Tag: local food

Canada Day Barbecue

What would you eat on Canada Day? At our place, it’s nearly always barbecue. We usually have our friends and family here, but this year Brother Rob is the cook and the host. We don’t know his plan yet, but it’ll be something just as good as these veal-and-lamb burgers from the Belanger Brothers, dressed with some home-made chili sauce from last summer, and Kozlik’s mustard.

Put a fresh salad on the side, follow it up with some strawberry shortcake (made with biscuits, the maritime way).

Oh, Canada!

I'm Feeling a Bit Crunchy!

Wow! It’s been ages since our last post. It’s because of work – too much of it all at once. But who can turn down exciting challenges and opportunities? Now there’s time to relax, but first I’ll have to get the kinks out – and eat some proper food.

When we’re feeling a little crunchy and out-of-sorts, we like to have a nice batch of fresh vegetables. These radishes and cukes were from the East Lynn Farmers Market. We dressed them with a little cider vinegar, a drizzle of olive oil, and some black sesame seeds.

Feeling better already!

Walkable Poached Eggs

Sunday morning, feeling lazy. We had a meal plan but it was organized on a day when we weren’t overtired, and were feeling extra energetic. Sunday came, and we just wanted to chill. What to do?

We had some great organic whole wheat English muffins in the cupboard. We also had some delicious Green Valley eggs from Rowe Farms (we got them at Better Bulk). There was an end of some ash-coated cheese from Montforte Dairy.

So, we toasted the muffins. Sliced the cheese thin and put it on the hot muffins so it could wilt a little. Meanwhile, we poached the eggs. We sprinkled the whole thing with some French tarragon, which was growing in the urban farm. (We didn’t start it from seed – we bought it from Mimi’s convenience, around the corner).

That, and a hot cup of coffee will get you Sunday morning heaven. (Okay, that and church – which we had plenty of energy for, after a breakfast like this!)

Rhubarb Berry Crisp – Garden Heaven

A week or two ago I was lamenting the lack of local strawberries. Frankly it’s a bit early for most of the province but they could be found in a few places – there were apparently some for sale at the Brickworks market. But this past week East Lynn Farmer’s market had a few. And my grandmother’s rhubarb (transported far and wide across the country, into various family gardens) was ready for the pulling.

What to make? Pie or crisp? The guys made the decision. Much to my surprise, they chose the crisp! Mix the fruit in the pan and sprinkle with a couple of tablespoons of sugar.

For the topping, about 1/2 cup (125 ml) butter. Relax, it’s crisp! Then a bit of brown sugar, some oats, and a little whole-wheat flour. Mix it together til it’s crumbly. Sprinkle over the top.

Bake at 350F for about half an hour. Check it. If it’s not golden, give it another 10 or 15 minutes.

You can serve it warm, by itself. Ice cream is nice. Or you can eat it the next morning as leftovers, with a little plain yogurt from your favourite organic dairy.

Risotto Helps You Slow Down the Madness

Ah, Friday. I went down to Hooked to get some fish. But it was a complete madhouse. Yes, I admit it. I had worked four overtime type days and I wimped out and took the car (to be fair, I had more work waiting at home). Problem was, that was a stupid idea. I got down to Queen and there were no parking spots to be had.

What to do? Save Hooked for Saturday when I had more time, and make a nice barley and brown rice risotto. (I know, time consuming. But VERY therapeutic).

We opened a bottle of wine, and stirred away our stress. De-lish!

Lettuce Begin!

The harvest has begun on the urban farm. (We’re also seeing some fabulous produce in the Farmer’s Markets at East Lynn and Coxwell). Most exciting, is when we can start clipping lettuce, right outside the back door.

Summertime, and the Grillin' is Easy…

As farmer’s market begins and more seasonal products are available, the menu plan needs to be flexible. What looked good today? What was a great deal? What was fresh?

This week we had some chicken thighs in the freezer. But asparagus is really the star, and it’s everywhere. So we made our usual chicken marinade of olive oil, lemon, pepper and garlic, and let the thighs rest a bit. We put similar flavours on the asparagus. Everything went on the grill, and the meal was rounded out with some delicious short grain brown rice from Better Bulk, which had been pre-cooked and frozen. A quick heating in the microwave (or steaming on the stovetop) and we were ready to eat.  Relaxing and easy, without over-heating the house as the spring temperatures ramp up for summer.

Thyme for Simplicity

We like Eggs Benny as much as the next guy. But sometimes you want simple and delicious. With all the fresh herbs popping up in the urban farm, this is a tremendous breakfast, full of flavour. If you’ve just baked a batch of bread to be used for toast, more’s the better.

Start with some great eggs – we like the Rowe Farm ones from Better Bulk. Chop up a couple of tablespoons (30ml) of thyme, and add a splash of milk. Whisk the whole thing together with a fork.

Cook with a dab of butter over medium low heat, stirring, stirring, and stirring. (It’s that patience thing again!) Serve with a tomato, because it just looks (and tastes) great.

Pork Chops Grilled Right

Pork Chops on the barbecue are an acquired art. It’s so easy to char them to a cinder, or dry them out, or undercook. (Mom would say, “either a burnt offering, or a bloody sacrifice”). But Steve’s got it down to an art. I admit it, I’ll cook almost anything. And gender lines are pretty well meaningless when it comes to division of work around here. But there are two territories where we never cross the line. I don’t grill, and his only involvement in breadmaking the occasional dough-watching or ingredient selection.

These ones turned out delectably moist and tasty as usual. The secret, he says, is patience. And not flipping too early. A good lesson in many endeavours.

Farmers' Market Season has Arrived!

Now I know summer is really going to get here! The East Lynn Park Farmers’ Market is finally open.

Clearly the farmers have had the same problems we’ve had with the garden – cool temperatures, and not enough sun. But there were a few early veggies to be had, and some rhubarb. As for us, we bought a delicious looking rack of lamb from the Belanger brothers, Peter & Josh. By the time we arrived their veg were pretty well sold out.

We also swung by Montforte and picked up some cheese – oh, what a surfeit of delicious dairy flavours. Today we went for an oozing packet of ripe deliciousness (camembert?) with herbs, and some nice hard cheese for grating.

Last stop, Better Bulk for some whole wheat flour – gotta get some bread going before the heat returns. It’s going to be a tasty week.