Creamy Herb Dressing

Creamy Herb Dressing

1/4c chopped fresh dill leaves

3/4c fresh Italian parsley leaves

2T fresh thyme leaves

1/3c chopped fresh chive leaves

3/4c mayonnaise

1/2c buttermilk

2T cider vinegar

1/2tsp kosher salt

1/8tsp ground pepper

3/4tsp hot sauce

In a food processor, combine fresh herbs with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper and hot sauce. Taste and adjust the seasonings. Pour into a jar and refrigerate for up to 2 weeks. 

Sorrel Sauce with Yogurt

Sorrel Sauce with Yogurt

Fresh vegetables French sorrel wiarton farmers' market polka dot hen produce
French sorrel has a delicious lemony tang.

Deborah Madison

About 2c sorrel leaves, washed 

1 clove garlic, crushed

1/3c yogurt or sour cream

slivered chives or garlic chives

Sea salt

Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.

Spring – It Is About Time

daffodil fresh wiarton
Early bloomers brave the blustery spring weather.

Spring is here. No really. I think this time it’s going to stay.

Not like all those other times we had our hopes dashed. Don’t even talk to me about April when the most snow we saw all season fell. Of course, we had taken the snow blower off the tractor.

As the snow piled up, I watched all of my precious crop planning get backed up further and further. The temperatures stayed too cold to work in the unheated green house. And it continued to snow. Continue reading “Spring – It Is About Time”

Seasonal Eating – Spring

Close-up of pear tree blossoms
Pear tree blossoms are a welcome sign that spring is has arrived and lots of delicious seasonal flavours await.

 

I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.

Starburst carrots dug in winter from the garden
Carrots dug from the garden January 22, 2017. Deliciously sweet!

 

Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.

Continue reading “Seasonal Eating – Spring”