THANKSGIVING LEFTOVERS MAKE FOR A NICE CLUB SANDWICH

Too many leftovers as usual after a Thanksgiving dinner. Barb boiled some turkey bones so I had a nice soup with small noodles for dinner last night along with some peas, brussel sprouts and mashed potatoes. Of course, I made a traditional club sandwich with bacon and 3 slices of bread with some turkey slices. If I have to eat leftovers, it is good to fancy it up. Besides a club house sandwich is one of my favourite items to order for a simple lunch when eating out at a restaurant. I'll have one more meal of leftover turkey then I want a nice meat sauce with pasta again. This Italian cook loves his pasta.

THANKSGIVING NEEDS A LITTLE ITALIAN FLAIR

Thanksgiving is Barb's time to shine in the kitchen. I help with the vegetables- wash and peel the potatoes, make the rapini, wash and cook the brussel sprouts and once the turkey is done- I carve it. The rest is up to Barb. She likes all those Canadian vegetables like peas, squash, sweet potato and the cranberry sauce., of course her bread stuffing!

I also like to add some fried mushrooms to the meal. Cooked with some garlic in olive oil, they are tasty the way my mother used to make them. I know, I said it was Barb's meal but someone has to be in the kitchen supervising her!

GRANPA VISITS THE RICHMOND HILL FARMERS' MARKET

It was an easy market trip in mid-August. Just up Yonge street to the Performing Arts Theatre parking lot in  Downtown  Richmond Hill. There was a small farmer's market on Saturdays we thought we should try. Another local one is in the Hillcrest Mall parking lot Wednesdays and Sundays. With about 15 tables of goodies, there was some selection to peruse.

Hum! What to buy!

Barb bought two jars of strawberry jam- Manning Jam- made locally from this lovely dealer.

One dealer was selling homemade soap which Barb thought she would try. Rosemary was used in bar.

Not a bad haul! Peaches, plums, cucumbers, jam and soap! Love those markets!

#richmondhillmarket#manningstrawberryjam#lotsofgoodpeaches#shoppinglocal#granpalovestocook#adolphdimambro 

END OF SUMMER CLEANUP FOR THE COOK

As the garden winds down, time to pick the remainder of the beans and tomatoes. Bagged a bushel of tomatoes from the store to use in soups and sauces during the winter. Too many tomatoes in the garden so have been bagging those too. Some Italians are busy making their homemade bottles of passata di pomodoro.

I bought two dozen for $.99 for each bottle and no effort. I think I will go back and buy some more but don't know if I can do all that work!!! I also like to use the canned tomatoes- crushed for some recipes and diced for others. The whole tomatoes can be used in stir fry meals. The red peppers are in abundance so have been enjoying roasted, fried and fresh in several dishes. Rapini will grow until the frost comes several times. Lots of home grown garlic and onions being used now. I love the fresh vegetable but will not miss the work of the garden. Oh yeah then there is snow removal! Garden versus snow removal- I guess I like the garden better!

PICKLED EGGPLANT OR MELANZANE SOTT'OLIO-THE WAY MAMMA MADE IT

I decided to make to make some Melanzane Sott'olio- Pickled eggplant. It was a dish or rather a canning activity my mother would make. It is another way to use eggplants. It is great eaten separately or on a sandwich.

INGREDIENTS

Eggplants.
White wine vinegar. Water.
Oregano.
Garlic.
Olive oil.
Hot peppers/pepperoncini.
Bay leaf pieces.
Salt. Pepper to taste.

DIRECTIONS

Find the right size mason jars and lids. Boil to clean or just put them in the dishwasher to sanitize to have the pickled eggplant in sterilized jars.

Take as many eggplants as you want to make.
Peel off the skin.
Slice into long strips.
Put in a bowl with a rack at the bottom or colander.
Sprinkle with salt to help the eggplant lose moisture or to "sweat".
Place paper towels to absorb the moisture.
I let mine rest for 8 hours.

When ready to pickle, boil 1/2 wine vinegar and 1/2 water and put amounts of the strips to boil but just for about 2-3 minutes to keep firm. Pat dry
Meanwhile have a chopped garlic, hot peppers, oregano mixed to add some to each jar.
Put olive oil on the bottom of the jar and put in your strips adding the spicy mixture.

Poke down with a fork, spoon or the end of a wooden spoon.
No room at the top. Fill jars completely.
Put a piece of bay leaf at the top of each jar.
Add more oil to cover the strips if needed.
Seal tightly.

The best part of making this dish is eating it. I already finished one jar.

#eggplant#pickledeggplant#makinghomemadeeggplant#granpalovestocook#adolphdimambro

GRANPA'S HAUL FROM THE ST. JACOBS FARMERS' MARKET 2014

Returning to the St. Jacobs market after the fire in August 2013, it was still as lively as ever. The crowds pour in all day.
So what did I buy.

Cauliflower, new little potatoes, large white potatoes, flat green beans, cucumbers, fresh garlic and 2 large bunches of asparagus.

Beef steak tomatoes, peaches, apricots and cherries. I was already munching on my baguette bread as the picture was being taken.
Not a bad haul for a day's trip.! Nothing is better than fresh food from the farm!

With my trek trolley, always able to buy more than the arms can carry!
#stjacob'smarket#haulfromthemarket#trektrolleyhelpswiththefood#granpalovestocook#adolphdimambro

GRANPA RETURNS TO THE ST. JACOBS FARMERS' MARKET 2014

Barb and I love to visit farmers' markets. So a return trip to one of the best in the province, was inviting us to return. St. Jacobs market in the little community of St. Jacobs just outside Kitchener/Waterloo Ontario. Home to a multi-generation German community and the Mennonites along with the diverse Canadian community. Waterloo as you know is home to Blackberry or known previously as R.I.M. An interesting area of Ontario!

Last year, August 2013, St. Jacobs market had a devastating fire of its building-24,0000 sq. ft.- that housed 60 vendors. In a short time a Harvest Barn was erected that could accommodate 47 vendors. It can be seen in the distance of this market scene. When we arrived, there is construction occurring at the end of the parking lot that may be the home of a more secure, modern specs. building. The problem with the old building was the wood structure.

We take our little trek trolley everywhere now. It sure saves on the muscles.

Beef steak tomatoes were in abundance.

Walking along and viewing the wonderful selection of locally grown fruit and vegetables.

Lots of Bing Cherries!

What to buy?

Breakfast was a good choice. Peameal bacon and egg with tomato on a bun-the breakfast special! Nice picnic area at the end of the Harvest Barn with clean washroom facilities if needed.

Mushrooms from a tree branch anyone?

Corn, watermelon and melons!

More delicious fruit!

Couldn't resist the asparagus! Love it in a breakfast omelette!

A good haul of fresh fruit, veggies and some baguette bread! Time to go home and eat!!!
Visit their website.St. Jacob;s market
#stjacob'smarket#returningtostjacob'safterthefire#lotsofgoodeatsatstjacob'smarket#buyingmushrooms#granpalovestocook#adolphdimambro