“It’s never optional.” Cooking, that is, and so Michael Smith begins his latest book, Family Meals (available now locally and on Amazon and Amazon.ca). I completely agree with him. Feeding my family is one of my main responsibilities as a parent and the food that I give them should always be the best possible....
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We’ve been using spelt as our flour of choice since noticing that Oak Manor makes a “light” spelt, which has been sifted to remove some of the large bran particles. This sifting makes it easier to use it as a replacement for white flour. Our family—primarily Madame—loves waffles, and for me as a sourdough...
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On Sunday afternoon I went down to Port Stanley on Lake Erie with my several of Madame’s siblings. Before leaving I hastily threw together a salad with some of my garden Mesclun and kale then topped the salad with a few of the strawberries from last week and some fresh serviceberries from the street...
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My goal these days is to eat as much salad as possible. This is in part because our backyard garden is bursting with lettuce, kale, spinach, and more, but also because we joined a CSA and they have lots of leafy greens too! However,there’s also the reason that I want to stock up on...
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The idea for this sandwich has been bouncing around in my mind for the last month. It was what I setting out to make a week ago but instead diverged a bit and wound up with the sandwich featured in my previous post, The Beet Goes On…. Anyhow, I finally made the originally planned version...
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We are so eager for new growth, sunshine, warm and fragrant breezes, and fresh-from-the-earth produce. Soon. These things will happen, we just need to wait a little longer. In the meantime it is important to find a few more ways to make the remaining produce that has been stored all winter a little bit...
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You need to make some tzatziki. It is so, so, so good, bursting with an amazing fresh flavor, and very easily made with almost entirely local ingredients. That’s why we like it at our house. It even featured as part of last year’s Easter feast. So get some local yogurt, an Ontario greenhouse cucumber...
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Okay, so you’re probably wondering why The Local Kitchener is sharing a pumpkin recipe in March, right? And if you’re not wondering that then maybe you live in the southern hemisphere! And if that’s not the case then maybe you don’t know that pumpkins are definitely not in season right now, at least not...
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Have you read the first part about soaking sprouting seeds? Go back and do that now, then come back here! The main reason I’m so excited about alfalfa sprouts is the time it takes to make them. I began soaking the seeds on a Sunday and they were ready to eat by Friday. I...
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It’s about that time of year when I start planting seedlings. But those seedlings won’t give me anything edible for a few months. So in the meantime I wanted to grow something more immediately available. I can’t remember why but somehow I decided I’d grow some pea shoots. They seem like an expensive thing...
Read more →After returning to town we didn’t have time to hit up all of our favorite sources for fresh local foods, but we did find Ontario peaches and plums at the grocery store (they seemed to be from the Niagara region) and they were delicious! As it were, I was craving salsa (this is pretty...
Read more →Last week my assistants and I bought a good amount (10 pounds) of asparagus from a local asparagus grower. We also loaded up on other asparagus products (tea, salsa, tortilla chips, asparagus powder, etc.). Initially the plan was to can the asparagus but after quite a bit of reading—we started with Putting Food By...
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