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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Thai Chilie Sauce

Thai Chilie1Tucked up next to the house is a motley collection of Rubbermaid containers filled with dirt and bushes of chilies. Big green Jalapenos, long thin Kung Pows, bright red Tabascos and tiny yet volcanically-hot Thai Bird’s Beak chilies. The cat avoids this part of the garden, as do the deer. In fact, I’ll bet even the bee’s start sweating with all the capsicum in the air. (more…)

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