Local meat – farm slaughtered
In recent years, we have been fortunate to have truly become involved in being part of our food supply chain. The appreciation you have for what is on your plate when you are part of the entire process is something I can not convey in words. This year, we took it a step further and I am so grateful to have been able to partake in...Comment 1
Coq au vin and stock from rooster feet
When you raise hens in your garden, you are bound to end up with more than a rooster or two. We opt to let ours enjoy life with the girls, happily free-ranging until the day comes, when it is time to become part of our food cycle. We have learned quite a bit about how to take care of them in a humane and careful...
Expanding the flock with a broody hen
Our chicken adventure began a few years ago when we joined a local CSA farm (Community Supported Agriculture), we wanted our children to get a better understanding of where their food came from and enjoy the experience of being with the animals that provide for us. It was not long until we were so enamoured with the lifestyle, that we decided that we would have...
seasonal food – squash
When the growing season provides you with an abundance of produce, find a variety of ways to preserve it to enjoy throughout the year. Right now, squash is about to burst onto the market (our local food initiative is a great way for us to follow the seasonal food cycle), and one of our favourite recipes in which to use it is in this...
Know where your food comes from – it’s ‘egg’cellent!
Eggs, have you ever tasted a really good egg? Chances are you haven’t. I am writing this post while visiting my mother in Florida for Easter, so eggs are on my mind (and yes, I am very fortunate to be able to combine family reunions and beach life.. I know!) Earlier this week, we went out with old friends for breakfast at a typical diner and...
Upcycled and put to new use
Every year for my daughters birthday, we try and include an activity as part of her birthday celebration. The girls are getting older, and it is a delight to see them work together. Last year, as part of the UN declaring 2015 the year of the Soil, we planted tomatoes (see our blog post here), I have heard some managed to even keep...
Bagels – Montreal Style!
Anyone who has ever been to Montreal for more than an airport layover knows about our bagels. No, even if you have eaten bagels in Boston, New York, Toronto or anywhere else, you still have not tried the good ones. It is a simple matter of fact.. and no.. I am not in the least bit biased 😉 Montreal bagels are the perfect combination of...
Foraging and Ramsløk – wild garlic pesto
Ramsløk as it is known in Norway, is also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear’s garlic. Latin name: Allium ursinum Long overlooked, Ramsløk has made a comeback of late, gourmet restaurants and epicureans everywhere are hoarding what they can. There are few places locally where it grows, and hopefully those special places, much like favourite mushroom spots will...
Sauerkraut for your microbiome – by popular demand
We make lacto-fermented sauerkraut throughout the year, it is part of our diet including other pre and probiotic food. People around us have noticed that our daughter is no longer eating gluten-free, and that my neurological problems appear to be a thing of the past
“you say you want a revolution…”
In 1975 a visionary named Masanobu Fukuoka (1913-2008) wrote a book, The One Straw Revolution. He was a farmer and philosopher, who foresaw the problems we face today. It was clear to him that the industrialization of agriculture and the seeming ‘progress’ of the last half century was misguided… and yet only now is the rest of the world truly understanding what was so evident to him....