FOOD Autumn – Winter 2012

“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”

It’s a cross between poutine and French onion soup!

Always use proper identification when preparing wild foods.

Eat what you have around you and you’ll feel more grounded.

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a…

Decadent chocolates made with extra virgin olive oil.

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

One of the biggest challenges facing the local food movement is distribution – or how to best get produce from the fields and farms to area restaurants and home kitchens.