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Ripe Local Fruit
Here’s a comprehensive guide on how to best use fresh fruit from your garden or local farmer's market. Over fifteen different BC grown fruits are covered from apples and pears to peaches, plums and quinces. Also included is a wide range of berries (think strawberries, blueberries, loganberries, tayberries and blackberries) as well as figs, kiwis and rhubarb to name just some.
The book tells the reader what to look for when choosing fruit, how to harvest it, how to store it, how to prepare it and how to preserve fresh local fruit. The North Vancouver Island Chef’s Association has contributed many of the 129 recipes, with others from market vendors, farmers and the author - to provide exciting and unique recipes.
Preserving techniques include canning, freezing, drying, juicing, and making jellies, jams, marmalades, fruit butters and chutneys.
With bold, bright photography and recipes as varies as halibut curry salad with apple and grapes; warm brie with blueberry chutney; grape & goat cheese truffles dusted with toasted pecans; peach scones; pear,avocado, walnut salad with marinated Portobello mushrooms…this is a book that should be in every kitchen library.
Proceeds from the sale of this book go to Team Diabetes in support of Diabetes Canada.
The book tells the reader what to look for when choosing fruit, how to harvest it, how to store it, how to prepare it and how to preserve fresh local fruit. The North Vancouver Island Chef’s Association has contributed many of the 129 recipes, with others from market vendors, farmers and the author - to provide exciting and unique recipes.
Preserving techniques include canning, freezing, drying, juicing, and making jellies, jams, marmalades, fruit butters and chutneys.
With bold, bright photography and recipes as varies as halibut curry salad with apple and grapes; warm brie with blueberry chutney; grape & goat cheese truffles dusted with toasted pecans; peach scones; pear,avocado, walnut salad with marinated Portobello mushrooms…this is a book that should be in every kitchen library.
Proceeds from the sale of this book go to Team Diabetes in support of Diabetes Canada.
$18.32
Ripe Local Fruit—
$18.32
Description
Here’s a comprehensive guide on how to best use fresh fruit from your garden or local farmer's market. Over fifteen different BC grown fruits are covered from apples and pears to peaches, plums and quinces. Also included is a wide range of berries (think strawberries, blueberries, loganberries, tayberries and blackberries) as well as figs, kiwis and rhubarb to name just some.
The book tells the reader what to look for when choosing fruit, how to harvest it, how to store it, how to prepare it and how to preserve fresh local fruit. The North Vancouver Island Chef’s Association has contributed many of the 129 recipes, with others from market vendors, farmers and the author - to provide exciting and unique recipes.
Preserving techniques include canning, freezing, drying, juicing, and making jellies, jams, marmalades, fruit butters and chutneys.
With bold, bright photography and recipes as varies as halibut curry salad with apple and grapes; warm brie with blueberry chutney; grape & goat cheese truffles dusted with toasted pecans; peach scones; pear,avocado, walnut salad with marinated Portobello mushrooms…this is a book that should be in every kitchen library.
Proceeds from the sale of this book go to Team Diabetes in support of Diabetes Canada.
The book tells the reader what to look for when choosing fruit, how to harvest it, how to store it, how to prepare it and how to preserve fresh local fruit. The North Vancouver Island Chef’s Association has contributed many of the 129 recipes, with others from market vendors, farmers and the author - to provide exciting and unique recipes.
Preserving techniques include canning, freezing, drying, juicing, and making jellies, jams, marmalades, fruit butters and chutneys.
With bold, bright photography and recipes as varies as halibut curry salad with apple and grapes; warm brie with blueberry chutney; grape & goat cheese truffles dusted with toasted pecans; peach scones; pear,avocado, walnut salad with marinated Portobello mushrooms…this is a book that should be in every kitchen library.
Proceeds from the sale of this book go to Team Diabetes in support of Diabetes Canada.
