Cooking, preserving, brewing, and eating real food from the Kitchener-Waterloo area. Seasonal recipes from a kitchen that cooks what it grows and preserves what it can.
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,…
Read this recipeThings are getting better–I mean in terms of the arrival of summer. It was a long winter and spring has been quite full of cold, windy, dreary days (like winter in Atlanta…). Today however is beautifu…
This got a bit experimental, which is how I like my pizza. Although to be honest, with the internet these days nothing is really that experimental. I shared the recipe for Shaved Asparagus Pizza with …
One of our favourite wedding gifts was the classic cookbook Joy of Cooking . We still say that if we had to own just one cookbook this would be it. These days we use other cookbooks more often but sti…
June 3-9 These days the menu features lots of green items. It’s wonderful. It also would seem that there is some debate on the internet (and maybe beyond) as to whether it’s healthier to eat lea…
This week featured several meals from Martha Stewart’s Everyday Food magazine. Don’t judge. We had a one-year subscription to this magazine when we were first married and it was great. We’ve held onto…
The region of Waterloo (which is where the Kitchener resides) has been discussing its food system in the form of a “roundtable.” The Waterloo Region Food System Roundtable is a gathering place for peo…
May 27 – June 3 Yeah… so it turns out we didn’t menu plan last week… er… my fault! Â We still ate local and well, but it was stressful not having our reliable menu plan! Â Our trip to Atlanta last wee…
This is part 3 in what has turned into “Dandelion Greens Week.” Sorry for not proclaiming the week as such in advance, I guess I’m not such a great planner…. Oh, and I’m sharing the recipe at Food Ren…
Flipping through my mom’s copy of The New Moosewood Cookbook several years ago I was instantly drawn to the spanakopita recipe. It was the copious amounts of feta cheese that drew me in. I made the di…
