Tag Archives: Liquid Gold and All Things Olive

Chunky Cranberry Salsa

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

By now, if you are a regular follower of this food blog, you have probably detected that I am a big fan of cranberries!  I am always developing recipes using these tasty morsels.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Today, I am sharing my newly-developed recipe for Chunky Cranberry Salsa. As its base, it uses my homemade cranberry sauce for which you can find the recipe here.  You need a good thick cranberry sauce for this, not a runny, watery version as many of the canned, commercial versions are. If a watery cranberry sauce is used, it will make the salsa too runny and messy. The photo below shows what the consistency of this salsa should be – it should “hold its own” and stay in place when used on nachos or crackers.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Any flavour of dry salsa seasoning available can be used in this recipe. I use the Epicure Brand, “Pico”, Salsa Mix which is a mild flavoring. If you are using another brand, or one that is quite spicy, just be aware that the amount this recipe calls for may not apply and you may need to adjust the amount you use.  Also, I use 1 1/2 – 2 tablespoons of the Epicure “Pico” seasoning but that can be altered according to taste.  However, I suggest making the salsa first with 1 1/2 tablespoons of the seasoning and then adding more according to your personal taste.  As the old saying goes, you can add more seasoning but you can’t remove it if you put in too much!

Almost any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour pairs particularly well with the other ingredients in this salsa.

Chunky Cranberry Salsa on Nachos
Chunky Cranberry Salsa on Nachos

I use this salsa on nachos but it is also exceptionally good served on gourmet crackers. Simply top each cracker with a small slice of Brie or Gouda cheese and some shaved turkey.  Add a small spoonful of the cranberry salsa and, voilà, an instant hors d’oeuvre. Once you have the salsa made, it makes a quick, easy, and tasty hors d’oeuvre.

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

With the jewel-toned color of this salsa, this hors d’oeuvre also looks very attractive on a serving tray.

Chunky Cranberry Salsa Hors d'oeuvres
Chunky Cranberry Salsa Hors d’oeuvres

This salsa often finds its way on to my charcuterie boards, too.

It can also be used to top baked chicken breasts or grilled pork chops. It’s very versatile, especially if you already have cranberry sauce made and in the freezer.  Simply let the cranberry sauce thaw at room temperature and then mix up the salsa. It’s best if the salsa can be made and refrigerated for a couple of hours before serving to allow the flavours to blend and mellow.

Chunky Cranberry Salsa

Ingredients:

1 cup cranberry sauce
¼ cup red onion, finely chopped
½ cup Granny Smith apple, finely chopped
1½  tsp sugar
1¾ tsp lime juice
1½ – 2 tbsp Epicure “Pico” Salsa Mix, or to taste
2 tsp Honey Ginger White Balsamic Vinegar
1 tsp. finely grated orange zest
½ orange, finely chopped

Method:

In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.

Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.

Store in sealed container for up to two to three days in refrigerator.

Yield: Apx. 1 2/3 cups

Chunky Cranberry Salsa
Chunky Cranberry Salsa

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Chunky Cranberry Salsa

Yield: Apx 1 2/3 cups

Jewel-toned cranberries transform into a versatile and tasty chunky cranberry salsa

Ingredients

  • 1 cup cranberry sauce
  • ¼ cup red onion, finely chopped
  • ½ cup Granny Smith apple, finely chopped
  • 1½ tsp sugar
  • 1¾ tsp lime juice
  • 1½ - 2 tbsp Epicure “Pico” Salsa Mix, or to taste
  • 2 tsp Honey Ginger White Balsamic Vinegar
  • 1 tsp. finely grated orange zest
  • ½ orange, finely chopped

Instructions

  1. In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.
  2. Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.
  3. Store in sealed container for up to two to three days in refrigerator.
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Chunky Cranberry Salsa
Chunky Cranberry Salsa

 

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Rhubarb Salsa

Rhubarb Salsa
Rhubarb Salsa

I am always developing ideas for ways I can make use of rhubarb. We have a long-established rhubarb patch at the end of the garden that always produces large beautiful red stalks. It was planted circa 1993-94 and is the German Wine variety. Because of its rich red color, it lends itself to colorful dishes. While we freeze lots of rhubarb for winter usage, I try to make good use of it while it is fresh. There’s just something so satisfying in being able to go to the garden to pick a few stalks of rhubarb just as I need them for a dish I am making.

