We have a lot of carrots and parsnips in our fridge right now. I mean a lot. We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables. We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly. But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use. Continue reading
Yesterday was quite a day here in Ottawa. I’m not here to be political, so all I will say is that on some days you crave something comforting and warm and yesterday was one of those days.
Here is a delicious recipe for Baked Potato and Leek Soup which was exactly what a day like yesterday called for.
Hello. Hi. I’ve been a little, er, absent from here lately. Ok, a lot absent. It wasn’t intentional… a combination of life getting in the way, and a feeling that my inspiration to cook new things and to talk about food was waning. The realization that many people don’t know (or care) where their food comes from, but can converse ad nauseam about the latest episode of The Bachelor or Real Housewives of New Jersey (how is that even a show?). Or which Kardashian is pregnant (seriously?!). I also recently learned that some new ovens come with a chicken nugget setting (I wish I was kidding).
Our CSA from Waratah Downs started mid June, and I think we’re still catching up with how much fresh produce we have. The fridge is constantly stocked, usually with many green things. Several types of lettuce (at one point I think we had four different varieties), kale, beets (and greens), zucchini, dill, spring onions, garlic scapes, fava beans, radishes, kohlrabi. Sometimes, if it’s been a particularly busy week or we went out of town over the weekend, I find the fridge still quite full when the next Thursday rolls around and it’s time to pick up our next batch. This recipe was born of the necessity to make space in my fridge and use up the vegetables I had remaining. Continue reading
I sampled this delicious strawberry-balsamic compote at the farmer’s market a few weeks back and I knew I had to make it. And because I like to bite off more than I can chew and over complicate things, I added it to strawberry shortcake. I made scones for the shortcake part, which usually works out wonderfully. The idea of using honey and basil in the scones got into my head this time and I couldn’t get it out, but I forgot the golden rule of substitutions in baking: keep the proportions of wet and dry ingredients the same. Continue reading