Traced Elements

Tag: #shadowruffruff

An Apple a Day
You already know that fall is my favourite time of the year. It also happens to be one of the busiest times of year for me at work. So busy that sometimes it feels hard to find a full breath. A breath that I can get behind: my normal rhythm. Yet one thing that constantly replenishes my soul is when my house if full of friends and family. It’s then that my breath returns to normal – no matter what. This is why every year I muster up some energy to host Thanksgiving dinner, even if all I want to do is sit in silence.

Initially I thought I’d post some great, amazing Thanksgiving recipe the day after dinner but I could not find any words and you can’t force something that’s not there. Instead I chose to harness the good vibes from a room full of laughter, sing-a-longs, amazing food and love, to put my garden to sleep. It was the perfect remedy and the bonus? – I got to do it with my dad. However, I thought I’d share a recipe for a pie that usually graces my Thanksgiving feast but just didn’t have time to make. I mean I barely got the turkey in the oven on time and that only happened because my mom did it!

This is apple season. When your parents show up with a massive bag of said fruit from a friend’s tree on the Island and you’re eating at minimum and apple a day, or two, but barely making a dent in the stock, you make pies.

So, without further ado… here is Apple Cheddar Pie: an instant crowd pleaser and a delicious breakfast supplement.

Step Uno: make your crust.

2½ cups all purpose flour – TBSP sugar – TSP salt – 1½ cups grated white cheddar (kept cold in fridge until ready to use) – ¾ cup grated butter (frozen) – ½ cup ice-cold water (maybe a bit more)
- Add the flour, salt and sugar to your mixing bowl and combine them. Then grate your butter into the bowl and add in your cheddar. Next start gently rubbing the ingredients through your hands; you’re aiming to get a “pea like” texture (you may recall me using this method in my previous pie recipe). Pour the water in and use your hands to bring the dough to together. I always end up turning it out onto my counter to finish kneading it. Separate the dough into two balls with one slightly larger then the other. Flatten them out to resemble small saucers and a place in the fridge for at least an hour.
Step Two: prepare your apples.

8-9 apples peeled, cored & cut into eighths – juice of half a lemon – cinnamon, nutmeg, ground clove – a sprinkle of cornstarch
- Place your apples in a bowl, add in your preferred amount of spice, squeeze the lemon on top and sprinkle that cornstarch… then toss.
Step 3: build your pie.
- Preheat your oven to 375°F. Roll out the smaller disc on a floured surface, place it in your pie dish then add your apple mixture. Before rolling out your second dough disc and topping the apples with it, dot them with a bit of butter. Seal the edges together and then cut some shapes in the top crust or keep it simple with a few little knife slits that will allow the air to escape. Brush the pie with an egg wash (I forgot but you should really do it).
Step Quatro: bake & wait.
- Place the pie on a baking sheet and pop it in the oven. Let bake for a least an hour or until the crust is golden brown. Allow it to cool on a wire rake for an hour or more… I am not capable of this step. Not even a little bit.
Step Five: consumption.
- Serve this bad boy with some ice cream or nothing at all.
So if you’re wondering what to do on this rainy weekend and have a bunch of apples, you should make this pie and fill your house with people to share it with.

And don’t forget to breathe.
October 26, 2018
#falltimealltime

It’s the most wonderful time of the year – or at least it’s MY favourite time of the year.

Colours start to pop as the foliage begins its natural, beautiful progression to death and my appreciation for the warmth of the sun on my back is revived. Praise arises for the rainy days as reason to stay in, make soup and stock the freezer with food. Then there is also the rush of the game to see who gets to the fruit trees first – me or the bears. I go to bed with an extra blanket but leave the windows wide open while the coyote’s howl echoes through the night. Of course the dusting of snow on Mount Currie gets me pretty excited too! And, most importantly, my garden is still delivering the goods.

This time of the year, I also sit back and think about my garden; what worked, what I want to do more of and what I can do away with next year. Journaling for the win: do it, do it now. So, what I thought I would do is share some of my favourite photos of the summer complete with commentary.

First up is purple daikon radish. I pickled the shit out of these guys while in season. When a vegetable randomly forms heart shape upon cutting into it you really can’t help loving it. More will be planted in my garden next year, their spicy flavour is beyond delicious.

