Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

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

Strawberries Have Arrived in Eastern Ontario! Along with Strawberry Rhubarb Pie

Strawberry rhubarb pie with Red Fife crust and lattice top, straight from the ovenFinally! After hearing folks in Southern Ontario and elsewhere mentioning strawberries for a few weeks now, local strawberries arrived at local farmer’s markets this past weekend. In my mind, summer is not really here until local strawberries arrive. The market in Westboro even had tastings of a few different strawberry-filled concoctions – the Strawberry-Balsamic Compote with goat cheese on crostini was my favourite. They all tasted like summer. I recreated it last night, made into a quasi strawberry shortcake with basil and Red Fife scones and honey whipped cream. A post on that coming soon! Continue reading

I Am Not The Next Bread Baker’s Apprentice

Whole wheat dinner rollsI’ve been interested in baking bread for a while, but so far I have only ventured into beer bread.  I’ve made it a few times and finally settled on this Red Fife and Beyond The Pale bread that is pretty awesome.  It was time to move on to something more adventurous – real bread!  With yeast!  And kneading! And rising!  I admit I have this romantic old-timey notion of baking fresh bread each day, remembering the smell in my grandmother’s kitchen as she made any number of delicious breads or rolls.  Continue reading

Strawberry Banana Red Fife Muffins with Flax, and some thoughts about wheat

Strawberry Banana Flax Muffins 2My Naturopath gave me this recipe which originally called for almond flour as she suggested it’s a good idea in general to reduce wheat intake.  I’ve read a lot about the wheat-free debate (including the book Wheat Belly) as well as much of the criticism against it (Paleofantasy, a criticism of the Paleo diet as opposed to only wheat, was just released and I’m curious to read it) but I’m still undecided as to how to how I feel about the whole thing.  Davis puts forth some very convincing arguments in Wheat Belly making it appear that once you eliminate wheat, all your problems are solved and life gets so much better. Continue reading

Maple Walnut Pie

Finished Maple pieIt’s maple syrup season!  Maple syrup has been called the first agricultural crop of the year in maple producing areas.  It heralds the start of spring, and this felt particularly fitting today as we changed the clocks ahead and we gain an hour of daylight in the evening.  It was also fitting for the great weekend full of sun and warm weather we experienced.  What better way to celebrate than maple and walnut pie?  There may still be a few snowfalls and a week and a half on the calendar until the official start of spring, but in my mind it began this weekend. Continue reading