Tag Archives: rhubarb

Summer, strawberries, pie and ice cream (oh my)

You know what I love about summer? It’s not the endless days, the sun, the vegetables growing in my garden—though those are all wonderful things. No, what I love most about summer is the smell of it. It comes in my bedroom window in the morning, a round warmth that smells vaguely like hot concrete. It’s a city smell, but I’ll take it.

Summer heralds the beginning of berry season, and as if on cue, the first BC strawberries made their appearance this week. I picked up two flats of them at the Main Street farmers market, along with some scandalously red rhubarb, and ta-da! we have pie. And by we, I mean me. And all of my best friends who have suddenly crawled out of the woodwork, pleading for pieces of pie.

If I could somehow manage to stop eating strawberries (seriously now, my fingers and kitchen are stained irrevocably scarlet), I would make strawberry ice cream.

What’s that, you say? You’d like a recipe for strawberry ice cream?

Conveniently, you can find my recipe for egg-free strawberry ice cream in the Summer 2011 issue of Edible Vancouver. Furthermore, it runs alongside a recipe for kick-ass chocolate wafer cookies, and then, if you’re feeling really ambitious, you can put the two together and make ice cream sandwiches. And, because I’m pedantic that way, I’d like to point out that said ice cream sandwiches appear on the cover of said magazine. You can pick up a copy at various points in Vancouver, but if the magazine goblins have stolen them all away—or you’re not in Vancouver—here’s the electronic edition.

Edible Vancouver Summer 2011

Photo and styling by Bambi Edlund

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Strawberry rhubarb pie. Leaf lard crust. Divine.

Strawberry rhubarb pie with leaf lard crustThis post is totally not chocolate-related, but it’s officially summer (even the sun knows it, finally!) and the farmers market is full of goodies. Like strawberries and rhubarb. And pig fat.

I’ve spoken with the lovely Kate McDermott before about her wondrous pies. Kate makes The World’s Best Pie, as I discovered last summer. She swears by leaf lard, and I’ve been altogether too lazy to track down a source of it in Vancouver.

Leaf lard is the fat from around a pig’s kidneys, and is highly prized for its clean flavour and magically flaky pie properties. I finally found a source for it in Vancouver, and bought mine from Gelderman Farms at the Main Street farmers market. Give them a call or drop them an email, let them know how much you want, and they’ll have it for you at their next market date.

I bought three pounds of frozen leaf lard from them and rendered half of it in my crockpot. I used Cheeseslave’s handy how-to, and it worked like a charm. However, whereas most instructions call for the rendered lard to be strained into mason jars, I poured mine into a loaf pan lined with parchment paper. Once it solidified (overnight, in the fridge) it lifted out of the loaf pan easily. I now have a brick of white fat hanging out in the back of my fridge, wrapped in parchment and stored in a ziptop bag.

Word to the wise: while most instructions say that rendering fat produces a rather, erm, distinctive smell, I don’t think it’s unpleasant. However, it definitely smelled porky in my apartment for about six hours. I happened to be making peanut butter ice cream at the same time, and it got me thinking about peanut butter and bacon sandwiches…but that’s another post for another time.

Of course, all the fun of leaf lard is in making pie with it. I’ve worked with store-bought lard before and just find it off-putting. It’s strange-tasting, greasy and slick—and while it does produce a pretty flaky crust, there’s something missing.Strawberry rhubarb pie with leaf lard crust

So I made pie. And it is the best pie that I’ve made so far. I went a bit overboard with the sugar for the filling, but I’m so distracted at the exquisite flakiness of the crust, the crisp sound that it makes when you plunge your fork into it, and the delicate, buttery sweetness of it that I don’t even care about the filling.

Now that, my friends, is good pie. And I’m wholly convinced about the leaf lard thing.

Main Street Station farmer’s market

Apparently, it’s local food week on this here blog. That was unintentional, but maybe a reflection of the plethora of the events and whatnot that are going on this time of year, and in Vancouver.

Yesterday was the opening of the Main Street Station farmer’s market. Had I been more on the ball, I would have told you yesterday so you could go, but I’m telling you now so that you can go next week. There are early strawberries (a bit tart, but still infinitely better than the stuff carted in from California), beautiful rhubarb, garlic scapes, kale, arugula, radishes, eggs…the list goes on. And, yesterday, opening day cake!

I have visions of rhubarb pie, swiss chart tart, radishes with salt, and roasted scapes. It’s going to be lovely.

And just when you thought I had chocolate off the brain: when you go, say hi to Kelly at Bad Girl Chocolates, and tell her I sent you. She has two new things in her arsenal: a beautiful molded chocolate spattered with green, containing a rosemary caramel; and a fresh mint truffle. Oh, to die for.

The Main Street Station farmer’s market is on until October 21, every Wednesday from 3-7pm. It’s in Thornton Park at Main and Terminal, across the street from the train station. Look for the tents, local produce and happy people: you can’t miss it.