TicTac

Looks great Anna. What are your Teriyaki sauce ratios?

So long as the shape is accurate, anything can go on a 'pizza'! Some unique (but excellent) ingredients I have used: Fried potatoes (so good on pizza - some excellent pepperoni and smoked cheese make for a tasty trio!) Garlic Scape Paste Garlic Scapes Asparagus paste Fava paste Bacon jam Zuccini flowers The list goes on.....

Wasn't Jo the one cooing over a Mountain Magic breed of tomato that they grow!? Maybe it's the 3rd Mai Tai talking!!

There really is nothing better (and more rewarding) than eating what you forage. I believe it is an eve greater reward than eating what you grow (I do both, for comparison!). Must be ingrained in us from our hunter/gatherer days, something primal awakens and everything tastes that much better! Clams look fantastic!

A simple pizza steel will be more than sufficient to achieving excellent results. Takes up far less space, costs a fraction of the price and is easily portable between oven and BBQ (for high heat).

Agreed!!! Unless of course one enjoys eating foam...then, they might be akin to a pig in you know what....

As are Shiitake and Oyster!

Re: Morels - me neither! As far as mushroom hunting goes - if you pick (and eat) one that you are not sure about....well, perhaps that is nature's way of thinning the herd, or at least teaching you a lesson.....lol. I *only* pick mushrooms I am certain of. The one I mainly pick (Elm Oyster) only grows on a specific tree (Manitoba Maple) and I have researched sufficiently to ensure there are no deadly 'look a like's' in our province.

They do not get crispy at all. But they do caramelize gorgeously and take on a very sweet / tart flavour. I also tend to cook garlic and onions with the greenies and the olive oil when all is said and is great with bread. Put all those items on a nice hunk of crusty bread (zucchini flowers often find their way into this dish too) - happy times. Edit - I have also added all those items to a blender and made a fantastic spread.

Peeled the tomatoes!? LOL 😂 Those fried greenies look great. Have you ever tried doing them without batter and letting the natural sugars caramelize? I am trying to limit my BLT consumption this year, not because I do not love them (I do, and I have 6 varieties of tomatoes asking to be part of one!), but simply because bacon, as darn delicious as it might be, is really bad for us and I am mindful to not eat too much of the stuff!

Another thank you for taking the time to share your adventures with us. Always an enjoyable treat! Safe travels. 400 South is brutal near Barrie.....keep your GPS handy!

Late to the zucchini blossom party....but.... Why batter them at all!? We have enjoyed them for years simply fried with some young garlic in good olive oil. Place on crusty bread and sop up olive oil. Flavor retained (we keep the pistil in, no reason to remove!)!

Anything with an edible skin, we buy organic from a local farmer who grows over 100 types of fruits and veg. So a quick water wash is all that is necessary. The rest, I will peel!

Too bad they do not ship to Canada.... In this day and age, that is surprising!

It seems many (though Ben & Jerry's has not totally fallen flat) companies have introduced more and more 'aeration' into their processing to increase volume of the product while keeping costs down. My beloved Kawartha Dairy, while direct from the large tubs in their outlets is still fantastic, their retail packaged 1-2L have been hit by the same greed stick.

Totally agreed. They certainly damage the plants as they strip leaves along with berry. Though when he produced that large quantity and said he picked them in an hour, I knew it certainly wasn't by 'hand'. If you ever need to offload some berries and don't mind shipping to Thornhill, I will happily pay your wife's prices Edited to add - as I was fishing at the cottage last weekend, I kept thinking of Kerry's fish hook tales and ensuring I was ever so careful in my actions as I did not want to become part of a tale myself! lol.

I salute all you PhotograPosters - I have yet to find a 'stream-less' method to upload shots taken on my D600 - so sadly, my 'contributions' will be limited to text, for the moment (or perhaps until my 3 kids exceed the average age of 2.5 ) Last night was a repeat of a successful experimentation: Pizza w / Garlic Scape paste (as the base) Young 'hay aged' Pecorino Garden baby roasted potatoes First of the year quartered orange cherry tomatoes Fantastic meals, folks. A great source of inspiration, is EG, to be sure.

That is just less than what I pay. Here the guy charges $10 for a half quart. He had a very large basket (same shape, though perhaps 2-3 times the size of yours) filled and that was the one for $170 - he said it took about an hour to pick that much. They use these tools with forks on them to scrape the plant of berries, which makes much faster work. Fresh wild blueberries are fantastic. Just a bit of vanilla ice cream and that's all you I need!

Ah wild blueberries - finally! Curious what they charge up there for them... I saw a similar size (though I think slightly bigger) at the market today and the guy wanted $170 for it!!! 😲

Last night was a 7 week aged Rib Eye from Cumbrae's (deckle end) Tempura Zucchini flowers w young garlic Pickled beet greens/stems Cucumber / Dill salad Williams Selyem Sonoma Coast Pinot

I just made a garden fresh cucumber salad with white vinegar yesterday. Just balance it a bit with salt and sugar. I add a ton of dill and black pepper. Good stuff.

Green peppers, in their raw state, are somewhat tolerable, albeit bland and fairly one dimensional. Cooked green peppers however are horrid, vile beasts and should be fed solely to animals and compost piles.

Your figures seem off, otherwise I am sure many would flock down that path as well... Here one can purchase 5,000 of said seeds for $830 http://www.johnnyseeds.com/vegetables/tomatoes/cocktail-tomatoes/mountain-magic-f1-tomato-seed-2513.html Google suggest that there are roughly 120,000 - 190,000 cherry tomato seeds per pound. Which puts it roughly at $25-30K/lb Still a nice chunk of change! If you want an amazingly sweet and fairly low acid cherry, check out 'Sweet Orange Cherry tomatos' - I grow them every year and they are the nearest thing to candy grown on a vine.

Thank you Kerry. I will make note and see if we can locate one!

Have had the Spanish Valdeon before, v. nice - curious to hear how the smoked one is - have seen it before, but have not ventured down that path as of yet. If you ladies ever stumble upon Big Blue's brother/sister/cousin in your travels, let me know - I have been on the lookout for one that is not exorbitantly priced!