Make the Most of Your Herb Garden

There’s nothing nicer than having access to a few pots of fresh herbs growing in your kitchen, and a big basil or oregano plant in the garden – we love being able to add fresh herbs to our cooking at a moment’s whimsy. And if you have a few plants outside that grow really well (or if you get big bunches of herbs from your … Continue reading Make the Most of Your Herb Garden

Starting an Off-Grid Herb Farm – By Guest Blogger Estelle Drisdelle

As I considered becoming a new farmer last winter, I saw the many challenges that I could face taking on this new career. Long days, physically demanding labor, dealing with pests, broken machinery, and a difficult market. However, like many of my farmer colleagues, I want to provide healthy food and medicine, support my community, and work on the land. Regenerative practices on small-scale organic … Continue reading Starting an Off-Grid Herb Farm – By Guest Blogger Estelle Drisdelle

Freezing 201: How to Freeze Your Favourite Produce

Hopefully, you caught our valuable tips in our Freezing 101 blog post.  These suggestions will help ensure that you find it easy to actually use all the fruits and veggies that you freeze this summer.  In this post, we’ll go over the best way to freeze the most common types of produce – but remember to keep your own cooking style in mind when freezing … Continue reading Freezing 201: How to Freeze Your Favourite Produce

Freezing 101: The Basics

We’ve had many people tell us that they’d love to do more preserving, but only have enough time in their lives to freeze their produce. Guess what? Freezing is preserving!  While it may be a little harder to show off than an pantry full of colourful jars of preserves, many people find a freezer full of summer’s bounty is a more practical way to preserve … Continue reading Freezing 101: The Basics

pasta

Spring Cooking Class Recipes: Fresh Pasta, Dips and Maple Ice Cream

The third and final class of the Promises of Spring local food cooking class series was taught by yet another Ecology Action Centre staff member – Jennifer West, Groundwater Coordinator AND lover of local food! I had been looking forward to this class for quite some time as it included handmade pasta. While Jen brought a handy tool for thinning and cutting the pasta, it is … Continue reading Spring Cooking Class Recipes: Fresh Pasta, Dips and Maple Ice Cream

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