There are a variety of green vegetables in the early garden season besides lettuces. Chives are among the first herbs to arrive. And dandelions, love them or not, are even earlier. Rather than picking dandelion greens from your lawn go into the coulees or bluffs to find more tender leaves. They are surprisingly tasty and […] Read more
Author Archives
Learning about honey can be an enjoyable experience
Back in February, before the pandemic arrived, I invited a small group of friends for an evening of honey tasting. We had eight unique honeys that I collected from local beekeepers, a rancher in Mexico and an imported grocery store honey. Everyone wants the inside track on which is the best honey to buy. The […] Read more
Books can inspire commitment to eating local
Food stories are interesting. Karen Anderson’s storytelling in Food Artisans of Alberta draws you into the book and you can hardly wait to turn the page. It feels like an intimate chat with the author. In Jennifer Cockrall-King’s book Artisans of the Okanagan, the unique terroir of each region is front and centre. “Terroir is […] Read more
Leftovers encouraged when cooking leg of lamb
A leg of lamb rubbed with olive oil, finely chopped garlic, rosemary and sea salt is one of my favourite meals. The meat is tender, flavourful and warms the soul. A friend of mine said, “I don’t think we’ve ever had leftover lamb. It’s always eaten the first meal.” But as a guideline for leftovers, […] Read more
Bread for the pandemic as baking gains in popularity
Flour and yeast are hot commodities these days. It’s nice to see that everyone is at home baking. I thought you might like a few recipes to add to your repertoire. I have used these many times and I love them. Cheddar Beer Bread Buns The recipe suggests pale ale but I have used stout […] Read more
Spring cleaning may be an old-fashioned concept but still makes sense
In earlier days, when homes were lit with kerosene lamps and heated by coal, it made sense to wash everything down when it was warm enough to open the windows. Spring cleaning may be old-fashioned but when the days are longer and most of us have more energy it’s a good excuse to whisk through […] Read more
Make them feel special with dessert this Valentine’s Day
Today there is nothing more special than a home-baked cake. Yes, a cake. Not muffins, cookies, a pie, a loaf or brownies. A simple cake. It seems to be a lost art. It has been a long time since I have made a cake, too. A few reminders will bring wonderful results. Follow the recipe. […] Read more
Serving goose for Christmas should not be intimidating
Home cooks are often stumped when it comes to cooking goose. But really, it’s just a large duck. Goose lends itself well to any recipe using chicken, duck or turkey. The breast is best cooked medium rare to keep the meat tender. Legs and wings are tougher and benefit from a low and slow cooking […] Read more
Indigenous chef gives traditional recipes a modern twist
Search the internet for “indigenous cookbooks” and you will find a handful of books featuring wild game and foraging and books written by non-indigenous authors who use ingredients indigenous to our land. Some feature a single ingredient, such as bison, but few move into today with a modern theme on recipes inspired by generations of […] Read more
Cooking up some wild bounty offers chance for something different
This is the first in a series of three articles on preparing wild game and foraged foods. Often, the hunter and gatherer is more excited about the food than the cook so here are a few ideas for the person cooking up the wild bounty. This week features wild pigs or what most people call […] Read more
