Table scraps 

Market closes stalls on gelato breakfast

It’s pouring at the Whistler Farmer’s Market in the Upper Village.

For once, I’ve left Teddy at home; my pooch can’t even stand getting his paws wet in puddles.

I’m hunkered down in my rain slicker, my shopping partner is nursing his cold hands around a hot cup of coffee and despite goose bumps and visible shivering, I am still ordering a three-scoop gelato waffle cone from Luccia’s Gelato.

A gelato carton was offered instead, encouraging me to sip up to the organic coffee poured at the Pemberton Valley Coffee stand and boxing my Italian stallion of ice cream fantasies until I am snuggled warm at home.

What can I say? I’m an extreme eater. Nothing could keep me away from my regular Sunday morning “breakfast” that teleports me back to my travels in Italy despite my expired passport.

Roaming the streets of Venice, I truly found amore in my passionate rendezvous with Italian ice cream. Much like the Italian men, this strolling companion is smooth. Crafted from milk and sugar and flavoured with fruit, chocolate or nuts, the gelato ingredients are frozen while being turned to break up ice crystals. The result is a creamy lick of frozen heaven with roughly 35 per cent less air than North American ice cream, resulting in a dense, flavourful freeze.

Luccia’s Gelato is made fresh every weekend by Whistler’s Kathryn Shepherd and Tracy Higgs, who often utilize local berries to create Whistler’s own leaning tower of Pisa. I’ve traveled every corner of this icy boot: from mango, pistachio and caramel to lemon, coconut and apricot to this week’s tower of chocolate-hazelnut, green apple and raspberry.

Everything great always comes in threes, but single and double scoops in a cup or environmentally friendly waffle cones are available.

This was my last gelato, my last Farmer’s Market of the season — although the Whistler Farmer’s Market will have one last hurrah on Saturday and Sunday this long weekend, from 11 a.m. to 4 p.m. in the Upper Village.

With no time for baking — or more like no patience for burning and turning a rolling pin over glue and goopy homemade piecrust dough — I pulled two pumpkin pies fresh from the Golden Crust Specialties oven.

When buying a pumpkin pie, it’s always a good sign to see homemade roasted pumpkin seeds sold at the same table. Patricia Yendall’s golden pastries utilize the freshest of ingredients and the oldest family values of home baked goods. Also try the rye bread, her internationally renowned fruit turnovers (cherry is my favourite) and pecan tarts.

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