Over our Canadian thanksgiving weekend, my husband, brother and I were on our way to my mother's for thanksgiving dinner. Since it's a town over, it not only gave us an opportunity for a leisurely fall drive but a trip to a favourite farm that carries many varieties of that famous October squash: the pumpkin.
One of the reasons that I really enjoy having our Canuck Thanksgiving celebration in mid-October is because of how intensely autumn has descended upon us at that point. This year, the weekend was beautiful and bright coloured leaves were falling from the trees. Our detour took us to a childhood favourite, Strom's farm, known for their sweet corn in the summer. Strom's also provides a very large children's outdoor play area, corn maze, pick your own popping corn (right off the stalk!), a bakery, and more. Yes, you can even have your birthday celebrations there. It's located just outside of Guelph (Ontario), on Wellington rd 32, between highway's 24 and 7. I have fond memories of eating Strom's sweet corn as a young girl, when my best friend worked on their farm over the summers. Still to this day, when I bring something to my mother that says "Strom's farm" on the bag, my mother lets out a bit of an excited noise.
A plethora of smells hits you when you first get close to the farm store. Inside, they are working away to bake pumpkin pies, apple crisps, apple pies and other treats. Outside, hot apple cider is waiting for you. We bought a few kinds of pie to take back to my mother's house for thanksgiving dinner (again, she made that excited noise). I picked their pumpkin pie and happily enjoyed it that evening. I'd say it's probably my current favourite store-bought pumpkin pie. It doesn't need whipped cream, it is that good. Then again, I'm a bit of a pumpkin pie freak. I love pumpkins.
Not surprisingly, one of my favourite things about visiting Strom's in October is that there are pumpkins strewn about as far as the eye can see. Anyone can find the right Hallowe'en pumpkin here, as well as many varieties for pies and cooking. They have more types of pumpkins that I'd like to admit I even knew existed (11 types of pumpkins this year). You can go out to the fields to pick your own, or choose from the hundreds they've made available at the store. They offer gigantic pumpkins, up to 60lbs, that one year I am determined to buy and turn into an epic jack o'lantern. There are also your standard pumpkins, pie pumpkins, and other small eating-types. My favourite section is the section of "gourmet" pumpkins, in some of the oddest colours and shapes. A friend bought a pure white pumpkin there last year, perhaps a Casper variety pumpkin. This year, my husband and I picked up a Jarrahdale pumpkin, which is actually a blue coloured pumpkin that looks like a blue-grey colour. It's going to make us an excellent jack o'lantern this month (post to come...)
By the time we were done, our little wagon (provided by Strom's) was filled with pies and pumpkins. In addition to our soon-to-be-halloween-decoration, I picked up a few of the sweeter pie pumpkins to cook and keep over the next few month. I love pumpkin soup, or just a plain pumpkin mash. Mmm.... pumpkin.
For the record, this year I have managed to find two separate uses for pumpkin puree that are new to me. The first is a knock off of Starbuck's Pumpkin Spice Latte which is not only cheaper to make at home, but tastes better since it uses pure ingredients rather then chemically produced flavours. The second use, oddly enough, is feeding it to our cat. Little known fact - pumpkin puree in a cat's food helps them with constipation. I can only wonder how it helps us too ;)
Thursday 14 October 2010
Wednesday 13 October 2010
As the season winds down...
Next week is our last CSA (Community Supported Agriculture) vegetable pick up. I'm having end of CSA anxiety: Did I put away enough veggies for winter? Did we let too much go to waste? Why didn't I get anything canned while the crops were being produced?
This is the third time that my husband and I have participated in a CSA season. The first year we tried, we wasted a whole lot of produce while we learned what we were doing. CSA's aren't necessarily easy things to be a part of for more urbanites. Once a week you are faced with a plethora of local vegetables, some of which you may never have seen before or which you don't cook often with. If you don't get through those, there is more coming next week, and the week after. The veggies can start to pile up, and eventually rot. It can turn people off of a CSA very quickly.
