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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Canada 150: Butter Tarts

 

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Okay the Birthday Bash is over, but let’s not forget that Canada is still whooping it up this summer, and we are celebrating all things Canadian all this year. And what better way to celebrate than by indulging in perhaps that most iconic of Canadian pastries, the Butter Tart. Continue »



The Great Scape

 

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A scape is a stem or shoot that emerges from the ground, often from the bulb or main stem of the plant. This shoot doesn’t support leaves, but usually just a single flower. And when it comes to wild garlic, the scapes are highly coveted; delicious, tender, pungent and full of flavor, and pretty much a must-have ingredient when they’re in season. Continue »



Life Choices for Canada Day

 

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Have you got your Canada Day menu planned yet? For many of us, Canada Day calls for picnics with a variety of fruit, fresh vegetables, cold beverages, maybe potato salad, corn on the cob and for the meat lovers in the gang, hamburgers, hot dogs and sausages. Continue »



The Summer Food Festivals Are Coming…

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Toronto is a great place to be for food festivals in the summertime and there are two with similar names that could easily be confused but each deserve our attention. I’m talking about Taste of Toronto and Toronto Taste, and both will feature this guy – Antler Chef and Owner Michael Hunter.

 

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