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Setting up shop in NV for four fruitful months

IF YOU haven’t been to
Bob’s Fruit Siand wp in
Delbrook Plaza (371i
Delbrook, te be exact), what
are you waiting for?

The great news is that Bob Reid
opens his first-rate ‘‘farm to you’’
fruit stand each year around
mid-June (‘‘or when the first
strawberries are picked’’), and
now is the prime time for cherries,
raspberries, blackberries, blueber-
ties, black and sed currants,
rhubarb and apricots.

The bad news is that his stand
closes again around Oct. 15, or
“when. the Keremeos tomatoes
and the corn is finished.’’

Your columnist eagerly awaits
mid-June, and utterly dreads
mid-October. But ia those -four
fruitful’ months, the Sheldon
household eats very well indeed.

‘Reid has been trucking in
farm-fresh seasonal fruits and
vegetables for some 17 years now.

Loyal customers on the North
Shore have followed him from
various locations cach summer to

‘his present (and best!) one up in
Delbrook, North Vancouver.

He has a bomcy old-fashioned
wooden recipe box on the counter
jam-packed (couldn’t resist that
one) with typed-on recipes for the
taking. .

Bob’s Fruit Stand is open seven
days a week, from {6:30 a.m. un-
til 6 p.m. Lots of parking and
friendly folks to help. — ;

And by ‘the way, that’s Bo!
behind the counter by the scale.
Tell him Edena seat you!

“Coming up at Bob’s: raspberries.

(from Abbotsford) wuatil _mid-
“August, cherries until. month-end,
blueberries (Richmond) until
mid-September, apricots and
peaches _(Keremeos and Sum-
meriand) until! mid-August, first-
pick local corn Aug. 5 (Delta),
field tomatoes (Keremeos) Aug.
15. an :
- Heze is my favorite: raspberry
pie. And some of _Bob’s recipes,
from . that file. box I told you
about.
FRESH RASPBERRY PIE

Sure.:to become everyone's
favorite summer pie! —-

Serve freshly baked for best fla-

ie om

heidon

"4

I

CUISINE SCENE

Accompany each slice, if
desired, with softly. whipped
cream, or a big scoop of vanilla

‘ice cream. Makes one nine-inch
(23 cm) pie.
Pastry for a doubie-crasted pie
(frozen, or your favorite recipe)
6 cups (1.5 L) fresh raspberries
1% cups (325 mL) sugar
6 tbsp. (90 mL) cornstarch
1 tbsp. (15 mL) grated orange or
lemon peel
1 tbsp. (15 mL) sugar
4@ tsp. (.5 mE) ground clonamon
Preheat oven to 375°F (190°C).
Whisk together the sugar, corn-
starch and grated peel. Add the
raspberries, and toss together
gently to combine.

Set aside 5 minutes.

Roll out half the pastry dough
to a 12inch (30 cm) round.
Transfer dough to a deep-dish
9-inch (23 cm) pie dish. Trim the
edges, leaving an overhang for
fluting.

_ Gather remaining pastry, and
roll into a round large enough to

cover pie (or top crust may be cut:

inte strips for a woven Iattice-
weave top crust).

Quickly spoon the berry filling
into pie shell. Brush edge with
cold water, and cover with top
crust.

Flute and crimp edge all around
to seal.

Using a wooden skewer, poke
eniarged holes in several places
through top crust (or slash vents
with a knife tip) to allow steam te

escape.

Place pie on a cookie sheet.
Bake until top is a rich golden
brown, and juices bubble up like
jam, about 1 hour.

Transfer baked pie to a wire
rack, Mix the remaining 1 tbsp.
(15 mL) sugar and the cinnamon
together, and sprinkle over warm
pie.

Cool pie several hours before
slicing to allow filling to set.

BOB'S CHERRY CAKE

Make this fresh cherry loaf cake
now -~ cherry season is short, and
they are at their peak right now.

» An ideal cake to serve at tea
time, dusted with confectioner’s
sugar and served in thick slices.
Makes one loaf (8’’X4'%2""X3"").
1% cup (425 mL) all-purpose
four

2 tsp. (10 mL) baking powder

4 tsp. (2 mL) salt

Y cup. (125 mL) butter, softened

I cup. (250 mL) segar

3 eggs, separated

1% cups (375 mL) fresh cherries,
halved and pitied

Y cup (125 mL) milk

itp. (6 mL) simond extract
Confectioner’s sogar

Sprinkle 2 tbsp. (30 mL) of the
flour over the prepared cherries,
tossing to combine evenly. Set
aside.

Whisk together the remaining
flour, baking powder, and salt.
Cream the butter and sugar until
fluffy and light.

Add the egg yolks, and beat
until very light. Beat egg whites
stiff.

Altematively, add the dry in-
gredients with the milk and al-
mond extract, beginning and end-
ing with flour. Fold in the beaten
egg whites.

Finally, fold in the cherries,
mixing lightly but thoroughly. -

Pour the batter into a greased
and: Roured one-pound (500 3g)
loaf pan.

Bake in 2 preheated 350°F
(180°C) oven about 50-60
minutes, or until tester comes out
clean and top springs back when
pressed.

Cool cake in pan !5 minutes,
then turn out onto wire rack to
cool completely.

Dust with confectioner’s sugar
after cake is cooled.

. Vancouver.

NEWS phots Pct Lieente

BOB REID of Bob's Fruit Siand in North Vancouver's Delbrook
Plaza offers Dest-cf-the-pick fresh seazonal cherrles and raspber-

Edse
tee Meats

- Purveyors of...

ALBERTA GRAIN-FED BEEF
ORGANIC BEEF ¥ FREE-RANGE EGGS
MEDICATION-FREE CHICKEN: |
MARYSVILLE PIES ¥ GOURMET PASTA
N.A. WINES ¥ AVALON MILK #
HOMEMADE ADDITIVE-FREE SAUSAGE

mont

Come & Enjoy Personal Village Attention
—— IN EDGEMONT VILLAGE ~~
3109 Edgemont Boulevard
ue-Sat) Tel: 988-6328

2 CLEARANCE

DESIGNE
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