Blackberry Shrub and Chutney

As he washes the dishes Peter looks very puzzled when he asks "what did you do with a whole bottle of apple cidre vinegar?"
"I poured it over the blackberries, I say nonchalantly. I'm making a shrub." He chooses to ignore that comment." I can read his thoughts, "Another crazy culinary experiment that will end in tears." Okay, so I am curious about these shrubs the food bloggers are making. It sounds like a drink that Southerners have on hot summers strumming their banjos on muggy porches. "Hand me another glass of that shrub, would ya Bubba? I got a terrible thirst." Truth is, I've drunk shrubs without knowing what they were. Someone at the farmer's market in the Comox Valley makes "Woo Pop", which is a vinegar-based drink that's deliciously thirst quenching.

There's a bunch of different methods to make shrubs, which involves macerating fruit in sugar or honey and adding a bunch of vinegar, You strain it and then use that to mix with soda to make the shrub. You can also add things like herbs, spices and alcohol. So I've done it. I was decadent and used some honey on ripe blackberries and added a whole bottle of apple cider vinegar. Don't ask me what the proportions were, I just eyeballed it and then tasted it. I let it sit for two days on the counter, covered to protect it from fruit flies, or to protect the fruit flies from it. Then I strained it and put it in my Medalta crock in the fridge. Oh how I love my Medalta crock.

Now I am going to make chutney out of the fruit that was left over. There were some peaches getting overripe on the table, so I've added them and tonight I'm going to finish the chutney by simmering it with with ginger, onions, garlic and spices.

It's that time of the year when I see the preserving women with bags under their eyes and dishpan hands working themselves to the bone puttin' up food for the winter. Let us celebrate those women, pamper them with certificates to spas and give them plenty of whiskey to make it through the season, with the secret hope we might be the beneficiary of some of their hard-won goodies.

I've also been instructed by Peter to make a plum pie, so that is on the go. I think a butter crust and streusal topping would be good. I bought some walnuts to make more oatmeal cookies. Tomorrow maybe I'll make a byriani to use accompany he chutney. I've instructed Peter to make some of his granola.

I am very excited about pumpkin pie season and yesterday I took a class with the Mayan gardeners at UBC Farm and learned how to make a delicious simple squash dessert. I can't wait for the UBC Farm squash market--should be coming up soon. I saw them curing in the greenhouse.

We are finding it very hard to buy clothes for Ullie since he is in between the boys and mens sizes which is very frustrating. I am having a hell of a time trying to find new shoes--a search which seems to lead me near the best bakeries in town. We have lots of cake, but no shoes. The sesame religeuse at Beaucoup Bakery is my new favorite thing to eat in the world. I may have to go shoe shopping near there again this week. No shoes to be found near the new Ernest Ice Cream shop, but plenty of inked hipsters in ice cream induced comas and a cashpoint system that really needs changing. Bring real money. Buy the Saltspring Plum Ice cream. It is delicious and we're having it with honey cake from the Honeybee Centre store up the street tonight for dessert, with fresh plums on the side.

I also went to the UBC Botanical Garden bulb sale this weekend and got garlic for eating and growing and  new tips for planting which was well worth the trip. There was a proper tea room with some really good ginger coconut squares that I really want to learn to make.