Top 5 Things I learned at The Great Canadian Cheese Festival

This was my first year having a booth at The Great Canadian Cheese Festival in Picton, Ontario and I went into it not really knowing what to expect. I had never attended the event in the past so I went in hoping for the best but expecting the worst. What did I learn this year?

Honey…you ain’t in Toronto any more

So on Saturday morning just before event load in, I realized that I had forgotten my disposable gloves for sampling. Gulp! Now what? A quick drive down main street Picton and I realized that about the only thing opened at that hour was Sobey’s. A quick run up and down the aisles and it was clear I wouldn’t be finding disposable gloves there. What next? On the way towards the exit, I spotted an employee coming from the meat counter and she has disposable gloves on. So I decided to ask her and without skipping a beat, this lovely woman tells me that they don’t have them in the store but that she will give me a box. I repeat – GIVE ME A BOX.

We walked out of there shaking our heads and wondering what had just happened. The people of Picton are lovely. Thank you for your hospitality.

Lots of nibbles but I had been hoping for more bites

I lost count as to the number of samples of my products I put out over the two day period. But I do know that at times it was all we could do to keep up. We would refresh one plate and begin on another only to find the last plate empty once again. It was a voracious crowd who were there to taste all there was to taste. They were happy, energetic and ready to listen. But they were also overwhelmed by the sheer number of vendors and weren’t ready to purchase a jar of preserves at the start of their day and then carry it around. Some returned at the end of the day and some did not.

So I handed out my business cards, told my story many times over and gave the samplers as many ideas about how they could use my product in the hopes they would remember me at a later date.

Pack a lunch and wear comfortable shoes

This may seem obvious and not something that should have been a lesson, but it was ;). I had assumed there would be lulls in the volume of people and there would be a chance to visit the food tent. I was wrong.

From the moment the doors opened, it was constant. People just continued to pour through the doors, which is a testament to the wonderful job the organizers of the event did at promoting the event.

My thoughts of visiting to food tent or even sitting were quickly dashed.

Make the samples you are giving out worthy of a ticket

Visitors to the cheese festival buy tickets in order to sample the goodies that vendors have brought. So if your samples are enticing enough, people will be willing to part with a ticket to try them. This is a great way to recover some of the cost of sampling.

Do your shopping from other vendors before the event begins

If you are hoping to load up on some of the amazing products that are at the Cheese Festival either over staff your stall so you have a chance to steal away and wander around the event or do your shopping between 10-11 when it is open to press but not yet the public.

It was a busy but wonderful weekend. I met some amazing people and made some great connections and hope to return to the festival again next year.

Pickled Asparagus

This is what happens the day after Withrow Market in my house ;)

Fantastic Day at Withrow Market

It was my first day back at Withrow Farmer's Market, so it was up and at 'em this morning. It was a windy and cool day even though the sun was out but it was fantastic to see some old familiar faces and meet some new people even if I had to hop back and forth from one foot to the next just to stay warm.

It was a particularly special day for me because my mom and my Auntie Dena who drove all the way out from BC and Alberta were there with me...they were my sample ladies and it was great for them to see Manning Canning in action even though they threatened to go on strike due to poor working conditions due to weather. Ha.

I continue to read through my Grandma Manning's journal and her entries for today in the years 1937-1942 were as follows:

May 25, 1938

Public speaking with Grandpa in Bennet wagon. Jeanne 2nd and Rita placed 2nd in elocution. Haverstock judge and critic. Very good. Kenny lost purse and 90 cents.

May 25, 1939

Sunshine at last. Iron in the forenoon. Finish seeding garden in afternoon. Roy ploughing, ride to Delange after supper

May 25, 1940

Hot and windy. Dust blowing. Francis discing in forenoon. Take her and Jeanne in for permanent at noon. Back for them in evening and get mine done as well. Delange stuck in truck in grade. Get tractor to pull them out.

May 25, 1941

Sun and cloudy. Light shower in morning and evening. Help Frnaces with lessons. Allan does gymnastics in hay loft. Snow in southern Alberta. Little chicks in pig pen.

May 25, 1942

Cloud and cloudy. Roy drilling last of Harrison place. Jeanne and Rosemary ride on magpie hunt - 12 feet, 11 eggs. Charlie and Ken hoe rhubarb and strawberries, then off to magpie hunt. Peas up. Carol and I seed pumpkins

For the record, this was the house my grandpa, grandma and 11 children lived in. Wow.

