food

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.

Closing the divide between farm and plate: I grew up believing that my part of the Niagara Escarpment wasn’t much good for farming. Gord McArthur sees things differently.

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.

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.

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.

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

Tom Wilson and Nicole Judge should not have had to endure four years of administrative tomfoolery to establish Spirit Tree Estate, their cidery, bakery and local food shop.