Tags

, , ,

Well from mid-June to sometime in July it is Strawberry time here on the Island. They are luscious, very sweet, no sugar needed and have a strong pungent strawberry perfume, something I had not encountered since childhood, so use we are to imported fruits from the other side of the Earth who are usually stale upon arrival due to excessive refrigeration. PEI strawberries are also cheaper to buy by about $2.00 a pound box if compared with the awful imported stuff from Loblaws (Atlantic). What I found truly stupid was Loblaws importing blueberries from British Columbia which is 7 hours by air from PEI on the other side of the country on the Pacific. You can get blueberries here or on the mainland some 90 minutes away. You should have seen the price.

IMG_1905.jpg

If we do not have Beaujolais Nouveau we have instead PEI New Potato which are now in the market and quite good.

I am also looking into this old saying which nowadays with modern refrigeration does not appear to apply anymore.

“Only eat oysters in months with an ‘R.'” This little pearl of folk wisdom carries some truth, since the months without the letter “R” in their names (May through August) coincide with summer in the Northern Hemisphere.

The advice dates back at least to 1599, when it appeared in Englishman Henry Buttes’ cookbook, “Dyets Dry Dinner,” though some historians trace it to an ancient Latin saying.

Warm months, historically, made for bad or even toxic oysters for a number of reasons: First, in the days before refrigeration, shellfish were more likely to spoil in the heat. Second, the summer months mark spawning season for oysters. Since most of their energy goes toward reproduction, the oysters’ meat can become unpleasantly thin and milky.

This warning, however, applies only to oysters and shellfish you might harvest on your own. Commercial oyster farms employ enough safeguards that oysters you buy at the supermarket or in restaurants usually stay safe year-round.

Combined with modern refrigeration, and the use of non-spawning oysters in farms, the old reasoning behind the R-month advice mostly falls apart today — as long as you refrain from amateur oystering when it’s hot. Because once an oyster goes bad, no amount of cooking will make it safe.

IMG_1902.jpg

Evening sky as seen from the house.

IMG_1898.jpg

The setting sun from our kitchen window over the park looking South

Advertisements