I went to the Halifax Seaport Farmer’s Market on Saturday for the first time. I had gone occasionally to the old market (and still go there sometimes) but hadn’t ventured to the new one, mainly because of the crowding issue. I often go to the Dartmouth market, which is crowded, too, but much smaller, and I know the vendors.
What did I find at the market? Tomatillos! And jalapenos, onions, red tomatoes, cilantro.
Last winter, while reading some Cooks Illustrated magazines a friend had given to me, I read a fascinating article on blueberry pie. I am not a master pie maker but I had tried several times to make non-runny blueberry pie with no success. I have to admit I didn’t follow the instructions exactly. I had to use some frozen berries but since those were the cooked ones I didn’t think it would matter. I also used a gravenstein apple instead of a granny smith and I think that was a big part of the problem. I wonder too if their blueberries were the big high bush ones instead of my tiny wild Nova Scotia berries and if there is a difference in the chemical makeup, especially when they are cooked. I am going to try again but this time with more thickener. I am eagerly anticipating my new Vegan Pie In the Sky book which is due to arrive in a few short weeks.
As you can see, it still tasted good.