Canning, It is in my genes

Up until very recently, I always gave credit to my mom's side of the family for my love of gardening and preserving. It seemed like a natural assumption. My nona was Italian and she canned almost anything and everything including Pickled Chicken's Feet. Growing up, I honestly don't believe that we EVER had store bought jam in the house because my mom was always making her own. So I put 2 and 2 together.

But what I didn't take into consideration was my dad's side of the family. See, my dad died in a plane crash when I was 3 years old and naturally we spent more time with my mom's family from that point onwards.

My mom is here visiting me now and on my request she brought my Grandma Manning's journal (1937-1942) along with her and I have been enjoying reading about her life on the farm; everything from how the kids were doing in school, to reading about my dad's first steps to what her daily life was like and what she did with her time.

I wasn't really surprised when I read the first entry dated August 12, 1937.

Thursday - Canned beans this morning. Francis and Charlie picked saskatooms. Jean and I raspberries. Hot 7 and windy. Grandpa and Grandma and the Beckers arrive 11pm. Gab fest and confusion

With each passing page I am pulled deeper into her daily life. Her first child, my Auntie Francis born in 1923 and then the 11th child born in 1943 she was a busy woman. In 1937 when this journal begins she would already have had 9 children, my father having been born in June of the same year the journal entries start . I find myself flipping to today's date throughout the 5 year period to compare our activities.

May 21, 1938

Warm and sultry. Dense smoke clouds from bush fires. Take Grandma and Grandpa to Amisk in afternoon. Shoes for Carol with her silver dollar. Very proud of them.

May 21, 1939

Cool and cloudy. Rest and read. Baby Robins hatch. School meeting in evening. Decide to ask for more mature teacher. Jeanne and Charlie on the cow hunt. Bring home lizards and other treasures

May 21, 1940

Hot and dry wind. Mosquitos getting bad. Roy combining. Takes lunch. Grandpa having trouble with drill. Breaks wheel. Ironing finished and bread baked

May 21, 1941

Windy and clear. Hurry through washing to get it dry before the dust starts. Finish ironing. Too windy for gardening until evening. Roy, Carol and I seed more corn. Wrestle with quack grass.

May 21, 1942

Cloudy and close but no rain. But wheat coming and first radishes and lettuce showing. Apple tree in garden a mass of blooms. Another with a few blooms. Charlie's war savings certificate comes.

Now fast forward to May 21, 2013

Weather shifts from clear and sunny to rain showers with the threat of thunderstorms. Just got the garden planted. Preparing for tomorrow's day in the commercial kitchen where we will make Spicy Zucchini relish. Bought a Blackberry Q10. Spaghetti for dinner with my mom, aunt and uncle who are here visiting from BC and Alberta. Chives close to flowering.

I am trying not to read ahead as I want to continue the comparisons throughout the summer to see how our canning, preserving and gardening schedule compares.

What did you do to today?

Tips and Tricks for low sugar preserves

With only 4-6 weeks left before strawberries are in season here in Ontario and with the rhubarb in my garden growing noticeably with each passing day, I have been starting to think about all of the jams and jellies I will make this summer. I have also been thinking more and more about the sugar that goes into each of them. I have done a post in the past about the role of sugar in preserving because I think it is important for people to understand that it actually has a very important role and that it isn’t just part of the recipe because people expect jam to be sweet. Generally the fruit is sweet enough.

But even though sugar plays a role, there are options out there for people who want to reduce the amount of sugar in the preserves they make at home and there are a couple of great blog posts written that include some pretty fabulous resources as well as a couple of pretty tasty recipes that you can start off your low sugar preserving with.

Aimee does a great job in this post of outlining resources that are available to those that are interested in learning more about low sugar preserving and she includes a pretty tasty recipe for Apple Butter

http://simplegoodandtasty.com/2011/11/15/low-sugar-preserving-for-the-jam-lover

Dr. Williams overview on Pamona’s Pectin and how it works in low sugar preserving as well as her recipe for Organic low sugar strawberry jam makes this post well worth the read.

http://foodsforlonglife.blogspot.ca/2009/06/how-to-make-organic-low-sugar.html

If you are interested in learning more about low sugar preserving, want to see Pamona's Pectin in action and feel like trying your hand at it first hand, I am offering a class at The Depanneur on Monday, May 27^th. It will cover the following:

Understanding the role of sugar in preserving is an important first step to understanding how you can reduce the sugar in your jam without sacrificing quality and taste. In this very hands-on class, we will look closely at the role sugar plays and make a full sugar as well as a low sugar jam so you can examine the difference in taste, texture and consistency. You will walk out of this class with the basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and at least 1 jar of jam each.

