Eatin’s Canada – April

ESSENCE:

  1. The intrinsic nature or indispensable quality of something, especially something abstract, which determines its character:
  2. An extract or concentrate obtained from a plant or other matter and used for flavouring or scent. (Oxford)

There may in some quarters be a debate about what is the most Canadian food, but here at Eatin’s Canada it is recognized that Maple Syrup is the essence of Canadian spring..and the most Canadian of foods.

This year, given the long and harsh winter, April is the month of the essence, when the warming of the weather allows the sap to run freely, filling buckets with pure liquid, almost like water, but ever so slightly sweet.  JP Campbell returns with part two of the sugarbush story.

Maple Syrup, The Essence of Spring, our feature Food for Thought article takes us from tapping, though the cooking process, to the final product. Later in the month, we’ll be featuring an article on another wonderful essence…Honey, but more on that when it arrives. When time permits, there will also be a follow-up and progress report on the seedlings.

Meanwhile, we have reviews and recipes for your reading and cooking pleasure:

Reviews: GaddAboutEating’s review of West Coast Seeds. For those that have not yet begun their gardens, as I did last month, there is still time to get seeds and start them indoors. Through the month, we’ll also be reviewing some other products and some events, watch for updates.

Recipes: In honour of the season, Gurpreet Chana has created a Canadian version of Gulab Jamun, an Indian classic dessert, using a maple based syrup, rather than a rosewater scented one. Lindiwe Sithole has provided a new Zimbabwean comfort food, Oxtail Stew, and Glen Synoground has returned with a delicious and tempting Crispy Szechuan Chicken recipe.

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