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Our last stone fruit recipe is a simple enough creation: individual cherry tarts cradled by layers of pastry arranged li...
08/28/2026

Our last stone fruit recipe is a simple enough creation: individual cherry tarts cradled by layers of pastry arranged like many-petaled flowers! We can make it even easier by using premade pie pastry from the freezer section (no shame in this! We’re all here for the filling, anyway) and following the recipe’s instructions to use syrup-packed canned cherries. If you want to use fresh cherries instead, fill your boots – you’ll just have to make up some cherry syrup to bulk out your fruit, which certainly isn’t the end of the world. There’s even a little cream cheese below the cherries in the finished tarts! There’s very few things more appealing than the idea of these tarts alongside a fresh iced coffee on a lazy August afternoon.

Cherry petal tarts from Robin Hood No-Sift Baking (https://loom.ly/2RkdUww)
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Please note our Intersession Hours, effective through September 8th. All our library locations are open Monday to Friday...
08/24/2026

Please note our Intersession Hours, effective through September 8th. All our library locations are open Monday to Friday 8:30am-4:30pm*. 🍂

Visit our website for more information and hours: https://loom.ly/H7rFp7E

*Mission Campus Library closed 12:30-1:30pm for lunch.

This whole pamphlet is a fun little treasure trove of peach-based recipes, but this one’s a little out of style in the 2...
08/21/2026

This whole pamphlet is a fun little treasure trove of peach-based recipes, but this one’s a little out of style in the 21st century: ice cream soda, which is literally just ice cream in a tall glass that’s been topped with soda water, is something your gen-Z author mainly remembers from Archie comics. The peach-orange-honey-lemon mixture really sounds too good to pass up, though, no matter how much one may side-eye the rest of the drink. If the soda portion is a bridge too far (or, as is likely, you’re unable to find soda water at the grocery store) then just serve the fruit mixture over ice cream by itself and call it a day – but keep your ice cream selection simple, lest you sentence your peaches to do battle with your dairy.

Fresh Peach Ice Cream Soda in Peachy Ways with B.C. Peaches (https://loom.ly/2RkdUww).
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Things are back in full swing at Mission Campus Library as we welcomed our Bachelor of Education students this week. 🏫At...
08/19/2026

Things are back in full swing at Mission Campus Library as we welcomed our Bachelor of Education students this week. 🏫
At Abbotsford and Chilliwack, we're gearing up for fall. We can't wait to welcome the rest of our new and returning students in a few weeks! 🙂

Okay, so this is a pudding in the British sense of the term, which means it’s a cake. Fret not about the tapioca; it’s u...
08/14/2026

Okay, so this is a pudding in the British sense of the term, which means it’s a cake. Fret not about the tapioca; it’s used sparingly as a thickener and binding agent for the plum juices, and will act in a similar way to cornstarch while being much better behaved. The cake batter is meringue-based, so should sit very nicely atop the baked plum mixture and give you a lovely upside-down cake once you turn it out of its pan, and since most of the sweetness will come from the plum and sugar concoction, you’ll end up with a pudding that’s not cloying or overwhelmingly rich. On a pleasant summer evening, this would pair beautifully with a less-than-boiling cup of milky, smoky black tea. 🍵

Find the full recipe in HarvestIR: Red Plum Puff Pudding from A Cook's Tour with Minute Tapioca. https://loom.ly/hTPYoqo

AskAway's chat reference service closes today, Friday, August 7th, for the rest of the summer. 💻 Have questions? Our UFV...
08/07/2026

AskAway's chat reference service closes today, Friday, August 7th, for the rest of the summer. 💻 Have questions? Our UFV Library staff continue to be available for reference and research help! Contact us by phone or email, visit us in person, or book an appointment with a Librarian: https://loom.ly/wf6tBQQ

We’re finally into stone fruit season, everyone! The best of the Okanagan is ripe and ready for the plucking, and in the...
08/07/2026

We’re finally into stone fruit season, everyone! The best of the Okanagan is ripe and ready for the plucking, and in the spirit of the only good part of summer, we’re highlighting recipes that make the most of peaches, plums, cherries – and in today’s recipe, apricots! These fritters are just fried slices of apricot, so you’ll have to be a little brave and attempt deep frying at home to be able to enjoy them; air or pan frying just won’t give you the airy, crisp outer texture you need to set off the tart sweetness of the apricots themselves. Besides, the end product will totally be worth the time it takes to clean up all of the oil splattered around your kitchen. Cut the apricot thick, eat the fritters fresh, and don’t skimp on the powdered sugar.

Find the full recipe in HarvestIR: Apricot Fritters from British Columbia Fruit. https://loom.ly/s6p-_nQ

It's our last week of staff picks! To round out the summer we have The Foghorn Echoes by Danny Ramadan. Set in Damascus ...
08/05/2026

It's our last week of staff picks! To round out the summer we have The Foghorn Echoes by Danny Ramadan. Set in Damascus and Vancouver, this novel is about forbidden love, war, belonging and finding home. Available in print.

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