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FOOD Spring – Summer 2013

Nothing says spring like the tart taste of rhubarb. Photo by Pete Paterson.

Spring – Summer 2013

May 18, 2013 | In The Hills | Back Issues

Have a read of the full version in PDF on your computer, tablet or iPad. Farmgate chickens, a Caledon wedding, rhubarb recipes, Cuisine-Art and community shared agriculture.

Gerald Donnelly with one of his prized Brahma chickens: “A flavour and texture most consumers have never had the pleasure of tasting.” Photo by Pete Paterson.

Where’s the Chicken?

May 17, 2013 | In The Hills | Farming

Sourcing local, sustainably raised chicken is a lot harder than it should be.

Amy Ouchterlony divides carrots into CSA boxes. Photo by Pete Paterson.

The Kohlrabi Challenge

May 17, 2013 | In The Hills | Back Issues

When Jeff Rollings became a Community Supported Agriculture member, he got more than he bargained for … more vegetables, that is.

Meredith Cowan, Meredith’s Ginger Syrup;

Art & Soul Food at Cuisine-Art

May 17, 2013 | In The Hills | Back Issues

Every summer for the last four years, artists and chefs have come together at the Alton Mill in a feast for the eyes and appetites.

Impress your friends and family this summer with homemade ice cream. It’s easier than you think. Photo by Pete Paterson.

Here’s the Scoop!

May 17, 2013 | In The Hills | Back Issues

Impress your friends and family this summer with homemade ice cream. It’s easier than you think!

Nothing says spring like the tart taste of rhubarb. Photo by Pete Paterson.

Sweet and Sour

May 17, 2013 | In The Hills | Back Issues

Nothing says spring like the tart taste of rhubarb.

Tradition takes a twist at a Tuscan- style summer ceremony. Fresh images photography.

Under the Caledon Sun

May 17, 2013 | In The Hills | Back Issues

Tradition takes a twist at a Tuscan-style summer ceremony in the Caledon countryside.

Try making doughnuts with these step by step instructions. Photo by MK Lynde.

Cooking with Caesar: Doughnuts

May 17, 2013 | In The Hills | Back Issues | Cooking with... | Departments | Food | In Every Issue

Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.

A Caledon kitchen celebrates café culture and contemporary design. Photo by Pete Paterson.

The Love Song of Eddie Corner

May 17, 2013 | In The Hills | Back Issues

A Caledon kitchen celebrates café culture and contemporary design.

And the conversation begins

May 17, 2013 | In The Hills | Back Issues

More than ever, Canadians care about their food and where it comes from.

Off the shelf

May 17, 2013 | In The Hills | Back Issues

Our roundup of fabulous quality items produced by local artisans.

The onion (Allium cepa) is the most widely cultivated species of the genus Allium. It is most frequently a biennial or a perennial, but is usually treated as an annual and harvested in its first growing season.

The onion index

May 17, 2013 | In The Hills | Back Issues

Onions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.

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