I love this time of year when the first crops of local asparagus announce the coming of summer. I have a go to recipe that I make and freeze for later as we all know the season is short for…
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The Almighty Hamburger – Always great, no matter what’s inside! When it comes to summer cooking, the hamburger has to be one of the most versatile options. A bevy of fillings from ground beef to buffalo, venison, lamb, kangaroo, turkey,…
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Do you remember Gourmet magazine? (If you do, your secret is safe with us!) Gourmet was the first US magazine devoted totally to food and wine. Founded by Earle R. MacAusland (1890-1980) the first edition hit the streets in 1941….
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It’s Christmas time again! Let’s make Aunt Bertie’s Christmas Pudding! Sift together: 1 Cup Four 1 Tsp. Of Baking Soda ¼ Tsp. Salt ½ Tsp. Cloves ¼ Tsp. Nutmeg 1 Tsp. Cinnamon 1 cup Brown Sugar Add: ½ cup Raisins…
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Rack of lamb is a prime cut between the shoulders and the loin. The muscles don’t have to work as hard in this area which makes the cut very tender. Meaty and easy to prepare, the cut is roasted whole…
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LAMB SHANKS: One Dish Meals After a long day at work and with only 30 minutes to get the gang primed and ready for hockey practise, who needs the hassle of using more than one pot? One-dish meals for busy…
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I was reminded this past weekend of a yummy butternut squash soup recipe I made last year at a family dinner on Thanksgiving at my step-daughter’s home. I love to bring soup when asked to make something for a family…
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I have a funny feeling this recipe has gone around the world a couple of times. And not viral on social media, but simply by word of mouth. Now why on earth would I think that? Well, first because every…
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There’s few things I love more than a bumper crop of tomatoes that I can slow roast at a low temperature in my oven. Over the course of the day my home takes on the aroma of a beautiful Mediterranean…
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Lamb cuts are particularly favourable to slow-cooking. Because of the robust nature of the meat, it’s happy to soak-in flavour while tenderizing. But anyone who has done serious slow-cooking knows that it has its own set of challenges – identifying…
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Oh the potluck party! The holiday season continues among us and you still may need to conjure up a dish for a party. When asked to bring an appetizer, soup, salad or side dish I immediately start rifling through the…
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Lamb chops come from either the rib, loin or shoulder of the lamb. At Valensbrae Farm, we choose to keep the shoulder for our famous stew recipes and leave the rib and loin chops for grilling, broiling or frying. Rib…
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Even just saying the word – stew – brings ups memories of cold snowy nights and eating beside a fire. Stew is considered a ‘comfort’ food – those everyday dishes served to families and friends in an intimate setting. The…
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At Valensbrae Farm, we eat a lot of lamb. And each family member has their own favourite way of preparing a particular lamb cut right down to how it’s cooked and matching the perfect spice and wine. Did you know?…
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LET’S BAKE! WHAT TO DO WITH ALL THOSE PUMPKINS by Marjorie Clark In my father’s garden in Morriston, we once grew a giant variety of pumpkins, which produced fruit that large, they had to be harvested on a toboggan and…
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This spring I couldn’t resist buying four jalapeño pepper plants for a dollar each. The tomatoes and garlic had already filled my garden so it meant these would have to grow in pots on my deck. I had no idea…
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From the Bounty of Our Farmers’ Market Comes Four Salads and a Salsa by Daina Makinson. I love this time of year when I can delight in all the freshness of local produce with a salad at every meal. It’s…
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