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201905
Happy-Gourmand

Taste something new food-wise this summer

New foods to try

Summer is a time for adventure. That can mean new experiences of all kinds – trying a new sport or pastime, seeing a new place and even tasting a new food.

I often reminisce about favourite recipes and tasty memories from my childhood – flavours in my comfort zone. It’s easy to get comfortable and keep the same routine but this week I thought I’d offer some adventurous tastes for you to consider trying.

Let’s start small. Have you ever tried lavender in a dish? Foods and seasonings such as herbs and spices with health benefits have been a popular trend for a while. Lavender is plentiful in the Okanagan, and it can be used many ways.

Try some in homemade lemonade (fill a tea infuser with lavender buds to add the flavour, and maybe a bit of honey to taste if you wish). Make Lavender Lemon Pound Cake to enjoy with a cup of tea or at your next picnic

If you are feeling more adventurous, you can take advantage of the wetter weather we have had and use another local ingredient that still prevails in my neighbourhood. Want some dandelion jelly with your next cheese platter? It just requires a bit of foraging.

Foraging is a way to use what nature provides, and many new tastes can be found when we support folks who know what to pick in our woods and fields. Your summer salads can be filled with wild greens, and wild mushrooms offer complexity in a dish with those unassuming button mushrooms.

Dandelions are an easy item to forage on your own. The key is to look somewhere that neighbourhood pets don’t walk and where there are no pesticides. That requires some diligence but it is reasonable for the adventurous foodie. One cup of petals is enough to make a few small jars of jelly.

Perhaps you are one of those folks who craves adventure and is always looking for something on the edge. I have just the thing for you. Why not jump in on a new food group that is becoming more well known? I am talking about eating bugs.

Yes, you read that correctly. Eating insects has become the new foodie challenge, and I don’t just mean on reality TV shows. Fried crickets and mealworms have been added to salads or served as appetizers.

If you’d prefer something that dresses these critters up a bit more, you could add travel to your adventure with a trip to Portland. A unique shop there offers an ice cream sundae called Bug Eater’s Delight.

Or maybe you’d just like to cruise with the philosophy of enjoying classic foods. Did you know that the unassuming cucumber sandwich has come back in vogue? I remember these in my school lunches. They were tasty with the fresh slices of cucumber and my mom’s homemade mayo, but I was always frustrated by how slippery the slices were.

If you’d like to up your game with a new version of a lunch favourite that goes back centuries, here is a recent recipe with fresh herbs to add some zip.

I’ll let you decide if you want to add some adventure and leave the crusts on.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.



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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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