Guest post - Marmalade Goat's Cheese Ice Cream

Thank you Allen B for this fabulous guest post. I love the innovative way you used Manning Canning Marmalade!

I love raspberries. Always have. Always  will. And Christine’s Raspberry Jam takes me back to the raspberry bushes of my Saskatchewan childhood every time I open the jar. In fact, it was my love affair with her jam that led me to try – and love - her marmalades; the beautifully bittersweet (and oh-so-hard-to-get) Grapefruit and the bold, punchy Orange with Vanilla.

In fact, it was over breakfast with the Orange and Vanilla marmalade, thinking about Christine and James’ visit later in the week, when the idea for the perfect dessert hit me!  The creamy tang of a goat cheese ice cream would complement the dark tart and sweetness of Manning Canning’s Orange marmalade brilliantly. Of course, I thought, a heavy drizzle of a Bourbon Caramel Sauce would take it all the way to epic!

Judging from the look on everyone’s face as we dove into those bowls of creamy, gooey goodness, I was right. Nailed it.

Orange Marmalade and Goat Cheese Ice Cream with Bourbon Caramel Sauce

Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, OH has perfected an eggless ice cream recipe. Buy her book and make your own ice cream. You’ll be happy. This is adapted from her basic vanilla recipe.

MAKES ABOUT 1 QUART

2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. goat cheese, softened

1 tsp. vanilla paste or extract

4 tbsp. Manning Canning Orange and Brown Sugar Marmalade (or Old Fashioned Marmalade)

INSTRUCTIONS

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

While ice cream mixture is cooling, drop marmalade onto a cutting board and chop long strands of orange rind into smaller pieces. Refrigerate until needed.

Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ½ of ice cream mixture to a storage container and, using ½ of the marmalade, drop 3-4 dollops randomly on top of the mixture. Transfer the remaining ice cream mixture to the container and, using the same technique, drop the remaining marmalade in several spots on top of the mixture. Run you spoon through the spots of marmalade to distribute it through the ice cream mixture. You only want to swirl the marmalade through so one or two swipes through the mixture should do it. Do not over stir!   Freeze until set. 

Serve with a generous helping of Martha Stewart’s ridiculously perfect Caramel Bourbon Vanilla Sauce. And then roll your eyes to the back of your head and smile.

What is Pectin and why is it used in preserving?

Did you know that pectin is a water-soluble substance that is found in the tissues of all fruits and is a natural thickening and jelling agent.Different fruit have different amounts of pectin.

Under ripe fruit contains more pectin than ripe fruit but the flavor of under ripe fruit is not as suitable for jams and soft spreads. The amount of pectin in fresh fruit varies depending on the type and variety and freshness.

How it works...and this is where we get a little geeky ;)

When pectin molecules come in contact with fruit acid, chainlike structures in the pectin become charged and they begin to fold in on themselves. These folded chains trap water from the fruit or juice and form a gel. The introduction of sugar increases the strength of pectin, allowing it to trap more water and increasing its ability to jell. This is why it is important to use the right ration of fruit, pectin, sugar and acid. Too much sugar will result in too firm a set, too little and it will be runny. Jams made without added pectin must be cooked for longer period of time and end up thickening from the evaporation of the juice rather than from the process of jelling.

Excessive heat or high heat for an extended period of time during cooking will cause the pectin to break down and prevent jelling from occurring. If the length of boiling time is not controlled you may damage the pectin and end up with a runny jam.

Commercial Pectin is not evil

It comes in 2 forms; liquid or powdered. They are NOT interchangeable. Each requires a different balance of fruit, sugar, and acid to obtain the desired set. Powdered pectin is added to the fruit BEFORE cooking, while liquid pectin is added to the heated fruit and sugar mixture near the end of the cooking process.

Both forms are 100& natural and are derived from either tart apples or the white pith found under the colored peel of citrus fruits. The pith tends to have a sour flavor and it tends to be used in marmalades.

You can make your own pectin but be aware that you may have inconsistent results as you will be unable to control the concentration of pectin. Also, home made pectin has an extremely short life span and should be used within 24 hours.

I prefer to use store bought pectin to ensure consistent results when making jam.

Canning without pectin

When making jam or jelly without adding commercial pectin, at least ¼ of the fruit must be under ripe in order for it to set. But always remember, that this high proportion of under ripe fruit can change the flavor and texture of the final product. It must also be cooked for a longer period of time.

Happy canning!

