So on our way back from visiting some friends in London, we stopped by the most amazing place ever. No really, it was like Canada’s Wonderland for foodies.  The place is the Ferket Tomatoes and Vegetable Farm (U-Pick) in Mt. Brydges Ontario. Can you believe we brought home all this wonderful produce for less than $20? What’s even better, is that we picked it ourseleves.  It was such an amazing experience to run through the fields, giggling over which peppers to pick, which eggplants were ours, and which beans would eventually become dinner.  Maybe it’s because I live in a rather large urban center, but the thought of eating produce, that I personally selected earlier that day, for dinner brings me such joy.

Fresh, fresh Vegetables

If you get a chance to get out to Ferket’s (maybe next summer), it is certainly a great place to spend a day. Be prepared to get a little dirty (isn’t that half the fun?).  This was truly local food at it’s core, and it made me really happy.  Now, you can see how there should be a follow-up blog post on what the bleep we did with all this food right? (We’re working our way through the sauces now).  I’ll have to be sure to write that post soon.

Foodie Foodie, Life's little pleasures

I am very excited about all the local eating movements.  Very excited.  It’s something I’ve been thinking a lot about recently, now that the warmer weather is here and the options for local produce are much better.

Could I eat only foods produced from Ontario?  Well, I do support local farmers but I’m not sure if my diet could be 100% local.  It doesn’t mean I’m not considering the shift, it just means I’m looking closely at how practical this lifestyle is for my family.  Yes, I will always buy Ontario peppers before ones from outside of Canada.  If I have the choice between fresh, Ontario asparagus or greens from somewhere in the US, well… it’s asparagus for dinner (even if it’s the third time this week).  But giving up juicy oranges from Florida, amazing sea salts and fresh ground pepper… I’m not sure if it’s a shift I should be making. Or is it?

As better alternatives to my pantry’s essential items become available, of course I’ll consider the switch!  I certainly believe in supporting Ontario workers and the amazing foods we produce here - so if it grows in Ontario, I will make a commitment to purchase the foods available here.  Will I shy away from all other products and eat 100% local? No, not yet.

I read the 100-mile diet book (Disclaimer - Fiance worked on this website) and have been really inspired to be conscious about where my food comes from and think closely about how many food miles my tomatoes have traveled from their farm to my table.  (Speaking of tomatoes, having grown my own successfully last summer, I am a true believer in food TASTING SO MUCH BETTER when it doesn’t have to be ripened on a truck).  It just makes sense that food grown closer to home tastes better.

The 100-mile book was great and the message is inspiring; take a step back and consider what you’re eating and how it got to your table.  Appreciate the work that goes into prepared foods, and if you really want an eye-opening experience (as these writers had), start jarring your own foods to prepare for winter (sounded fun, but ultimately painful).

A small story: Spending the day with my Dad, he leaned over and asked about the “diet” book I was reading (it’s not a weight loss book, but it is about our diets).  I explained that I want to be a better locavore and make an effort to eat more local foods.  His response to my commitment?

Well duh, isn’t that common sense?

Interesting. It seems earlier generations get that this concept of local eating is a simple, easy thing to do.  Why did his comments seem so off-putting?  Maybe it’s because I live in a fast food nation, or maybe it’s because being in the city means being far away from the farms… but is it really common sense to eat local?  For my Dad, it is.

It would be wonderful though, to just eat local, organic foods… but I must acknowledge that the local lifestyle comes at a higher grocery price tag.  Better in the long run, and healthier for you maybe, but paying more for groceries in this economy can be a hard sell for some.

The bottom line:  Eat locally and support local farmers as best you can.  I don’t think it’s reasonable to ask every Canadian family to make a shift to 100% local, but I value the gesture and admire those who live that way.  It’s better for you, it’s better for our community and our environment.  After all, being a locavore “just makes sense”. I’m going to make an effort to do better.  Enjoy your asparagus folks - strawberry season is up next!

Foodie, Media Eating locally, Foodie, locavore

I had to write about the adventure the Fiance and I undertook by attempting duck for dinner for the third time a couple weeks ago.  The first two times I made duck, I overcooked it to the point of well, death.  It was entirely inedible.  I couldn’t believe how difficult it was to get this meal right - after all, I roast chicken on a regular basis!  As a result of the wasted meals, I’ve been afraid to go to all the effort to pay for, prep and serve duck. What’s the point if it’s something I just can’t do? With the support of my lovely partner though, we tried it once again.  This time served with an orange, honey and kumquat sauce.  It was unbelievable!!! I wanted to post about the amazing duck experience as a lesson to a) not give up on an entire food source out of fear and b) to remember that practice clearly makes perfect.  Doesn’t that duck look scrumptious?

