Arrowroot is the starch made from the roots of the tropical plant Maranta arundinacea, also known as arrowroot or maranta.
Arrowroot powder, or starch, is one of the most sought after thickeners for sauces, gravies and stews, right up there with corn starch and wheat flour, the latter often the starch used in making a roux. Arrowroot is remarkably versatile, used for several applications in the kitchen, notably in puddings, cakes, and biscuits. Pure arrowroot is highly digestible, as it is a pure starch, and that is why it is such a great cookie for babies. Read on for more from the fascinating world of arrowroot! Continue »
Saturday and Sunday, 11-3pm
Naturally Nova Scotia Organics is a Canadian Certified Organic Manufacturer of vitamin, mineral and whole food products. They manufacture a broad selection of products including gluten-free, vegan and raw offerings. All of their products are manufactured from certified organic whole food and/or herbs without the use of magnesium stearate, benzene, methyl chloride, synthetic fillers or coatings.
Saturday & Sunday, 10-4pm
Sheldon Creek Dairy whole milk yogurt is as nature intended. This naturally strained greek yogurt is made using non-homogenized whole milk from their family herd of 55 cows. There are no artificial stabilizers, colours or modified milk ingredients added. Milk is natural healthy and full of goodness, so they keep it that way. It is naturally high in protein satisfying your hunger for longer. Available in Plain, Vanilla, Raspberry Maple, Chocolate, and Chocolate Mocha
Spring? What Spring? It’s the first day of spring, but you’d never know it. Normally we’d be seeing these little beauties popping up in our gardens, but with the freezing weather we’ve been enduring, our spring bulbs—like the snowdrops—have so far been no shows. Most gardeners, me included, are ready to tear their hair out with the long wait this year for some decent weather and signs of life. I’d even like a rainy day at this point. A warm one, preferably.
But there are signs that spring approaches, even if it’s not exactly on time: the snow is melting, the days are getting longer, and in the meantime, there are activities that can give us a little taste of spring. Visit Canada’s Garden Show, Canada Blooms, (which is on for three more days), for instance. Start some seeds, peruse a few catalogues. It won’t be long now. I’ll be checking every day to see my first snowdrop.
It doesn’t seem that long ago that most of us endured cauliflower as a somewhat bland side dish, boiled or steamed to a waterlogged and lifeless shadow of its former self, laid out somewhat sheepishly under a blanket of cheese sauce awaiting unremarkable murmurs. Cauliflower was, no matter how you cut it, boring. The blancmange of vegetables. The dud guest nobody really wants on the party platter.
After hanging out with some inventive chefs and undergoing a much needed makeover cauliflower is now hotter than ever; no longer the drab wallflower sighing in the wings, playing second fiddle to it’s higher profile cousins broccoli, kale and other superfood show-offs, this little bundle of energy has finally found its voice and is set to steal the show. Continue »
Saturday & Sunday, March 15-16th, 12-5pm
The No7 crew is back with a roster of new hot sauce flavours for you to try!
Yamba Australian Yogurt
Saturday & Sunday, March 15-16th, 10-4pm
This unique yogurt is made with 100% Canadian milk from Mennonite farmers, and 5 active cultures including 2 from Australia