Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: Ann_T - Vancouver Island


Recommended Posts

Good Morning from beautiful, sunny Vancouver Island.

My name is Ann and I live with my husband Moe in Duncan, British Columbia right in the heart of the Cowichan Valley on Vancouver Island. We have a son, Matt, who is 24 and lives just an hour south of us in Victoria. My blog theme is planned around all the wonderful foods that are available here on the island, mostly in the Cowichan Valley and the Victoria/Sidney area.

I have a friend visiting from Toronto this week and Sandra and I plan to drive all over the southern part of Vancouver Island visiting farms, markets and wineries. It is my intention to cook most of our meals using local in-season produce, meats and seafood also from the area. We got started early by going to a couple of the farmers’ markets in Victoria on Saturday and the Cedar Farmer’s Market on Sunday. Duncan has a wonderful farmer’s market that is open every Saturday 12 months of the year and I very seldom miss it. I love this time of year. Each week the selection at the market just gets better and better. I can’t wait until the corn and tomatoes are available.

Actually this week won’t be too much different from the way that I normally cook and plan meals. I’ve always shopped on a daily basis and I’ve never minded driving some distance to find what I want.

Here is a picture of Saturday’s take from the Markets. The garlic is from the James Bay Market and the rest of the produce came from the Moss Street Market.

gallery_28661_3262_164667.jpg

gallery_28661_3262_88721.jpg

It's early here, just 6:15 AM so I'm off to the kitchen to make coffee.

gallery_28661_3262_240471.jpg

Link to post
Share on other sites

Ann, I'm so excited for your blog! My firstborn arrived in Vancouver last Friday and will spend a month there camping and kayaking up and down the island, and researching marine mammals with some biologists. Not only will I get to see your life and life in Vancouver, but I'll get to feel a little connection to the kiddo.

My gosh, that's lovely garlic!

"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to post
Share on other sites

Good morning Ann... These blogs are like the best of from the dinner thread.. Really looking forward to following you this week.. Have a great time! Thats some looking machine you have there.. Can you tell me about it..

Edited by Daniel (log)
Link to post
Share on other sites

Ann, I really chuckled when I saw you blogging this morning, I was just looking at your beautiful dishes in the Dinner thread, and I was thinking to myself what a great blog you could do! :biggrin:

Really looking forward to sharing your life and cooking.

---------------------------------------

Link to post
Share on other sites

Ann, this is going to be fun! beautiful pictures and good food await us!

And how timely to have another BC blog, while I am planning our BC vacation. We still don't know if Vancouver Island will be on the itinerary.. maybe your blog will help us decide!

Link to post
Share on other sites

As I don't hang out on the "Dinner!" thread that often, this will be an introduction to a new eGer for me. I look forward to learning something new.

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Link to post
Share on other sites

Thanks everyone. I've never done anything like this before and I'm a little nervous. And to have to follow Bryan's amazing blog on top of that.

Ann,  I'm so excited for your blog!  My firstborn arrived in Vancouver last Friday and will spend a month there camping and kayaking up and down the island, and researching marine mammals with some biologists.  Not only will I get to see your life and life in Vancouver, but I'll get to feel a little connection to the kiddo.

My gosh, that's lovely garlic!

Fabulous FoodBabe, your son might not want to come home. He will probably fall in love with the Island. We moved our son out here back in 1998 when he was 15 and he says he is never leaving.

Good morning Ann... These blogs are like the best of from the dinner thread..  Really looking forward to following you this week.. Have a great time!  Thats some looking machine you have there.. Can you tell me about it..

Daniel, the espresso machine is a Saeco Incanto Sirius, one of the super automatics. We are really happy with its performance. It is all we drink now.

Ann, this is going to be fun! beautiful pictures and good food await us!

And how timely to have another BC blog, while I am planning our BC vacation. We still don't know if Vancouver Island will be on the itinerary.. maybe your blog will help us decide!

Klary, I hope you find time to visit the Island. Especially if you haven't been here before. It really is beautiful.

As I don't hang out on the "Dinner!" thread that often, this will be an introduction to a new eGer for me.  I look forward to learning something new.

MarketStEl, The Dinner thread is the thread that I hang out the most on so I don't think that many members will know me. Hopefully my blog will change that.

