The Kitchen at the Grist Mill
2691 Upper Bench Road V0X1N4 Keremeos, BC, Canada

Time to make some magic with quince!!!

Time again to make our own version of Cowboy Candy!

Science is amazing! Fresh grape juice can have a ton of tartaric acid in it, which crystallizes out of the juice if you let it sit for awhile. It then gives the juice the loveliest iridescent shimmer... or the crunchy dark crystals at the bottom of your bottle of wine. The Sovereign Coronation grapes that made this juice came from our neighbours, Robin Ridge Winery, and will make an INCREDIBLE grape jelly...

Tonight, we made a test batch of beet marmalade; sweet, earthy and bitter (like any proper marmalade!), it holds up really well to other strong flavours like our pickled What The Fungus mushrooms, our onion jam and Poplar Grove Cheese Camembert. Thanks to Starvation Flats Farm for the beautiful beets and onions, and What The Fungus for the exceptional oyster, chestnut and lion’s mane mushrooms. Time for a late night snack!