Need a pump? the simple pump is a great choice and here’s why
It has a sweet, appealing flavor that is delicious to drink. The bonus is that it’s good for you.
Renae, our host at the Community Hostel in Quito, Ecuador, was making this tea one morning when we woke up. She says it’s a great cure for hangovers.
Make it in a large batch and reheat it for a comforting drink anytime of the day or night.
It’s nice that this drink is so healthy and yummy and that the recipe is so simple to follow.
Garlic flowers are a delicious and delicate tasty treat.
Here, garlic specialist Dan Jason of Salt Spring Seeds, discusses how to cook them, when to harvest them and he explains why the garlic flowering tops need to be removed.
This sustainable practice allows the garlic flowers to be “deadheaded” but not thrown away.
The flavor of the garlic flower is not as strong as the cloves. It is like comparing green onions and onions.
The “basil” stars of this video are sweet basil and opal basil.
Richard not only teaches you how to make this recipe, he makes sure you know how to grow basil, he shares some history of this popular herb and demonstrates the best way to preserve it.
This recipe is a classic .
Salsa is a yummy way to eat fresh. Here’s a twist on the tomato based salsa we’re used to in North America using mangos. We’re looking forward to eating fresh local mangos soon and so this recipe will become one of our staples. The local fresh herbs that can be found anywhere and are used in this recipe are cilantro, ginger and garlic and they add a combination of flavors that work so well together.
In this video learn how to turn mangos into a great side for any dish – easily.
Thanks once again to Richard White former owner of Hazelwood Herb Farm, for sharing this tasty recipe.
Tea is easy to make if you have the herbs available to make a tasty mix. In this video learn the art of tea blending and learn how you can make your own herbal teas from your garden. Several blends are shared including DIY Earl Grey, morning, afternoon and cleansing teas.
In this video Lynda Dowling of Happy Valley Lavender and Herb Farm shares how to make fun and yummy teas blends describing the reasons for the flavour combinations as well as gardening tips to help you grow tea herbs successfully.
Vegetarian ratatouille, originating from the Provence region of France, is the recipe Richard is making in this video. A great way of using fresh ingredients this is a straight forward recipe that tastes amazing.
The herbs featured in this recipe are garlic, greek oregano and basil. Richard also has lots of great growing tips to help with successful gardening outcomes of the herbs he is using.
Squash fresh from the farm to the table is what this soup is all about. So simple it’s silly; try this easy to follow recipe that tastes delicious. I often eat soup for breakfast now and this one is a particularly nice one in the morning; it is hearty and warming at the same time.
The squash came from Woodwynn Farm, a community created to help homeless people get off the street and give them the support they need and the tools to rejoin society. It is wonderful to see the farm producing food for human consumption after so many years of producing nothing but hay for animal feed. You can read all about Woodwynn Farm here.
It’s great to be able to support local farm projects, especially when they make it easy by making available fantastic produce like these amazing squash …
Now for the Directions;
Cut squash in half, scoop out the seeds with a spoon (if the seeds are organic they can be dried for next season’s planting)
Bake in a 350°, cut side down, on a baking sheet until soft when a knife goes through (approx. 45 min)
Clean, cut and cook carrots 4 to 8 in a large pot of boiling water, 1 to 2 inches above the carrots and simmer until soft.
When squash is ready, scrape it out of the skin and into the pot with the carrots.
Let the soup simmer gently to reduce for 1 hour.
Mash the soup together and then whisk it gently.
Now your soup is ready.
Serve with homemade bread or buns and enjoy!
Potatoes are in such abundance in our world. They grow easily and be cooked so many ways. We don’t use Russet Potatoes anymore, since watching the film Food Inc. In the film they explain the over planting of Russet Potatoes around the world as a result of the McDonald’s demand for consistency in their french fries. The over planting means the entire world crop could be wiped out if a disease were to strike russets.
There are so many other varieties to choose from. We love red new potatoes and try to buy them from local growers; what we don’t buy anymore are the russets.
Ingredients and Method
We make our own popsicles by pouring 100% fruit juice into a glass or small jar, putting a spoon into in and popping it into the freezer. When it freezes it’s done. Pour warm or cool water on the outside of the glass or dip into a small container of water (this uses less water), until it is loose enough to slip out of the glass … and voila – a tasty treat with nothing but juice that the kids love!
The popsicles can be put back into the glasses and refrozen so there’s no waste. An option for travel is to use small paper cups; the paper can be peeled away and recycled, they are not as big as popsicles in glasses or jars and there’s no spoon needed.
Nutrition note: we never add any sweetener when we reconstitute fruit. Freezing, drying it, turning it into juice or smoothies brings out fruits’ natural sugars and no extra sweetener is actually needed.