Now, I still think duck is really fatty and quite heavy, so it won’t be a regular protein in this household.  It is a special treat, and one that made us both step back and say - whoa, maybe we can cook.  It also was a good lesson about cooking together as a team.  We carefully prepped the whole duck, worked slowly on the sauce and discussed our approach to the sides.  Another tip, we saved all (and there was a lot) of the leftover duck fat, and made duck fat french fries to accompany the leftover peach chutney duck sandwiches on rye. The leftovers were almost more amazing then the original meal.  Duck was affordable, local, and a fun way to revisit something I vowed never to make again.

Just a little post to say duck isn’t a mystery after all…  it just takes a little effort, and the right attitude.

Who knew?

Uncategorized Add new tag, Foodie, Sunday night cooking

In my latest food trend project, I have been making an effort to cook one amazing meal on the weekend, but include strategic ingredients to facilitate yummy leftovers throughout the week and reduce the amount of cooking I need to do. Now, don’t get me wrong - I LOVE to cook, but my new busy lifestyle makes it a little difficult to make fantastic meals every night of the week.

So, I’ve been approaching weekend cooking in a large-batch-transition-cooking style.  So this doesn’t just mean cook enough food that you’re eating the same thing for 5 days, as that route inevitably gets tiring, boring, and leads to takeout*.  I’ve found success with thinking through the week, buying some extra groceries, but doing the bulk of the quality, preparatory cooking on the weekend.  I have found success making large roasted chicken meals.  Keep in mind that I intentionally bought a bigger chicken that the two of us need for one or two meals (I have also in the past bought two chickens and took the time to roast them together, knowing I’d do something creative with roasted chicken); same goes with the amount of veggies bought / cooked. My transition week looked like this:

• Sunday: Roasted chicken with cranberry red wine glaze, roasted sweet potatoes, arugula salad with pancetta (alternate: with sides of asparagus and Quinoa)
• Monday - Chicken soup with homemade broth (Nonna’s recipe - must include LOTS of parm-reggiano!).  If you make the broth the night before, the soup is as simple as boiling water and adding small noodles and cheese to the broth!
• Tuesday - Cranberry Chicken Salad sandwiches (topped with arugula) and served with leftover sweet potato puree or cous cous.  Basically, I chop up small pieces of leftover chicken, mix with sour cream, Dijon, cumin powder and cranberries.  Serve with whatever bread on hand, or on top of a salad.
• Wednesday - Basil chicken and asparagus penne in a cremini mushroom cream sauce.  You don’t need a ton of leftover chicken, just enough to mix with veggies and add to a cream sauce.  This 30-minute meal will taste like you cooked it for hours (and technically, you did!)
• Thursday: Leftover basil chicken penne (make enough the day before).

What are your large-batch meals?  Is large batch cooking really a trend or is it common practise and something the busy professional in me just figured out?

*note: There are some meals so well made that you’re completely willing to eat the same thing for 5 days straight.  These meals look like contenders for that category - I plan to try them out and report back soon:

Lasagna by Kevin

5 Second Rule’s Ragu

Foodie at Fifteen’s Beer braised Short Ribs

Foodie Foodie, Sunday night cooking

As a result of my recent move, I’ve had to seek out new food markets and say goodbye to my reliable shops…  The market hunt has been a little challenging, but so much fun! It has allowed me to search out new local ingredients and conduct on the spot dinner brainstorming, knowing I better get all the elements at the store I’m at (until I figure out a better way to make multiple stops convenient).

I’ve been on the new food market hunt for about a week now, so I thought it would be a great time to reflect on some of the yummy meals that are a result of experimenting with new markets.  It was a good week.

• Sunday - My famous Sausage Penne… with scrumptious sausages from Pusateri’s
• Monday - Pasta leftovers… mmm…
• Tuesday - Seared scallops with bacon creamed corn and poached egg salad
• Wednesday - Thai Curry Chicken with coconut milk, sour cream and green peppers
• Thursday - Baked steak enchiladas and cheesy nachos
• Saturday - Sirloin tip roast with roasted parsnips and carrots

Foodie Foodie, Shopping, YUM