Warming things up with a Mexican inspired feast
This week we are very excited to work with some wonderful fresh Spring flavours in the kitchen. The wild nettles are brightening up our soups and spanakopitas, we’ve been making Grand Fir tip finishing salt with the vibrant green tips of the Grand Fir trees around us, and the first cut of chives from our garden is adding lovely allium flavours to our dips and dressings. Now as each week of this new season unfolds, we get to welcome in the beauty and vitality of Spring on Saltspring.
We have been gathering great, huge bundles of blossoms to put in our vases for everyone to enjoy; as we are working in the kitchen all day these blooms bring us so much happiness. If you have had a chance to pop by the shop during the last week or so please do; we have a lovely new collection of some of our favourite olive oils and vinegars to share with you, as well as some fantastic dried pastas we’ve brought in from Italy.
This week we are focusing on bright, fresh flavours for our Mexican inspired preorder menu. We’ve got Chicken Enchiladas, with organic chicken as always, gorgeous stuffed Chile Relleno, Black Bean Soup with toasted cumin, coriander and fresh cilantro, and a Crunchy Cabbage Slaw with creamy coriander lime dressing.
On the side, we are making our Mexican inspired Rice with fire roasted tomatoes and mild spices, and Refried Organic Pinto Beans.
For dessert we are making a decadent Tres Leches Cake, a wonderful traditional recipe with three milks and organic whipped cream with vanilla and cinnamon gifted to us by dear friends who were just in Mexico. This cake is available by the slice on the preorder menu.
We hope you all enjoy this lovely stretch of Spring weather that we are having on the island. The blossoming plum tree by our house was completely a buzz with bees today; after a chilly week here we needed a little warm sun shine so the the bees could do their important work and what a sunny day we had!
I am so grateful for moments of such beauty and perfection in the natural world around us.
We look forward to cooking for you this week,
xo Haidee
