All posts tagged: local

asparagus nettle shiitake pizza

asparagus, nettle, and shiitake pizza

Real talk: this was a spur of the moment post, which is not usually how I roll. I have a few ideas sketched out for this month, but as this week was rolling along I wasn’t feeling motivated to work on any of them. But it just sort of happened organically, one of those situations where what I have in the fridge also happens to be seasonal and also jives with a bookmarked recipe I’ve been meaning to try out. 

vegan raspberry rhubarb buckle cake

raspberry rhubarb buckle

Normally this is the time of year when I’m so ready to bust out of my winter cocoon and flip on the extroverted switch. Usually I’m feeling so prepared to go out and socialize after months of hibernating, to host a BBQ, and plan some fun summery adventures. But I haven’t hit that mode yet. For the past while I’ve been more focused on looking inward rather than outward, trying to figure out how to feel healthier and happier.

vegan bagel fattoush with fava beans

everything bagel fattoush with fava beans

As a result of our continued eagerness to spend time outside, we grilled our dinner on the deck one night last week, each wrapped in a blanket huddled next to the BBQ. The weather here hasn’t been terribly chilly, but after spending so much time soaking up the sun on vacation I became accustomed to walking around in birks and shorts, no sweaters in sight. I can’t wait to sit on the deck with a cold radler, eat dinner straight off the grill, and relax while the warm sun fades to dusk and my new twinkly patio lights blend in with the starry night.

spelt collard roll with roasted red pepper sauce

spelt collard rolls with roasted red pepper sauce

Lately I’ve been getting my dose of world news from an unexpected place: the gym. I’ve been trying to get into running, so a couple days a week I find myself running in place staring at a TV (best case: watching the CBC, worse case: watching one of apparently a million poker tours). Throughout the process of piecing together the headlines, sublines, and closed captioning, I’ve become increasingly aware of my minor outbursts while watching the news. And by outbursts, I mean the occasional gasp or very audible “UGH” in disbelief at whatever asinine views or proposals the Trump administration is presenting that day. His plan to better fund the Department of National Defence (aka build the border wall) in his just-released budget means drastic cuts across the board, most significantly to the Environmental Protection Agency. His budget chief said that climate change efforts are a waste of time. A WASTE OF TIME YOU GUYS. The whole thing is so infuriating, and yet I keep moving. I guess the anger pumps my blood faster and propels …

butternut squash soup with zhoug

I T ‘ S  S O U P   S E A S O N ! It hasn’t even been terribly cold yet and I am already in the routine of having my teapot/mug within arm’s reach. I know I will regret saying this later (like mid-January when I have to walk to work in a blizzard), but I love when the weather gets cooler. Sliding around the kitchen in my slippers. Baking cookies and treats, because you need something to go with all those cups of tea. Feeling inspired to cook again, as during the summer I am usually too hot to feel like going anywhere near the stove, and I get way more creative with fall/winter produce and the assorted beans/grains in our cupboards. I love soups, stews, casseroles, trays of roasted veg, hearty meals that leave you feeling warm and snuggly so you can lay on the couch wrapped in blankets, read a book, and listen to Miles Davis.  Right now all my body wants is hot bowls of food and baked goods, …

vegan sourdough crumb cake

sourdough rhubarb crumb cake

My interest in bread baking continues to grow, which means I always have a hungry starter sitting on our kitchen counter. Most often I throw out the excess, but lately I’ve been daydreaming of other ways to use it: cinnamon buns, pancakes, muffins, banana bread, etc. A quickbread/cake seemed like an easy place to start, so when I saw this simple recipe for coffee cake it seemed like the perfect opportunity to expand my sourdough baking horizons beyond bread! I initially had a REAL hard time playing around with this recipe. Even though the original is a great starting off point, I kept making changes because I am slowly trying to gravitate towards baking in a more wholesome way. Don’t get me wrong, I could never give up doughnuts or pies or the amazing focaccia at Pasta G; but since I like to have treats fairly often, I want them to be slightly better for me so I can have them more often. What that means for me is less sugar, trying to use more natural sweeteners, …

honey buttermilk pie

honey buttermilk pie

I have been on a pie rampage lately when it comes to library books. In fact, I have 5 pie/baking related books out right now, and they are all open and scattered throughout the house. I have been looking for inspiration for new flavours, especially in this time of year when there isn’t a whole lot available for pies besides citrus. A custard pie seems appropriate considering there are no fresh berries available for a while still, and the light floral notes of honey seem spring-y to me! I got the idea from the Four and Twenty Blackbirds salty honey pie, which seems to be super popular with their customers. I opted for buttermilk since I thought the acidity would cut through some of the sweetness, and followed their suggestion to sprinkle some Maldon on top once it came out of the oven for the same reason. The women behind this pie shop have some amazing skills, and I definitely recommend their book for technique, flavours and great pictures. I think we are quite lucky around Kingston …

fat goose craft fair

My pal Jessica and I have been meeting periodically for the past month or so to develop a menu for the Fat Goose Craft Fair. This was the collective’s 7th year running the craft show, and the displays were as incredible as ever. The collective aims to provide a space for local crafters to sell their work, while fostering a community for artists and creating access to high quality, locally made goods. Jessica and I both love to feed people as a gesture of love (I’m terribly untalented on every other artistic front, so this is about all I can do). We are excited about the ways that food can build community through CSAs (community supported agriculture), farmers markets, community gardens, and engaging with other bakers/cooks/gardeners/friends. As both of us face some food intolerance, we understand the feeling of going somewhere and knowing we can’t eat anything. Our approach for Fat Goose was to be accessible by providing options for people with various dietary restrictions or choices, so our menu was primarily vegan and gluten free, with a …