Fermented Garlic Scape Relish usually takes around three days. During this time, the flavours mingle and the vegetables inside will soften. This is the time when the probiotic bacteria will multiply, creating a relish that is very good for gut health. The bag can be left for up to five days before moving on to the next step. If the bag becomes firm, like an inflated balloon, move on to the next step.
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Every June it appears the gardening world is flooded with garlic scapes. These are the curious flower stems that are removed from the plants before they can form flowers. It is widely held that removing the scapes increases the size and quality of the bulbs that will be ready to harvest in a couple of weeks.
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingMaking a big batch of vegetable stock is a great way to clear out the vegetable crisper in times of garden plenty. But this particular recipe is also worth going out and buying fresh veg for to put away in...
Continue ReadingThis traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In thisΒ Sopa de Ajo β Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as wellΒ garlicΒ as a central ingredient. Garlic!
Continue ReadingOne of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has its own set of flavours, and the food of the Maya in Yucatan often features...
Continue ReadingThe spicy corn and kohlrabi dish hails from northern India, but steps away from the typical, sauce-heavy curries. The sweetness from the corn is balanced perfectly by the chilies, salt, and lemon juice. It can be made less spicy by...
Continue ReadingThe blackened char of tomatillos and peppers adds so much depth of flavour to this classical Mexican salsa. Foodie puritans might achieve this over direct flame in the traditional manner, but the broiler works just as well. Enjoy this salsa...
Continue ReadingThis recipe for Roasted Fingerling Potatoes is the perfect side for fall meals. TheseΒ get planted in early spring β as early as April on the coast. This is a slow growing, late season variety, meaning that it wonβt be fully...
Continue ReadingHappy Chinese New Year! If youβre looking for a simple side dish for your Chinese New Year gathering, this is your ticket. This dish needs only a few ingredients, yet packs a ton of flavour. If you planted pac choi...
Continue ReadingPizza Margherita is supposedly the original prototype of all pizzas that followed. Tradition holds that its three simple toppings symbolize the red (tomato sauce), green (basil), and white (mozzerella) of the Italian Flag. It is a pizza constructed with restraint,...
Continue ReadingRoasting garlic transforms it from spicy, sharp, and pungent to sweet and smokey. The garlic loses its hard texture and becomes creamy and smooth. There are lots of ways to achieve this, but our preferred method is this simple roasted...
Continue ReadingDoes removing the scape from hard-necked garlic really improve the size of the bulb and cloves? Thatβs the commonly understood wisdom among garlic growers. Whether it is scientifically true or not, garlic scapes are edible and packed with garlic flavour....
Continue ReadingWith the arrival of warm weather comes the barbecue season. Coriander Root Paste is a kind of all purpose barbecue rub or marinade that takes its flavours from the southeast Asian cuisines of Thailand and Vietnam. It makes use of...
Continue ReadingDeliciousΒ salsa recipes areΒ easy to make and nearly all the ingredients can be grown in the home garden. Ingredients: 15 cherry tomatoes or 3β4 tomatoes, diced 1-2 hotΒ peppers, finely chopped, (optional, depending your preferred spiciness) 2-3 cloves garlic, minced or finely...
Continue ReadingFattoush salad recipeΒ is a Lebanese salad enjoyed in variations around the Mediterranean. Itβs a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on whatβs fresh or what you like to eat. Itβs also a...
Continue ReadingIngredients β’ 1 clove garlic, minced β’ 1 Tbsp organic coconut oil β’ 1/2 head cauliflower β’ 1/2 cup chopped onions β’ 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat...
Continue ReadingAs we descend into fall, hereβs a simple but hearty soup that makes use of this yearβs crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes βpeacefulβ. It features lots of garlic, so you can...
Continue ReadingBorscht has almost as many recipes as there are grandmothers from the old country. Regional and cultural preferences have taken it around the world. If it passes as beet soup, it can be called Borscht. Variations include everything from adding...
Continue ReadingThis vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati rice. 60...
Continue Reading3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 eggplant, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chickpeas, drained and...
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