I love blueberries. I almost always have organic wild blueberries in my freezer to have in my cereal. When blueberry season comes along, like it has, the kids and I eat them out of hand for the few brief weeks that we can get them. As itty bitty toddlers, they would happily sit in the stroller, being wheeled through the local farmer’s market, munching on fresh blueberries the way other kids snacked on candy and cookies. Continue reading
What is a “quickle?” Why a quick pickle, of course. It’s a term I’ve picked up from the owners of an amazing food truck, El Gastrónomo Vagabundo. Almost any vegetable can be quickled, but in this case I’ve taken my inspiration from this post which I found through Pinterest.
The original recipe calls for a ratio of 2 parts sugar to 1 part vinegar. I don’t like things to be so sweet, so I went 1:1, which is honestly still plenty sweet enough. I also didn’t have celery seed, and only have black mustard seeds, so I went with those and some dried dill, plus some chili flakes for a bit of a kick. With an abundance of cucumbers coming from the garden, and no signs of production slowing, I’m sure I’ll be playing with this recipe all summer. Continue reading
The raspberries weren’t just pretty – they provided a really nice tart contrast to the sweet, luscious maple flavour.
It’s been hot lately in Southern Ontario. Like 45C with the humidity hot (that’s roughly 113 degrees American). I took a bit of the first hot pepper from the garden the other night and discovered that they they do an amazing job of storing the heat of the day within their walls. Yeowch!
In an effort to beat the heat, I decided to make ice cream. If you ask my husband, our ice cream machine is an appliance that is not used enough. I like ice cream, but not as much as he does. Continue reading
My Edible Journey 