It’s rare that I don’t make a couple of batches of homemade salsa duringthe tomato season: for me, it is the most versatile and flavourful ofcondiments and can be used as the basis for many meals. Still, I often endup with half-eaten jars of mild and medium salsa competing for fridge spacewith the BBQ sauce…

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This week, I am giving thought to the various jars of pickles left on basein my fridge. Not just the usual cuke suspects: I’ve also accumulatedpickled beets, beans, and carrots in my summer preserving travels. Oftenforgotten in the mad rush to get food on the table, these pickle stragglerscan add zesty flavour to any meal!…

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Last night’s Hunter’s Moon rising like a big yellow pumpkin in the night sky reminded me that it’s now officially fall bulb-planting time. Tulip bulbs will have to compete for garden space with the garlics I am currently breaking up into cloves and getting ready to plant. I’ll soon be making the annual raid of the compost pile in search of nourishment for these ground dwellers who will sleep cozily in the earth all winter and emerge first thing in the spring.

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