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« Previous EntriesFarmers Market Withdrawl
TheCanadianFoodie | July 7, 2008
We’ve missed out on Farmer’s markets two weekends in a row now for various reasons and I’m starting to go through withdrawl.
I’ve pretty much run out of produce (except for lettuces and radish which we pulled from our own garden this week) and am dreading having to put in a visit to the grocery store to buy their ‘fresh’ product.
I’m not sure why Saturday mornings are becoming difficult (3 kids under 3.5 years old) but we’re having a hard time getting out of the house in time to make the markets.
I think this week we will visit the Eco-market at Hempola farms. We’ve been talking about it for a year, but Friday nights come and go and we always forget!
Ack - a note from the tech side of my personality… Apparently Hempola Farms haven’t updated their site since 2004! The good news is their Eco-Market will be up and running again in the spring of 2005! Doh! I missed it! Come on Hempola, I know farms aren’t always thought of as being part of the most tech-savvy industry, but try to make at least ANNUAL updates to your site if you are going to go to the trouble of having one!
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What does your garden grow?
TheCanadianFoodie | July 4, 2008
Garden specs :
The 2008 garden is a little below 25 X 30 feet, or ~850 square feet.
Biggest pests so far:
- Mosquitos - Installed bat boxes and spray on repellent
- Ants - Don’t know what to do about this menace!
Grown:
We’ve planted the following:
- Corn
- Eggplant
- Various Heritage Tomatoes
- Ground Cherries
- Various Peppers (green, red, orange etc)
- Jalapeño
- Horseradish
Upgrading my Blog
TheCanadianFoodie | June 30, 2008
I am about to upgrade CanadianFoodies.com to Wordpress 2.5.
So please ignore any short term randomness as I disable plugins, upgrade and (hopefully not) troubleshoot. We’ll be back to our regularly scheduled program shortly!
Thanks for your patience.
* Update (15 minutes later) - Upgrade complete. If you notice any further randomness, it is completely my fault!
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Breaded Veal with Mushroom Gravy
TheCanadianFoodie | May 28, 2008
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Wintered Vegetables
TheCanadianFoodie | May 5, 2008
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The Perfect Steak
TheCanadianFoodie | May 3, 2008
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Canadian Foodies in 2008
TheCanadianFoodie | April 24, 2008
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Thought of the day
TheCanadianFoodie | October 17, 2007
Hello everyone!
I’ve been out of town a lot recently (with the day job) as well as launching a new blog (MichaelValiant.com - warning, not food related at all!) so I apologize for not being around here much.
Thanks for the comments (that took me forever to moderate)!
I will re-kick things off with a thought for the day:
I try not to eat any veggies that have travelled more than I have!
How to Roast Garlic
TheCanadianFoodie | September 3, 2007
My summer experimentation with Garlic continues! Unfortunately, due to a frustrating lack of rain (from March to September we didn’t see more than 10 consecutively rainy minutes once!) our pickings from the CSA farm where we have shares (just outside of Barrie, Ontario) has been a little meager. But one thing we have had lots of is Garlic (and Garlic Scapes)
Garlic - Italy’s National Flower
Earlier in the season we used heaps of Garlic Scapes in a number of different recipes, including Steamed Garlic Scape, Garlic Scapes Diced in a Salad, and even Garlic Scapes as a Tasty Addition to several dishes, like stew and chili!
Now, we’ve seen the end of the Garlic Scapes, but we have heaps of Garlic.
What to do?
*QQ “Fight Mouthwash … eat garlic.” ~Lloyd J. Harris, The Official Garlic Lovers Handbook
Well, tonight we decided on Roasted Garlic! I don’t know why but this was a first for me. Strangly, even loving Garlic as much as I do I’ve never tried this one out.
I’ve been meaning to for years, but suppose I wasn’t really sure HOW to Roast Garlic.
I am happy to say that it was incredibly easy.
Also, it is fortunate that my wife likes Garlic as much as I do… Because it really doesn’t help a relationship when Garlic loving is one sided!
*DYK Studies show that eating Garlic regularly provides a number of incredible health benefits; from lowering blood pressure to fending off vampires!
How To Roast Garlic
- Pre-heat your oven to about 400°F.
- Peel the outside skin off your Garlic bulbs, leaving the skin on the individual cloves inside. It’s okay if some of the skin comes off the individual cloves but leave all the cloves attached!
- Nip off the top 10% of each clove with a sharp knife. I throw the tops into a salad usually.
- Pack the whole bulb into Tin Foil, but leave it open because you’re not quite done yet!
- Drizzle a good oil over the top of your Garlic Cloves. You should use a couple of teaspoons worth but basically just coat your Garlic Bulb.
- Sprinkle on some Basil.
- Seal tinfoil.
- Put Garlic in oven for 30-35 minutes.
- Allow to cool enough to handle with your fingers.
- Enjoy!
(click image to enlarge)
You don’t NEED the oil, the garlic turns out great even without it, but the oil caramelizes, with adds a wonderful element to this simple appetizer.
*QQ “Do not eat garlic or onions; for their smell will reveal that you are a peasant.” ~Cervantes, Don Quixote (1614)
Also, if you’re worried about eating that much garlic at one sitting, don’t be! After roasting for 30 minute, a Garlic Bulb loses most of it’s intensity and you’re left with an incredible mellow earthy (almost nutty) flavor.
I loved eating the garlic , but I’ve been told you can spread it across bread for a nice Garlic Bread treat too and I intend trying this out next.
If you have a differnt method of Roasting Garlic, or another good idea of what to do with the finished result (e.g. Garlic Bread Spread) please share! I have a ton of Garlic left and would love to learn more ways of How to Roast Garlic!
Cooking Scallops
TheCanadianFoodie | August 18, 2007
Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.
— Jeff Smith (The Frugal Gourmet)
Did you know the word Scallops is derived from the old french word for shell? Scallops, a close relative to mussels, oysters, and clams, have been a staple diet item in many cultures for thousands of years, and even appear in literature in the west as early as the 13th century!!!
Today, thanks to people’s love of Cooking Scallops, it’s developed into a huge industry worth millions of dollars every year divided by three main markets:
- Bay Scallops - The sweetest of the three!
- Calico Scallops - Generally tougher than the other two types
- Sea Scallops - The most commonly available (at least here in Canada)
My sister, a fitness coach and body builder introduced me to scallops a number of years ago. She included them in her diet because they are so high in protein (88 percent!) and low in both fat and carbs.
Checkout my famous Prosciutto-wrapped BBQ Cooked Scallops. I’ll be adding more recipies for cooking scallops over the coming weeks, so check back often!
