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y Jennifer danter<br />
Cooler months lack the bright,<br />
fresh, colourful bounty that makes<br />
summer so wonderful. Since<br />
summer fruit is plentiful and affordable<br />
during these peak months, it makes sense to<br />
stock up now and stash for later. Not only<br />
is it economical but you get bragging rights<br />
too for taking the time and having the<br />
kitchen chutzpah to make jams, compotes,<br />
sauces and coulis. How deliciously<br />
impressive it will be to dish up a jar of<br />
sunny strawberry preserves on a snowy day.<br />
The art of preserving has enjoyed a<br />
renaissance over the past few years and<br />
home canning is a hot trend among foodies<br />
of all ages. But that doesn’t mean you have<br />
to be a culinary wiz to capture the essence<br />
of summer – the options for preserving our<br />
province’s bounty are many and suited to all<br />
levels of comfort in the kitchen.<br />
Here’s a list of what’s in season, a few<br />
tips for picking the best and easy suggestions<br />
for keeping it fresh now and all year long.<br />
20<br />
www.bcliquorstores.com<br />
PiCK nOw<br />
EnJOy<br />
LATEr<br />
unDEr THE CoZy CAnoPy oF SuMMEr, WHEn CriMSon bErriES DrooP LiKE JEWEL-CoLourED TEArS<br />
FroM HEDGEroWS, FArMErS’ FiELDS ArE A TAnGLE oF GrEEn SHooTS AnD orCHArDS ArE riCH WiTH<br />
THE PErFuME oF PLuMP FruiT, iT’S ALL Too EASy To ForGET THAT SuCH SALAD DAyS ArE nuMbErED.<br />
bLuEbErry AnD LAVEnDEr SAuCE WiTH LiMonCELLo, bourbon<br />
CHErriES AnD brAnDiED GinGEr PEACH JAM
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