Pining for Parsnips

The parsnip is a root vegetable that looks like a pale carrot. Much like carrots, you can store parsnips with the leafy tops removed in a breathable plastic bag in your refrigerator for up to 3 or 4 weeks. Remember that when you get vegetables directly from a farmer, they will not have added chemicals or preservatives applied so they may last longer than those … Continue reading Pining for Parsnips

Root for the Carrot

Carrots are popular for good reason, as they have numerous health benefits. Carrots may be white, red, yellow, orange or purple. Each type of carrot contains slightly varying amounts of antioxidants; however, they all contain many beneficial nutrients. This root vegetable is most well known for being a great source of the antioxidant beta carotene which is converted to Vitamin A in the body, making … Continue reading Root for the Carrot

Beet Those Winter Blues!

Beets are a versatile and delicious vegetable. Both the beet and its greens are edible, and can be used in a variety of tasty and simple dishes. Beets come in a red-purple colour, as well as golden-yellow. They’re a good source of potassium, a nutrient that helps the body maintain a healthy blood pressure; and folate, a nutrient that’s especially important for pregnant women and … Continue reading Beet Those Winter Blues!

Spring Cooking Class Recipes: Flavours of India, Foods of Nova Scotia

Last night we hosted one of our most popular cooking workshops to date: Indian Food! Satya Ramen was our intrepid instructor.  Satya explained the differences between dals, how to make clarified butter and ghee, and then led us through 3 main dishes, a salad, raita, and dessert! The menu: Potato Masala Palak Paneer Dal Fry Raita Carrot and Apple Salad Semolina Pudding We found all … Continue reading Spring Cooking Class Recipes: Flavours of India, Foods of Nova Scotia

carrot soup

Spring Cooking Class Recipes: Carrot Ginger Soup, Spaghetti Squash

Throughout March we held our Promises of Spring cooking series.  Here are the recipes from the first class.  Stay tuned for recipes from classes 2 & 3.

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The days are getting longer but the cool breeze still blows. Bronwyn and Erin have just the menu for this type of weather. So, take a trip to the farmer’s market while the sun is shining and warm, then gather your pots and pans and get ready to enjoy an afternoon in a cozy kitchen. Continue reading “Spring Cooking Class Recipes: Carrot Ginger Soup, Spaghetti Squash”

Raving about Rutabaga

What’s the difference between a rutabaga and a turnip? From looking at these two vegetables you may not be able to tell that there is a difference. Even more confusing is that the rutabaga is sometimes known as the Swedish Turnip. One major reason for this confusion could be due to the fact that rutabagas are a cross between cabbage and turnip, but they have … Continue reading Raving about Rutabaga

Local Aphrodisiacs

Chocolate, raw oysters, red hot chili peppers. What comes to mind when you hear the word “aphrodisiac”? When Elisabeth Bailey hears the word “aphrodisiac”, she thinks local – golden Nova Scotia honey, fresh mint, wild rose hips, rich arugula, and potent garlic. Elisabeth is a (local) food writer from the south shore as well as a fabulous cook. She spent this past Valentine’s Day in the north end … Continue reading Local Aphrodisiacs

Loving Recipes (For You, Yours and the Earth)

It’s been a busy, busy winter of workshops.  Over the next couple weeks, we’ll be publishing a series of posts featuring the delicious meals of the past few months.  Enjoy! Elisabeth Bailey, a (local) food writer from the south shore as well as a fabulous cook, spent her Valentine’s Day in the kitchen of Local Source Market, teaching a group of foodies a thing or two about … Continue reading Loving Recipes (For You, Yours and the Earth)

Roast Beef with Yorkshire pudding, potatoes and vegetables

Local Food for the Holidays

This past weekend, my husband’s family came to town to celebrate Christmas with us. We wanted a nice celebratory dinner, but we’ll all be doing turkey next weekend, so that seemed like overkill. After some thought, and with the help of my good friend Google, I decided to go for a British style roast beef dinner, complete with Yorkshire puddings. I had fun, tried a … Continue reading Local Food for the Holidays

Fall Cooking Class Recipes: Lamb Meatloaf and Bulgar Wheat Pilaf

Our second class of the fall season included (local) lamb which many of us were not particularly familiar with. (The taste was terrific so perhaps that will change!) The menu also included a delicious carrot salad – a big hit at the table. (The recipe is below. Give it a try this weekend – almost all ingredients can be found at the Farmer’s Market.) Oh, … Continue reading Fall Cooking Class Recipes: Lamb Meatloaf and Bulgar Wheat Pilaf