All posts in category “Recipes”

  • Mixing things up: Apple-delicata squash shakshuka

    This post was sponsored by the Ontario Apple Growers (OAG). What does that mean? I was paid to develop this recipe for apple-delicata squash shakshuka. The recipe and story I’ve told below are my own, without input or editing by OAG.

    I tend to follow Micheal Pollan’s rule of never eating where I fuel up my car.

    I take that one step further and avoid eating where my husband buys coffee cream late on a Sunday night when he’s in a bind, or anywhere I have to flick the dust of a grocery item. Ditto for places where sandwiches come shrink wrapped and stamped with distant expiry dates.

    In other words, I don’t usually eat at my neighbourhood convenience store.

    But what happens when you walk into that neighbourhood convenience store to pick up your Niagara Local Food Co-op order and find shelves lined with half-pecks full of the most beautiful Mutsu apples you’ve ever seen?

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    Category Recipes

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  • Peach Tree
  • Fall Rolled Up: Apple-Cranberry Fruit Leather

    This post was sponsored by the Ontario Apple Growers (OAG). What does that mean? I was paid to develop this recipe for apple-cranberry fruit leather. OAG set up and accompanied me on a visit to Art Moyer’s apple orchard but the recipe and story I’ve told below are my own, without input or editing by OAG.

    I have a rule that I won’t eat apples until peach season is over.

    It’s not a hard and fast one. I knew I’d waver when my mom arrived at my door in early September with a handful of Ginger Golds. And I knew I wouldn’t regret it.

    Niagara doesn’t grow a lot of apples. We’re small potatoes compared to Georgian Bay, home to the most acres of apple orchards in Ontario. But we’re still mighty. Those Ginger Golds told me so.

    So did a visit to Art Moyer’s Grimsby apple orchard last week, a swath atop the Niagara Escarpment that his family has farmed since 1947. Continue reading

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    Category On the Farm, Recipes

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  • Peach Tree
  • How to preserve herbs like you and basil are BFFs

    I originally wrote this post for Niagara Life magazine.

    Most herbs would agree — I am probably their worst enemy, alongside a lawn mower.

    Save for chives and lavender, I struggle to grow herbs in my garden. The heaps I get in my weekly vegetable baskets from a local farmer are really just flavourful races against time to use them up before they disintegrate into brown liquid in my fridge. Oh, the guilt that comes with wasting them. But how much dill, parsley and thyme can one human possibly eat in a sitting?

    The antidote to my careless ways was to get smart with my sage and be more thoughtful with my tarragon. I’ve started preserving herbs to use when the garden is another summer memory, and to spare having to dart out, last minute, to the grocery store to buy a clam shell of coriander from far-off places.

    Here are three simple ways to alleviate guilt, save time, and preserve that bounty of parsley, those mounds of mint and loads of lavender:

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    Category In the Garden, Recipes

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  • Peach Tree
  • How to smoke food like you’re hot stuff

    This story originally appeared in Niagara Life Magazine.

    Kudos to Homo erectus for some huge accomplishments during his time on Earth a million-plus years ago. Walking upright was certainly impressive. But how about that ability to control and cook with fire? To this day, food and flames remain soul mates, their smoky smell triggering hunger in nearly every biped.

    Omnivore or vegetarian, it’s tough to deny the appeal of smoked food. Good thing we can get our fix at home with the right tools and techniques.

    We caught up with Chef Nathan Young  from In the Smoke Cookery and Catering to teach us the dos and don’ts of smoking food at home. Spoiler alert: it’s easy and you won’t need to give up the farm for a fix of pulled pork or smoked vegetables.

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