So, I’ve been enjoying my fiddlehead stash, purchased and none other than my neighbourhood mainstream grocer, much to my shock and surprise (see last post for more on this). I decided to make fiddlehead soup with a few local ingredients I have kicking around the kitchen. Here’s the recipe: Fiddlehead Soup 1/2 a large onion […]
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There it sat, round, green with a hint of yellow and all the promise of a hot summer day: a fresh watermelon, AKA, the locavore’s conundrum (a tip-of-the-hat to Michael Pollan). It was a lovely Saturday in May, the sun was shining, the sky was blue, the red wing blackbirds were trilling in the park. Summer was in the air.
Tiffin arrived just before lunch time in a Honda Fit. The three containers, packed in a thermal bag, were still warm to the touch. There was hot aloo gobi (a potato and cauliflower curry sprinkled with fresh coriander), a flatbread called paratha, and two cardamom-coconut pancakes. All the dishes looked homemade, but the food came
Owning a restaurant can be a joy to many owners because they do what they love which is cooking, and have an opportunity to make profits at the same time. Just like any other business, food businesses are exposed to many risks and uncertainties. Risks may vary depending on the asset type but may include:
Benefits of Having a Trusted Local Insurance BrokerRead More »
What I enjoy most at the events are the question and answer sessions and these highlighted for me the big issues for local food in Canada today. At Toronto’s Culinarium, where we had a book club-style meeting with fabulous food to eat, the big question was how to take local food to the mainstream. The Culinarium
The common wisdom in the local food movement is that eggs collected from happy chickens–happy because they have the chance to peck at the green grass, eat grubs, and breathe fresh air–are better. Their deep yellow yolks look better and taste more creamy, less sulphurous–better. And that these chickens are not only happier, but healthier. I
Here’s my latest piece from Maclean’s about Canadian farmers who are starting to grow tropical crops in our Nordic climate. -SE Jason Verkaik’s family has been pulling carrots from the same brown earth in Ontario’s Holland Marsh for three generations. However, these days the carrots are changing. Some of the thick, orange spears of his
What’s a locavore to do when she wants to learn to prepare foods that absolutely-must include imports? My mother-in-law is kindly showing me how to cook many of her favourite recipes–recipes passed down by her own mother, who like my MIL, cook in the Bohra tradition. Considering that Bohras are originally from India, many of
So my first attempt at limbu achaar hasn’t gone well. I followed my mother-in-law’s directions to the letter, left the jar on the counter with the requisite amount of salt for more than four days and still, the lemon is hard. There is no gloopy chutney in the bottle, just salt and lemon in the same
When I started this blog, I made the promise of sharing stories and lessons from Dadima’s–my mother-in-law’s–kitchen. I regularly try to replicate her exquisite Bohra cuisine. On New Year’s Eve, I made the most excellent (if I say so myself) bagias, a.k.a pakoras, out of my dad’s potatoes and some organic cauliflower–I love the fusion