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 »



Breakfast, Lunch and Dinner with Chef Chuck Hughes

Montreal chef and Food Network star, Chuck Hughes, of Garde Manger restau­rant and “Chuck’s Day Off”,  has just pub­lished his first cook­book. He’ll be launch­ing the book in Toronto on May 14th, get your tick­ets here.

Here he tells us his favourite picks for three square meals a day in his hometown.



Toronto: A City of Parks

With Spring in full bloom and the last few days show­er­ing us with much needed pre­cip­i­ta­tion, now is the per­fect time to get out and enjoy some of Toronto’s amaz­ing parks. Every neigh­bour­hood in the city has a park that local res­i­dents can be proud of, whether they are small par­kettes with swingsets and jun­gle gyms, the stun­ning ravines or the grand dames like High Park or the Islands.

Most of the signs in Toronto parks are embla­zoned with the logo, “Toronto; A City within a Park” and this is not much of an exag­ger­a­tion. Over four mil­lion trees in pub­lic parks, boule­vards and ravines cou­pled with another six mil­lion trees on pri­vate prop­erty form what is known as the “Urban Forest,” pro­vid­ing relief from the sun, absorb­ing pol­lu­tants and tox­ins, and pro­duc­ing oxy­gen. And of course this ver­dant canopy and the lands under­neath pro­vide a nat­ural habi­tat for birds and urban wildlife; trees cool our homes in the sum­mer and pro­tect us from howl­ing winds in the winter.

And parks them­selves have tra­di­tion­ally been a gath­er­ing place for com­mu­nity events. In the win­ter, many parks have skat­ing rinks, and in the sum­mer, base­ball dia­monds. Some parks have pet­ting zoos and rides, some just offer a quiet space to read or have a pic­nic, far from the madding crowd.

Parks are where you can meet your neigh­bours, walk your dogs or watch your kids splash around in a super­vised wad­ing pool. Many parks in the city offer the oppor­tu­nity to take in out­door movies at night, play ten­nis, bas­ket­ball or soc­cer, buy pro­duce from a farmer’s mar­ket or have a bar­beque by the water­front, all for free! Really an amaz­ing gift. And all any­one really asks is that you respect oth­ers right to enjoy the space, they are, after all pub­lic places. So keep your dogs on a leash unless it is an off-leash area, pick up after your pet, and don’t lit­ter! Litterbugs suck!

For infor­ma­tion on what spe­cial activ­i­ties are avail­able at a park in your neigh­bour­hood, check out this site.

Perhaps you will find an amaz­ing des­ti­na­tion that gets you out of your own hood and lets you dis­cover some of the won­der­ful activ­i­ties that make our city a place we are proud to call home.



Spring Planting Doesn’t Just Mean Tomatoes

snow pea seedlings

Cold weather crops like peas can be planted in April and early May.

Many tasty veg­eta­bles can stretch their legs in your gar­den weeks before chill-averse crops like toma­toes  show up to the gar­den party. The gar­den cen­tre has a huge stock of these cold-hardy veg­gies that are ready to go into the gar­den, or in a planter, right now. Peas, Swiss chard, kale, cau­li­flower, broc­coli, let­tuces, beets, spinach, leeks, chives, cel­ery, cele­riac, arugula, and Brussels sprouts can be planted right now from already started 4-packs. Fiesta also has cold hardy herbs like sage, chives and oregano in stock. When pop­ping plants out of plas­tic 4-packs, push from the bot­tom. If roots are tightly wound, pull them free gen­tly with your fin­gers before putting in soil as same level they were grow­ing in.

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In-Store Demos, May 5-6th, 2012

  • Christine Cushing's Tomato Sauce »

    Saturday, May 5th, 10-3pm

    To make a great sauce, I believe that you have to start with the best ingredients. Every single ingredient in my sauces is what I would use if I made it at home. I’m making it for you the same way. Sweating the onions and garlic in my award winning DOP olive oil also gives the sauce a very rich distinction from any other sauce on the market. The result is a fresh tasting sauce with the perfect balance of acidity and natural sweetness. We don't use additives or preservatives ,so be sure to enjoy them within seven days of opening and store in the fridge.

    To make a great sauce, I believe that you have to start with the best ingredients. Every single ingredient in my sauces is what I would use if I made it at home. I’m making it for you the same way. Sweating the onions and garlic in my award winning DOP olive oil also gives the sauce a very rich distinction from any other sauce on the market. The result is a fresh tasting sauce with the perfect balance of acidity and natural sweetness. We don't use additives or preservatives ,so be sure to enjoy them within seven days of opening and store in the fridge.
  • Christine Cushing's Fired Up Roasted Pepper Spread »

    Saturday, May 5th, 10-3pm

    Every jar of Fired Up contains ten whole ripe red peppers which are roasted over a wood fire and then slowly cooked using old-world, artisanal know how. A splash of Greek Extra Virgin olive oil a touch of white wine vinegar and a sprinkling of sea salt make up the magical combination in every jar. Serve it with a bowl of olives, a charcuterie plate and warm fresh bread, or in a variety of dips. It’s perfect balance of char and sweet pepper works beautifully with strong cheeses like feta or goat. Add to ground turkey for moist, delicious burgers. Serve over grilled shrimp as the ideal condiment. Top your burgers, sausages and omelettes with it INSTEAD of ketchup.

    Every jar of Fired Up contains ten whole ripe red peppers which are roasted over a wood fire and then slowly cooked using old-world, artisanal know how. A splash of Greek Extra Virgin olive oil a touch of white wine vinegar and a sprinkling of sea salt make up the magical combination in every jar. Serve it with a bowl of olives, a charcuterie plate and warm fresh bread, or in a variety of dips. It’s perfect balance of char and sweet pepper works beautifully with strong cheeses like feta or goat. Add to ground turkey for moist, delicious burgers. Serve over grilled shrimp as the ideal condiment. Top your burgers, sausages and omelettes with it INSTEAD of ketchup.