This peach Melba frosé is refreshing and low alcohol with no added sugar.  |  Sarah Galvin photo

Talk to your fruit seller when looking for the right peach

The tree fruit industry in British Columbia has about 400 commercial growers who farm about 15,000 acres of apples, pears, cherries, peaches, nectarines, apricots and plums. The peach is a member of the rose family. It is a cousin of apricots, cherries, plums and almonds. Choose peaches by smelling them. They should have a delicate […] Read more

This blueberry grunt is so simple that you think it can’t possibly be that tasty, but it is. |  Sarah Galvin photo

Crisps, crumbles, cobblers and grunts: baking with fruit

Fresh berry and fruit desserts are a favourite in every corner of our country. It is interesting that many of our regional baked berry dishes are not so different from one end of the country to the other. The name changes, but they are essentially the same. Whether you call it a crisp or a […] Read more

Chocolate and fresh fruit for dipping are made for leisurely evening conversation on the back deck.  |  Betty Ann Deobald photo

These campfire treats can be made on the barbecue

If visions of sitting around a campfire enjoying roasted marshmallows made into s’mores, jam-filled doughboys or baked cinnamon apples are dancing in your head, dream on because these treats can be created on the barbecue and enjoyed on the deck. BBQ chocolate fondue A fondue is always fun, but sitting outside enjoying fresh fruit dipped […] Read more

Creamy garlic chicken spanakopita in a skillet is a simple one dish meal.  |  Sarah Galvin photo

Cook with spinach, but understand your nutritional needs

Spinach is rich in riboflavin (vitamin B2), vitamin B6, folate, vitamins C & K, magnesium, manganese and iron. It is also rich in beta carotenoids, necessary for healthy eyes and important in the prevention of macular degeneration. Is spinach healthier cooked or raw? That really depends on which nutrient and how long the cooking time […] Read more

Salmon cakes and smoked salmon carbonara are reminders of British Columbia’s historic salmon industry.  |  Sarah Galvin photo

Historic cannery tells the story of salmon

Celebrate Canada Day by visiting one of our 171 National Historic Sites. Several are dedicated to telling the history of food in our country. I recently visited the Gulf of Georgia Cannery Historical Site. It is situated in Steveston Village in Richmond, B.C. The production and trade of salmon in those early days was complex. […] Read more

A refreshing peach mango smoothie is best served cold for breakfast or on a hot summer afternoon. |  Betty Ann Deobald photo

Mangos can add colour and fragrance to seasonal fruit

Mangos are grown in tropical climates and imported to Canada. They are readily available from May to September, which allows them to be incorporated into spring and summer menus and paired with locally grown fruit and vegetables to add a bright orange colour, a sweet-tart flavour and exotic fragrance. Depending on the variety, mangos’ skin […] Read more

Slice up a tasty Strawberry Rhubarb Pie.  |  Sarah Galvin photo

Strawberries and rhubarb a tasty traditional treat

We can never have too many ways to enjoy strawberries. And pairing them with rhubarb is a traditional match. Did you know that there are an average of 200 seeds on every strawberry. The seeds can grow into a new plant but mostly they propagate by runners. Strawberries are considered members of the rose family. […] Read more

Shrimp Caesar with Grilled Lemon. Spot prawns came into season but any type of shrimp or prawn can be used in this salad.  |  Sarah Galvin photo

Fish and wine make for a great summer road trip

As a kid growing up on the prairies, the great Canadian road trip often took us to the Okanagan Valley. At some time between seeding and harvest we would forge out for a little vacation. Not much has changed for me. I still love that drive from the Prairies to the orchards. There isn’t a […] Read more

Preparing gizzards using the confit method for this chicken gizzard and fiddlehead salad renders them very tender.  |  Sarah Galvin photo

Here’s how to use the entire animal from nose to tail

A farmer cannot raise only pork tenderloins or hams. The idea of using the whole animal honours the animal by not wasting anything. This concept is nothing new in traditional aboriginal cooking. Not a bit of the moose goes to waste, not even the nose. Marm Bailey in Annapolis Royal was making Moose Muffle Soup […] Read more