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Jyubeen’s version can be made with palak (spinach), mustard greens, amaranth, chard, or other greens. The creamy paneer is spooned into the spinach mixture at the last minute, where it melts into the sauce. Serve with basmati rice. Serves 4.
Farm Life, FarmLife

South Asian favourites — Part 3: Vegetables take centre stage

First We Eat: The combination of warm spices and vegetables makes for tasty cuisine

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I moved to Vancouver from rural Saskatchewan when I turned 18, landing in an Edwardian house with two roommates on the East Side. I’d grown up on my Germanic mother’s honest meat and spuds, but the West Coast was a popular destination for immigrants, and I lucked into a South Asian enclave — shops and […] Read more
South Asian favourites — Part 1: Pakoras
Farm Life, FarmLife

South Asian favourites — Part 1: Pakoras

First We Eat: To start off, try these vegetarian appetizers — fritters served with chutney

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When I told her I thought I was a changeling, my mom laughed out loud. “With those eyes? Those cheeks? That chin? You are the spitting image of your Aunt Lila.” It’s true. In the mirror, I see my family staring back, just as when I look at my sons, I see my dad’s face. […] Read more
Umami dates back to 1907, when a Japanese chemist discovered that kombu seaweed formed crystals of glutamate — an abundant amino acid — for a taste neither sweet, sour, salty or bitter, but savoury, rich and meaty.
Farm Life, FarmLife

Becoming a better cook — Part 2: The taste of umami

First We Eat: This Japanese word has various translations such as ‘savoury’ or ‘deliciousness’

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The four tastes — sweet, salty, sour, bitter — underpin every dish we eat. Smart cooks reach routinely for a bit of honey, a smidgeon of salt, a splash of lemon, or a drop of bitters to balance a dish, and fat too, like butter, oil, or whipping cream. Asian and Latin cooks add pungent […] Read more
Becoming a better cook — Part 1: By the book
Farm Life, FarmLife

Becoming a better cook — Part 1: By the book

First We Eat: A list of food books that explain the ‘hows’ and ‘whys’ of cooking

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My son recently served me a meal of spatchcocked (butterflied) chicken. It was sensational, crisp and juicy. “Butterflied is the only way I roast a whole bird anymore,” he told me. Then I watched as he made brownies. His recipe was more complex than mine, and he spent longer on the process. They were addictive, […] Read more
In a family committed to homemade gifts, food is often the medium that makes the rounds as presents.
Farm Life, FarmLife

Try this Carrot Pickle recipe over the holidays

First We Eat: If you grew a good crop of carrots this year you’ll want to make some jars of this for sure

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All month I’ve been pestering Mom for stories. You’d think I was five again. But no. Truth is, we’ve been in closer proximity than usual. She’s recovering from glaucoma surgery, which has eliminated lifting, bending over, or carrying anything heavier than a supper plate. So I am at her house, lifting, bending over, and carrying. […] Read more
Canada is the world’s leader in producing and exporting lentils, with 95 per cent grown in Saskatchewan.
Farm Life, FarmLife

What is a ‘chameleon’ dish?

First We Eat: Take a basic recipe and change it up by adding different veggies and spices for a whole new taste

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I’ve been benched. Perhaps you recall that last month’s column mentioned Mom’s and my West Coast holiday, specifically meeting a salmon fisher in Steveston. That morning we worked our way up and down the wharf, admiring the spot prawns and salmon despite having neither pans nor stovetop. We moved slowly, but not just to soak […] Read more
From this group of ingredients for making brownies, can you correctly choose the one that might be deemed a mystery ingredient and another not used in the recipe at all?
Farm Life, FarmLife

A brownies recipe with a twist

Singing Gardener: Plus, remember our veterans on November 11

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Have you ever known a fellow human being who bellyached a little or a lot? Well — there’s a plant known as “Bellyache Bush” (Jatropha gossypifolia). It’s a shrubby perennial originating from warmer parts of the world, bearing many flowered panicles of small reddish-purple blooms in season. As for its common name Bellyache Bush — […] Read more
Steve Lewis has been fishing for 50 years.
Farm Life, FarmLife

Similarities of fishers and farmers

First We Eat: There are many parallels between these two professions including the next generation hesitant to carry on with the family business

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Early fall, and I am on a holiday with Mom, revisiting the foods, places, and faces of her youth. Mom is a retired dryland farmer, and like me, she misses the ready access to fish and seafood that we enjoyed during our earlier coastal life while Dad was in the Canadian Air Force. So on […] Read more
Making the best of a tough tomato harvest
Farm Life, FarmLife

Making the best of a tough tomato harvest

First We Eat: This summer was disastrous for growing tomatoes as well as many other crops

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War contributes to the transportation and appropriation of goods around the globe. For instance, tomatoes were among the plants and animals that ended up in Europe in the unequal exchange of goods, disease, slavery, land theft, and genocide between New World and Old, beginning in 1492 and culminating in1650, called the Columbian Exchange. This event […] Read more
Meal ideas for a hot summer
Farm Life, FarmLife

Meal ideas for a hot summer

First We Eat: Get your meal preparation done before the day heats up and think ‘cold suppers’

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Like many rural residents, Dave and I live surrounded by trees and shrubs: the double windbreak planted by my grandfather in the 1940s — caraganas, Manitoba maple, and linden — with ornamental crabapples, lilacs, blue spruce, white paper birch, fruit trees, highbush cranberry, columnar aspens. I love our trees. In the tough climate we live […] Read more

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