I was walking through the grocery store the other day and saw a giant box of strawberries for a steal of a deal and was tempted to buy them until I realized that I wouldn’t know what to do so many berries. I could make another pie, toss some in salads, make marinades but they would more than likely go bad before I used them all. I then wondered if I should make jam. I have never made preserves before. I usually make my own salad dressings, bbq sauces, marinades but it’s usually just for a one time meal and I’ve never made jams or spread, assisted my mom, but never on my own. Growing up all of our jams were homemade and I am not sure my mom has ever bought jam. I like the idea of canning and hope to one day have a big garden full of vegetables but jams. I passed on the berries and went home.

Coincidentally after this strange epiphany of jam making I received a package in the mail from Trugs Gourmet in Halfmoon Bay. They had contacted me a while back and I have forgotten all about it with all the wedding craziness and Canadian postal strike. When looking at all my goodies I instantly got the feeling of homemade farmer’s market goodness. I could walk farmers markets for hours checking out what kind of local deliciousness I can buy. Trugs in fact did start at a local farmers market in their area and still participates in an Artisan Market in Sechelt. All their products are made with all natural ingredients, chemical free, additive free and free of all added colours, flavour enhancers or preservative.

I received a Sherry Balsamic, Specialty for Spinach Salads, Nicely Spicy Red Pepper Jelly, Roasted Garlic and Onion Jam, and a sample of Red Wine Sauce.

Before I even took a photo I opened the Specialty for Spinach Salad dressing and served it with our simple dinner of spaghetti and used it as a bread dipper. I think it caught J a little off guard because it’s not your typical Spinach Salad dressing. He is also obsessed with oil and balsamic for dipping bread into. This sauce has more of an Asian influence to it. I could definitely see this as a sauce for an Asian style pasta salad or used as a marinade. It seems to have a versatile taste to it and I am looking forward to experimenting with it.

Stay tuned to hear about the other items!