Rhubarb Salsa
Rhubarb Salsa

Today, I am sharing the recipe I developed for rhubarb salsa. As you know, there has to be some kind of base for the salsa – something that gives it its bulk, if you will. For example, in many salsas, that tends to be a tomato base. In my recipe, which is a sweet salsa, I am using rhubarb as the base. Use young, thin rhubarb stalks for this recipe.

Rhubarb Salsa
Rhubarb Salsa

Rhubarb cooks quickly and can fast become sauce in which case in loses its shape. For this recipe, cook the rhubarb for only about 1 minute (or even less) and then quickly rinse it with cold water to immediately stop the cooking process. The rhubarb should be fork tender and still able to hold its diced shape and not be mushy. Because rhubarb does lose some of its bright color when cooked, I have added some highly colourful fruits and vegetables to make the salsa attractive – i.e., chopped mango, crushed pineapple, red pepper, and red onion.

Rhubarb Salsa
Rhubarb Salsa

For sweetener, I have used maple syrup and you can use either plain syrup or a flavoured or infused version.  Any flavour of salsa seasoning available can be used. I don’t personally care for really spicy salsa so I have used the Epicure Brand, “Pico” salsa seasoning, which is a mild flavoring. Likewise, any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar which is available from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour works quite well with the other ingredients in this salsa.

Rhubarb Salsa
Rhubarb Salsa

This salsa can be used on nachos or as a topping for fish, pork, or chicken. It adds color and flavour to many dishes.

Rhubarb Salsa on Salmon
Rhubarb Salsa on Salmon
Rhubarb Salsa

Ingredients:

2 cups rhubarb, finely diced
⅔ cup canned crushed pineapple (with juice)
⅓ cup red onion, diced
¾ cup mango, diced
¼ cup red pepper, diced
Juice of ½ lime
1 tbsp maple syrup
1 tbsp honey ginger balsamic vinegar
Zest of ½ lime
2 tbsp. Epicure “Pico” salsa mix
Salt and pepper, to taste
1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Method:

Assemble ingredients.

Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.

Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.

In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.

Stir in the “Pico” salsa mix.

Pour over fruit and vegetables and stir gently.

If desired, add chopped lemon balm or cilantro leaves.

Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.

Serve with nachos or as a topping on fish, pork, or chicken.

Rhubarb Salsa over Salmon
Rhubarb Salsa over Salmon

Rhubarb Salsa

Ingredients

  • 2 cups rhubarb, finely diced
  • 2/3 cup canned crushed pineapple (with juice)
  • 1/3 cup red onion, diced
  • ¾ cup mango, diced
  • ¼ cup red pepper, diced
  • Juice of ½ lime
  • 1 tbsp maple syrup
  • 1 tbsp honey ginger balsamic vinegar
  • Zest of ½ lime
  • 2 tbsp. Epicure “Pico” salsa mix
  • Salt and pepper, to taste
  • 1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Instructions

  1. Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.
  2. Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.
  3. In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper. Stir in the “Pico” salsa mix. Pour over fruit and vegetables and stir gently. If desired, add chopped lemon balm or cilantro leaves.
  4. Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.
  5. Serve with nachos or as a topping on fish, pork, or chicken.
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Rhubarb Salsa
Rhubarb Salsa

Pasta Salad in Shades of the PEI Tartan

National Tartan Day is celebrated each year on April 6th which coincides with the signing of the Scottish Declaration of Independence — the Declaration of Arbroath — in 1320. It is a day of observance to recognize and celebrate the Scottish heritage and the contributions of the Scots and their descendents to Canada’s history, development, and culture.  Last year, I published a posting about Tartan Day and you can read about its origins here.

I wondered what the focus of my posting would be for this year’s Tartan Day.  Lo and behold, didn’t I find bow tie pasta in shades of the Prince Edward Island tartan – red, green, and ivory!  Mind you, the colors are not an exact or perfect match but I think they are close enough to work in a colorful pasta salad with herb dressing.

