The Spirit of All Nations.
Among the many things I love about spring are the things I find at the local market. I was fortunate to find the first fiddleheads of the season at Marche Jean Talon last week on my trip to Montreal. Fiddleheads are the furled fronds of a young fern. They have a unique texture and taste similar to asparagus.
Honoring and giving gratitude to all the mothers in our lives is a daily consideration. Mother’s Day is an opportunity to take time out of…
At the Edge of the Woods farm we would like to announce the birth of our third lamb. A lamb is a young sheep under the age of 12 months old. The fate of our lambs has not yet been decided, as we would like to increase the size of our flock. Still, I can’t help but think of all the delicious ways I could potentially be cooking them.
Carrots are another example of an awesome vegetable that is often over looked and underappreciated. They certainly are not trending like kale or brussels sprouts. It is important to prepare them with the same love and respect as when they were grown. A carrot should taste like a carrot.
Of the many things I’m looking forward to this spring, ramps – also known as wild leeks – are top on my list. They are a sure sign that spring has sprung. They are a member of the Allium genus of the Alliaceae plant family that also includes onions, chives, leeks, garlic and more.
It finally feels like spring has arrived. With the excitement of prospective projects coming to fruition, I find myself wanting to jump head first into all the work that needs to be done. With that said, this past winter and shifting to the pace of farm life from that of the bustling kitchens of Toronto, I have begun to learn the importance of pace, slowing down and maintaining friendships that have grown over the years with like-minded people sharing similar passions.
I admittedly don’t really know much about beans. I don’t recall them being a notable part of my diet growing up aside from frozen lima beans. On my journey of rediscovering staple foods I have been trying to learn as much as I can about the many varieties of beans and how to cook them. Beans are pretty amazing, coming in many different shapes, sizes, colours, and all being delicious and nutritious.
I am not a fan of complicated or processed foods. I like simple and delicious food prepared with love, care and a good mind. You can taste the love that goes into the food. How and where your food was grown, raised, and treated will have a direct impact on the quality of food that arrives at your table. Potatoes, in my opinion, are a food that is often treated as an afterthought, a mere side dish and not necessarily the star of a meal.
This past weekend the Woodland Cultural Centre hosted a workshop on preparing corn for bread and soup at the Ohsweken community hall.
Following up on my love of cast iron cookware I feel it is important to touch on some basics in caring for your pots and pans.
Part of the planning process for the spring is to decide which seeds to plant and how to save the seeds for next year. Seed saving seems simple in theory yet is quite complicated given the many threats that exist to ensure a seed’s genetic traits stay true from seed to seed.
This spring will be the first time I will be involved in a planting project that includes more than a balcony or a small patch…
A common misconception is that amazing food needs fancy cookware and the latest kitchen technologies. The appearance of a kitchen does not necessarily dictate the…
Building a well-stocked pantry is something that I talk about a lot when I’m cooking with people around. It creates an environment of unhindered free flowing creativity resulting in tasty food.
Spending the last few weeks with friends and family over the holidays, I have had the pleasure of a good amount of time to reflect on the past year and where this journey I’m on is taking me.
