FOOD Spring – Summer 2012

Imagine, milk with terroir. Two local Ontario dairy farms are about to revolutionize the way we think about that most basic of foods.

Jennifer Clark welcomes the first tender spears of spring with a gardener’s guide to growing and cooking our favourite vegetable.

Set in the stone ruins under the stars, a rustic summer wedding and vegetarian feast was like a mid-summer night’s dream come true.

Learn to make canning part of your food strategy and keep the whole thing manageable, by year-round canning.

How a couple of avid tomato lovers are helping preserve the amazing variety of their favourite heritage fruit.

Here, for the uninitiated, is Food In The Hills’ tour of Bolton’s gourmet highlights:

It’s the little things that make the Fanzo kitchen special. But it’s the big things that make it great!

Headwaters is emerging as the hottest new culinary region in Canada!

Our roundup of fabulous quality items produced by local artisans.

A battery consisting of a slice of boiled potato between two electrodes can power a small light for 20 hours, after which a new potato slice is inserted.

Morels should never be eaten raw as they contain small amounts of toxins that are removed by cooking. Even cooked morels can cause mild intoxication when consumed with alcohol.