Gardening That Grows With Me
I love peaches and the best are Southern Ontario peaches picked during the peak of the season (well okay, any local peaches from your local farmer’s market probably taste just as good). I’ve been expanding my repertoire of jams and jellies each year and this year peach jam was on the list. I honestly think… Read more »
Rhubarb is the first produce we see out of our garden every year. Maybe that’s why I look forward to it so much and love almost everything baked with rhubarb. This is a muffin recipe my kids just love and they are happy to take one in their lunch every day for the couple weeks I… Read more »
Do you like your’s hot or cold? Sweet or tart? Whatever the choice, there is nothing better than fresh made rhubarb sauce. Here is our recipe, made with brown sugar in place of some of the white sugar for a slightly richer flavour. Ingredients 8 -10 cups chopped rhubarb (1 inch in size, more or… Read more »
Given what they charge for crème brûlée in restaurants I always thought it was hard to make. Then I discovered this recipe for rhubarb crème brûlée in a Foodland Ontario flyer provided by one of our local farm stands and was so surprised at how easy it was. It turned out so well, we made it twice in… Read more »
With back to school time approaching, I was looking for ways to create new, fast, but healthy on the go breakfasts and snacks that my boys could eat on the drive to and from school. Their new school is a nut free school, so I needed to come up with a way to make a… Read more »
“A sweet wine jelly infused with mint and rosemary”. For our first try at mint flavoured wine jelly, we used a Voignier wine that was a bit passed it’s prime — and it worked wonderfully. I’ve made wine based jelly before having made our own Garlic Jelly so the process was not new. A note… Read more »
If you are wondering what to do with all those extra cherry tomatoes from the garden, one option is to slow roast them in the oven with a little garlic. The extra sweet nature of cherry tomatoes make these a terrific addition to sauces and soups during those long winter months. They also taste great… Read more »
“If I Had $1000000 We wouldn’t have to eat Kraft Dinner. (But we would eat Kraft Dinner. Of course we would, we’d just eat more. And buy really expensive ketchup with it. That’s right, all the fanciest Dijon Ketchup. Mmmmmm.)” Barenaked Ladies Well, I don’t know whether I’d like Dijon Ketchup but this recipe for… Read more »
A delicious way to have smoked salmon for dinner, combined with black olives and cream cheese. Serve with Zucchini and Smoked Salmon Rolls with Cream Cheese. Ingredients 2-3 tablespoons olive oil 1/2 small onion, chopped 4 ounces (about 125g) smoked salmon, roughly chopped 8-10 black olives, diced 7 jumbo eggs 2 tablespoons milk 3… Read more »
Inspiration can happen when two challenges collide head on. First my husband has mostly given up wheat (we won’t mention pizza night). This presents quite a challenge to find ways to ‘hold’ flavours that are usually combined in some form or other on bread. Second, we are in the midst of zucchini season and unfortunately… Read more »