Sunday, April 09, 2006

Week 52 - APPLE ROSEMARY JELLY

This week marks ONE YEAR since we started the all-Saskatchewan diet. Almost all the foods in our house over the past year have been grown or raised in Saskatchewan. As you can see from the weekly menus, there is no shortage of variety or interesting ways to prepare it. While our one-year experiment is over, we will continue to include Saskatchewan ingredients as much as possible in all our meals because local foods are healthier, tastier and better for the planet!

Saskatchewan Menu of the Week – 9 April 2006

Breakfast – Fried potatoes and eggs
Lunch – Yogurt with apples, a piece of cheese
Dinner – Lamb chops, apple rosemary jelly, herb orzotto

APPLE ROSEMARY JELLY
This week, a local farmer delivered a half a lamb to our door. I marinated some lamb chops in oil and rosemary, and grilled them on the BBQ. I served them with herb orzotto (risotto made with pearl barley) for which I used the very first little chives from my garden. (The rest of the herbs were from the farmers’ market.)

I made the apple jelly last fall with apples from out neighbour’s tree, which overhangs our yard, and my own garden rosemary. If you aren’t in the mood to make your own apple jelly, you can buy a jar from the store or local market. Do not use dried rosemary – it must be fresh!

Melt a jar of apple jelly in a saucepan on low heat. When it has liquefied, stir in a sprig of rosemary about a long as your finger. Pour the jelly and the rosemary into a clean jar and seal. Keep refrigerated. If you plan to put the jelly into several smaller jars, include a sprig of rosemary for each jar. (These should be slightly smaller springs, or one large sprig cut into pieces.)

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