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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Happy Mother’s Day!

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Big hugs to all the moms out there. You are the wind beneath our wings!

 

 



It’s A Wrap: Vegetarian Dolmadakia

 

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Almost everyone the world over loves wrapping food in food. A sandwich is basically a wrap, the filling snuggled between a soft bread exterior. We stuff our donairs and falafel  into pita, we wrap fresh veggies in rice paper and mung bean wrappers, we wrap food in tortillas made of corn and flour, and resourceful cooks everywhere have made an entire branch of regional cuisine out of wrapping foods in locally available vegetable leaves; lettuce wraps, cabbage rolls, tamales wrapped in corn husks, Chinese sticky rice in lotus leaves, stuffed collard greensSwiss chard ….the list goes on and on. And one of our favourite wraps, hailing from the middle east, the Balkans and Greece, is dolmadakia, stuffed grape leaves. Continue »



Canadian Favourites: Habitant Pea Soup

 

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Canada is celebrating its sesquicentennial this year, and we thought we’d have a look throughout the year at a few products that we’ve either grown up with or are identifiable as Canadian. There are lots of items out there that have stood the test of time and have been gracing our tables for generations. Maybe the company that originally made them has been purchased by an international conglomerate, but we still call them our own. Sort of like our favourite movie stars.

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Grapefruit That Tastes Like Grapefruit

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I remember as a kid that only adults ate grapefruit, it was just too sour for kids. Remember when a grapefruit was so tart a sprinkle of sugar was often welcome just to make it more palatable?

Those grapefruits aren’t around much anymore, Ruby Red grapefruits are the norm these days. And Ruby Reds are delicious for sure, sometimes though, one gets a craving for the kind of pucker only a tart and sweetly sour Duncan grapefruit can give. Continue »