Fall has to be my favourite season, for so many reasons. A sense of routine comes in September, even without back to school being part of the routine, the markets are full of lots of lovely produce, and cravings start to change – with that, inspiration in the kitchen starts to change as well. I seem to always say it – but I really can’t believe nearly two weeks of September have flown by. I am headed to England next week to do a five day sourdough diploma course with Vanessa Kimbell of The Sourdough School, and I cannot wait. Have a busy week with four classes – two sold out sourdough workshops this week, Rustic French on Friday (the 15th), which still has two spots available, and New York Style Pretzel + Bagel Workshop next Tuesday (the 19th), which also hast wo spots still available.

If you follow me on social media you will have seen this incredible illustration that Lydia Hugh Jones did for me – she did my logo for The Ruby Apron, as well as the logo for Real Bread Alberta. This is a short glimpse into how I make my sourdough – Larch Park Wild. It’s been a busy summer with sourdough workshops, and I love seeing all of the photos from clients as they start to bake and perfect their sourdough baking at home. Looking forward to some new inspiration in terms of sourdough after doing the course in England, and cannot wait to bring it all back and share it with clients in my workshops. If you haven’t signed up for the Real Bread Alberta newsletter, and you’re interested in all things bread, be sure to do so. I will be sending out a newsletter with an update and information about an exciting fieldtrip that will be coming up in October, later this week.

I spent a lovely day in the kitchen this summer with Emily, and her daughter Cela from Get Joyfull, making lots of eggy things after they had taken a trip to Sunworks Farm. We made fresh pasta, used the leftover egg whites to make pavlova, and turned the fresh pasta into a delicious spaghetti carbonara. I love the story that Emily and Cela are sharing, connecting producers and chefs, all while getting back into the kitchen and spending time together. Showcasing some of the best ingredients that are produced right here in Alberta, creating stories and memories, and sharing them with us all. Watch the video from our day together, and be sure to check out their other blog posts too. Come and learn to make pasta in my Fresh Pasta Workshop on October 26th.

When I was in High River in June, I sat down with Alberta Wheat and their campaign, Life’s Simple Ingredient, to talk all things bread. Check out the short video, which was filmed at the farmhouse we were staying at.

Thanks for all of the bookings for my fall schedule, classes are continuing to fill up, with some sold out, and many nearly sold out. If you’ve been waiting to book a spot, be sure to head over to the website and snag a spot before it’s gone. I will be launching the schedule for December and the New Year mid November – including a couple of Christmas inspired classes. As always if there is a class you’d like to see on the schedule, get in touch and let me know. If you have a group of five or more friends that would like to get together and do a private class or workshop, get in touch and we can find a date and tailor the recipe pack to what you’re looking for.

It’s embarrassing to admit how long I have had Samin Norsat’s new(ish) book, Salt Fat Acid Heat, but I wanted to have enough time to properly read through it, and am certainly glad I did, it is high on the list as one of my favourite cookbooks, full of information, and great recipes. I thought I would share her Bright Cabbage Slaw recipe, since cabbage is in season. I love cabbage anyway, and I love a traditional coleslaw, but this is delicious and could convert coleslaw haters. If you’re wanting some inspiration, or a great kitchen read, be sure to check out her book.

Samin Norsat’s Bright Cabbage Slaw
½ red or green cabbage
½ red onion
juice of 1 lemon
handful of parsley, finely chopped
3 tbsp red wine vinegar
6 tbsp olive oil
salt and pepper, to taste

Remove the core of the cabbage, and thinly slice, place in a large bowl. Thinly slice the red onion, place in a bowl and toss with the lemon juice, leave for 20 minutes. Chop your parsley, and add to the cabbage. After 20 minutes have past, add the red onion to the cabbage and parsley, reserving the lemon juice. Mix the red wine vinegar and oil with the cabbage, season with salt and pepper. Taste and correct the seasoning, adding more salt and the reserved lemon juice if needed. Enjoy!

“Anyone who likes to eat, can soon learn to cook well.” – Jane Grigson