prefer mine less sweet than a cake, so if you like it sweet than I suggest going with the version published below.
Note that blackberries are an optional ingredient. I didn’t set out to include them, but happenstance intervened. Here’s how that came about.