3 posts tagged with “eggs”

  • This Niagara nut farmer has heart

    My column, Eating Niagara, runs every second Wednesday in the St. Catharines Standard, Niagara Falls Review and Welland Tribune.

    It’s a sight that makes Linda Grimo smile every time she sees it.

    There, at the corner of Line 8 and Concession 7 in Niagara-on-the-Lake, is a sign that reads “Walnuts, Heartnuts, Fresh Eggs for Sale,” beckoning passersby to Dave White’s nearby farm.

    Grimo loves it not only because the trees on White’s sprawling acreage came from her family’s nut nursery on Lakeshore Road but because the man tending to them “sees the value of the crop.”

    White hasn’t spent his life farming to hone such instincts, however. In fact, he never likened himself a grower of anything despite having it in his blood. His family raised cattle and grew potatoes in Midland but he opted for a career in emergency response cleaning in Niagara.

    He has, however, always dreamed of living in the country. So three years ago, when a modern bungalow in a bucolic setting went on the market, he and his “city slicker” wife, Tracey, did something his friends told him was plain nutty.

    They bought their dream house with 180 heartnut and black walnut trees in the backyard. They added chickens on a lark. Sales of eggs and nuts at the farm gate have been brisk ever since.

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    Category Food Finds, On the Farm


  • Peach Tree
  • How to poach an egg to make Anthony Bourdain swoon

    This post was originally published in Niagara Life Magazine

    Anthony Bourdain once said you can tell someone’s aptitude in a kitchen by how he cooks an egg. That might leave you reconsidering that frittata the next time the brash celebrity chef comes for dinner but truth is, once you master the egg, you master much in the kitchen.

    Like anything, though, there are countless opinions on how to do it. Take the poached egg. Do you use vinegar in the cooking water? What about salt? Should you stir the cooking water while adding the egg? Suddenly breakfast is a PhD thesis. Good thing we’ve cracked the code on the perfect poach. All of the above work, just in different, nuanced ways.

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    Category Recipes


  • Peach Tree
  • A supper best eaten standing: Baked eggs with kale, cream and mushrooms

    Baked eggs with kale, cream and mushrooms.

    There is something to be said about a meal that’s too good to wait to sit down at the table to eat.

    Instead, it’s devoured standing up, leaning against the kitchen counter, plate or bowl in hand, eyes closed, chewing emphatically, head swaying slightly from side to side.

    A deep breath and another bite taken. No sense wasting time taking those few steps to the vacant chair nearby. This meal is simply too good to waste even a second of time on such decorous technicalities.

    I had one of those meals tonight. I had no idea it would be like that when I set out to make it, a few ingredients thrown together to use up what I had in the fridge.

    Kale, eggs, soy cream, mushrooms, butter, and shallots and thyme from the pantry.

    As I fried my mushrooms until the edges turned a warm caramel, I took in their earthy aroma. Nice, sure. But it wasn’t until I added the kale, coated everything in cream and added a pinch of thyme that the scent of heaven danced through the entire house.

    It should have been a sign that something resembling perfection was being concocted. But I wasn’t thinking about it like that. It was a pragmatic supper, one I was certain would do its job of sating my hunger and clearing some valuable real estate in my vegetable crisper.

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    Category Recipes, Uncategorized