Here we go with our first pickling date of the season!
Asparagus is out in full force and on a pretty solid whim, we decided to stock up and rip into a pickling frenzy.
Having written plenty of negative reviews on this site, I’m proud to announce that this will be different. It’s taken me a while to formulate my thoughts and stew over any element that might not necessary be up to all our readers’ par (well particularly all foodie pars, which are waaaaay higher). So here we go… The neighborhood (Dundas and Brock st) might not be stellar and the restaurant might not have much curb appeal but it’s definitely worth a visit.
As a housewarming gift, we received heirloom tomato seeds from a good friend of ours. I’ve never actually tried starting tomatoes from seed before now, so it was a bit of a learning experience. I think I may have started them too late, but the plants are in the ground now, so we’ll see how they go.
I am not a chef.
I am, however, married to a foodie and surrounded by people who love food.
Growing up on a farm, I was always aware of where my food came from; from the fields and from the animals. We had large vegetable gardens, and fields of wheat and corn, and cows that you didn’t name because someday they would be food.
So I have returned with another update for the Vegetable/Fruit of the month club. I would like to officially dub May as “LEEK” month, regardless of this vegetable’s ability to be harvested from mid-fall until early spring. Also, the true gems of the leek family that spring up (bad pun) around this time of year are their wild and crazy cousins, the Ramps. Although generally a rarity in grocery stores, due to price and their perishable nature, these vegetables are definitely worth a scavenger hunt around the city.
Keeping in tune with seasonality, I’ve decided to share my rhubarb crumble recipe with the world…. you can make it in individual ramekins or in just one giant deep (pyrex-like) dish. Best served with either a dollop of creme fraiche (make your own by adding 1/2 cup buttermilk to 2 cups of whipping cream and allowing it to sit out at room temperature for almost 48 hours…. keeps in the fridge after for 2 weeks at least)….. or just some simple vanilla ice cream!
Seasonal and organic food is very rapidly making a comeback in today’s culinary society, so I figured it would be absolutely necessary to discuss (at least once a month) the fruit or veggie that is being celebrated at that moment. Since it’s almost mid-April and the weather’s been exceptionally nice this year, I’m considering this to be Asparagus and Rhubarb month!!!!! Just in case you may not be familiar with the two, I’ll divulge some hidden secrets I’ve recently researched on these two wonderful spring goodies…
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