Keeping zucchini simple with Cara of Abundant Acre Family Farm

The first zukes of the season are here! Check out some simple tips from Cara on what to do with them: Grilled. We love to BBQ zucchini in a grill basket. Larger zucchini can be sliced thin and laid down straight on the grill. Here are two methods for prep. 1st option: Cut each summer…

ROTW June 24th: Crunchy snap pea and strawberry ‘slaw

Who decided that lettuce and tomato should be the go-to sandwich and burger add-ons, with the occasional scoop of over-dressed coleslaw? There are so many equally crunchy, more flavoursome (and just generally more inspiring) possible alternatives. With snap peas and strawberries freshly in season, and kale still going strong, try this basil-y ‘slaw that’s perfect on its own, or heaped onto a chicken or veggie burger.

Beyond strawberry rhubarb pie, part 4: Rhubarb comfort cake

Yesterday may have been the official start of summer, but we haven’t seen the last of the cold and rain just yet. This last recipe in the ‘Beyond strawberry rhubarb pie’ series is intended for those soggy June days when you huddle inside and think about what kind of soup you want to make, perhaps after getting caught unexpectedly in the rain while hiking or at your kid’s baseball game. Cinnamon-y, fruity and dense, it’s a cake that will feel like an inside hug.

Beyond strawberry rhubarb pie, part 3: Rhubarb ginger cocktails

A couple hours ago as I approached Anne (of Friesen Farms) with my arms full of rhubarb, I grinned ruefully and explained that no matter how much rhubarb I buy, I always seem to run out well before the next Market day. ‘Rhubarb is so under-rated!’ I exclaimed with sincere passion, ‘You can do so much with it!’

I like to stay true to my word, so here is one more rhubarb recipe to add to the collection: a slightly sweet but punchy summer cocktail that’s a perfect pairing for anything barbecued and eaten outside. It’s like an adult ginger ale, but oh so much better.

What we do with peppers: Roasted pepper hummus and a 3-point history of how hummus captured our food industry

There’s a definite art to filling a bag of Apple Barn peppers to the fullest, one that every regular Market-goer soon masters. You have to get the most out of that $6 right? If you’ve got little air pockets in the corners of your bag, let me tell you, you’re doing it wrong…

Slightly sweeter than your average bell pepper, Apple Barn’s baby papers are perfect for stir-fry’s, stuffing, roasting or just snacking straight from the bag. They also make a mean roast pepper hummus. To the average Millennial (especially those of the Birkenstock-sporting, farmers’-market-going variety), hummus is probably as much a lunchtime staple as mustard or mayo. But this garlic-y dip’s rise to fame is actually pretty recent history. To summarize in three points:

Beyond strawberry-rhubarb pie, part 2

Last week, in an attempt to get past the mindset that rhubarb is best for pies and crumbles, we shared a recipe for Meringue nests with rhubarb, yoghurt and mint. This week’s recipe goes a step further, introducing rhubarb as the perfect tart addition to a deeply savoury summer salad that fills your stomach in all the right ways.

It’s salad season and we couldn’t be happier

I’ve always thought of myself as a pretty decent cook (after all, I write food blogs and people like you sometimes even read them). I’ve also always been a generous cook. If I can entice someone to come over and join me for dinner, I will, and I take inordinate pleasure in packing rhubarb muffins for my co-workers. I get regular compliments on my food and I appreciate that, but one thing has always baffled me. Despite the effort I put into making elaborate three-course meals with elegantly assembled desserts, what I get complimented on most is salad.

The two ingredients your granola is missing

I’ve been making variations on the following granola for upwards of ten years. For about nine of those years, there was always a small part of me that couldn’t get over the fact that my granola just didn’t cluster.

The flatbread you should be making (even if you’re not a bread-maker)

I am an unashamed lover of free appetizers and extras at restaurants: endless chips and salsa, deep bowls of green salad or—the classic—a big ol’ basket of bread. Make that bread a fresh focaccia, baked in-house, and you’ve just secured yourself at least one repeat customer. Call me old-fashioned, but why wouldn’t I want more carbs with my carbs when out for Italian? You have to soak up that extra sauce somehow.

Beyond strawberry-rhubarb pie, part one

Dinner parties are making a comeback. Previously a medium for the comfortably middle-aged to get together twice a year to keep each other updated about their comfortable, middle-aged lives, they are the new domain of aspiring millennials tired of the same Friday night bars and eager to impress their aspiring friends with their culinary prowess.

Blogger’s market mantras

As a general rule, I can’t stand shopping. Bright lights, too many people and the sterile smell of mass consumerism always make me a little uneasy. I’m a class A shopping strategizer, putting off a trip to Wal-Mart or the grocery store as long as possible and then trying to maximize gain in a single, well-planned visit. Of course, this never quite works out and I still end up staring at the shelves in paralyzing indecisiveness or leave the store wracked with guilt that I forgot to bring my own shopping bags…

Welcome to the AFCM blog

In a world of thirty-second video recipes and Instagrammed shots of avocado toast, recipe books and food magazines are rapidly becoming obsolete. With a tap of your finger (or even with a mumbled ‘OK Google’), any recipe you want is yours for the taking, probably in about eighteen thousand more variations than you asked for. So why are we starting another food blog and what makes our ramblings on market life and local cooking worth reading? Good question.