Learning About Leeks is Nothing to Cry About

This post comes to you from the nutrition students at Acadia University, and it’s the first of several from the Food Commodities course.  Curious about the nutritional value of some of your favourite local foods?  We have some answers for you, plus a great recipe for Pumpkin, Sweet Potato and Leek Soup!  A big thanks to the students and their professor, Barb Anderson!  This post was written by Abigail Georgitis, Marley Bowen, Danielle Kardynal, Jacquelyn Caravella, and Chelsey Spinney.

Ever wondered what that giant version of a green onion sitting in the produce section of your grocery store is? As it turns out, it’s a leek, which is a cousin to onion and garlic. Leeks come in various packaging, but most often you will see bunches just loosely tied or banded together. Continue reading “Learning About Leeks is Nothing to Cry About”

Fall Cooking Class Recipes: Sweet Potato Pudding and Pumpkin Pie

Wednesday, November 10th was the last Fall Cooking Class. Our terrific teacher, Yvette, suggested a menu loaded with delicious root vegetables – squash, sweet potatoes, beets, and pumpkin! Sounds good already, huh? Well, here is the menu: Appetizer Butternut Squash Soup topped with Goat Yogurt Entrees Sweet Potato Pudding AND Sweet-Sour Apple Beets Dessert Stove Top Pumpkin Pie with a Red Fife Crust BUTTERNUT SQUASH … Continue reading Fall Cooking Class Recipes: Sweet Potato Pudding and Pumpkin Pie

Fall Cooking Class Recipes: Squash, Pumpkin, and Sweet Potato


Last Wednesday, led by our very talented teacher Joan, we gathered at Local Source to get to know one another, learn a few seasonal recipes and share a delicious meal. Our group is almost overflowing and quite diverse. We all have a few things in common however, including a love of food (and wine apparently), a desire to buy and eat locally, and a great sense of humour.

Continue reading “Fall Cooking Class Recipes: Squash, Pumpkin, and Sweet Potato”