Take just picked raspberries from our Naramata berry farm and a craft-distilled slowly infused Farm Berry Vodka from our neighbour Legend Distilling and bottle it. Think toast on a cold January morning in front of a fire slathered with the colours and aromas of a hot summer day – elegant and not oversweet.
This easy jam recipe can be adapted for ingredients you have easy access to if you don’t happen to own a berry farm or live near a distillery. There is no substitute for the Wine Glass Writer pens I used to mark the jars with, however. They are invaluable for canning, as I like to re-use jars and scrubbing sticky labels off is an unnecessary and annoying step. The writers are fun to use and lets you be creative, jazzing up and customizing your jars.
Adding a soupçon of a summer wine like rosé or a fruit-infused spirit like Legend’s Slowpoke Farm Berry Vodka plays well with the beautifully ripe fruit. Legend’s limited release handmade vodka – slowly infused with the best local fruits, is the distillery’s tribute to those who value the slow and steady – acknowledging that all great things come to those who wait.
The berries in Legend’s Slowpoke come from our farm, which is a cool fact I brag about a lot. I think this makes the jam especially nice. Our berries are hand picked in the mornings and delivered to the distillery that same afternoon. Distiller Doug Lennie does his magic and now I’m adding this infusion into more fresh picked berries with some sugar and a dash of lemon juice. It’s like raspberry essence distilled, given a kick and married with yet more raspberries.
I like using a touch of alcohol in sweet preserves to give them a certain je ne sais quoi. It elevates a nice jam to an extraordinary one. A half cup for the jam, a small glass for me…
Like all cooking and baking, the end results are always, always about using the best quality ingredients you can source. Pick your own raspberries, buy them from a local farmer at the market, buy organic ones from the supermarket or as a last resort, use top quality frozen berries. Choose a hand-crafted spirit or a nice bottle of rosé.
Legend Raspberry Jam Recipe
Makes about 12 small jars (125 ml) of jam or six to eight larger jars.
16 cups raspberries
4 cups sugar
Juice from ½ lemon
½ cup Legend Slowpoke Farm Berry Vodka (or another berry-infused spirit, Kirsch or a nice dry rosé)
1. In a large mixing bowl, combine all ingredients. Using your hands, crush the raspberries until completely broken down.
2. Transfer the raspberry mixture to a large saucepan and bring it to a boil over high heat, stirring often with a wooden spoon. Reduce the heat to medium-high and continue to stir until the jam has thickened, about 12 minutes. During this 12 minutes, I like to ladle about the half the jam mixture through a sieve placed over the boiling jam to remove some of the raspberry seeds.
3. Transfer the jam to a sterile airtight container and let it cool to room temperature. Store in the refrigerator and use within a month.
4. If you wish to store the jam for up to a year as I do, follow these canning instructions.
To check if the jam has set, place a teaspoon of jam onto a chilled plate and place in the freezer for a few minutes. Using your finger, push through the jam. If it wrinkles, it has set; if not, cook the jam for an additional minute or two.
Fill a canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack to the side until ready to use.
Wash jars, lids and bands in hot, soapy water. Rinse well.
Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. Set the jars on a cookie sheet in a 250F degree oven.
Boil some water in a kettle and pour over the lids placed in a heat-proof bowl. Set the bands aside in your work area. Use a canning magnet to easily remove the lids from the hot water with out touching them.
Fill your jars
Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight.
Place six filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Repeat until all your jars have been boiled.
Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 12 to 24 hours by pressing on centre of cooled lid. If the jar is sealed it will not flex up or down. Store any un-sealed jars in the fridge and use within a month.
This summer I went swimming. I swam and swam and swam right into fall. I swam in Canada’s largest open water swim race, Across the Lake in Kelowna and I swam 12 kilmetres in Canada’s longest lake swim, the Skaha Ultra. When all the training was done I decided to swim every single day in the lake until October just for the love of the lake. For the love of swimming. My 52-day streak had no fixed swim distance but each swim ended with a handstand. Why? The answer is as unfathomable as the streak.
“If all you did in your lifetime was enjoy the beautiful things around you — the sunset, moon and clouds or all the plants and animals — that would be a worthy life.” Laird Hamilton
I’ve swum in the English Channel, the Hudson River, the Med, the Atlantic, the Pacific, the Caribbean and in countless Canadian lakes. Anywhere. Everyday. Always. It’s who I am.