I promised Moe and Sandra scones this morning so that is what we had. Blackberry Scones.

gallery_28661_3262_78535.jpg

We are going to spend some time driving around Lake Cowichan this afternoon. I'm hoping that we will find a nice place for lunch. See you all later.

Ann

Link to post
Share on other sites

Welcome to blogging, Ann!

The sweet corn is in here. We had some earlier this week that was very disappointing, but our very favorite corn stand was open last night, and did not disappoint. My family always sighs over the first corn of the season because they know that it will be on the table 7 nights a week for quite a few weeks. The days here have been HOT, and one of the vendors at the farmer's market was predicting tomatoes in the very near future. This is indeed a glorious and bountious time of year!

BTW, Ann's scone recipe is in RecipeGullet -- right here.

Susan Fahning aka "snowangel"
Link to post
Share on other sites

ann are you of English heritage? I ask because my english mom makes scones a lot. Sometimes we put strawberry jam right in the batter.

Do you serve clotted cream with your sometimes?

they are beatiful, btw, love the blackberries in them.

---------------------------------------

Link to post
Share on other sites

AWESOME!

The Cowichan is one of my favorite parts of BC. We're in for a real treat.

Ann, any chance you'll be visiting some of the wineries? There are some real gems over there.

A.

Link to post
Share on other sites

Your scones look scrumptious! I completely missed the last blog and so am happy to come in at the the beginning of yours.

Is the lavender from your garden? It's beautiful :wub:

If only Jack Nicholson could have narrated my dinner, it would have been perfect.

Link to post
Share on other sites
Welcome to blogging, Ann!

The sweet corn is in here.  We had some earlier this week that was very disappointing, but our very favorite corn stand was open last night, and did not disappoint.  My family always sighs over the first corn of the season because they know that it will be on the table 7 nights a week for quite a few weeks.  The days here have been HOT, and one of the vendors at the farmer's market was predicting tomatoes in the very near future.  This is indeed a glorious and bountious time of year!

BTW, Ann's scone recipe is in RecipeGullet -- right here.

  • Like 1
Link to post
Share on other sites

Ann_T, today I'm jealous that you have that butcher shop within reach. How wonderful! Now I have to go figure out the exchange rate so I can see what the prices are in $US.

Are there many places like that where you live?

Mmmmmm, corn and butter. No salt?

"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to post
Share on other sites

Ann,

I clicked on your blog and my screen rolled right down to the picture of Cowichan Bay meats and I was washed away with wonderful memories.

My mother grew up in Cowichan Bay in a house put together from several cottages, right across from the original Cowichan Inn. My grandparents owned a marina and guiding business there.

Food memories are flooding back now, the 'Indian candy' smoked salmon made by Minnie, who lived with my grannie, the home made lemonade, figs warm off the tree outside the kitchen window. The berries we picked by the pail to made pies and crumbles.

My Cowichan Indian sweaters, driving go-carts around my cousins place in Maple Bay, catching a dog fish, getting hooked with the gaf hook as my father fell backwards out of the fishing boat...

Thanks for the memories.

Link to post
Share on other sites

Gorgoeous osso buco Ann. What gives it that creamy yellow goodness?

Your website is beautiful, by the way. You seem to cook and bake a lot of great food. Do you teach cooking or do anything else professionally in the buisiness or is this all for leisure?

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By KennethT
      I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island.  Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing.  Is there any interest in this?
    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By KennethT
      Happy New Year!  I'm sitting at the gate waiting for my flight from Saigon to NYC connecting through Taipei so I figured this would be a good opportunity to get started... But this is just the intro- the rest will gave to wait until I land about 22 hours from now, sleep for about 12 hours, then get my photos in order! We had a great week enjoying beautiful weather, taking in the frenetic yet relaxed street life and eating some amazing local food...
      Our flight here was on EVA Airline and was very pleasant and uneventful. Our flight from Nyc to Taipei left around 12:20 AM on the 24th. I love those night flights since it makes it very easy to get a decent amount of sleep, even in coach. EVAs food is quite good eith both Chinese and western choices for dinner and breakfast, and they came through several times with snacks such as a fried chicken sandwich with some kind of mustard. I think I had 4 of them!
      Once I get home, I'll continue posting with pics from our feast in the Taipei airport.... Spoiler: those who have read my Singapore foodblog from July may see a slight trend...

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...