This recipe is incredibly flexible, and can be adjusted for any other type of chilli pepper β or sweet pepper for that matter. The key phrase is "quick pickle." Use this basic brine for blanched baby carrots, beans, asparagus, and so on. I'm a fan of pickled jalapeΓ±os, and the recipe is so simple to make that spending money on store-bought ones seems wasteful.
Continue ReadingLaab Gai is a traditional Thai minced chicken salad with fresh herbs. Thai cooks depend on the tropical herb phak phai (aka Vietnamese coriander or Persicaria odorata), but this recipe relies on a combination of Thai basil, cilantro, and mint....
Continue ReadingAh, the zucchini β the crop that keeps on giving and giving! By the fifth week of harvesting bundles of the tender fruits, youβve had it in pasta. Youβve had them grilled. Youβve made zucchini bread. Youβve even tried the...
Continue ReadingZucchinis are very easy to grow, and when the plants are producing, you donβt get one or two fruits, but rather bushels of them. What do you do with all these zucchinis? Β Here is aΒ Masala Zucchini recipe that raises the humble zucchini to a thing of beauty, infusing the otherwise bland fruit with exotic spices and a tantalizing balance of hot, sour, salty, and sweet.
Continue ReadingFermented Garlic Scape Relish usually takes around three days. During this time, the flavours mingle and the vegetables inside will soften. This is the time when the probiotic bacteria will multiply, creating a relish that is very good for gut health. The bag can be left for up to five days before moving on to the next step. If the bag becomes firm, like an inflated balloon, move on to the next step.
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Every June it appears the gardening world is flooded with garlic scapes. These are the curious flower stems that are removed from the plants before they can form flowers. It is widely held that removing the scapes increases the size and quality of the bulbs that will be ready to harvest in a couple of weeks.
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These tasty savoury nibbles are inspired by the great chef Chetna Makan, and make a fabulous tea time snack. They accompany a curry dinner well. For sweeter bites, simply swap out the cilantro chutney with Major Grey's or any other sweet chutney.
Continue ReadingThis vegetable has a strong flavour that pairs well with other sauces. It is first blanched in boiling water, and then chilled in ice water to halt the cooking process. At that point, if it is carefully drained and dried off, it can be frozen or stored in the refrigerator for several days before finishing this recipe. During the blanching process, purple sprouting broccoli turns bright green, while the hot water turns pinky-purple β it's a fun exercise to do with kids.
Continue ReadingColourful, tasty, and full of different textures, itβs also fantastically healthy. ThisΒ Swiss chardΒ and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people.
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingOne of the best tips for summer transplants is to have pumpkin (also cucumber, zucchini, and melon) transplants ready to plant as soon as garlic is harvested from a fall previous planting. In my garden that meant sowing four inch pots with Naked Bear about June 15th, since my garlic was ready to come out mid-July. On the same day, we harvested garlic, dug in some replacement manure and glacial rock dust, and transplanted the pumpkin starts.
Continue ReadingThe rich anise flavour of finely sliced fennel bulb pairs perfectly with the bright, sweet taste of oranges. This is further enhanced by the crisp texture and contrast of fresh red onion, and seasoned with salt and pepper to bring harmony to this healthy vegan salad. Fennel and orange salad with red onion is a perfect summer side and an excellent palate cleanser.
Continue ReadingMaking a big batch of vegetable stock is a great way to clear out the vegetable crisper in times of garden plenty. But this particular recipe is also worth going out and buying fresh veg for to put away in...
Continue ReadingThis traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In thisΒ Sopa de Ajo β Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as wellΒ garlicΒ as a central ingredient. Garlic!
Continue ReadingCaldo Verde is one of those traditional rustic soups that combines inexpensive, accessible ingredients to produce a truly hearty meal. It's one of our favourite uses for kale, collard greens, and even Swiss chard leaves. Any thick-leaf vegetable can be added. This recipe can be scaled up to feed a larger crowd by simply increasing the quantity of kale and stock.
Continue ReadingHow to roast pumpkin seeds.Β For something of a shortcut, these recipes can also be produced using plain raw pumpkin seeds (pepitas) from the supermarket. The principle is the same for each, mixing a bit of fat and some spices onto each batch of seeds before roasting the seeds in the oven. Saltiness and spiciness can be controlled when making the initial mix, and all sorts of spice blends, masalas, and curry powders would work as well. These three variations are quite savoury, but could be switched out for cinnamon and sugar, vanilla, maple, cocoa, and so on.
Continue ReadingThis traditional Indian recipe (AKAΒ gajar ka halwa)Β transforms carrots into a sweet, soft, surprisingly light pudding that can be served warm or chilled. The sweet taste of carrots is perfectly complemented with cardamom and chopped nuts, and it works well with raisins, goji berries, or any other dried fruits.
Continue ReadingToasted spices add interesting texture to this classic Tunisian carrot salad recipe from Executive Chef Adam Hynam-Smith, co-owner of El gastronomo Vegabundo, Ontarioβs first gourmet food truck. This salad can be served on its own or is fantastic with fish...
Continue ReadingFrom The Book of Kale & Friends by Sharon Hanna and Carol Pope. This fantastic book includes over 130 recipes and covers 14 easy-to-grow super-foods that can be grown in the garden or in patio containers. Minted Kale with Peas and Blue CheeseΒ is one of our stand-by fresh salads, a knock out for parties and potlucks.
Continue ReadingAll kinds of pumpkins can be used to cook with to make this, our best pumpkin pie recipe. The best ones have the least interior fibre. We bakedΒ pumpkin pies after our 2018 squash trial using Galeux dβEysines β and they...
Continue ReadingToo spicy to be a marmalade, and too sweet to be a chutney recipe, this mash up is a sweet and savoury relish or pickle that celebrates the flavour of bulb fennel. It is very easy to adjust the spice...
Continue ReadingOne of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has its own set of flavours, and the food of the Maya in Yucatan often features...
Continue ReadingThis is our new favourite way to roast root vegetables. Hasselback Fingerling Potatoes, or Potato a la Hasselbacken, are named after the Hasselbacken restaurant in Stockholm. This ingenious method gets flavour right into the vegetable and produces the most satisfying...
Continue ReadingThis recipe for Savoury Basil Scones uses the same simple base dough recipe as our Sweet Basil Scones recipe. Once the wet and dry ingredients have been mixed, just add the flavouring component. In this case we opted for sharp...
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