ackef
in your kitelen

FROM Fort St. John
with love ...

The farmers market in
“John” as locals call their ener-
getic city aperates benween
May to December cach vear,

It is the busiest during the
surmmer months. We were
lucky to get in to take advan-
tage of this charming country
market lase December, just
betore its annual closure.

There we met Polly
Schlosser. She was selling her

- jams, jellies and pics. A lively

64-year-old grandmother of
11, Polly is no novice to high-
volume specialized cooking.
Her products — we bought
jams and a wonderful cherry
pie —— were excellent.

“My mother was a wise
woman,” she said while talking
to us. “She taught us —- three
sisters and five brothers — the
life skills ] still use today.

“By the time I was sever
years old, | did canning, bak-
ing, crochet, and knitting. We
had a wonderful! and enriching
childhood.”

Her parents arrived to

north shore news

{- FOOD

Saskatchewan from Hungary
after WWI, and settled in
Muenster, 2 growing German
community.

She was born there, and
married a focal young man of
German decent. Polly and her
husband moved to John more
than 40 years ago. They were
blessed with five children,
three boys and nwo girls. All of
them established homes and
families in B.C.

Today, Polly has a home on
nwo city lots, with berry bush-
es, fruit trees, and in the
spring, a vegetable garden.
After her husband passed away,
she turned her all of her devo-
tion to her children, grandchil-
dren, the bushes, and the fruit
trees,

We were surprised about
the wide range of fruit trees
she can cultivate in John —
she proudly described her
Heyer 12, Norland and
Grandee, all hybridized tree
varieties. For example, the
Heyer 12 variety needs a mini-
mum of 400 consecutive
below zero (F) hours to set
buds.

High bush cranberries,
roschip, pin cherries,
Saskatoon berries and wild
blueberries are also part of her
healthy repertoire. The jams,
jellies, pics and pickles she pre-
pares from them are simply
delicious.

Rather than intrude into a
decades-old family heritage by
asking for her recipes, | used

her as the inspiration tor these
recipes,

They are much like ones
she would use. I hope you
enjoy them — think of Polly
Schlosser in John, when you
present your family with che
results. Thank you Polly ... for
everything.

Pastry Crust.

2c. pastry flour
Ke. lard
salt to taste
4-5 Tbsp. cold water

Method: Real traditional
pastry needs lard — rendered
pork fac, It has a unique
tiavour, which complements
most fillings. Mix flour and
the desired amount of salt ina
stainless steel bowl, Add the
lard, rub into the Hour until it
is ata “small pea” stage. Add
the water, mis into a ball. Do
not overwork. Cover and
refrigerate for an hour or so.
Use as regular pie dough.
There's plenty fora 10” nwo-
crust pic. The leftover pastry
can be used as small truit
tumovers. They’re delicious.

Berry Pie fillin

3k. fresh or frozen besries
4% tsp. cinnamon
3 Tbsp. cornstarch
X c. granulated sugar, or arti-
ficial sweetener equal to that
amount of sugar

Method: Mix fruit, cinna-
mon, cornstarch, and the cho-
sen sweerener. Fill the
unbaked pie shell, seal. Cut

NEWS photo Mike Wakefield

APPLE pie made the way Polly Schlosser would make it. Her pies, jams, jellies
and pickles are for sale at the Fort St. John Farmers’ Market every year.

ling fruit in Fort St. John

slits on top to allow steam to
escape. Brushing with a little
egg wash is optonal — bake
ar 400 F. about 40 minutes.
Cool betore serving.

Apple Pie filling

4% c. sliced apples
1c. granulated sugar, or arti-
ficial sweetener equal to that
amount of sugar
1 Tbsp. fresh lemon juice
1 tsp. cinnamon
4 tsp. ground nutme;
2 Tbsp. all-purpose flour

Method: Prepare the pie
shell — preheat the even to
425F. Mix all the listed ingre-
dients. Pour into the pie plate,
seal. Cut slits on the top to
vent steam. Bake 40 50 min-
utes,

In last week's column on
chocolate, a few ingredients
were accidentally omitted. The
torte needs 1c. of granulated
sugar and 2 Thsp. cocoa, The
cheesecake needs 2 Thsp.
cocoa,

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