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Captivator is a nearly thornless gooseberry. Fruit becomes dark red and sweet as berries ripen.
Farm Life, FarmLife

Inspiration from a centenarian — grow gooseberries

Plus, info on blight and Ted shares reader’s opinion on earthworms

By
Now what’s Ted up to on this occasion you ask? Here’s a clue. Remember that handwritten letter from Alberta I mentioned last column? Read on and learn what the next mini-story is about. Also, more on late blight-resistant tomatoes. I’m including gooseberries for the very first time and my inspiration is a centenarian. Time for […] Read more
Coop Switzerland posted this photo on Twitter. The Coop will be partnering with Essento to offer insect-based burgers.
Features

Grasshopper burgers are on the menu

Insect burgers will soon be on sale in Switzerland. But they may not be for everyone

By
In Sunday school we kids were taught that John the Baptist ate grasshoppers and honey. “How gross,” we thought. We didn’t know that John the Baptist was way ahead of his time. Folks find it repelling when I tell them of the piles of dried caterpillars and grasshoppers for sale at Zambian food markets. Well, […] Read more
Happy St. Patrick’s Day!
FarmLife

Happy St. Patrick’s Day!

In honour of my Irish grandmother here’s a traditional potato recipe

By
Since St. Patrick’s Day is nigh upon us, I dedicate today’s musings to my grandmother, Josephine O’Hara. Or, as I knew her best, Grandma Jo. Grandma Jo was proud of her Irish heritage. So proud, that dinner on St. Patrick’s Day was akin to Christmas or Easter. In other words, a feast. There would be […] Read more
Prairie version of the French salade nicoise
FarmLife

Prairie version of the French salade nicoise

Using leftovers of baked northern pike made a very ‘nice salad’

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One day, my husband came home with a leg of deer under his arm, cleaned, wrapped and frozen. I made venison stew flavoured with juniper berries and thyme. Another day, I answered a knock at the door to find a friend, box in hand, offering me a moose roast and two breasts of grouse. The […] Read more
Mexican pork carnitas
Farm Life, FarmLife

Mexican pork carnitas

There’s lots of oranges and limes available now so this is a perfect time to make this

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I remember the first time I picked an orange. Not from the produce section. Not from a fruit bowl. Not from the recesses of my Christmas stocking. Picked an orange from a real orange tree. I remembered it today because I just picked an orange and the smell took me back to the first time […] Read more
Juniper berries — tasty addition to venison stew
FarmLife

Juniper berries — tasty addition to venison stew

Prairie Palate: These are perfect added to any stew made with wild ingredients but also go well with beef

By
One crisp winter day I set out to pick juniper berries at a local park. I planned to make bigos, an old Polish stew, for a dinner party that week, for which juniper berries are a traditional ingredient. Being both frugal and old-fashioned, I decided to forage the junipers in the wild, or at least […] Read more
Pepitas are the seeds from an oilseed pumpkin variety.
FarmLife

Pumpkin seeds with no shells

Pepitas are loaded with nutrition and have no hulls

By
Growing up, pumpkin seeds were a once-a-year treat. As a child there was the confusion of whether they were to be shelled like a sunflower seed or just chewed. Personally, the hulls were a bit too fibrous, but once you got inside, those seeds were very yummy. As an adult I noticed that there were […] Read more
Swiss Rosti (see recipe at bottom).
Farm Life, FarmLife

The mysterious potato

Once thought of as toxic, it's now the most consumed vegetable in North America

By
One summer day I was picking potato bugs in my little patch of community garden when a young mother came along with a babe in a stroller and another on the way. She asked what I was doing and a conversation ensued: Her: “Where do you get the potatoes?” Me: “I got these potatoes from […] Read more
Choose a good cut of beef such as tenderloin or flat iron steak (see recipe further down).
Farm Life, FarmLife

Well done, medium, rare or… raw?

Prairie Palate: Steak Carpaccio

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My friend Joanne said she would not eat raw lamb, and that was fine with me. So while everyone else at the table made adventurous forays to try the lamb, she watched bemused. When they liked it, she looked puzzled. And when the bowl was almost empty, she finally picked up a piece of pita […] Read more
Breakfast is the best!
Farm Life, FarmLife

Breakfast is the best!

Prairie Palate: A morning muesli recipe

By
Breakfast is my favourite meal of the day. This may come as a surprise, given my penchant for experimenting in the kitchen. I love a good, multi-course, try-something-new, dirty-all-the-dishes dinner now and then, but the satisfaction of such a herculean effort is elevated by the simple unworried recovery of breakfast. Just one dirty bowl at […] Read more

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