I promise no talk about the weather except to say that it is grey in Vancouver at the moment – much like it is every year in early June – and instead of moping about it I have devised the perfect recipe for bottling sunshine. Inspired by this recipe, some so-so canning from last year, and a hailstorm on the weekend – I introduce to you:
12 cups chopped rhubarb (mine was flattened by hail necessitating a harvest)
5 cups of home-canned apricots plus their syrup (The apricots I put up last year were too soft to be used for anything but sauce)
6 cups of sugar, plus more to taste
Also! Another recipe from yesterday involves fresh, local strawberries and basil – both of which showed up at Donald’s Market this week:
Strawberries and basil
2 cups sliced strawberries
5 large basil leaves sliced small
3 tablespoons balsamic vinegar
1/4 cup sugar
Mix all ingredients together, let sit on the counter for an hour or more to macerate. Serve over vanilla ice cream or frozen yogurt. Amazing!
And finally, while we are invoking the sun here on the west coast, I direct you to the Ray Bradbury short story All Summer in a Day which encapsulates so much of what rainforest life is like on a deep psychic level. RIP Ray Bradbury – your stories have nourished our fantastical and darker impulses for all these decades and you will be missed.