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Get personal with squash

Let’s get personal, with squash! Turns out there’s no need to buy a monster squash that requires a machete to open and a week to eat. Instead, sort through the bins of local butternut and buttercup, ridged acorns and bulbous hubbards to find the long, narrow delicata with its pale yellow skin and distinctive green … Continue reading

Watercress adds a regal bite

Watercress adds a regal bite

Bring on the pomp and circumstance, as Britain prepares to officially celebrate Queen Elizabeth’s 90th birthday tomorrow. After travelling along London’s Mall in horse-drawn carriages and assembling on the balcony of Buckingham Palace for their annual photo op, Her Majesty and Co., along with her loyal Canadian subjects, will surely be ready for a pot of … Continue reading

My year of Elsewhere

My year of Elsewhere

Christmas Day, 2015 My year of Elsewhere began with a dinner party last December, where friends Helen and Ron invited me to spend a week at their rented condo in the colonial town of San Miguel de Allende. I arrived the first week of March, catching a ride at Mexico City’s airport for the four-hour … Continue reading

Parsnips a smash hit

Ontario’s biggest parsnip producer is still astonished to see his roots on three-star menus. “When I was a kid the old Anglo Saxons bought them,” says Tony Tomizza, whose family has pulled parsnips from the black muck of the Holland Marsh for more than half a century. “They knew how to cook them and what … Continue reading

Falling for figs

Falling for figs

As a kid, Julian Sarraino remembers being curious about the weird fruit his family ate when they visited Sicily. “Once I started eating them, I thought, ‘Wow, this is really good, not too sweet and with a great texture,’ ” says Sarraino, vice-president marketing and sales for Fresh Taste at the Ontario Food Terminal. Depending … Continue reading

These donuts are peachy

These donuts are peachy

You won’t find these donuts at Tim’s, but you may catch a glimpse of them at a local farmers market. After tending new trees for several years, Niagara growers finally have enough flat donut peaches to sell. “As a specialty item, I think it’s going to be a winner!” says Milan Bizjak, who grows tender … Continue reading

Get your guava on!

Get your guava on!

I met my first guava last month on a hill overlooking the town of Machakos, Kenya. I’d been huffing and puffing up the red dirt road with my sister Janet, to the delight of the local boys, who ran beside us practising their Hellos, and the shy young girls carrying loads of sticks on their … Continue reading

BroccoLeaf makes kale green with envy

Move over kale, there’s a new supergreen in town. BroccoLeaf is sweeter and juicier than kale and makes a satisfying addition to breakfast, lunch or dinner. It’s also a nutritional star, with all the health benefits of broccoli. In fact, BroccoLeaf is the bouquet of leaves that surround and protect our weekly staple as it … Continue reading

Ready, set, roast!

Ready, set, roast!

Walking in the Italian woods can be perilous in the fall, as ripe chestnuts rain down from above and land with a thud. On impact, the tennis-ball-sized pods burst open, revealing three burnished brown chestnuts, two with fat rounded sides and the middle one flat on both sides. From the end of September to November, … Continue reading