The tartan on the far left in the above photograph is the PEI dress tartan and the one on the right is the traditional Island tartan.  The colors each signify a feature of PEI and you can learn about this by clicking here.

Any kind of bow tie pasta can be used for this recipe.  I’ve chosen to use colored Durum wheat semolina from Italy because I love the tri-colored pasta which makes a colorful salad!

Use the freshest ingredients you can find for pasta salad – I’m using fresh greenhouse-grown tomatoes and cucumbers from the Schurman Family Farm in Spring Valley, PEI.  Also, for any salad, use quality olive oil and balsamic vinegar.  I have used products from the Liquid Gold and All Things Olive store here in Charlottetown, PEI.

You can use any olive oil and balsamic vinegar – either flavored or plain – that you wish; however, it will obviously change the flavour of the dressing.  Using different olive oils and balsamic vinegars is an easy way to use the same basic ingredients but change the flavour of the salad.  For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.

Pasta Salad

Ingredients:

8.8 oz (250g) bow tie pasta
salt
1½ tsp cooking oil
2 tbsp onion soup mix
boiling water

2 cups coarsely chopped English cucumber
1 cup diced tomatoes or halved cherry/grape tomatoes
½ cup chopped red onion
2 tbsp sliced black olives (optional)
3½ oz cubed feta cheese
1½ – 2 tbsp shredded Parmesan, Romano, and Asiago cheese mix
Fresh parsley (optional)

Method:

Cook pasta, for length of time and in amount of boiling water and salt indicated on package, adding the oil and onion soup mix to the cooking process. Drain pasta, rinse in cold water, and allow to cool completely.

Cut ends off small cucumber and slice in half, horizontally. Cut cucumber into ¼ inch pieces.

Coarsely chop the tomatoes and red onion.

Place pasta into large bowl and add the cucumber, tomatoes, and onion. Toss to mix, being careful not to tear pasta. Drizzle with just enough dressing to coat all ingredients. Cover and refrigerate for 1-2 hours to allow flavours to mix.

At time of serving, mix in olives and add more dressing if needed/desired. Transfer to serving bowl. Sprinkle with cheeses and fresh parsley.

Herb Dressing

Ingredients:

6 tbsp olive oil
2 tbsp balsamic vinegar
1½ tsp Dijon mustard
1½ tbsp sugar
½ tsp Italian seasoning
½ tsp celery seed
Pinch dried dillweed
2 garlic cloves, minced
Salt and pepper, to taste

Method:

Mix all ingredients in glass jar. Cover jar tightly with lid and shake jar vigorously to fully mix and incorporate all ingredients. Refrigerate until use. Remove from refrigerator and allow to come to room temperature for 5-7 minutes.  Shake jar to mix ingredients, then drizzle over salad.

A colorful and tasty pasta salad sure to complement any meal.

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Growing Organic Vegetables in Winter on PEI – A Visit to the Schurman Family Farm

Rows of Beefsteak Tomatoes at the Schurman Family Farm, Spring Valley, PEI
Rows of Beefsteak Tomatoes at the Schurman Family Farm, Spring Valley, PEI

Winter 2015 has been a true old-fashioned winter for PEI. Blizzard after blizzard has left the Island buried under mountains of snow. In fact, more than 500cm has fallen – that’s over 16 feet of snow this winter!

Along a rural country road in PEI, April 2015
Along a rural country road in PEI, April 2015

As I write this posting in early April, most of the snow, unfortunately, is still around (and more keeps accumulating) so it’s going to be a long time before PEI sees any plants growing outside in the rich red soil for which our Island is known. However, that doesn’t mean there aren’t vegetables growing on PEI – even in the dead of winter.

Between tunnels of snow banks (some of which were more than twice the height of my car) and sometimes through side roads barely one lane wide in places, I made my way to Spring Valley to visit the Schurmans who operate a large greenhouse where they grow organic vegetables for sale year-round. In fact, if you live in Atlantic Canada and shop at Sobeys and/or the Atlantic Superstore, you have access to their Atlantic Grown Organics brand organically-grown tomatoes and cucumbers because both stores carry produce from the Schurman greenhouse.

