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 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 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 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 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 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 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 ReadingThese savoury morsels are made in a mini muffin tin, so the scale is easy to imagine. They make use of fresh garden broccoli β when itβs ready to pick you have to use it all quick! Broccoli and Cheese...
Continue ReadingKohlrabi and Potato Subji is a Punjabi vegetarian dish that makes an excellent vegetable side, but itβs rich and spicy enough to feature as a main course. It may even improve by cooking it the night before and reheating. We...
Continue ReadingThis recipe for Roasted Fingerling Potatoes is the perfect side for fall meals. TheseΒ get planted in early spring β as early as April on the coast. This is a slow growing, late season variety, meaning that it wonβt be fully...
Continue ReadingHappy Chinese New Year! If youβre looking for a simple side dish for your Chinese New Year gathering, this is your ticket. This dish needs only a few ingredients, yet packs a ton of flavour. If you planted pac choi...
Continue ReadingThe elements of this Fennel and Golden Beet Salad really benefit from the use of a mandoline slicer to achieve very thin, even slices. Both the fennel bulb and beet are sliced this way (on the thinnest setting), but they...
Continue ReadingRoasting garlic transforms it from spicy, sharp, and pungent to sweet and smokey. The garlic loses its hard texture and becomes creamy and smooth. There are lots of ways to achieve this, but our preferred method is this simple roasted...
Continue ReadingThis Gazpacho Verde recipe makes the perfect introduction to an outdoor meal on a hot summer evening. Served chilled, it is both cooling and refreshing, with a refined flavour that is out of this world. This cold (vegan) soup can...
Continue ReadingThis is one of the fastest, easiest salads we know of, but it looks sensational and tastes great. It is easily adapted by switching out one or more ingredient, but the radicchio is essential. We are always amazed by how...
Continue ReadingDoes removing the scape from hard-necked garlic really improve the size of the bulb and cloves? Thatβs the commonly understood wisdom among garlic growers. Whether it is scientifically true or not, garlic scapes are edible and packed with garlic flavour....
Continue ReadingThis light dinner salad is perfect for those early fall months when youβre too lazy to be in the kitchen. Edamame or baby green soybeans have a mild flavour and offer a great source of protein along with the quinoa....
Continue ReadingI love the combination of broccoli and cheddar cheese and for those who agree or to those who want to try a taste new combo, give this soup a try. This soup is made in two parts. The first is...
Continue ReadingAdd a bit more kick to your sandwich by creating it with the strong flavours of cheese and mustard sprouts. This is the perfect addition to a Sunday brunch. Ingredients: 125 mL (Β½ cup) grated cheese, anyΒ type that melts well...
Continue ReadingLots of potato varieties will work as Organic French fries, but Goldrush potatoes are ideal due to their large size, oblong shape, and thin, smooth skins. Theyβre also less starchy than russets. Scrub your potatoes, and peel if you wish....
Continue ReadingThis Aloo Gobi recipeΒ is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element....
Continue Reading1 bunch kale, washed and dried 1 cup cashews 1/2 red bell pepper, stem and seeds removed, chopped into large pieces 1 clove garlic, peeled 1 tablespoon soy sauce 2 tablespoons vegetable oil 1/3 cup nutritional yeast 1 lemon, peeled,...
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