Annan Way Nursery outside of Owen Sound. Some ended up in our bellies, some frozen for winter, and some became one of Aija's favourites, raspberry jam. A trip to market turned up some lovely things, particularly white cucumbers from Potager du Kanada. An experimental Greek-themed fritatta turned out to be a huge hit, and the fresh pickles were finished off. We also had a nice roast chicken dinner with Suzy's folks on Saturday night to add a convivial turn to the weekend.
|White cucumbers finely sliced and arranged.|
Delicious with salt, and with none of the bitterness
in the skin one expects in a larger cucumber.
|Greek fritatta - olives, tomatoes, feta, red onion, and parsley|
Suzy was in particular thrilled by big effort of the past few days; decanting the fermented pickles. No more would the house smell like pickles... better than sauerkraut admittedly, but it does wear on a soul. Fermented food can be quite lovely, but I always feel a bit trepiditious as I pull it out, particularly after a batch of whole heads of cabbage went off last year. The resulting mess was a disgusting experience, and I probably would have required professional counselling to help deal with the shock if I wasn't made of sterner stuff.
The bad news is that Ben Sosnicki's cucumbers didn't turn out, and we're going to have to find another source to make sure we can get up to target...