Greg Burliuk found us at the Memorial Centre Farmers’ Market, where The Farmers You Meet Grow the Food You Eat! In his article he recognized the market as the Mmm Centre of Kingston because of the many great tastes available. We love being there every week because we get to bring our produce to a market where 100% of the vendors are 100% producers from well within a 100km radius, who grow, make and bake what they sell. The diversity is a thrill. While getting your bike repaired at Yellow Bike you can stock up on soap and beeswax candles, grab some funky clothing or furniture. Then there’s all the seedlings, sauces and surprise items too. Plus saying hi to your neighbours, meeting new folks, hitting the pool and splashpad, walking the dog and stopping to smell the flowers at the Pollinator Garden. And we haven’t even gotten to the food: fresh harvested produce, ready to eat hot food and baked goods. Why am I typing? Read Greg’s article (thanks Greg).
- 2 cups radish
- tsp dried thyme (more if you love it)
- oil for the baking tray
- ½ cup onion (more if you love it)
- turn oven on at 350c
- oil baking tray or glass/ceramic dish
- wash, top and cube radish
- chop onion, add
- sprinkle salt and thyme on top
- roast for 25-35 minutes, stirring at 15&25 minute mark
Came home from market a little tired. After a day in the sun I thought the cilantro would be too, but it was doing better than me. Thai food seemed the obvious solution. So I set out to make a Massaman muddle. Combining fresh ingredients with the new crop from our freezer, I dry roasted nuts and spices, chucked in stock, coconut and beef. Added last years’
corn as a variant. Rice steaming. Time to sit while curry simmers to flavour Mensen’s potatoes with tamarind paste, kaffir lime leaves. Top with cilantro. Done! Now we are both better. Cilantro in a dish and the dish in me.
Cooperative tasks are rewarding. A crew of home-educated children got some teamwork experience, and the reward of fresh mushrooms, when they helped out with shiitake production last week.
Our urban log lot uniquely located centre-ville in Kingston Ontario is getting a boost this year – a run of new logs. Each log plugged is an accomplishment, and an opportunity to learn cooperation, accuracy, communication and time-management.
And, at the end of the day, when the mushrooms appear, what a tasty, meaty, shiitake treat. Salads, sautees, omelettes, sauces, burgers, stock, soup and yum!
there wasn’t enough wind to winnow, so we created cross-breeze with a fan and prepped sunflowers for seeding. off went the chaff, in went the seed. can’t wait to be eating the stuff we’re seeding! sunflowers beautiful beyond belief will wave in many a breeze unfabricated. these old-world practices such as scything, plowing, seeding and winnowing are not that old after all. they are brand spanking new every time we utilize them, ushering in the new world order of food and rest for you and me.
- 2C spelt groats
- ⅛C crunchy bean sprouts
- 1C red cabbage
- 1 apple (sharp flavour)
- tsp salt
- tbsp lemon juice
- tsp soy sauce
- 2 tsp sesame oil
- pinch sugar/pepper
- keep sprouts in fridge until ready to make salad
- soak spelt groats in 5C water 3-6hrs (overnight is ideal)
- get a mixing bowl / storage container and add groats
- cut cabbage slaw-style (1-2" thin slices), add to bowl
- mix seasonings (using more or less based on your taste/diet), add
- cube apple in mini-cubes, add
- sprouts, add
- mix together well
- adjust dressing to taste (add additional lemon juice, pepper, then salt, then oil/sauce)
Arugula, Asian Greens, Basil (Genovese, Thai), Beets (4 varieties +1), Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Purple Beans (3 varieties), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber, Dill, Eggplant, Fennel, Garlic, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lettuce (several varieties), Mesclun Mix, Mint, Onions (red & yellow), Oregano, Parsley, Rosemary, Sage, Melons (2 varieties), Peppers (sweet & hot), Potatoes (several varieties), Pumpkin, Radishes, Rhubarb, Sage, Shiitake, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
4am was early for Tracy and I to get on a bus to Toronto. Arriving at Ontario Food Terminal, we found most everyone had been up before 4, and many were 5 hours into a 13 hour day. Main Street Market won’t be vending at OFT anytime soon, but there’s plenty of space should we decide to take our okra there. When someone on our tour asked, Bruce Nicholas disabused us of the plausibility of a Kingston Food Terminal. But, some assets of OFT would benefit Kingston. For example, OFT has 100,000 square feet of cold storage which it rents farmers storage at $11/skid per day. Any independent business want to set up a similar service in Kingston?
In Japan this simple dish is both bachelor food and gourmet delight, depending on the cook. You can make it in minutes. Since I’ve been asked for the recipe I thought I’d share it widely. You can make it with most any veggies you have in the house.
- pop over the the Asian Market (or your local) and grab curry rice mix (comes in blocks in a small box)
- start by sauteing a roughly-chopped onion in a couple of TBSP oil
- meanwhile, scrub up (for example) potatoes and carrots from the root cellar and snap a block of zucchini out of the freezer – toss them in along with any other favourite veggies (in big pieces) and meat (beef) if you like
- add 2C water and simmer until veggies soften (15-20mins)
- meanwhile, rinse your rice thrice and throw it in the sui-han-ki (rice cooker)
- now the veggies are soft, add the curry blocks and stir until it thickens a little (2-3mins)
- fluff the rice (turn it in the rice cooker)
- serve as per photo and eat with spoon (chopsticks work fine, but kare-raisu is typically eaten with a spoon)