
Well, I'm taking the next step in my tenuous journey of growing some of our own vegetables and am trying to save and dry the seeds from some of our favourites for planting next year. Certainly a learning experience for me! I've chosen miniature Black Zebra tomatoes for my first try, and was surprised to discover it's not as simple as de-seeding the tomatoes and washing off the seeds before laying them out to dry. Apparently they need to be fermented for several days before you begin the drying process, or they cannot germinate once planted. Everything I've read warns me that this is not the most pleasant smelling process, so wish me luck that I can get past the "yuck" factor to follow it through...
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soup and peach tart. I rave weekly about our trips to the market so I'll try not to repeat my general "local produce is so good! The growers and sellers are so great!" and instead focus on one shop within the market I visit weekly - Jantzi's Cheese. There's often a lineup at the counter, but you're rewarded for your patience when you reach the front and get to their selection of delicious local cheeses (and a few imported favourites). Jantzi's specializes in extra old cheddar, so if you're a fan of deeply flavourful aged cheeses this is definitely the place for you. This week Rick packed me up a grated six-cheese blend (which included some of that extra-old cheddar and will be excellent for that cheese soup), our favourite hot pepper brick, and a block of Greek-style feta. I can't wait to start enjoying them in some of the recipes we've got planned for this week!
