Let's be honest. Even with three years into my CSA experience, we still lose some veggies during the season. It reflects on how busy our lives are, and how much work it really is to clean and cook veggies all the time. But, like most things, practice makes us more efficient. Compared to our first season in a CSA, we lose next to nothing now. We make a point of freezing more items, and making more meals at home during the week. Sometimes we lose a few things.
I think of rotting CSA veggies as food for my composter.
So at the end of this season, I know we've done ok because we're getting better and better at it. I have food in my freezer to eat over the winter, even if it's not quite as much as I've put away last year. Maybe we're eating more of it when it's fresh, because we're not really wasting much.
CSA's offer a lot of benefits. It provides you with locally grown produce, usually harvested a day or so before you pick it up. That means very fresh produce which hasn't had much of a chance to lose nutrients. It's also almost always organic produce you get. Better for your body, and for the environment. You make a social statement when you join a CSA that you want organic and local foods, it's supporting a movement. You make a relationship with your farmer(s), and know everyone that has been in contact with your food. You can donate your time and help on the farm, contributing toward the harvest. And the constant stream of veggies means you're eating foods that are good for you too.
I encouraged my Mom to try a CSA. I wasn't sure she'd go for it, and when she jumped on the challenge, I was wary she'd enjoy it. Now, at the end of her CSA season, she is telling me how much she enjoyed it, and how she was looking forward to joining again next year. She got a small share, and made a routine for herself that weekly she cleans and processes most of her veggies for the week, and was able to keep up with most of it. My mom isn't someone that looks for organic/local foods, but it's so encouraging to see her getting benefits out of it. It's allowing her to watch the seasons, and enjoy new foods.
CSA's can be a great experience for anyone, although it takes work. I can't recommend them enough.
This is the third time that my husband and I have participated in a CSA season. The first year we tried, we wasted a whole lot of produce while we learned what we were doing. CSA's aren't necessarily easy things to be a part of for more urbanites. Once a week you are faced with a plethora of local vegetables, some of which you may never have seen before or which you don't cook often with. If you don't get through those, there is more coming next week, and the week after. The veggies can start to pile up, and eventually rot. It can turn people off of a CSA very quickly.
Let's be honest. Even with three years into my CSA experience, we still lose some veggies during the season. It reflects on how busy our lives are, and how much work it really is to clean and cook veggies all the time. But, like most things, practice makes us more efficient. Compared to our first season in a CSA, we lose next to nothing now. We make a point of freezing more items, and making more meals at home during the week. Sometimes we lose a few things.
I think of rotting CSA veggies as food for my composter.
So at the end of this season, I know we've done ok because we're getting better and better at it. I have food in my freezer to eat over the winter, even if it's not quite as much as I've put away last year. Maybe we're eating more of it when it's fresh, because we're not really wasting much.
CSA's offer a lot of benefits. It provides you with locally grown produce, usually harvested a day or so before you pick it up. That means very fresh produce which hasn't had much of a chance to lose nutrients. It's also almost always organic produce you get. Better for your body, and for the environment. You make a social statement when you join a CSA that you want organic and local foods, it's supporting a movement. You make a relationship with your farmer(s), and know everyone that has been in contact with your food. You can donate your time and help on the farm, contributing toward the harvest. And the constant stream of veggies means you're eating foods that are good for you too.
I encouraged my Mom to try a CSA. I wasn't sure she'd go for it, and when she jumped on the challenge, I was wary she'd enjoy it. Now, at the end of her CSA season, she is telling me how much she enjoyed it, and how she was looking forward to joining again next year. She got a small share, and made a routine for herself that weekly she cleans and processes most of her veggies for the week, and was able to keep up with most of it. My mom isn't someone that looks for organic/local foods, but it's so encouraging to see her getting benefits out of it. It's allowing her to watch the seasons, and enjoy new foods.
CSA's can be a great experience for anyone, although it takes work. I can't recommend them enough.
