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Food

The Rudiments of roots

Nov 20, 2010 | Roberto Frachionni | Back Issues | Departments | Edible Hills | Winter 2010

Root vegetables – so called because the edible portion of the plant is the underground root – are harvested in late fall and cellared with the dirt still clinging to their flesh.

Beauty and the Beet

Sep 13, 2010 | Roberto Frachionni | Autumn 2010 | Back Issues | Departments | Edible Hills

As winter approaches, the last of summer’s abundant greens start to droop and suffer from cool fall evenings. Fortunately, the season of root vegetables comes to the rescue.

Caledon’s Whole Village produce is available at the Orangeville Farmers’ Market on summer Saturdays. Photo by Rosemary Hasner.

Grow Local

Jun 15, 2010 | Monica Duncan | Back Issues

In these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.

Perfect Puffballs and Zesty Zucchini

Jun 15, 2010 | Roberto Frachionni | Back Issues | Departments | Edible Hills | Summer 2010

The beauty of being a chef is that you get to challenge yourself to turn something you once despised into something even you can love.

Eats Shoots and Leaves

Mar 21, 2010 | Roberto Frachionni

Spring always arrives like a surprise. If you love food as much as I do, perhaps the mere sight of the first green bud will send you too scurrying to plan your spring recipes.

Country Cook: Hearty Fare for a Winter’s Eve

Nov 15, 2009 | Sandra Cranston-Corradini | Back Issues | Departments | The Country Cook | Winter 2009

Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.

Spinach and leek soup

Cooler days Warmer food

Sep 15, 2009 | Sandra Cranston-Corradini | Autumn 2009 | Back Issues | Departments | The Country Cook

Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.

Treats from the Summer Grill

Jun 18, 2009 | Sandra Cranston-Corradini | Back Issues | Departments | Summer 2009 | The Country Cook

A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.

Root Vegetables for Winter Warmth

Nov 18, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | The Country Cook | Winter 2008

A basic tomato sauce is used as a topping for our simple cannelloni dish.

Teacher Jamie Richards takes Chelsea and Shannon on a tour of the school greenhouse where his geography students grow some of the vegetables the students use as ingredients in the culinary creations they then sell to the student lunch crowd.

Cook it and they will learn

Sep 15, 2008 | Tim Shuff | Back Issues

The culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.

Marvellous Mushrooms

Sep 15, 2008 | Sandra Cranston-Corradini | Autumn 2008 | Back Issues | Departments | The Country Cook

In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.

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