Food

Our roundup of fabulous quality items produced by local artisans.

Some form of the omelette has been around practically since humans first learned to crack an egg.

Rheum rhabarbarum, Rhubarb is a close relative of garden sorrel. It is high in vitamin C and dietary fibre.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Gillian’s heirloom potatoes from The New Farm are perfect for her potato salad.

At Eat Local Caledon, we are putting together a new guide of who is “serving local” in the Caledon area.

This salsa has become a hit at the Inglewood Farmers’ Market during strawberry season.

This soup is a variation on traditional vichyssoise, a cold potato-leek soup.

This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin.

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.