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 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
This recipe was so simple – literally two ingredients added to the pasta made a delicious and flavourful sauce. I’m happy my Greek yogurt experiment worked out, which made it so much healthier than a traditional cream sauce! I bet it will be even better once summer rolls around and I have fresh tomatoes and basil to add. I used frozen pesto from my freezer that I made last summer, but you can use any type of pesto. This pesto was made from lambs quarters, garlic scapes, parmesan and olive oil (I have another pesto recipe with lemon basil and lemongrass which is perfect on fish!). I’ll be sure to post the pesto recipes once the ingredients are in season again. But until then, freezer pesto is almost as good. 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.