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Southeast Asian foods — Part 2: Try Thai
Farm Life, FarmLife

Southeast Asian foods — Part 2: Try Thai

First We Eat: Thai cuisine offers contrasts in tastes, textures and temperatures

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When talking about Thai food on the TV show “Parts Unknown,” the late Tony Bourdain said, “It was like discovering a colour I never knew existed before. A whole new crayon box full of colours.” Bourdain loved Thailand, and had the means to visit it repeatedly. Lucky man. But his life was tougher than we […] Read more
Vietnamese pho.
Farm Life, FarmLife

Southeast Asian foods — Part 1: Vietnamese pho

First We Eat: There’s a good selection of Vietnamese ingredients in many stores as they strive to serve a large refugee population

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We are so fortunate in Canada to have arrivals from around the globe to teach us about seasoning our tables. Lucky for us, food is one of the best tools for welcoming people and sharing experiences. The foods of Southeast Asia — Thailand, Cambodia, Laos, Vietnam — are worlds apart from what those of us […] Read more
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

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