– go to the beach (I’m still pasty white. I practically glow in the dark)
– eat ice cream every day (my waistline is glad this isn’t happening)
– visit the farmer’s market (well, I’ve gone once, which is hardly enough)
– bake a pie (and conquer my baking arch nemesis, pie crust, once and for all!)
– drink on patios (it’s just not the same drinking alone at home)
– barbecue (our grill is busted and we haven’t fixed it yet. This is beyond devastating)
At least the weather has been amazing. This is the nicest summer Vancouver has had in years. Usually it rains for most of June and July but we’ve had at least a month of continuous sun. People always make fun of Vancouverites for obsessing about the weather. It’s true – we can go on and on and on and on and on about it for hours. You would too in a city dubbed “Raincouver”, where the endless months of ceaseless rain make me want to slit my wrists.
But enough talk about the dreaded “R” word (if I say it, it will come).
Sunday Supper this week is about celebrating local produce, like the fresh, locally grown and ethically raised vegetables and meat you can find at farmer’s markets. The Husband and I have really embraced the buy-local movement in the past few years. We buy almost all of our meat at our local butcher and can feel good that the animals are raised in the lower mainland, are organic, grass-fed and antibiotic free. We also try to purchase fruits and vegetables grown in B.C. I’ve been freezing fresh summer fruit like mad so that we can eat it year round.
I wanted to make something rustic and homey, because that’s the feeling that comes over me when I think “farmer’s market.” Whenever we go and wander through the stalls, we see people selling jam, bread and cheese. It’s the perfect meal, in my opinion, and gives me the opportunity to make something I’ve been dying to try: onion bacon jam!
Onion Bacon Jam
500 grams bacon, diced
5 cups sweet yellow onions, diced (approximately 4 big onions)
1 cup chopped figs (optional)
5 cloves garlic, minced
3/4 cup hot coffee
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup light brown sugar, packed
1 tsp all spice
3 tsp pepper (or to taste)
2 tsp salt (or to taste)
2 tsp dried thyme
Sautee the bacon until slightly crisp and then remove from the pot. On medium heat, cook the onions in the bacon grease until caramelized. Add the bacon, figs, garlic, coffee, maple syrup, apple cider vinegar and light brown sugar. Stir together and let cook for about five minutes. Turn the heat to medium-low and add salt, pepper, thyme and all spice. Turn the heat to low if the jam is boiling – you want it to simmer until most of the liquid has evaporated and the jam is nice and thick. Taste as you go along and add salt and spices as needed to suit your taste.
This made about 5 cups of jam. I gave some away and stored the rest of it in canning jars in the fridge.
I finally know what all the hype is about. Onion bacon jam is the bomb, people. This version is sweet, smoky, peppery, perfect. It’s so easy to make (I mean, I made it. I’m not always the sharpest crayon in the box) and I kinda just threw in whatever I had lying around my kitchen that I thought would work well together. This recipe is super forgiving and very adaptable. You don’t have figs because they’re crazy expensive (the sole reason why I never buy them – I only used them here because they were on sale) or they’re not in season? You can totally omit them or add another fruit, like apples or pears for that extra sweet note.
Grab yourself some fresh baked bread and a slab of delicious cheese like brie. Brie tastes like thick butter, which is why I love it, obviously. Slather on this jam – you won’t regret it.
I made my own bread, using Jim Lahey’s no-knead baguette recipe. I have his book, My Bread: The Revolutionary No-Work No-Knead Method, and I love it. You can find the recipe here on the Steamy Kitchen’s blog. I didn’t stretch it out into baguettes or stud the tops with vegetables. I just made a round of bread and baked it on my pizza stone. So easy, because I’m all about easy. You’re welcome.
For more delicious ways to use your farmer market finds, be sure to visit all my friends participating in Sunday Supper this week:
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.