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

Carrot Cake with Cream Cheese Icing and Caramel Sauce

Carrot cake with cream cheese frosting and caramel sauce

Carrot cake was the grand finale for the Mother’s Day feast we hosted.  This is my favourite carrot cake – the recipe I use is actually called “Just Carrots Carrot Cake” which is exactly why I love it.  You can add bells and whistles if you like – I prefer to layer them on the top.  But no raisins.  Definitely, absolutely, no raisins.  Who wants to eat humiliated grapes? (Love that movie!)  Oh, and this time, I had the genius idea to add caramel sauce.  Wow.  Genius.  Note to self: find more recipes that use caramel sauce.  That is, if there is any left after I spoonful by spoonful eat all the leftover caramel sauce straight from the fridge (I wish I was kidding). Continue reading

Easy Veggie Soup…and Why It’s a Tough Time to be a Locavore

Finished Vegetable SoupI haven’t been posting many recipes lately.  It’s a tough time of year to be a locavore in my part of the world.  There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal).  The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away.  I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well.  I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often.  It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst! Continue reading

Beef and Tomato Stew with Beyond The Pale Beer Bread

Sliced Pink Fuzz beer breadI mentioned previously that I was craving meat (check out my previous post for a delicious burger recipe).  To further appease my craving, this beef stew from Williams Sonoma is so easy to make because it doesn’t require any broth or stock, just water and tomatoes to make the base, some vegetables, and of course, slow simmered tender beef, and you have a delicious, hearty stew made completely from scratch. Continue reading