Of all the places I’ve swum Okanagan Lake is as perfect as it gets.
It’s clean, big, deep, varied, gets nice and warm in summer, has few weeds, no predators, changing weather conditions to make it feel like an ocean some days and the scenery is spectacular. I’ve seen eagles and osprey fishing, loons diving, vintage planes flying overhead, sailboats, windsurfers and kite boarders playing, outriggers, kayakers, dragon boaters, paddle boarders. I’ve swum beside an historic paddle wheeler. I’ve dodged sunbathers on rafts and talked to triathletes. I’ve occasionally collected beer cans to recycle and dove down to add to my sunglass collection. I watched water bombers fight a wildfire. One awful day I kept an eye for a dead body as searchers looked for a drowning victim.
I like to watch the water drip off my arms and sparkle in the sun. One magical day during a sun shower, raindrops splashed back off the lake like diamonds. I’ve seen small glowing yellow leaves suspended in dark waters.
Not to over romanticize it, the last two weeks of the streak took some moments of courage to enter the bone chilling water.
On the plus side, I have had lovely Manitou beach and her sheltered bay all to myself. My swim three days ago was the nicest of the year. The sun was warm, my skin burning in the cold water and I was feeling uplifted, clean, happy, energized and calm all at the same time. It’s a sensory deprivation and sensory overload.
The Baroness is Resting in Peace all right. She is resting…not having any eggs…trying to re-grow some feathers. Having gone through 21 one days of broodiness, with not a nice warm brown egg in sight, she is now post-Henopasual and has decided to go bald…otherwise known as molting vs. melting.
The chicken keeper is the one melting down. During the molt lots of nasty stuff can go down, including and pretty importantly, still no eggs for cakes.
Putting myself in her claws life sucks right now. She has just spent three weeks alone, hardly eating or drinking, fighting with me when I try to remove her from her fake children and now she is loosing her crowning glory, one feather at a time. It’s so much worse when hens loose their hair. Bald is in for men and they boldly own it. Not so much for women…
Molting can also cause bullying. It’s even more sinister than you think. The bullying is not about picking on the hen because she is not looking her best. The bullying is related to cannibalism! New pin feathers growing in have visible blood showing which brings on some survival base instincts. Other chickens want to eat their molting friend and peck them mercilessly.
So, my chicken research says molting is pretty common after a broody hen hatches her chicks. The Baroness bought into this whole hatching thing despite no fertile eggs to sit on or any eggs at all…big time… so it’s not surprising that her changing hormones triggered a molt. It’s also a pretty common time of the year for molting as well. The molt happens not only for aesthetic reasons but also for health reasons. Brand new feathers help trap warm air during the cold winter months better than old feathers.
Now she needs my help in the form of extra protein. One book offers a helpful recipe for Molt Muffins which include oats, sunflower seeds, raisins, coconut milk, peanut butter and…. mealworms. Don’t think I’ll be baking those anytime soon but I will offer her some of the ingredients.
Garagiste North brought together 28 small producers and a highly appreciative group of wine lovers in Penticton on Sunday to offer a sampling of why small is better — Carpe Vinum indeed. The first of its kind in Canada, in it’s fourth year and sixth festival, Garagiste North, The Small Producers Wine Festival, celebrates the artisan winemaker creating commercially produced small case lot wines (under 2000 cases). The term Garagiste (gar-ah-jeest) comes from a group of winemakers in the Bordeaux region of France, producing “vins de garage” or “garage wine.” They were small-lot winemakers, sometimes working in their garage, who refused to follow industry laws and protocol.
The Garagiste pop-up wine store was on site and I chose three of my favourites to take home: Black Cloud‘s Red Sky (Bradley Cooper & Audralee Daum), Schell Wines inaugural Chardonnay produced by the event’s co-founder and author Jennifer Schell (The Wine Party) and her brothers Jonathan and Jaime and a Forgotten Hill Wine Co. Pinot Gris (Ben and Maya Gauthier).
Partial proceeds from the event will benefit the Garagiste North Wine Study Scholarship at Okanagan College, which is great.
“Being a small producer means giving everything you’ve got,” says Forgotten Hill Wine Co.’s Maya Gauthier. “You’re not starting with big money and you have to love what you do to make it happen. The learning curve is incredibly steep and the workload is so high that only those with a major passion for wine are willing to take it on.”
