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Once properly seasoned, woks are ready to prepare mouth-watering meals like this.
Farm Life

How to wok the talk

First We Eat: The distinctive wok toss isn’t just an art. It’s also science

By
I received a wok and cookbook recently. The 14-inch wok has a long wooden handle and a looped helper handle on the opposing side. The book, The Wok: Recipes and Techniques, is by J. Kenji López-Alt, a cook, an MIT-trained scientist and architect, and author of The Food Lab: Better Home Cooking Through Science. His […] Read more
A delectable panettone, ready to eat.
Farm Life

Perfecting panettone

First We Eat: Patience is required to make this classic Italian bread, but it’s worth the time and effort

By
Panettone is the Armani of sourdough, a tall, tender, airy dome garnished with raisins and candied citrus, sometimes glazed with chocolate. Complex and subtle, it is immensely popular in Italy and around the world. Making panettone is a patient multi-day process, which may be why so many Italians buy theirs. But it’s worth it, in […] Read more
Mixed greens are gaining popularity in both menus and markets.
Farm Life

Tips on growing leafy greens indoors

First We Eat: Get a head start on salad days of summer

By
To most of us, salad is the ultimate summer fare. We wait all year for freshly harvested salad greens, making do through fall, winter and early spring with the robust and sturdy greens of those seasons, but summer means salad. We love the tenderness, the crunch, the colours and the very idea of lettuce. It […] Read more
Swiss-French author Sylvie Bigar writes about her obsession with the south of France and cassoulet in Cassoulet Confessions.
Farm Life

Vive la Cassoulet

First We Eat: Many different ways to serve this classic French bean dish

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I just read Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul by Sylvie Bigar. Bigar, a Swiss-French writer, is obsessed with the south of France and cassoulet, the classic southern French bean dish. Her Jewish Ashkenazi family (diaspora Jews who settled in the Alsace region of France, and before that, Poland) […] Read more
Duck breast roulade from Steve Squier, chef at Picaro in Saskatoon.
Farm Life

Food influencers

First We Eat: How to translate culinary art into home cooking

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In a pivotal moment of the 2006 movie The Devil Wears Prada, the protagonist Andrea, a fashion novice played by Anne Hathaway, snickers as she watches her icy boss Miranda, played by the iconic Meryl Streep, make decisions for a fashion shoot. Miranda, reputedly modeled on the equally iconic Anna Wintour, head of Vogue magazine, […] Read more
Garden star
Farm Life, Fruit/Vegetables

Garden star

Eggplant can be delectable but it takes a bit of know-how to cook it properly

By
Like many Prairie children of central European extraction, my early experience of eggplant was erratic, error-prone and anything but remarkable. My mom never mastered eggplant, which she’d encountered on her European travels — on her return to Canada, she dutifully did her best, slicing, dredging, frying. But the true nature of eggplant never emerged in […] Read more
The Earliana heritage tomato was introduced in 1900. Large, red, blemish-free fruits ripen mid-season, weigh eight to 12 ounces each and are perfect for slicing or canning.
Farm Life, Fruit/Vegetables

Hippocratic medicine — much still applies today

Plus, a recipe for fried green tomatoes

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The green medicine movement continues to advance. Have you ever given consideration to starting your own home green pharmacy medicine chest? “Your food shall be your medicine and your medicine shall be your food” is a time-honoured statement from the Greek founder of Western medicine, Hippocrates, which is as valid today as it was way […] Read more
Tomato tomahto
Farm Life

Tomato tomahto

No matter how you pronounce it, tomatoes fresh from the garden are a delectable taste treat

By
During hot days, my cooking tolerance plummets. Last thing I want is anything warm — food, air, oven, stovetop flame. My appetite plummets too. A handful of small ripe tomatoes from my garden and a slice of buttered sourdough toast make the ideal hot weather walkabout lunch. My gardening situation is a little out of […] Read more
Celebrating matters more as we age — I think it’s the law of diminishing returns that shows us so clearly as our years diminish, we are moved to make the most of every celebration- worthy event, which naturally includes the season’s firsts.
Farm Life, FarmLife

Celebrate the firsts of summer

First We Eat: New potatoes, apricots, cherries and peaches are just some of the ingredients that can really jazz up your summer cooking

By
Gardeners, cooks and farmers all know, respect and sometimes love the cycles that circulate throughout our lives. Those cycles — the annual return of summer, for instance — mean each year we experience a whole boatload of firsts all over again, and if we’re hip to the general wonderfulness of life, we’re open to celebrating […] Read more
Take a spring fling with asparagus
Farm Life, FarmLife

Take a spring fling with asparagus

The season is very short so make sure you enjoy some asparagus while it’s here

By
This year, May arrived suddenly, without fanfare, but with enough warmth for bare arms. Like many Prairie gardeners relieved to finally — and abruptly — exit winter, I spent the sunny first day of the month cleaning up my garden beds. To my delight, I found furled red knobs in the rhubarb patch, and sprigs […] Read more

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