Fight Off Colds & Flu With Kimchi

 

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Kimchi is the traditional Korean dish of salted and fermented vegetables, a staple in the cuisine of the Korean peninsula since antiquity. This delicious and deceptively simple side dish has crossed over, and is gaining in popularity year after year. And for good reason, especially this season. Kimchi is regularly included in flu & cold fighting listicles. Never underestimate the power of prebiotics, chiles, and cabbage! Continue »



Free Workshop: My Sustainable Life

 

Our beautiful tote bags are made by HeyJute an innovative and environmentally conscious Canadian company. Jute is an all- natural plant fibre, similar to hemp or flax, like you’ve seen in burlap bags and ropes. It is inexpensive to produce and requires minimal processing, so that’s good for the environment too. So we are very excited to announce an in-store workshop with VJ Bala, owner of Hey Jute, as he shares green living tips and talks about easy ways to live more sustainably.

 

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Learn all about:

  • misconceptions about plastic pollution
  • examples of how and why we pollute
  • tips & tricks on living sustainably
  • how to avoid greenwashing
  • and much more

Saturday, November 16, 1- 2pm

Please rsvp to accounting@fiestafarms.ca or just drop in. We look forward to seeing you there!

 



The Subtle Joys of Lemongrass

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Lemongrass is one of our favourite herbs, adding a subtle yet distinctive lemony fragrance to much of the cuisine that hails from Southeast Asian countries like Thailand, Sri Lanka and India. Basically, if you want to cook a curry or soup or stew with coconut milk, you’d better not forget the lemongrass! Continue »



How Yuba doing?

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Although Yuba has been in use in China, Japan and Korea since the fifteenth century, it is one of those ingredients that is gaining popularity in Toronto and popping up more and more in  restaurants that serve a plant-based cuisine. And for good reason. Continue »



Keeping It Simple: Passata di Pomodoro.

 

 

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The end of summer is the perfect time to harvest and process your garden’s bounty. Or someone else’s bounty, for that matter. And today we are breaking out the ol’ food mill and making Passata di Pomodoro, the traditional Italian fresh tomato purée.

Continue »