Eat Local

What's IN-SEASON in July?

July is one of the very best months to eat in-season fruits and vegetables!

Every time you go to the grocery or the market, try and pick up something new that you haven't tried before!

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Bean, Beets, Onions, Kale, Cucumbers, Radish, Tomatoes

Eggplant

Eggplant

Garlic

Garlic

Zucchini & Summer Squashes

Zucchini & Summer Squashes

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Fresh Berries! My favourite are local strawberries!

How to make your own #Pumpkinspice!

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I used my own mixture of Pumpkin Spice in the Vegan Beet Muffins that I made this morning for Breakfast Television! The secret: there is no pumpkin in Pumpkin Spice!

Here's how you can make it:

Pumpkin Spice

(Mix Together)

  • 1/3 Cup of Cinnamon
  • 1 Tbsp. Ginger
  • 1 Tbsp. Nutmeg
  • 1 1/2 Tsp. Cloves
  • 1 1/2 Tsp. Allspice

And here's the recipe for the Beet Muffins!

 

PumpkinSpiceBeetMuffins

What's In Season in September in BC?

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IMG_1301 September is another month that has a great long list of Fruits & Vegetables that are

in-season!!

I visited my Local Farmer's Market this past Saturday to stock-up!! You should too!

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So the great thing about visiting Farmer's Markets, is that you actually get to talk directly to the farmers or people who work on the farms.

You also get to check out some different & interesting varieties of fruits and vegetables that you don't always find in your grocery store!

Like this awesome PURPLE Cauliflower!IMG_1278IN Season Sept_1

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Carrots and Onions are in-seson in September!

Add some chopped Celery and you have yourself a Mirepoix.

Great base/starter for soups and stews which are great in the fall.IMG_1265

Love, love fresh apples! So glad they are back in season.IMG_1275

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These cute little ones are perfect for taking to school in your lunch bag.

Oh, and some PUPRLE potatoes too.

They actually STAY PURPLE once you cook them!

I made a shepherd's pie with them today.IMG_1279

 

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IMG_1285Peppers & Pumpkins are great for soups.IMG_1273

Over the next couple of weeks, I am going to share some recipes that I really like, with some of the things that are In-Season in September.

Get Local Dinner

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I am really excited that Whole Foods will be hosting their first ever GET LOCAL DINNER, and asked me to participate! I partnered up with my friend Chef Ned Bell, who is the executive chef at the Four Seasons.  The dinner will be next Tuesday, Sept 1st, from 6:30-9pm in the Allegro Café at Whole Foods Market Cambie!

This is a private ticketed 4 course meal with wine pairings!

It is so great because 100% of the ticket sales are going to benefit Chefs for Oceans, which focuses on educating chefs about sustainable seafood practices, and Growing Chefs which brings growing vegetables into the classrooms to get kids excited about cooking & eating veggies!

You can get your tickets now at Customer Service (Whole Foods Market-Cambie). $75

 

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What's in Season in August in BC?: Part 3

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Finishing up my list of What's in Season in August in BC!! InSeasonAugust3

Peaches from the Okanagan are in season and so tasty!!

I decided to make a Peach Crisp with the ones that I bought.

Aug 22nd was #NationalEatAPeachDay

If you want to make it at home, here's how:

Local Peach Crisp

Ingredients:

  1. 6 or 7 Peeled and Pitted Peaches
  2. 3/4 tsp Cinnamon
  3. 1/2 tsp Vanilla
  4. 1 C + 3 Tbsp Flour
  5. 1 C Oats
  6. 1 C Brown Sugar + 3 Tbsp Maple Sugar
  7. 3/4 Shredded Unsweetened Coconut
  8. 1 C Cold Cubed Butter

Method:

  • Start by greasing a 9x13" Baking Dish
  • Mix 1-3 with 3 Tbsp Flour and 2 Tbsp Brown Sugar and 1 Tbsp Maple Sugar (add to your greased baking dish)
  • In another bowl Mix 4 with 5+6 & 7
  • Delicately add 8 and Mix leaving clumps
  • Bake for 45-50 mins or until crisp is browned at 350
  • Enjoy with Whipped or Iced Cream

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Mother's Day Savoury Bread Pudding

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If you saw me on Global Morning News today and want to make the Savoury Bread Pudding for you Mom, here's the recipe!