So, this year, while I’m not going south, I did spend an afternoon with Krista and Marc Schurman in their greenhouse which almost seemed tropical!

Krista and Marc Schurman of Schurman Family Farm, Spring Valley, PEI
Krista and Marc Schurman of Schurman Family Farm, Spring Valley, PEI

Spring Valley is a rural community that is located just outside the town of Kensington on the Island’s north side. The Schurmans, former livestock producers, built the greenhouse in 2001 when they made the decision to diversify their farming operation from livestock to vegetable growing. The Schurman greenhouse is home to close to one (1) acre of produce grown year round. Marc, a third generation farmer, has a degree in plant science from the Nova Scotia Agricultural College (NSAC) in Truro, Nova Scotia. From the time he was a wee lad, he has had a keen interest in growing vegetables so his career choice was a logical one. His wife, Krista, has a degree in animal science, also from NSAC. Farming is clearly in the blood of the Schurman couple and it is evident from chatting with them that farming is their passion and they are committed to producing quality food for market.

In 2006, the Schurmans, who market their produce under the label “Atlantic Grown Organics”, became a 100% organic greenhouse operation.

Farming organically is not without its challenges since it operates differently than conventional farming. One of the biggest challenges is to create a mini-ecosystem versus using chemicals to control for insect pests and plant disease. Insect packets (like those in the photograph below) are hung on the vines of the plants throughout the greenhouse. These packets release beneficial insects that, essentially, eat the bad insects that can destroy plant leaves and vegetables.

To simulate a natural environment, every six weeks, new hives of bumblebees are introduced into the greenhouse.

The bees buzz around, doing their job to pollinate the tomatoes. New hives are brought into the greenhouse every six weeks so that, as the hives age, there will always be young productive bees available to carry the load of pollinating thousands of flowers every week. Earthworms are used in the plant pots to keep the soil loose – essentially, they work and till the soil.

The Natural Kind of Garden Tillers
The Natural Kind of Garden Tillers

While greenhouse farming means more control can, in some respects, be exerted over growing conditions, there is a challenge to constantly balance the humidity and ventilation in the greenhouse as too much humidity can breed plant disease. The greenhouse relies on a computer system to indicate when there is too much humidity, at which time it tells the greenhouse roof to open slightly to let in some ventilation. When the humidity is once again balanced, the computer tells the roof to close.

Large pipes filled with hot water circulate throughout the entire greenhouse keeping the plants toasty warm and providing optimal temperature for plant growth.

A wood waste burner heats the water and a back-up generator provides assurance of a heat source should there be a loss of electricity. It wouldn’t take many hours without electricity in a PEI winter storm, for example, for the farm’s entire crop of producing plants and tiny seed plantings to be destroyed.

Plant seedlings started to ensure a continuous supply of fresh greenhouse produce
Plant seedlings started to ensure a continuous supply of fresh greenhouse produce

The series of hot water pipes also function as a sort of railway track for a cart and workers to move between the rows of plant pots so the plants can be pruned and harvested. The farm functions with a staff of three full-time employees and the couple’s three children help with picking the tomatoes from the vines.

Each plant pot is individually hooked up to the water sprinkling system that is triggered by readings from a weather station on the greenhouse roof as watering is measured by the amount of natural sunlight.

Watering probes inserted into each plant pot ensure the accurate amount of moisture is regularly provided to the plants
Watering probes inserted into each plant pot ensure the accurate amount of moisture is regularly provided to the plants

These water tanks are not your ordinary watering cans!

The main business of the greenhouse operation is to produce organic tomatoes and cucumbers for wholesale to Sobeys and the Atlantic Superstore in Atlantic Canada.

However, the Schurmans also direct market their produce at both the Charlottetown and Summerside Farmers Markets. Here (in addition to the tomatoes and cucumbers), you may also find special treats like fresh greenhouse-grown strawberries in winter along with lettuce, kale, herbs, peppers, beets, green onions, and even eggplant, grown especially for their Farmers Market clientele.

The Schurman Family Booth at the Charlottetown Farmers Market
The Schurman Family Farm Booth at the Charlottetown Farmers Market

From early spring to late fall, the Schurmans also have a vegetable stand at the farm gate on Route 104 in Spring Valley.

