Tip, Trick & a Recipe: Please pass the lemongrass
For centuries, lemongrass has been used as an herb in kitchens across the world for its citrusy fragrance and flavor. Lemongrass lends a wonderful mild lemon taste to Pad Thai and other Asian dishes. It’s fabulous in vegetable stocks and delightful in curry. But the kitchen isn’t the only place where lemongrass is used. If […]
Tip, Trick & a Recipe: Who wants wasabi?
Nothing can clear the sinuses quite like a good bite of wasabi! Wasabi belongs to the same family as cauliflower, cabbage and broccoli so we know it must be a healthy food. The sawa wasabi plant grows naturally in China and Japan, in the gravel beds of mountain streams, or in swampy areas. You might […]
Tip, Trick & a Recipe: Sweet, sweet nectarines!
There’s really no way to describe the experience of biting into a ripe nectarine. The way the flesh gives under your teeth, releasing the sweet juice into your mouth . . . well, it’s one of life’s great indulgences! Peaches and nectarines—both delicious stone fruits—are often used interchangeably in the kitchen, but these two orange […]
Tip, Trick & a Recipe: Fiddlehead season! Music to my ears.
There’s a very special vegetable that is about as seasonal as plants get-fiddleheads. Popular in mid-spring across the Eastern United States and Canada, these young, coiled ferns are indeed a seasonal delicacy. You won’t find fiddleheads at any other time of the year because fiddleheads are harvested from young fern plants and these ferns only […]
Tip, Trick & a Recipe: Always reach for the organic peach
The coming of summer means the coming of peaches. These fuzzy, sweet fruits are a staple snack in the south when they’re in season. So juicy and delicious, peaches are a pretty easy sell. Peaches come in two main varieties; freestone peaches and clingstone peaches. You can probably tell from the names what differentiates them, […]
Tip, Trick & a Recipe: Ready for Rhubarb?
It is rhubarb season and these cool-season perennial plants are standing about 5 inches tall in gardens throughout Canada and the Northern US now. Though it quite resembles celery, this red stalky fruit is…well…actually a fruit. An extremely tart fruit, but fruit nonetheless. Also important to note is that rhubarb leaves are toxic. Do not […]
Tip, Trick & a Recipe: Add nutritional yeast for a mineral feast!
Every kitchen should be stocked with nutritional yeast and if you have never heard of this amazing food you would not be alone! I am not sure how such a healthy food has managed to stay under the radar for so long, but it has. I hope after reading this post you’ll pick some up […]
Tip, Trick & a Recipe: Lobster love
Once upon a time in the mid-nineteenth century, lobsters were dirt cheap. These tasty crustaceans were fed to prison inmates and children in orphanages. Lobster was also used as a fertilizer! Today, lobsters are seen as a rich person’s food in many places, but back then they were eaten by only the very poor. To […]
Tip, Trick & a Recipe: Whet your appetite for water chestnuts
If you’ve ever sat down to a feast of Chinese food, you’ve likely encountered a water chestnut or two. These crunchy, juicy morsels are used very commonly in Chinese cooking-more for their bite than for their flavor because on their own, they really don’t have much of a taste at all. So what are water […]