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A Very Canadian Chigae (or Jjigae) Recipe (Kimchi Soup or Stew)

When I saw Tigress post about Kimchi soup I became very curious.  I’ve been meaning to cook up her recipe but didn’t really get around to it (which is foolish because my feline friend can cook).  It was one of those things that just slipped back into the depths of my mind until about 5:00AM this morning.

I’ve been in an odd habit of surfing Instagram at 5:00AM.  I search for food tags and I’m fascinated.  Since most people upload content to the app as they take it, Instagram kind of lets you travel the world at any given moment.  Searching “#FOOD” at 5:00AM Eastern reveals very few North American pictures and a slew of posts from the other side of the world, mostly in different languages.  I LOVE IT!

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Our Best Tips for Making and Canning (Preserving) Stock

We’ve just finished our annual tradition of canning deer stock.  We shared a photo with the FaceBook group and there were a lot of questions about making, preserving and canning stock so I thought we’d share a ‘best of’ post today to help you find what you’re looking for as we’ve shared a lot about stock in the past…

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What to Do with Garlic Greens (Not Scapes)

We introduced Sosniki Organics to the blog way back in 2009.  Jessie Sosnicki continues to be a highlight experience when we visit the farmers market – she is always optimistic, smiling and has a massive passion for what she does – especially heirloom tomatoes.

I really enjoy being able to find ingredients at the market that I wouldn’t find anywhere else.  like this young garlic:

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Simple Asparagus Soup

There is nothing better, this time of year, than asparagus soup.  It`s the taste of mid-late Spring and only the freshest stalks will do – this soup just isn`t the same in the middle of winter or later summer.  You can eat it hot or cold and change it`s ingredients at will.

It also stores well through the week and can easily round-out or become a full meal within minutes of your need.

Asparagus soup only has a few required ingredients for me:

  • Asparagus
  • Liquid (could be stock though I`m just as easy with tomato sauce or canned tomatoes or even using water as half my liquid base)
  • A touch of lemon
  • A touch of butter
  • Salt and pepper Read more

Cream of Sorrel and Asparagus Soup Recipe

One of my favourite things about shopping at Farmer’s Markets (or our Community Shared Agriculture (CSA) Program) is finding ingredients I haven’t cooked with before and figuring out what to do with them.

This weekend I bought a lovely bag of Sorrel (about a pound).  The leaves remind me of arugula and the taste is unique – it starts delicate and soft before turning a tarty corner.  Sorrel is almost lemony ni flavor and more sour than bitter.  Typical uses are slightly blanched or cooked into soups and stews.

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