Here in Nanaimo, on the East Coast of Vancouver Island British Columbia – August long weekend means endless barbecues!
Friday, Saturday and Sunday afternoons are spent in the kitchen preparing the meals. The evenings are about friends and family up on the deck, overlooking Georgia Strait, sharing a sumptuous meal of the best of BC’s in season bounty.
On Saturday night, we’ll be hosting a retired couple – she hails from the East Coast – he is a prairie boy.
The menu includes fresh Sockeye Salmon, purchased right off the docks in French Creek. Freshly dug new potatoes, gently steamed until their paper thin jackets curl. Fresh new carrots, long and thin, stubby green tops attached, and steamed with fresh cut chives sprinkled on top. Red and green leaf lettuce from the Alberni Valley, with a raspberry vinagrette dressing, made with white balsamic vinegar and just a blush of sweet juice from local berries – purchased at the Jinglepot Road Farmers Market.
Dessert is a peach /blueberry cheesecake, using Island Farms Dairy cream cheese – produced on the island. The peaches are fresh Okanagan “Late Red Haven” Freestone – the remains of a 20 pound carton purchased 4 days earlier and almost completely emptied by snacking children and their friends during the week. The blueberries, are also fresh and in season from the Fraser Valley east of Vancouver.
So. Who is preparing the feasts? Well, me of course, I broke the mold decades ago and have always done ALL of the cooking in this household. A few years ago, my 6 year old (at the time) twin daughters approached me with some crazy news: at their friend Andrea’s house THE MOM DID ALL THE COOKING! Imagine that!