Foraging for Ramps

This morning we went to Morningside Park to check out the ramp situation. I say by this time next weekend they will be ready and I will be pickling them. If you want a jar, get your requests in fast ;).

The forest is really starting to explode with new growth. Betty was in heaven and took as many opportunities as possible to sit down, roll in the old leaves and relax. She was too busy rolling around to notice several deer spying on us. Look closely at the forest photo below and see if you can spot one of them. It is rather amazing at how well they blend in with their surroundings at this time of year.

We picked a small bag of ramps which we will add to our salad at dinner tomorrow night, but I can guarantee I will be out there again next weekend!

Mother's Day Gift Ideas

Mother’s Day always seems to pose a few challenges for me. My mom lives in Alberta so the usual dilemma of where to go for dinner, who’s bringing what, etc don’t bubble up to the surface for me. The challenge is always ‘what do I get my mom for Mother’s Day?’. She is and always has been the kind of woman who when she needs or wants anything tends to simply go out and buy it for herself.

I have four sisters, so weeks (sometimes months) before the actual date, the emails and phone calls commence. “Hey Dena, got any ideas what to get mom?” “No, perhaps Debbie does.” “Hey Deb, what are you getting mom?” “Oh, we’re taking her for brunch.”. Darn…that is not an option for me. Time to call Yvonne. And so it goes, every year.

 Now I am sure a lot of people can make the statement I am about to make, but when I say it I mean it all the way from the tips of my toes. My mom ROCKS! I could make a big long list in all of the ways that she rocks. But for brevity, I will keep it short so as to not bore you.

• When my sister and I took a year off to travel to SE Asia, she met us 3 separate times. She climbed mountains, rode elephants, sat on the back of a scooter, went snorkelling, slept overnight on the deck of a boat, walked amongst komodo dragons and basically tried everything we were willing to try

• She always has time to listen to your problems. She might not always have the solution but she always has the time

• She makes the most amazing quilts, she crochets, she knits, she bakes, she cooks. What can’t she do?

• She is my friend…not just my mom

 I try to show her every day that I love her and I certainly tell her each time we speak. So I don’t feel intense pressure on Mother’s Day to prove this to her. In fact, I am certain she knows it. But still, Mother’s Day can not pass without some form of recognition of her amazingness.

 I remember being a kid and thinking that the best gift I could give her was something I had made myself. Whether it was a drawing, something I had made out of popsicle sticks or pieces of macaroni. Each time, my mom would gasp and tell me how much she loved it. On several occasions, years later, I would stumble upon my work of art saved and stored in a cupboard or drawer in the house.

 This year, my mom will be visiting me just after Mother’s Day so I plan on having a bunch of homemade wonders for her to enjoy. If you want to return to the idea of local home made gifts for Mother’s Day, there is no need to rush out and buy a box of macaroni and crazy glue ;). Manning Canning has gift baskets that you can custom order to include the mixture of products you most want.

Manning Canning's Foodie Pages storefront is live!

One of the big questions that I have been grappling with over the past few months as a small food producer has been how to increase exposure to my product in a manageable way.

Let me tell you that I am pretty darn excited to be sharing the news that Manning Canning now has a storefront on Foodie Pages.

If you don’t know about Foodie Pages, well I am here to tell you that you are missing out. Seriously! It is an online farmer’s market where you can buy direct from some of Canada’s best food producers. And now, people anywhere in Canada can pick up some tasty Manning Canning products and have them arrive on their doorstep.

Now as someone who spends their week day working in online marketing and social media I was drawn to Foodie Pages not only because they provide me with the ability to process orders online but they are also providing some pretty great value to their online shoppers. I loved the innovation of the Chef’s Box Subscription where different Canadian chefs curate products from the different producers and bundle them up in a box that you as a shopper can subscribe to…check out this month’s chef box curated by Trish Magwood.

 It took me a little while to pull this page together and there is one special person that I need to give a huge shout out to because without his wonderful help, there would be underexposed (or overexposed) photos of the products that would inspire no one to shop. Since starting Manning Canning, the universe has kindly been putting some pretty wonderful and amazing people in my path for me to meet. These people have done things to help me build my business that I am not sure I will ever be able to find ways to thank them. But I will try. Over and over again ;).

Peter Visima is perhaps one of the nicest people I have ever had the pleasure of meeting. He is kind hearted and gentle in spirit, genuine and I am so happy that our paths crossed. He took the photos of my product for my store front and they (in my opinion) look good enough to eat. So thank you Peter. This storefront owes a lot to you and the wonderful photos you so kindly took for me.

 Now everyone…place an order ;)