Strawberries growing in the Schurman Family Greenhouse
Strawberries growing in the Schurman Family Greenhouse

The Schurmans find great satisfaction from their greenhouse operation. They say that producing big boxes of fresh, organically-grown, red tomatoes in the dead of winter on PEI, when there is little if any vegetation growing elsewhere, is deeply satisfying.

They also find it gratifying to connect with regular customers each Saturday at the local Farmers Markets as this opportunity provides them with feedback on their produce and appreciation from customers seeking good quality organic produce that is locally produced year round.

I believe it is always good when consumers can meet and connect with those who work hard to locally produce our food. So, if you are lucky enough to live in PEI, you can meet the Schurmans, face-to-face, on Saturdays at the Farmers Markets. Otherwise, be sure to look for the purple label “Atlantic Grown Organics” on the organic tomatoes and cucumbers when shopping at Sobeys and/or the Atlantic Superstores in Atlantic Canada. Buying these Island products not only supports local farmers and helps them to be sustainable operations but you’ll know you are buying quality, safe, fresh organic produce.

I think, if I had been working inside this greenhouse this year, I would hardly have noticed it was even winter (well, maybe not until I stepped outdoors)!

For more information on the Schurman Family Farm, visit their website.

My Island Bistro Kitchen's Pasta Salad
My Island Bistro Kitchen’s Pasta Salad

The recipe in which I have chosen to feature tomatoes and cucumbers from the Schurman Family Farm is a colorful pasta salad with herb dressing.  While it is always important to use quality fresh ingredients in any recipe, it is doubly important when making salads because this is where the raw veggies star and you really taste their flavour.

I couldn’t have gotten vegetables any more fresh than these that were just picked off the vines in the greenhouse.

The quality and flavour of olive oil and balsamic vinegar is also important in the salad dressing. For this reason, I have used products from the Liquid Gold and All Things Olive store here in Charlottetown, PEI.  You can use any olive oil and balsamic vinegar – either flavored or plain – that you wish; however, it will obviously change the flavour of the dressing.  For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.

You can use any kind of bow tie pasta for this recipe.

I’ve chosen to use colored Durum wheat semolina from Italy because I love the tri-colored pasta which makes a colorful salad!

Pasta Salad

Ingredients:

8.8 oz (250g) bowtie pasta
salt
1½ tsp cooking oil
2 tbsp onion soup mix
boiling water

2 cups coarsely chopped English cucumber
1 cup diced tomatoes or halved cherry/grape tomatoes
½ cup chopped red onion
2 tbsp sliced black olives (optional)
3½ oz cubed feta cheese
1½ – 2 tbsp shredded Parmesan, Romano, and Asiago cheese mix
Fresh parsley (optional)

Method:

Cook pasta, for length of time and in amount of boiling water and salt indicated on package, adding the oil and onion soup mix to the cooking process. Drain pasta, rinse in cold water, and allow to cool completely.

Cut ends off small cucumber and slice in half, horizontally. Cut cucumber into ¼ inch pieces.

Coarsely chop the tomatoes and red onion.

Place pasta into large bowl and add the cucumber, tomatoes, and onion. Toss to mix, being careful not to tear pasta. Drizzle with just enough dressing to coat all ingredients. Cover and refrigerate for 1-2 hours to allow flavours to mix.

At time of serving, mix in olives and add more dressing if needed/desired. Transfer to serving bowl. Sprinkle with cheeses and fresh parsley.

Dressing

Ingredients:

6 tbsp olive oil
2 tbsp balsamic vinegar
1½ tsp Dijon mustard
1½ tbsp sugar
½ tsp Italian seasoning
½ tsp celery seed
Pinch dried dillweed
2 garlic cloves, minced
Salt and pepper, to taste

Method:

Mix all ingredients in glass jar. Cover jar tightly with lid and shake jar vigorously to fully mix and incorporate all ingredients. Refrigerate until use. Remove from refrigerator to allow dressing to come to room temperature (5-7 minutes). Shake jar to mix dressing, then drizzle over salad.

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