Melons. Who doesn’t love a good melon. Previously I had tried watermelon but with little success there, this year I tried cantaloupe. Gave it a sunnier spot and was rewarded big time. Go figure: #shadowruffruff loved it too… juicy and flavourful beyond both our expectations!

I have mentioned that kohlrabi was the undisputed heavy-weight champion in my garden but my Borage babes blew my mind; turns out they’re MASSIVE! They helped pollinate my butternut squash and many other things in my garden, plus the flowers were delicious in salads. This year I trained my squash to grow along the fence in hopes it would take up less space overall. As it turns out this move was a game changer. I will incorporate this method next year as well, perhaps to even shade something that requires less sun. And for the bee’s sake, borage will forever be in my garden regardless of the space it takes up.

You know you’ve made it to the big time when your whole pasta sauce has been sourced from your backyard… I mean it’s SO good you want to share but really not really. Last season was the first year where I grew my own Roma tomatoes, celery, carrots, garlic, onions, basil, rosemary, thyme, oregano and cayenne peppers. I basically vowed from then on this was the way forward every year; always plant enough to make sauce for Dbot. I will also openly admit I have a love affair with fried green tomatoes served with soft poached eggs – you would too, if you’ve had it. Never underestimate the power of a green tomato.

Does your cilantro bolt like crazy in the heat of the summer even if you’re giving it shade from the hot afternoon sun? No problem. Let them bolt and go to flower. The coriander seeds born from the delicate white flowers will produce the best ground version of this spice you’ve ever had. I guarantee you’ll start to plant cilantro just to let it go to seed!

Fall is also the time when members of the brassica family shine. I remember being amazed when I learned how Brussel sprouts grew, so they became a yearly addition to my garden (just be sure to give them plenty of space). New this year was Savoy cabbage grown from seed and it’s sure to make my cabbage rolls go from A+ to A++. Another tip for cabbage is to space out their planting times then you don’t end up with a whole bunch at the same time even though they keep quite well.

Flowers… I will plant way more flowers in my garden next year both perennials and annuals. Some of my perennials are ready to split which benefits both the plant and my wallet. Plus, having fresh cut blooms in my house just makes me smile.

I feel like I could carry on for a long time but as I write the weeds are still growing and they sure aren’t picking themselves! So I’ll just leave you with this last photo that I call, “The Mushroom that had all the Thyme in the World”. #dadjoke #sorrynotsorry

September 26, 2018
Sunny Sunny Days
We are all ruled in someway or another by the big burning circle in the sky; we crave it after days go by with out it and we curse it away when it’s too hot. Sweltering days call for cool delicious foods high in water content – as beer and bubbles only keep us mildly hydrated no matter what we tell ourselves.

Enter watermelon poke.

If you eat at anyone of our amazing local sushi joints you will probably recognize the “poke” part as a dish commonly made with ahi tuna marinated in a sesame-soy dressing. (Personally, it’s one of my go to’s and I can easily crush an entire bowl to myself.) So when on a blistering hot day one of my favourite blog sites posted a recipe replicating this traditional Hawaiian dish using watermelon I was beyond excited. I immediately biked to the grocery store, bought a watermelon, got extremely sweaty in the process and ate the crap out of the final product… and so has everyone else I’ve fed it too.

Here’s my take on 101 Cookbooks recipe: the link will take you to the actual recipe if you don’t like free balling like me. I also prefer to make it a day or few hours before consumption to allow the watermelon to marinade and soak up all the sauce.

Step Uno: Deal with your watermelon.
- Slice a bunch into small cubes ½“ – 1” cubes, I like a good variety of sizes. Use a small to medium sized melon depending on how many folks your feeding.
Step Two: Make your sauce.
- Combine the zest & juice of one lemon (or lime whatever is on hand), some ponzu, rice wine vinegar and sriracha (to taste) then whisk in some sesame oil and avocado oil.
Step 3: Combine everything together and let sit in the refrigerator until you’re ready to eat!

