The sight locally grown of asparagus in our grocery stores is a sure sign that the growing season is well under way. No longer do we have to settle for –or avoid– droopy forlorn stalks trucked in from Mexico and California, the recent excellent weather means we can feast on this perennial favourite harvested nearby only a day or two ago. Continue »
All Hail Ontario Asparagus!
Give Peas A Chance For Meat-Free Monday
Many of us of a certain age were brought up with canned vegetables. In the pantry sat can stacked on can of various veggies, from creamed corn to something called “niblets” to canned peas. Perhaps canned vegetables were popular because the can represented modern technology, could be stored at room temperature and locked away in a subterranean bunker while the family waited out a little black rain. Continue »
Chive Talkin’
At this time of year, the usual subjects congregate to debate the signs of spring. Maybe it’s the sight of the first red-breasted robin. Some don’t consider winter officially over until the arrival of wild leeks, while others practically burst into a jig at the sight of a fiddlehead. But for us it is the humble and irrepressible chive that truly means spring is here. Continue »
Sometimes You Feel Like A Nut
an almond tree
Almonds may be one of the most versatile and delicious superfoods around. In fact, they are so good it is possible you have just regarded this cat-eyed beauty as a nice little snack, a topping for a sundae or a key ingredient in your favorite chocolate bar. But the fact is they have a multitude of uses, and come in various forms; right out of the shell, roasted, ground into gluten free flour, made into almond milk, or harvested for their delicate and flavourful oil. Continue »
Poached Eggs On Everything
To put poached eggs on everything you first need to learn how to perfectly poach an egg and the best way to learn is through practice.
Get your water simmering, you want a little movement in the water but not a bubbling, boiling inferno.
Make sure the water is salted and a teaspoon of vinegar has been added. If you need more than four eggs, poach in batches to ensure best results. With a spoon stir the water so that it is swirling in one direction around the pot. The swirl is what helps to hold the whites to the yolk as they cook and set. Continue »