Wednesday 7 July 2010
Dinner on a hot day - or - thank gods for my CSA
It's unbearably hot here. Being the good (frugal) environmentalists that we are, we have yet to give into the this "air conditioning" trend, and don't even own one. With temperatures into the 40s (celsius, after humidex), the last thing I really wanted to do tonight was turn on a stove. And with no propane in the BBQ, it took a bit of creative thinking to come up with a meal with what we had at home.
I've mentioned we're in a CSA. That means we're getting bags of veggies of weeks right now. Salads get a bit tiring, but they make nice side dishes. After a quick tour through the pantry I came across some red quinoa.
Perfect! Quinoa, a grain, is a complete protein. This makes it a great addition to any vegetarian meal. No need to make a meat dish when we have this amazing little grain. It's one of the non-local staples that I will keep in my pantry. You can eat almost the entire plant, although we really only see the seeds here in North America. It's native to Peru, and was sacred to the Incans. No wonder, given the nutritional fortitude of this plant. It contains about 15% protein and has a full spectrum of the amino acids that humans require. It is also gluten free.
I cook our quinoa in the rice cooker: 1 part quinoa to 1.5 parts water and usually a handful of fresh herbs, today I used oregano from my garden. About three-quarters of the way through it cooking I added in the steamer tray to which I added chopped rainbow swiss chard and topped it with chopped garlic scapes, sprayed lightly on top with peanut oil.
When this was done, I served it in a Napa (Chinese) cabbage like a little quinoa-chard-veggie-taco. I didn't add a sauce, but you could add sour cream or salsa, or another favourite sauce. On the side, a spinach salad, because we still have all those salad-type veggies to get through!
Stay cool...
I've mentioned we're in a CSA. That means we're getting bags of veggies of weeks right now. Salads get a bit tiring, but they make nice side dishes. After a quick tour through the pantry I came across some red quinoa.
Perfect! Quinoa, a grain, is a complete protein. This makes it a great addition to any vegetarian meal. No need to make a meat dish when we have this amazing little grain. It's one of the non-local staples that I will keep in my pantry. You can eat almost the entire plant, although we really only see the seeds here in North America. It's native to Peru, and was sacred to the Incans. No wonder, given the nutritional fortitude of this plant. It contains about 15% protein and has a full spectrum of the amino acids that humans require. It is also gluten free.
I cook our quinoa in the rice cooker: 1 part quinoa to 1.5 parts water and usually a handful of fresh herbs, today I used oregano from my garden. About three-quarters of the way through it cooking I added in the steamer tray to which I added chopped rainbow swiss chard and topped it with chopped garlic scapes, sprayed lightly on top with peanut oil.
When this was done, I served it in a Napa (Chinese) cabbage like a little quinoa-chard-veggie-taco. I didn't add a sauce, but you could add sour cream or salsa, or another favourite sauce. On the side, a spinach salad, because we still have all those salad-type veggies to get through!
Stay cool...
Saturday 15 May 2010
Garden Grown Tabouli Salad
Last year I tried my hand at planting parsley from seed. I ended up with a ton of parsley plants which I put in pots in and outside of the house, as well as in one of my front gardens. I was delighted at the end of winter to see several parsley plants poking their heads up under the yard waste and snow. I now have more than a half dozen plants growing in my front garden and became very large by the end of April.
I finally went out and took the first harvest from the plants this week. The plants have yielded a large haul so far, and I realize I am going to have to find several uses for the parsley to both eat it fresh, and keep it over the winter.
I'll be freezing some. Parsley is easy to freeze, and doesn't need blanching in order to do so. It won't be crisp when you defrost it, however it's great for adding to soups or any other cooked dish. Hang parsley in a dark, dry area (or bake it at 100*F) to dry it out and keep it as a dried herb. I did this with my harvest last year, and my husband was amazed at the flavour our dried parsley had. No way we could go back to the store bought stuff yet. But it's early in the year and I'm craving fresh garden greens. I never thought I'd get some at the start of May! In addition to my parsley, I have quite a lot of mint growing in the same garden. It struck me that I could make a tabouli salad out of it!
