Serves 4 as a side dish, 6 as an appetizer. Ingredients: 2 medium or large artichokes 6 medium garlic cloves, peeled: 4 cloves minced, 2 cloves thinly sliced 2 lemons, halved crosswise (smooth-skinned lemons that are heavy for … more →
The globe artichoke, also called the “French artichoke” and “green artichoke” derives from northern Italian words for pinecone, an apt comparison to the thistle head of this bristly plant. Native to the Mediterranean region, the artichoke is the edible flower … more →
What if Toronto streets were lined with fruit trees, fragrant herb spirals, and butterfly gardens? What if the food we grew not only feed our bodies but our spirits as well? I had the wonderful opportunity to see just that … more →
It might be a little hard getting your head around the concept of baking with zucchini, but think about how good carrot cake is and you’ll want to give this a try. Grated zucchini adds moisture and texture (an lots … more →
Zucchini is a summer squash related to the Cucubrita pepo species, which includes varieties of melon, squash, gourd, and pumpkin. Like most squash, zucchini has been cultivated in Central and South America for several thousand years, though the varieties of … more →
As farmers our vegetables and fruits are our children. Precious and requiring great care, we put a lot of love and care into our veggies so that you get the most out of them. To help you do this, we’ve … more →
This recipe is from the RSVP section of an old Bon Appétit and it is a keeper! Its ingredients are simple enough but work in perfect harmony: the meaty, earthy portabellas, the heat of the garlic, the pungency of the … more →
Associated with much mythology, rosemary derives from the Latin for “dew of the sea.” According to Greek legend, the goddess Aphrodite rose from the sea with rosemary draped around her shoulders. And it is said that the Virgin Mary spread … more →