Edible Vancouver Island September/October 2023

ESCABECHE honey mussel

In September, we are in the middle of harvest here on the Island. I try to work primarily with local products, which means preserving as much as possible before our farm offerings dwindle down to much smaller and less frequent deliveries. We love to preserve the colour and bright flavours of the end of summer so we can continue to offer the flavours that mingle so well with beer and drink all winter long. We pickle a lot of sweet peppers and many varietals of chilis to help with that, and there are none better in the year than those that come in at the end of summer from our farms. I use the pickling liquid all winter to prop up salad dressings and seasonings for our dishes. I use the chilis for adding heat to our sauces, and the chilis and peppers themselves for their crimson hues and intense flavours that will help brighten up any dish in the middle of winter. The many varietals of chilis work well for fermented hot sauces and pickles that can bring intense heat or a tickle to any dish. Pickled jalapenos are a versatile ingredient to use in everything from sauces, sandwiches and pizzas, and I love pickled sweet peppers for seasoning vegetables and adding to dishes for crunch, acidity and sweetness.

8 SEP/OCT 2023 EDIBLE VANCOUVER ISLAND