Simple Pleasures: Fresh Potatoes

Growing up, potatoes meant russets.  That was alright.  Baked potatoes were cool.  The russet could be cubed, boiled, then seasoned and deep-fried into naughty little homemade hash browns, or stripped down to nothing and transformed into slivers of crisp, seasoned Hasselbacks, or made into a potato salad.  The potato was something that needed stuff done to it…

Maple-Balsam Barbecue Sauce

Barbecued chickpeas have long been a fond favourite of mine.  It’s a tasty, simple dish involving the obvious two ingredients, plus a drizzle of oil, then baking at 375 to 400 for about 20 minutes.  Finding an appropriate barbecue sauce, often leaves me barreling down the foodstore aisles shouting profanities in opposition of the needlessly…

Garlic Scape Jam

If you want to know what’s in, hit up one of three sources: hipsters, grannies, or farm folk. Garlic scapes are hip.  And I can see why:  crisp, twirly and oh-so-rarely available.  These flower stems and unopened buds of the garlic blossom pop up in late spring/early summer, and are trimmed off in order to…

Summer is Here…and so is Scape Jam (almost)

So, it’s summer.  A concept I truly never appreciated until I began living year-round in the rather northern part of the northern hemisphere. Living near the equator, such concepts as “Summer Solstice” are ridiculous at best.  Celebrate the longest day of sunlight?  Please.  Most people are trying to escape it under the nearest shady tree….