Salads aren’t just for spring and summer, when the local produce is plentiful – you can adapt a salad dramatically depending on what’s in season. Here are a few of our favourite salads and rice bowls for now or later. GREEN GODDESS RICE BOWLFrom Eating by the Seasons 1 head broccoli1 head bok choy, torn1 bunch green kale, torn1 bunch swiss chard, torn6 cups cooked … Continue reading Salads for All Seasons
This nutritious, lettuce-like vegetable is grown mainly in the fall season and is preferably harvested after the first frost, which sweetens the naturally bitter tasting leaves. From August well into the winter months it is harvested and sold in bunches at Farmers’ Markets across Nova Scotia. If you’re growing kale at home, the outer leaves can be continuously picked during the fall and this will … Continue reading Crazy for Kale
Our instructor, Katrina, a nutrition student from Mount Saint Vincent University and dedicated Food Action Committee volunteer, joined us to share some delicious and nutritious recipes with everyone. Being a nutrition student, Katrina planned a meal for us that was refined sugar, lactose and gluten free. She was very informative about the health and environmental benefits of this kind of diet! Continue reading “Winter Cooking Class Recipes: Cod, Kale and Blueberries”
Megan Gray is back with another post for Thinking Inside the Box. She’s a member of the TapRoot Farm CSA.
It finally it seems that we have suddenly landed in the middle of summer, and the long sunny days have meant my that my weekly veggie box is bursting with peas, carrots, potatoes, zucchinis, greens, greens, and more greens, and other in-season treasures. So how to make the most of this abundance? Continue reading “Thinking Inside The Box: Making the Most of Your CSA Box”
It feels like summer’s FINALLY arrived! It certainly felt that way during our Summer Picnic cooking class, where we prepared and and then feasted upon Inside-Out Dragon Burgers with Herbed Mayo, Honey Balsamic Strawberry Salad, Roasted Kale Chips and Smashed Potatoes. Our instructor, Elisabeth Bailey rounded out the meal with some homemade rhubarb-ade and some honey-mint ice cream that was simply incredible. I could definitely … Continue reading Summer Cooking Class Recipes: Dragon Burgers and Kale Chips