Forgotten Hill Winemaker Ben Gauthier says, “The result of that is that these small winemakers are putting their heart and soul into the bottle and it really, really shows in the finished product. Every wine has a different, individual story to tell. At the same time, we have the advantage of not being bound by any (or not many) rules: no one is telling us what to do!”
The Forgotten Hill’s Vineyard is a four acre plot on their property, planted in 3/4 Pinot Gris and 1/4 Pinot Noir. “Ours is the highest vineyard on the Naramata Bench, sitting at over 2100 feet,” says Maya. “We balance out our high elevation by having an enormous rock face behind the vineyard, which reflects heat during the day, and radiates heat into the evening. Our soil is predominantly gravel and sand, which allows us to control the vigour and produce small grapes, and low yields, with intensely concentrated flavours. We also make use of deficit irrigation, meaning that we water very sparingly, which helps to enhance the varietal characteristics of our grapes.”
Ben’s style is “meticulous minimalism” with the goal of showcasing the varietal and the terroir, without any interference. “We want the winemaking to be true to what the vineyard delivers, to the season and to the soil. All we want to do is coax things in the right direction. ”
The Gauthiers planted the vineyard in 2008, with a winery in mind as a long-term goal. Since planting the vineyard they have built a home, a bed & breakfast, and had two daughters, and now, finally, the winery has come to be. They opened in June and have a lineup that features Pinot Gris, Rosé and Pinot Noir. A Syrah and another Pinot Noir will be released in Spring 2018.
“We really enjoyed the event, and loved having the chance to interact with likeminded wine peeps,” says Maya. “We are able to swap stories, build a personal connection with each other and with the customers, and strenghten the ties in our community of small producers. Vive les Garagistes!”
“It is a really is a unique community – and a super passionate one,” says Jennifer Schell of the Garagiste. “This is what makes our festival so different and why we attract the real wine lovers to the tasting. The name Garagiste (going back to its origins from Bordeaux) represents the renegade winemaker and those who experiment with new blends and varietals. The is what is also happening here and what defines our group, our Garagiste Guild as we are calling it.”
Jennifer says plans are in the works for the first Garagiste Symposium and trade show this January focussing on the needs and culture of the small producer. The event will be taking place at Okanagan College in Penticton who are the event venue sponsors. She is also signing a new book deal — Garagistes of British Columbia.
“We also enjoyed the first event yesterday with our Riedel sponsor on board. So fabulous having our high quality wines tasted in the highest quality crystal glassware. Our focus is also to educate wine lovers about the entire process of winemaking from vine to bottle by allowing them the opportunity to talk directly to the growers and winemakers behind the label.”
“As for Schell Wines … after working with the Garagistes and putting these festivals together for the last few years with my event partner Terry (Meyer-Stone), I wanted to become a Garagiste,” says Jennifer. ” I called my two brothers to ask if they wanted to start this new adventure together and they were in. I love that we have this family project together – gives me more time with them in a very busy world. I signed up Rob Westbury at Nagging Doubt Winery as our winemaker – he is a Garagiste and also my brother’s neighbour. So this made the perfect match for us.
“We purchased the Chardonnay grapes from Kitsch Wines that is on East Kelowna Road- just 2 minutes from my parents’ farm and where my brothers and I grew up. So, this felt right with fruit from our neighbourhood representing our unique East Kelowna terroir and what wine from grapes grown on our family farm would actually taste like.
“I am also known for being a huge fan of Chardonnay – so this first wine had to be a Chard. My niece designed our logo and also the ‘doods’ for our Chardonnayism and Chardonnayist t-shirts.”
“We find the Garagiste events to be the most ‘real’ interfaces with the wine consuming public,” says Black Cloud’s Bradley Cooper. “There’s none of the that ‘we’re here to get a buzz and catch up on gossip’ at the other big shows. The average Garagiste attender is engaged, curious and aware. They’re ready to try and discover. Since we’re still unknown to many people despite starting up in 2008, we value the kind of exposure Garagiste affords.
“Small producers can sometimes innovate in ways larger operations may find difficult. There’s a certain agility with being small production,” he says.
Bradley’s winemaking philosophy is “…start with the finest grapes you can afford which will solve or eliminate many issues down the road. After that, intervene only when you must, but if you must, don’t hesitate or waffle. Wine doesn’t favour procrastinators in its formative months.”
