Making Crabapple Jelly

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Last month I volunteered with Hidden Harvest, an independently funded organization that harvests fruits and nuts from trees in Ottawa and donates a portion to local food banks. We went to Mooney’s Bay and harvested 197 lbs of crabapples. The camera on my phone unfortunately stopped working, so I don’t have any photos of the trees, but I did get […]

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CSA Box Week #6: Roasted Squash and Smoky Maple Green Beans

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So this week has been fairly uneventful. The CSA Box has the usual items. I kept things simple. I steamed the broccoli, blanched it, then froze it for later use. I made the usual snacks and meals with the onions and potatoes and salad greens. I had a bunch of green beans leftover from last week, and I managed to […]

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CSA Box Week #5: Roasting Tomatoes and Harvesting the Garden Plot

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Normally when I pick up the CSA box, I stop by the garden plot on the way home. This week is a bit more exciting than usual because the pumpkins are almost ready, and I want to see how orange they are. When I got to the plot, I propped my bike against the patio table and took a look […]

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CSA Box Week #3: Too many eggs!!

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So for week number three, I turned to some old-school recipes for help. I’m not used to cooking with the same ingredients week after week! We were inundated with yet more broccoli and eggs. As you can see, we also got corn, yellow beans, cherry tomatoes, raspberries, onions, and potatoes. It was easy enough to deal with most of the […]

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CSA Box Week 2: What to do with beans and cabbage?

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These CSA boxes remind me of Chopped, a cooking show where chefs are given mystery baskets with random ingredients, which they must use to cook a meal. Obviously, me receiving a CSA box isn’t the same thing as a televised cooking competition. However, I find myself saying the same thing that the chefs say: what the heck am I supposed to do […]

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Spring pasta salad: Asparagus, basil pesto, and chive flowers

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I put together this recipe one night while trying to use up the asparagus and cherry tomatoes in the fridge. The basil pesto adds healthy fat and protein from the olive oil and nuts, making it more filling than sugar-laden salad dressings. If using store-bought pesto, aim for a high-quality brand that contains pine nuts and olive oil (rather than […]

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How to make Kefir

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Today I’m posting a review of kefir grains along with instructions for making your very own kefir at home. The people at Kefir Kitchen have generously sent me a free sample of their grains (the starter bacteria), all the way from Turkey to Canada, in exchange for a written review of the product. In case you’re wondering what the heck […]

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How to make vegetable broth from veggie scraps

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Do you ever feel bad when you throw away veggie scraps, even if they are going into the compost? I know I do. It’s not as if there is anything wrong with the leftover bits of parsley and thyme, or with that one dinky carrot sitting alone in the crisper bin. It would be nice to do something with them, but […]

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