The Bump to Baby Show

 

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Calling all expectant mothers, significant others and their friends and families! This Sunday, May 15, The Wychwood Barns on Christie Street is hosting The Bump to Baby Show, a day long event that lets you know what to expect when you’re expecting. The brainchild of Dr. Rachel Schwartzman N.D & Mira Heitz E.C.E, the event will focus on and present products, services, apparel, nutrition and health, wellness and fitness options, and much more.

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Perennials: Early spring blue

Ajuga in flower

Ajuga (or Bugleweed) is a common groundcover with exquisite blue flowers.

The rejoicing starts when the first perennials start blooming in the garden. And the fact that so many are blue—one of my favourite garden colors—is an added bonus.

Vinca's masses of blue flowers are a welcome sight in spring.

Vinca’s masses of blue flowers are a welcome sight in spring.

One of the first to bloom is vinca, (at left) a dead easy to grow ground cover that grows in shade. Roundabout now it’s completely covered in little blue flowers that bumblebees are happy to see. Be careful, it’s a true ground cover, so don’t plant it where you don’t want it to spread. It does well in the shade, and that’s another plus of vinca.

Another of my favourite spring blue-bloomers is Pulmonaria. It gets its common name lungwort from the circular pattern on its leaves that look a little like a cross section of a lung. The species comes out in flowers that are pink and blue. There’s also a fully blue variety, ‘Blue Ensign’. Bees really love them, and you can’t blame them, it’s their first meal after a long winter sleep. It’s an ideal garden perennial that the bees can feed from early in the season.

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Syrian Cuisine: Preserved Lemon

 

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One of the most indispensible ingredients in Middle-Eastern cuisine is preserved lemon, a must-have for so many dishes like tajines, hummus, labneh, salads, couscous, grilled lamb and stewed chicken, the list goes on and on. So many dishes from Syria and the Levant are improved, enriched and brightened up with this fantastic condiment that once you get used to cooking with them, you’ll want to chop up a little preserved lemon in almost everything you make.
This means you’ll want to have a jar of preserved lemon handy, and lucky for us all, making and keeping preserved lemons is ridiculously quick and easy. Caveat: you have to wait a month before using them, so why not make a batch today and enjoy them in early June and for the rest of the summer! Continue »



In-Store Demos May 7-8, 2016

  • Two Bears Cold Brew Coffee »

    May 7, 11-4pm

    The Two Bears original recipe uses premium direct trade beans which are cold brewed over 16 hours to produce a naturally sweet, smooth tasting coffee that can be enjoyed in so many ways. Drink it straight over ice, serve it hot, or with a little milk and sugar, the possibilities are endless.

    The Two Bears original recipe uses premium direct trade beans which are cold brewed over 16 hours to produce a naturally sweet, smooth tasting coffee that can be enjoyed in so many ways. Drink it straight over ice, serve it hot, or with a little milk and sugar, the possibilities are endless.
  • Death In Venice Gelato »

    May 7, 11-3pm

    DEATH IN VENICE gelato and sorbetti are handcrafted daily here in Toronto We work exclusively with local farmers and suppliers to use only fresh, local and seasonable ingredients. Our vegan and dairy-free gelatos and sorbetti are made with coconut milk, rice milk and almond milk. Most of our gelato bases are gluten free.

    DEATH IN VENICE gelato and sorbetti are handcrafted daily here in Toronto We work exclusively with local farmers and suppliers to use only fresh, local and seasonable ingredients. Our vegan and dairy-free gelatos and sorbetti are made with coconut milk, rice milk and almond milk. Most of our gelato bases are gluten free.


Our Proud Producers: Death In Venice Gelato

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It may be safe to say that Kaya Ogruce has found his calling and Toronto aficionados of gelato and sorbetti are rejoicing.

The peripatetic Ogruce was born in Istanbul, studied engineering at the University of Toronto and after graduating became interested in food science, began work at Terroni in Toronto, then attended Stratford Chefs School, apprenticed at Scaramouche and staged at the three-Michelin-star Oud Sluis in Holland.

Back in Toronto, he is now making some of the best and most original gelato and sorbetti around as founder of Death in Venice Gelato Co. Which you can taste (and buy!) in-store tomorrow, May 7th, during the Death in Venice demo from 11-3pm.

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