Fall has arrived and brought with it some spectacular weather here in Miramichi – gorgeous sunny days in the low 20’s and cool nights. Just crisp enough to change the colour palette of the hardwoods into an amazing quilt of scarlet, tangerine and gold. My apple trees are burdened with fruit and it’s a feat to avoid being ‘bonked’ on the head when walking underneath. We managed to gather the windfalls from a couple of abandoned orchards and spent last week making freezer-ready apple pie filling – enough to see us through until April! And one of our weekend classes is All About Apples – from appetizers to desserts. We have some great local sausage makers who have some wonderful combinations utilizing fresh herbs, apples and pork. Wonderful for breakfast! And next week, we’re offering a special Thanksgiving Al Fresco class – Entertaining with Style which features unique outdoor dining ideas for this traditional holiday meal. And of course, we’ll be brining our turkey to ensure maximum flavor and moistness.
We’ve managed to source some local suppliers for harvest preserves, chutneys, relishes, and a fantastic Jalapeno-Raspberry jelly that has quite a kick! Great with a round of Brie or Camembert.
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