We’ve been hit by a snow/ice storm today, and I am lucky to have the option to work from home. I take transit, so commuting to work wasn’t so much of a concern, but I did already put away my winter parka and boots, and I’m stubborn and don’t want to get them out again on principle. Silly, I know! I treated myself this gloomy morning to these delicious and healthy pancakes. I’m generally not a fan of pancakes (I know, that’s sacrilegious to some) but I really liked these. The Red Fife, flax and walnuts added lots of flavour and texture. And I’ve had a thing for strawberries lately, my impatience for spring produce is growing! Continue reading
It’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
I still have a number of various types and shapes of squash on my table. Some were bought in bulk when our CSA from Waratah Downs ended in October, other have accumulated week by week from our current CSA from Bryson Farms (yup – they deliver in winter!). Anyway, since they’re on the table in a pretty basket, I don’t think to use them in day to day cooking, so once again they’re piling up and I decided to use a couple to make this soup. It’s my first time making squash soup and I researched many recipes before settling on this one. I was drawn in by the roasted vegetables as well the combination of sweet and savoury spices.