Prince Edward Island has many down home culinary delights created by no-nonsense ladies cooking in small kitchens. Every farm stand has shelves of jams (strawberry rhubarb is the best) and jellies (HG likes the fiery hot red pepper jelly, tasty on a cracker with a dab of cream cheese.) And, there are sweet pickles and relishes. Recently, BSK bought a jar of delight from two older women (who call themselves Donbar Crafts) at the farmers market in Cardigan (home of John the Baker’s fabulous baguettes). The mason jar is labeled: MUSTARD PICKLES: CUCUMBERS, ONIONS, RED PEPPER, DRY MUSTARD, TUMERIC, SUGAR AND VINEGAR. Please note. No chemicals, no additives, These are the best mustard pickles in the world. They are particularly good with Lesley R.’s codfish cakes or grilled bratwurst. They were a highlight of last night’s dinner. The meal started with some shucked Malpeque oysters. HG took some left over corn from the refrigerator and fried a dozen corn fritters (some Worcestershire Sauce in the mix gave them a flavor lift). EM performed her usual magic act. Cut fresh haddock filets into a number of equal sized portions. Dipped in beaten egg and then into a fish fry mix. Into sizzling oil (in a black cast iron pan, of course). This was fried fish with a difference. The crust was delicate and crisp. The fish interior was juicy and flavorful. Far better than the heavily crusted fish HG has enjoyed in English “chippies” and PEI fry stands and restaurants. BSK augmented the dishes with a lovely salad of sliced cherry tomatoes and spring onions. And, there was the mustard pickle. The condiment from heaven. Joy.
