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Harvest local
Harvest-time is the best time to shop for, cook and enjoy foods grown in BC All across the province
there are champions for local food. They can be people who farm, run farmers markets, create exciting
Jude’s Kitchen JUDIE STEEVES
meals, write about food, legislate or lobby. They are a vital link in the chain of people who encourage consumers to think about where their food comes from each time they make a purchase, and inspire them to make local purchases wherever possible. Part of that chain is, of
course, the growers who put their best efforts into making it worthwhile for us to eat local, and the distributors, wholesalers and retailers who promote and display that fresh, local food so people want it more than its imported neighbour.
Among those champions is
Angie Quaale who is a best- selling cookbook author (Eating Local in the Fraser Valley), chef and entrepreneur who owns Well-Seasoned Gourmet Foods in Langley. She is also a regular guest chef on Global BC and CTV Vancouver, as well a culinary contributor for CBC and Black Pres.
She is passionate about
reducing food waste and about using local, seasonal ingredients. She is also past- president of Les Dames d’Escoffier’s BC Chapter, a past-director of the Pacific Northwest and Canadian BBQ Associations, and a former councillor for Langley.
COUNTRY LIFE IN BC • OCTOBER 2019
Angie’s Roasted Pear & Arugula Salad is the perfect complement for Thanksgiving turkey. JUDIE STEEVES PHOTO
Her work in the food sector has been recognized by the Chamber of Commerce and Women’s Enterprise Centre. She shared a favourite
recipe using oven-roasted BC pears and local Craisins with fresh, local greens such as arugula. There are local BC- grown pears available much of the fall, with the favourite standby Bartlett, and Bosc, then the Anjou as winter comes on. October is the perfect month to enjoy fresh, local produce with so many BC fruits and vegetables ready to harvest, and an opportunity to showcase everything local at Thanksgiving, with a big bird, local hams, roasts and side dishes. If you have family coming
to join you for the weekend or friends visiting, try something different for breakfast or lunch, as well as alongside the main dish on the Thanksgiving weekend. Turkey and its pals make wonderful leftover dishes, too, such as curried turkey, or creamed ham or turkey, roast beef, turkey, chicken or ham bunwiches, salad or pasta.
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ANGIE’S ROASTED PEAR & ARUGULA SALAD WITH CRANBERRIES AND MAPLE VINAIGRETTE
This is a different take on pear salad with delicious contrasting but harmonious flavours. Serve as a meal at lunch with fresh buns or bread or make it the opening chapter in a many-course Thanksgiving dinner. I couldn’t find arugula so substituted spinach and mixed salad greens and it was great.
4 firm, near-ripe pears 1 tbsp. (15 ml) butter 6 c. (1.25 l) arugula
1/4 c. (60 ml) shaved Parmesan cheese
Dressing 3 tbsp. (45 ml) olive oil 1 clove garlic
1/2 tsp. (2 ml) Dijon mustard
1 tbsp. (15 ml) balsamic vinegar salt and pepper, to taste 1/2 tsp. (2 ml) maple syrup
• Pre-heat the oven to 400° F. • Peel and core pears and slice length-wise. Melt butter and dissolve sugar in it. Toss pears in the mix in a bowl to coat them.
• Arrange them in a single layer on a baking sheet. Roast, turning once, until they are barely tender, 10-15 minutes.
• Dry roast the pine nuts in a skillet for five minutes, until toasty brown. Remove and set aside. • In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, minced garlic, salt, pepper, mustard and maple syrup. Add the arugula or other greens and toss in the dressing to coat them.
• Divide the salad amongst four chilled plates and arrange the roasted pears in a fan around the centre. Sprinkle with the dried cranberries, shaved Parmesan cheese and roasted pine nuts.
• Serves 4. YAM ‘N HAM CAKES
If you have bits of leftover ham from the Thanksgiving feast, this makes a great breakfast or lunch dish, perhaps with an egg on top, or a salad on the side.
2 c. (500 ml) grated yams 1 egg
1 tbsp. (15 ml) mayonnaise pepper, to taste
1/4 tsp. (2 ml) cumin powder butter, for frying
2 minced green onions 1/4 c. (60 ml) minced ham 1 tsp. (5 ml) fresh lemon juice 1/2 tsp. (5 ml) spicy chili powder 2 c. (500 ml) chopped spinach
• Combine grated yams, green onions, egg, minced ham, mayonnaise and lemon juice with spices and chopped spinach in a large bowl. It’s easier if you partly cook the spinach first. I use the microwave. Melt a little butter in a large frypan and form spoonfuls of the mixture into cakes. Heat the pan over medium-high heat and arrange the cakes in the pan.
• Cook until brown on the first side, then flip to brown the other side. • Serve while hot.
2 tbsp. (30 ml) sugar 2 tbsp. (30 ml) pine nuts 2 tbsp. (30 ml) dried cranberries
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