Step Quatro: Dress it up.
- Serve topped with green onions, sesame seeds and long ribbons of cucumber or daikon radish.
Don’t forget to save some slices of watermelon for the kids and the hound!
August 4, 2018
The Power of Rotation

Sounds like a potential math write up but you’re wrong. (I would never do that to you or myself.) I will quickly remind you that I did well in said subject thanks to my dad but generally I don’t care for it… for the most part I’m a pocket calculator gal. So, let’s explore the awesomeness of rotation in a few other ways through a couple quick examples: the wheels on my bike rotate and take me to all sorts of cool places, my car takes me to work so I can afford a bike to take me to all these cool places and well, we all take a trip around the sun every year (whether we want to accept that it results in aging is a whole other conversation).

Regardless on how you define rotation, the point is – it’s good: a chance to roll past the old and explore the new. Now, let’s apply this mentality to our garden.

When I moved into our current location all that existed was a greenhouse for garden space. From what I could tell the only items that had been planted in there were tomatoes, peppers, basil and cucumbers (basically, all the standard greenhouse lovers). However. Over the last couple years I began to realize that the greenhouse location was kind of shady due to the rise of the surrounding cottonwoods and things weren’t thriving as well as they should be.

Then spider mites appeared last year… they even attacked my marigolds. I mean come on: marigolds! They are supposed to be the shit – indestructible. This led me to realize that change was mandatory. So, down came the plastic walls of the greenhouse late-ish last summer and a ton of Sea to Sky Soils compost added in the fall.

Long story short what I’m trying to get across is that planting the same thing time and time again in the same zone is no bueno. Enter the rotation factor here.

There is a simple crop rotation scheme that follows; legumes-greens-roots-fruit. Of course there are tons of don’ts and cans and “rules” that apply to make it not so simple. For instance: potatoes are considered a root and tomatoes are fruit but because they are from the same family they shouldn’t follow each other, they could harbor similar disease and pest problems for the next crop. AND THEN, if you add in the companion planting aspect it can get real strange. Here is a simple plan I came up with for an assignment that demonstrates what a 6 crop rotation could look like.

My “greenhouse” is now the greenest it’s ever been thanks to my decision to open it up and plant a bunch of greens, roots and legumes. But I think the thing to remember is that well, any rotation is better then none and adding organic matter into your beds is a surefire way to add nutrients back in and no future plant is going to disagree to that.

Stay thirsty for garden experimentation my friends!

July 24, 2018
Save Your Fork
My need to forage continues. This week’s victim: Saskatoon berries. Just try walking past the currently loaded bushes of perfectly plump, deep purple berries – I dare you. Even Shadow comes to a complete skid stop to forage on the lower quarters of these native shrubs. Our mission over the last week was to beat the bears to the berries around our place and hit up a few other spots I’d been scoping. We were more than successful; stained fingers, a full bucket and swelled bellies. I figured the best way to capture these jewels was by channeling my inner Julia Child and baking a pie. So, here we go!

Step Uno: make your crust. Use your favourite double crust recipe or try mine.

2½ cups flour – tsp salt – 1 cup unsalted butter (frozen) – 6 to 8 tbsp ice cold water
- Combine the flour and salt in a medium sized bowl. Then grate the butter into the flour. I cut the butter into two halves and grate one at a time, leaving the second in the freezer until I’m done the first. Once both blocks are done use your hands to combine the flour with the butter by gently rubbing it through your hands. It doesn’t need to be fully incorporated but what your looking for is a bunch of little “butter peas” coated in flour. I’m ghetto and don’t own a pastry cutter but if you have one then small cubed blocks of butter cut in will give you the same effect. I have found that grating the butter gives great distribution in the pastry with a very flaky end result – BINGO! Now add most of the water and blend until just combined. Turn the mixture out onto your working surface and bring together the dough by kneading it into a ball, using more water if needed. Separate the ball into two with one just a bit bigger then other and shape them both into flat-ish discs. Cover separately with plastic wrap and retire them to the fridge to rest for at least an hour.
Step Two: the filling. (Plus turn on your oven to 425°F now to preheat it)

