This peanut soup was inspired by my hankering for ramen noodles, but includes vegetables locally available in winter.
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This peanut soup was inspired by my hankering for ramen noodles, but includes vegetables locally available in winter.
Continue reading
What is the Doctor Who master race of the vegetable garden? Zucchini, of course. All this summer’s rain, sun and heat has produced a bumper crop in our garden, even thought just one vine survived spring groundhog predation! We … Continue reading
As a teenager I learned about sorrel and decided to grow it from the Sunset book How to Grow Herbs (1972). It says dismissively: “Sorrel was once eaten as a vegetable, prepared in the same fashion spinach is today and … Continue reading
I am pleased to report success in establishing a daily salad habit. I started once a week in early January and kept adding one day a week. It was super easy to do, in fact lunch has become on of … Continue reading
Call it a New Year’s resolution if you will. I prefer to think in terms of strategies, and my strategy is to make 2013 a year of healthier living. I plan on developing a series of habits (not all at … Continue reading
Yesterday was my love’s birthday. I made him key lime cheesecake with coconut crust. It was delicious. … Continue reading
Lobster tails do not fit in an Ontario locavore’s diet, but they’re one of my favourite foods. Zehrs had lobster tails on sale Saturday for $1.99 each so I could not resist a rare treat. I baked them with lemon … Continue reading
One of my favourite treats is to eat at Wsushi in Guelph. … Continue reading
Gardening without cheating is a lesson in patience and humility. By cheating I refer to all the dangerous technological measures we exert over the elements and living things. Honest organic gardening harmonizes with nature, accepts its lessons. Having given this … Continue reading
I created this dish to take full advantage of two things our vegetable garden has produced in abundance this year: basil and zucchini. The squash should be barely cooked, just enough to absorb some of the tangy sauce. Print Pasta … Continue reading