12 Days of Local Food – Parsnips
When I was growing up, we used to eat parsnips boiled and mashed with carrots, or roasted on their own. ...
Bernadette Antoniou, December 18, 2017 in Community / Culture / FoodWhen I was growing up, we used to eat parsnips boiled and mashed with carrots, or roasted on their own. ...
Bernadette Antoniou, December 18, 2017 in Community / Culture / FoodWe can rely on delicious, earthy beets to get us through winter, and their beautiful colour will liven up any...
Bernadette Antoniou, December 17, 2017 in Community / Culture / FoodOur carrots are so sweet they are good prepared in the simplest of ways. But if you’re looking for something...
Bernadette Antoniou, December 16, 2017 in Community / Culture / FoodScalloped potatoes were an occasional holiday treat in our family. Creamy mashed potatoes were always a given, on ordinary days...
Bernadette Antoniou, December 15, 2017 in Community / Culture / Food“This sweet ‘n sour red cabbage is the usual way we Germans love to make this side dish. In fact,...
Bernadette Antoniou, December 14, 2017 in Community / Culture / FoodWell, the thanksgiving dinners are eaten and the leftovers probably too. On the farm the harvest continues. And so does...
Jenn Pfenning, October 13, 2017 in Culture / Farm Craft / FoodFor many, September feels like a new year. Our children return to school, many of us go back to our...
Racheal Duckers, September 11, 2017 in Farm News / Food / OrganicsThere’s something about the start of a new school year that inspires us to do better. Healthy eating becomes something...
Bernadette Antoniou, September 1, 2017 in Community / Culture / FoodThe first spinach of the season spends the whole winter in the fields. It was planted late last fall and...
Jenn Pfenning, June 22, 2017 in Farm Craft / FoodDid you know that the strawberry is the only fruit to wear its seeds on the outside? And that there...
Bernadette Antoniou, June 14, 2017 in Farm Craft / Farm News / Food / Organics