5 cups Saskatoon berries – 3 tbsp flour – ⅓ cup sugar – zest of a lemon (optional)
- Combine everything together, easy-peasy.
Step 3: build your pie.
- Take the smaller disc out of the fridge and place it on a floured surface. Grab your rolling pin and push the disc out to about a ¼“ thick and place into your pie plate. Pour those prepped Saskatoons in next! Scatter a few slivers of butter over the top of the berries. Grab the last disc and flatten it out to the same thickness as the bottom, re-flouring the surface if needed. The reason for the last dough disc being a bit bigger is that the filling of your pie usually makes a mini mountain and you want to ensure you’ve got plenty of dough to blanket the whole hill, and then some. Before layering on the dough topper, wet the edge of the bottom dough with water – this helps them stick together. Crimp, roll or pinch the dough layers together. Brush the top of the pie with a beaten egg and slice a few air holes into the top.
Step Quatro: Bake and wait.
- Place your pie on a baking sheet and into your preheated oven. Bake at the preheated 425°F for 15 minutes then lower the temperature to 350°F for an addition 45-60min or until the crust is golden brown. Cool on a wire rack.
Step Five: eat now or freeze for later.
- I chose to freeze my pie and savor it later this fall with friends when we’re craving a taste of summer. Luckily, I saved a bit of the filling and had just enough left over dough to make 4 mini tarts. They were consumed quite quickly.
There is a CBC story that recalls a visit by the Duke of Edinburgh to a small town in the Yukon many moons ago. He stops for a meal at a local diner and as the waitress reaches to remove his dinner plate she warmly says to him, “Save your fork Duke, there’s pie”.

Wives’ tale or not the phrase has stuck with us for generations… and this pie for sure warrants saving your fork.
July 4, 2018
Garden Shadow

I am not a scientist (although my current course on soils may turn me into one). Nor am I a psychologist; at best I’d classify myself as a horticulturalist. There is one thing I have come to acknowledge more then ever over the last few weeks… my dog’s intuition is more on point then most people I know. She came with the name Shadow and it suits her to a T – LITERALLY.

So, allow me to introduce you to #shadowruffruff.

(Need a laugh? Follow this Hosta lover’s hashtag on Instagram for guaranteed good times.)

Here’s the skinny. Shadow was surrendered to the SPCA in Prince George where her puppy life was basically non-existent; she was quickly moved to the West Vancouver division for rehabilitation. We fell in love with her photo on their website and promptly pinned it down Hwy 99 from Squamish to meet the then 2½ year old Black Lab x Boarder Collie. Instantly we knew she’d be a perfect fit for us and she’s been melting hearts ever since.

She is not stick or ball obsessed (thankfully). She didn’t swim until she was 4 and it’s only because there was a duck to chase. Her ability to find food and crumb around is so good she should be paid for cleaning the floor. She is extremely smart and loves to tell stories. She took up minnowing at age 10 and has been a pro field mouser for years. She is nearing 13 now and still loves to come on biking, ski touring and hiking adventures. She is showing minimal signs of slowing down. Maybe she’s stubborn like me. Grey hairs you ask? Nope. Only a few visible on her chin but most are hidden on the bottom of her paws. A lady never tells or really shows her age.

(Minnowing obsession, recovery biking, Chief Pascal ski tour & Rohr Mt. summit)

You might be wondering how this plays into gardening but be worried not for this hound loves veggies as much as the rest of us. When I crack my container snack vegetables she’s usually at my feet before the lid is off. I have to pack extra knowing she’ll eat half of what I brought. But don’t try to feed her kale unless it’s been massaged because she’ll look at you like you’re crazy! Smart dog. You have to watch her around the blueberry bushes, raspberries, strawberries and cherry tomatoes; anything at her level is fair game. She is a phenomenal forager. And, of course, all the thinned out carrots rightfully belong to her dirt and all.

Since my bike crash I have been tripping over her even more times then I can count. A friend gave her the nickname “Underfoot” for good reason. I have been spending most of my time in my garden healing my concussed brain because that’s what feels good and Shadow has been there every step of the way. Therapy dog. Keeping the cats out, barking at the deer and warning me when the bears are close long before I actually see them. Again, her intuition is impeccable on all levels. She is the keeper of my garden, paid in full with vegetables.

Besides, someone has to test out the fresh raked dirt to ensure its level.

May 12, 2018