Food

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.

My grandmother’s brownie recipe, plus a whole brick of cream cheese, topped with caramel and coated in chocolate!!

Eat local at Pia’s and Tomato-Corn Salsa Canning Bee

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

Cook Like A Local Chef, Freezing Rhubarb and upcoming Eat Local Dinner at Belfountain Inn with Chef Thortin MacDonald.

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.

This salad has spark, colour and enough weirdness to arouse the curiosity of a co-worker: radishes and black olives?

Learn canning, eat local at Ray’s Bistro Bakery, visit the Caledon market on Saturday.

I am happy to report the fiddlehead quiche was a complete success! Based on the theory of “time before total disappearance” that exists in my house, it scored a 10 (minutes).

Adapted by Nicola Ross from the Rustic White Bread recipe in High Plains: The Joy of Alberta Cuisine, by Cinda Chavich (Fifth House, 2oo1)