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
I 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
Try this recipe for a healthy, hearty meal with flavours that have a South African twist. For the original, more authentic-sounding recipe (it’s designed for the slow-cooker if you’re into planning ahead like that – during the week, clearly I’m not) check it out on Eating Well. 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.
I haven’t been very creative in the kitchen lately, hence the lack of recent recipe posts. Between a couple of weekends out of town, hurting my back and spending a lot of time getting reacquainted with my couch and general holiday busy-ness, we’ve been resorting to quick thrown-together meals.