This Week is Organic

 

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Tomorrow, September 16, marks the beginning of Organic Week. All over the country, from Saturday until next Sunday the 24th, Canadians will be celebrating organic products, food and farming practices by attending workshops, touring organic farms and participating in an array of activities that focus on sharing the organic mantra. Are you in?

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Pantry and Palate: An Acadian Cookbook

by Kerry Knight

 

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Perusing the pages of Simon Thibault’s first cookbook, Pantry and Palate- Remembering and Rediscovering Acadian Food  is very much like leafing through a history text. A delicious, mouthwatering text to be sure, and one that serves as a reminder of not only our amazing past, but is in itself a lively, relevant book of useful and tempting recipes. It is history come alive, ready to be cooked with love and care and eaten with relish. Or at least chutney, maybe rhubarb chutney.

Don’t worry, Thibault has a recipe for that. Continue »



Back To School For Everyone

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The kids have gone back to school so maybe it’s time we all did the same. Have you always wanted to learn how to make tourtière – that delicious French Canadian meat pie – now’s your chance to take a class from food writer, French Canadian and former Stratford Chef’s School instructor Deborah Reid.
Or what about wild mushrooms? We sell a gorgeous selection of them in the store but maybe you’re not sure how to cook them at home. Continue »



Roughing It

Eat the apple. Eat the orange. Drink the water.

Eat the apple. Eat the orange. Drink the water.

 

 

It is one thing to be refined, to have refined taste in music, art, food, but it is quite another thing to seek out refined food. Refined foods- the moniker at first blush suggesting something elegant and sophisticated- are not really desirable at all, not good for you or your body, and considering the amount of processing involved, not particularly good for the environment either. Continue »



Now Is The Time for Pickling

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The tart relish known as Picalilli. Image courtesy of Well Preserved

 

Soon the bushel baskets will be arriving, full of plum tomatoes, wax beans, little eggplants the size of eggs – all of it just waiting to be pickled and preserved. Maybe this is something you do every year, spend a day making tomato sauce from scratch, or apricot jelly, or zucchini chow chow. Or maybe you’ve never done it before and each year, when you see those bushel baskets full of beautiful, freshly harvested produce, you get a feverish desire to make it happen this year.

What if you create a new strain of super duper botulism and kill the world?

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