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
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!
Though the growing season got off to a cold and rainy start, it was summer in the kitchen of Local Source Market, as we kicked off our summer cooking series on Monday night.
The evening’s menu included grilled arctic char with herbed aioli and roasted asparagus, arugula and radish salad, and a fair trade chocolate hazelnut brownie cake garnished with strawberries and whipped cream. Yum! Continue reading “Summer Cooking Class Recipes: Grilled Fish, Chocolate Hazelnut Brownie Cake”
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)
It was such a beautiful Halloween! Here are a few pictures of my neighbourhood… My housemate came home yesterday afternoon with a squat little NS pumpkin (apparently stores were selling out fast!). She positioned herself in the middle of the living room room, laying out old newspaper and gathering the necessary tools, and began carving the pumpkin – all the while watching the classic Halloween (children’s) movie … Continue reading Jack-O-Lanterns and Pumpkin Seeds
Monday, September 27th
While making sauerkraut at the Wolfville Farmer’s Market a few weeks ago, I overheard a conversation about roasting local red peppers and freezing them for later use. The directions sounded pretty simple and the results delicious so I jotted down the recipe – unbeknownst to the speaker. Continue reading “Roasting Peppers: Oh, the Possibilities!”