Love them or hate them the candy kiss is one of the most iconic of Halloween treats and they tend to be the very last candy to be gobbled up. We aim to change all that with this delicious homemade version that can be enjoyed year round. It’s Halloween tonight, time to thwart ghouls, goblins, tramps and vamps by treating them. Most of us already have an arsenal of tried and true store-bought goodies to shell out. Some have even gone to great lengths to make sure the treats are homemade, and-horrors- even good for you. We have always considered a Halloween treat that is good for you to be the equivalent of receiving an educational toy as a birthday present, or signing a pre-nup agreement the night of your wedding engagement. Continue »
Saturday and Sunday, 11-3pm
Come and try out fresh simmer sauces and see how easy it is to add international flavours to your daily meals.
With Halloween lurking right around the corner like a kid in a goblin costume, we thought it was time to turn our attention to the great pumpkin. A member of the squash family, cucurbita pepo is native to North America and has been cultivated here for thousands of years, with sees found in archaeological digs in Mexico dating as far back as seven thousand years B.C. Nowadays we tend to regulate the pumpkin to the front porch as a decoration, or in pie form around the holidays. Why not change all that and start incorporating pumpkin into your regular recipe repertoire? Starting with something totally delicious and unexpected – popsicles! Continue »
Poppyseeds (or poppy seeds) may be less than a millimeter in length but they play a large role when it comes to cuisine. Cultivated and harvested by the ancient Egyptian, Minoan and Sumerian civilizations as far back as the third millennium B.C. they have been pressed into ceremonial oils used in religious practices, cultivated for the flowers, and of course the latex from the poppy has been used to make opium for thousands of years, serving as a sleep aid, a pain killer and, infamously, less benign applications. Continue »
If you can pick a bright, overcast day to walk around in the fall, the changing colours on deciduous trees and shrubs simply glow. Hazy, bright light, with no direct sunshine allows the colours to pop. That’s the kind of day it was when I saw this splendid ‘Tiger Eye’ Sumac. It was like a beacon, summoning me to it! One of the things I like about the colour change is that the change is gradual and progressive, so that multiple colours blend together all at once. That effect is particularly noticeable on this sumach, where the red-orange, orange and bright yellow seamlessly blend into the chartreuse green, mixing and mingling to delightful effect.
This cultivar of sumach only grows to six feet and is less likely to sucker (spread from roots) than the native version. It will grow in full sun, or take some partial shade, and is drought resistant, always a bonus. Its normal colour is a bright chartreuse, a popular colour these days, adding lightness and contrasting well with its dark bark and any surrounding darker leaves. The finely cut leaves also provide an interesting texture addition to your garden.