Black Cloud’s Red Sky is pretty special. Wine people in BC and beyond will be talking about 2015 for decades to come. As Brad says, “Was it the first of many warmer vintages or was it an anomaly, a gift from southern climates? What we know at this time is that it was warmer and earlier than just about any growing season in the modern era (post 1988). Which resulted in some unusual circumstances.”
“The 2015 RED SKY started out as juice bursting with flavour and plenty of Brix, or sugar in solution. Unusually, it was also a little higher in the pH department. To avoid having a flabby rosé (who likes a flabby rosé?), we cold fermented at about 12C and boosted the natural acidity by about half a gram per liter. Cold fermenting helps lock in the fruit flavours. Yeast selection was initially feral but to ensure a strong finish at the end of the race we added our old pal Romanée Conti 212 when about 1/2 half the sugar had been depleted. The result of the yeast family feud is the complexity and savoury nature of this rosé.”
Brad describes The 2015 RED SKY as strawberry, cherry, rhubarb in the nose and in the palate. And enough tannin to stand up to just about any casual food pairing from pizza to picnics to pastrami. “Unusually, the alcohol is on the high side but the big, round body of the wine manages that with considerable aplomb.”
Out of the blue, The Baroness has turned into a maniac. She won’t leave her nest and growls and bites when you try to dislodge her. She is no longer the docile chicken who follows me like a puppy making happy chicken noises.
This new creature has gone broody. Her biological clock has flipped some weird switch and she has stopped laying and is desperately protecting one of Maria’s infertile eggs. When that’s removed she is as hell bent on protecting absolutely nothing and is a fowl in a foul mood.
I now use gloves as I lift her from the nest dodging henpecks. Once out she screams and flaps her feathers indicating her frustration at being ousted from her invisible eggs with their invisible chicks forming in them. She clucks worriedly.
Since a setting hen only takes short breaks to eat and drink a bit and stretch her legs, most broodies get skinny. She is not herself when she is hungry. She is also making life difficult for Maria by hogging the prime egg laying box. Maria waits patiently for her turn and then finally squeezes in and awkwardly gives the Baroness another potential chick to hatch. Oh and I’m down to one egg layer now as broodies don’t offer up poached, fried, scrambled or egg salad. The broodiness is also catching and sweet-tempered Maria may fall prey.
If not for the growling and biting I might feel sorry for her.
The cure includes:
Gloves and courage and picking her up out of the nesting box
Remove Maria’s egg out from under the Baroness pronto
Locking them both out of the coop after Maria has had her morning egg
Inserting a bag of frozen peas or ice cubes under her tummy
Pen the offender in a cage — solitary confinement – with no nesting material
She sees me coming with the gloves and we go at it until she is removed from the box…literally kicking and screaming.
Baroness doesn’t really care if she is laying on an actual egg or not. She has a vivid imagination.
She finds a suitable “nest” pretty much anywhere, fluffs up her feathers and sits ALL DAY in that spot.
The peas melt and are canabalistically and joyfully eaten by Maria. The ice cubes happily turn into nice warm water in a ziplock.
Last resort… solitary… coming up
“I find that gently removing the broody hen from the nest, taking any eggs she is sitting on, and then releasing her at the far end of the run where I have some special treats for everyone, generally works in just a few days,” says Lisa Steele in Fresh Eggs Daily. Clearly she has not encountered The Baroness. We are on day eight of the battle. She has taken to sharpening her beak on any solid object.
So much for “How do you solve a problem like Maria?” The Baroness is haunting my dreams. My Rent the Chicken farmer says I can send her packing and get a replacement if she doesn’t get her act together and give me eggs to make fluffy cakes again. Mmmm…would you do that to a friend with Henopause who becomes ill tempered as she copes with a hormonal issue? Maybe if the friend bites…
Harvesting lavender…those words together sound pretty idyllic. Even in the heat and smoke from Okanagan fires it is a pretty amazing way to spend a morning. It is the only farm work I’ve done where you come home hot, dirty and sore but smelling better than when you started.
In movie speak It’s The Colour of Purple, Scent of a Woman and Attack of the Killer Bees all rolled into one. The glorious purpleness of the fields, the clean, stringent and all encompassing lavender aroma and the buzzing of a zillion bees make the time spent at Forest Greenman Lavender Farm in Naramata an intense sensory experience. This photo essay captures the sights of the morning…your imagination will have to fill in the rest.