Fiddleheads

Fiddleheads 1This year’s non-winter has accelerated the growth of not only my herb garden, but all the greenery on the island. The footpaths and bike trails are ablaze with tiny neon-green shoots a month or so earlier than expected and font yards are dotted with confused-looking crocuses and daffodils.

It’s time to get foraging! The local bogs are full of various strange and wonderful plant life that can only be harvested for food during this early stage of growth. The vanguard of these spring edibles are fiddleheads: Immature ferns that spend only a couple ‘o weeks each year as tightly-curled delicacies resembling the head of a violin before opening up and becoming just another leaf adrift in the great ocean of green.

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The Lady Sage Cocktail

Lady Sage CocktailIt’s now safe to say that 2014 was the year without a winter here on the West coast. I’ve done my best not to rub it in the face of my Eastern relatives, but seriously… T-Shirts in early February. It’s been a good, good year!

Already the fennel, sorrel (more on that in another post!) tarragon and various tough, fibrous perennials are returning to the garden wasteland to stake out their spaces like suburban families awaiting a parade.

The gnarly old rosemary and sage bushes spent the mild non-winter locked in combat for more territory, each trying to stretch wider and taller than the other. I hacked the tops off both of these beasts on the weekend to let the rest of the garden in on the sunshine party, now I’ve got a kitchen table covered in herbs. The rosemary is no problem, just hang it and dry it out for later use. But what the hell do you do with pounds of sage leaves? (more…)

Five More Great Food Podcasts

Five More Food PodcastsScrolling through itunes, I noticed that only one of the food podcasts from my previous list (less than a year ago!) had captured my interest long enough to survive.

Time moves fast in the podcasting world, and the culling can be merciless and swift. Two weeks of un-interesting episodes and my fickle fingers strays toward the “Unsubscribe” button…Don’t judge, I’m not the only one.

Luckily I’m not starved for content. As I said, seasons wax and wain at blinding speed and the fertile fields of itunes, Downcast, Sticher and Google Listen blossom with new food-related podcasts every month. With all the time I spend biking to work (yes, even in February) I got time to kill, and learn. So give me all the content, and then gimmie more! (more…)

Pickled Red Cabbage

Pickled Red Cabbage 5Walking around the local Megalomart produce section in the depths of a rainy West coast winter is a real lesson in our dependency on other places for our food. Yeah, I’d love to eat strawberries, tomatoes and mangos all year long, but the costs (financially and environmentally) of supporting the industrial mega-greenhouses of Mexico, Argentina and China outweigh my base cravings.

So I obsessively scan the “Product Of…” signs, hoping to hit something Canadian, or better yet, from our own backyard. Drives my wife freakin crazy!

These local eats are often hardier root veggies, or tough fibrous greens that look a bit scrubby next to piles of supermodel red peppers and dragonfruits. The kind of tubers, berries and brassica that need a little bit more processing to be as tender and sexy as the subtropical stuff. (more…)

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