Here is a general guide to making tabouli. I didn't measure a thing, but added ingredients to taste. It's fantastic to eat it by scooping it up into a lettuce leaf. Also tasty on a spoon!
Wheat Bulgar (traditionally little is used, I like to add extra)
Chopped Parsley
Chopped Mint (I use 2x as much parsley as mint)
Diced Tomatoes (I like to use cherry tomatoes)
Sliced Scallions or Onions
Olive oil
Lemon juice or juice of one fresh lemon
Salt & Pepper to taste
Cayenne pepper (optional)
I finally went out and took the first harvest from the plants this week. The plants have yielded a large haul so far, and I realize I am going to have to find several uses for the parsley to both eat it fresh, and keep it over the winter.
I'll be freezing some. Parsley is easy to freeze, and doesn't need blanching in order to do so. It won't be crisp when you defrost it, however it's great for adding to soups or any other cooked dish. Hang parsley in a dark, dry area (or bake it at 100*F) to dry it out and keep it as a dried herb. I did this with my harvest last year, and my husband was amazed at the flavour our dried parsley had. No way we could go back to the store bought stuff yet. But it's early in the year and I'm craving fresh garden greens. I never thought I'd get some at the start of May! In addition to my parsley, I have quite a lot of mint growing in the same garden. It struck me that I could make a tabouli salad out of it!
Here is a general guide to making tabouli. I didn't measure a thing, but added ingredients to taste. It's fantastic to eat it by scooping it up into a lettuce leaf. Also tasty on a spoon!
Wheat Bulgar (traditionally little is used, I like to add extra)
Chopped Parsley
Chopped Mint (I use 2x as much parsley as mint)
Diced Tomatoes (I like to use cherry tomatoes)
Sliced Scallions or Onions
Olive oil
Lemon juice or juice of one fresh lemon
Salt & Pepper to taste
Cayenne pepper (optional)
Wednesday 5 May 2010
Where the wild foods are
I love spring in Ontario. Everything around me has just ended it's winter slumber, ready to burst forth for another green summer. The ground is wet, and the woods have an earthy, loamy scent. When I'm brave enough to traverse the mud, I'll stand there for a few minutes, just smelling the earth.
Our first foods start showing up at this time of year, including some foragers favourites. There are three that I get particularly excited for which grow wild in my area: ramps, fiddleheads, and morels.
Ramps
Commonly referred to as Spring Leeks at the market, also known as: Wild Leek, Ramson, or Spring Onion. As it's Latin name indicates - Allium tricoccum - it has a garlic-like flavour which makes it a nice addition to spring meals. Ramps have long, broad green leaves, a burgundy coloured stem and a white scallion-like bulb. The entire thing is edible. I enjoy chopping it up and adding it to a sautee, or grilling them to include in a vegetable dish. You'll find them on wooded slopes, and probably need a tool to help dig them up whole.
Fiddleheads
Fiddleheads are young ferns which have not yet uncoiled. Commonly found near water in wooded areas in early spring. I've seen debate about which kind of ferns you can eat. Most sites will indicate you should stick to the Ostrich fern only, however there is a family of ferns very similar and before they are uncoiled, it's difficult tell if it's an Ostrich fern or not. I get my fiddleheads from a local Mennonite farmer. When I asked him how you can tell which are edible, he said he'd pick any from that particular family. You don't want the ferns that have started to uncoil, as they tend to be bitter. You need to wash them well, and remove the brown papery cover from them. Everyone has their preferred way to cook these. I like to boil them until they are fairly well done, which helps to make sure I've gotten all the grit out of the uncoiled fern and makes them easier to digest (you can't eat these raw). Then I'll sautee them in garlic and butter. Delish!
