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DID SOMEONE SAY PICKLING SEASON?
Not officially, perhaps, but I have seen some zucchinis and small cukes appear at the Historic Farmers' Market already, so be prepared for the onslaught on fresh vegetables as the summer harvest expands.
I've stocked up on a classic blend of Pickling Spices ($7.25) for fresh vegetables, featuring Canadian mustard seeds, true Sri Lankan cinnamon, South Indian green cardamom and Malabar peppercorns, along with coriander, celery seed, bay leaf, and cloves.
RECIPE: Chili-Spiced Strawberry Syrup
Featuring: Green Szechuan Peppercorns, Reshampatti Chili Flakes or Aleppo Pepper Flakes
MAKES 1¾ cups
Via Saveur magazine & Karen Solomon, author of "Jam It, Pickle It, Cure It"
The strawberry season was late this year, but this simply means we're still getting freshly-picked berries at the Historic Farmers' Market. This syrup can be used to make refreshing beverages (see "Shrub" below), but is also excellent on yoghurt or ice cream.
The intriguing sizzle of Szechuan Green Peppercorns, ginger, and chili flakes (Reshampatti for more heat; Aleppo for more flavour & less heat) counter the sweetness of the strawberries & sugar.
Aleppo Pepper is known simply as ‘red chili’ in Turkey. It's used extensively in Middle Eastern cooking - on kebabs & koftes, in rice dishes, pasta & vegetables. It’s also a great to have a tiny serving bowl on the table for sprinkling as a finishing touch.
Ingredients
- 1½ lbs. strawberries (about 3 pints), washed & hulled
- 1½ C sugar
- 4 Tbsp fresh lemon juice
- 1 tsp salt
- 1 (½-inch) slice of fresh ginger
- ½ tsp Reshampatti Chili Flakes OR Aleppo Pepper Flakes
- ½ tsp Green Szechuan peppercorns
Method
1. Working in batches, pulse berries in food processor until coarsely chopped. Transfer to a bowl & stir in sugar, 2 Tbsp lemon juice, and salt. Cover with plastic wrap & refrigerate 8 hours or overnight.
2. Strain juices into a 2-qt. saucepan; reserve remaining fruit for another use.
3. Add ginger, chili flakes, and Szechuan Peppercorns to juice mixture. Bring to a boil.
4. Reduce heat to medium-low. Cook until thick & syrupy, 30-35 minutes.
5. Stir in remaining lemon juice & let syrup cool to room temperature. Strain and store in the refrigerator up to 1 week.
TO MAKE A SHRUB:
Combine 3 oz. syrup with ½ oz. Boates Apple or Pear Cider Vinegar in a tall, ice-filled glass. Top with sparkling water.
TO MAKE A SHANDY:
Pour 1-2 oz. syrup in a chilled glass & top with a pale lager-style beer. Garnish with a lemon slice. |
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Many products I offer at the Historic Farmers' Market are now available at other fine food suppliers in the Maritimes.
If you have friends or family in those communities who might be interested in these spices, chilis & kits, suggest that they visit the following stores.
All of these merchants also provide free recipes with the spice products, and most stock copies of
"Seasoned: Recipes & Essays from The Spiceman"
Liquid Gold:
Halifax: 5525 Young Street (Hydrostone Market)
Sunnyside Mall (Bedford)
Saint John: 80 Prince William Street
Charlottetown: 72 Queen Street
Moncton: 1435 Mountain Road (near Trinity Drive)
Shop on the Corner:
In Lunenburg, visit Vicki Buckley's on Lincoln Street for spices & kits. You'll be impressed by her great variety of chilis. Don't forget to enjoy a cup of Laughing Whale Coffee while you're there.
On the road from Truro to the Sunrise Trail (River John, Tatamagouche, Malagash, Wallace, Pugwash, and points east & west) ? Stop at the Earltown General Store for provisions, baked goods, crafts & spices - including blends for game.
In Wolfville: Eos Natural Foods (112 Front St.) now carries a selection of Spicetrekkers' products.
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