Morels
I went camping one day and spotted a bunch of morels. Because I was completely inexperienced with wild mushrooms at the time, I just took a picture and left them behind. Had I known for sure, we'd have dined on a classic wild dish. Morels have a deep, woodsy flavour to them, and they are absolutely irresistible to foragers. You can find people who will sell them, and they aren't particularly cheap but they are completely worth it. Since they often grow in sandy areas, you have to clean them carefully, or you'll find yourself dining on the tastiest grit ever. You can't over clean these - trust me. Start by putting them into a dry towel while they are dry, then shaking them around in there to try to knock dirt out of them. Next soak them in salt water for quite a while (will also help to get rid of critters up inside). I nibble a piece to test the grittiness. When I finally get them clean I often slice them in half lengthwise, and sautee them in butter then eat them as is. Dried morels are good, easier to use because they are cleaned already, but nothing beats a fresh morel.
Because they are wild foods, please do not go foraging if you are inexperienced. I buy all three of these foods at my local market. I'm asking them and learning about the foods, so hopefully I can forage for my own one day.
What the Wild Meal was
Of course, with this selection of wild treats we had to have a wild meal. I sauteed the ramps and fiddleheads with garlic and butter for a large, green sidedish. The morels were sauteed and presented alone, I think first morels of the year need to be appreciated for what they are. Lastly, to accompany our wild veggies, we had local wild boar sausages that we picked up from a local meat store.
Our local, wild, spring-time meal.
Our first foods start showing up at this time of year, including some foragers favourites. There are three that I get particularly excited for which grow wild in my area: ramps, fiddleheads, and morels.
Ramps
Commonly referred to as Spring Leeks at the market, also known as: Wild Leek, Ramson, or Spring Onion. As it's Latin name indicates - Allium tricoccum - it has a garlic-like flavour which makes it a nice addition to spring meals. Ramps have long, broad green leaves, a burgundy coloured stem and a white scallion-like bulb. The entire thing is edible. I enjoy chopping it up and adding it to a sautee, or grilling them to include in a vegetable dish. You'll find them on wooded slopes, and probably need a tool to help dig them up whole.
Fiddleheads
Fiddleheads are young ferns which have not yet uncoiled. Commonly found near water in wooded areas in early spring. I've seen debate about which kind of ferns you can eat. Most sites will indicate you should stick to the Ostrich fern only, however there is a family of ferns very similar and before they are uncoiled, it's difficult tell if it's an Ostrich fern or not. I get my fiddleheads from a local Mennonite farmer. When I asked him how you can tell which are edible, he said he'd pick any from that particular family. You don't want the ferns that have started to uncoil, as they tend to be bitter. You need to wash them well, and remove the brown papery cover from them. Everyone has their preferred way to cook these. I like to boil them until they are fairly well done, which helps to make sure I've gotten all the grit out of the uncoiled fern and makes them easier to digest (you can't eat these raw). Then I'll sautee them in garlic and butter. Delish!
Morels
I went camping one day and spotted a bunch of morels. Because I was completely inexperienced with wild mushrooms at the time, I just took a picture and left them behind. Had I known for sure, we'd have dined on a classic wild dish. Morels have a deep, woodsy flavour to them, and they are absolutely irresistible to foragers. You can find people who will sell them, and they aren't particularly cheap but they are completely worth it. Since they often grow in sandy areas, you have to clean them carefully, or you'll find yourself dining on the tastiest grit ever. You can't over clean these - trust me. Start by putting them into a dry towel while they are dry, then shaking them around in there to try to knock dirt out of them. Next soak them in salt water for quite a while (will also help to get rid of critters up inside). I nibble a piece to test the grittiness. When I finally get them clean I often slice them in half lengthwise, and sautee them in butter then eat them as is. Dried morels are good, easier to use because they are cleaned already, but nothing beats a fresh morel.
Because they are wild foods, please do not go foraging if you are inexperienced. I buy all three of these foods at my local market. I'm asking them and learning about the foods, so hopefully I can forage for my own one day.
What the Wild Meal was
Of course, with this selection of wild treats we had to have a wild meal. I sauteed the ramps and fiddleheads with garlic and butter for a large, green sidedish. The morels were sauteed and presented alone, I think first morels of the year need to be appreciated for what they are. Lastly, to accompany our wild veggies, we had local wild boar sausages that we picked up from a local meat store.
Our local, wild, spring-time meal.
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