Ingredients:

  • 1 tbsp butter
  • 3 Cloves Garlic (thinly sliced)
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Medium Bunch Asparagus (2" from top tip) Sliced
  • 2 tsp Salt
  • 1/2 tsp White Pepper
  • 6 Large Eggs
  • 1 1/2 C. Whole Milk
  • 8 C. Uprising Breads (Honey & Buttermilk)- Cut into 1" pieces
  • 3/4 C. + 2 tbsp Finely Grated Parmesan Cheese
  • 6 Thin Slices of Pancetta

 

Method:

  • Preheat oven to 350F
  • Heat Butter in a large skillet over medium heat.
  • Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds.
  • Add Asparagus, season with salt and pepper. Cook and continue tossing until wilted, about 5-6 mins. Let cool slightly.
  • Meanwhile, whisk eggs, milk, 2tsp salt and 1/2 tsp pepper in large bowl. Add asparagus mixture, bread, and 3/4 C. Cheese, tossing to combine.
  • Transfer to a baking dish. Top with Pancetta and remaining cheese.
  • Bake until puffed, browned in spots and set in the centre, about 35-40 mins.

(* Adapted from a recipe from Pacific Institute of Culinary Arts)

What's in Season in November & December in BC?

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The winter months are starting to get a bit colder in BC. That means that there is less produce available "In Season". Here are lists of what is in season in NOVEMBER & DECEMBER in BC

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The best place to get in-season produce is your local farmer's market!

I am going to try and make some meals with produce that is in-season in the Fall. The first recipe that I will try out this week is the one for Parsnip & Pear Soup that I found on  FOODNOUVEAU.COM

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You should try it out too and let me know how it works out!!

Here's how:

Serves 6-8

Ingredients

1½ lb [750 g] parsnip, peeled and chopped 2 tbsp [30 ml] vegetable oil Nutmeg ¼ cup [60 ml] unsalted butter 3 leeks (white part only), sliced and thoroughly cleaned 3 French shallots, finely diced 6 cups [1.4 L] organic chicken broth 3 pears, peeled, cored and chopped 1 bay leaf 1 tsp [5 ml] fresh thyme, chopped 2 tbsp [30 ml] maple syrup ½ cup [125 ml] heavy cream

18 small scallops 1 tbsp [15 ml] vegetable oil Sea salt and white pepper (or black pepper)

Method

Preheat oven to 375°F [190°C]. Line a large baking sheet with parchment paper. In a large bol, combine the chopped parsnip with the vegetable oil, mixing well to make sure the vegetables are well coated. Spread the parsnip on the baking sheet. Grate some nutmeg over, then sprinkle with salt and white (or black) pepper. Roast for 25 minutes, turning the vegetables at mid-cooking point.

In a large pot, melt the butter over medium-high heat. Add the leeks and shallots and cook, stirring, for 1 minute. Reduce heat to medium-low, cover and keep on cooking, stirring once in a while, for 4 minutes. Add chicken broth, roasted parsnips, diced pears, bay leaf, thyme and maple syrup. Stir well. Bring to a boil, then reduce heat to simmer, uncovered, for 30 minutes. Remove pot from heat, remove the bay leaf and let the soup cool a little.

Use an immersion blender to purée the soup finely, or cool slightly and purée in batches in a standing blender, transferring pureed soup back to a clean pan on low heat. Incorporate the cream, taste the soup and adjust the seasoning, if needed. Keep warm on the lowest heat while you prepare the scallops.

Heat 1 tbsp vegetable oil in a large nonstick pan over high heat. Dry the scallops thoroughly (to ensure a good sear).

Sprinkle with sea salt and white (or black) pepper. When the pan is very hot, add the scallops and sear about 1½ minutes per side (don’t move the scallops, except for turning them), or until golden on both sides but still translucent in the middle (you can check this by viewing them from the side). Be careful not to overcook the scallops as they will keep on cooking a little in the hot soup.

To serve, ladle the soup in warm shallow bowls and add about 3 seared scallops per bowl. Sprinkle with best quality olive oil and sprouts, if desired. Serve immediately.

What's in Season in October in BC?

October has a really long list of fruits and vegetables that are in season. My favourite place to get some produce is at a Local Farmer's Market! IMG_6550

Some of the same fruits and vegetables that have been in season for the last couple of months are still on the list. And then there are some new things to check out.

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Pumpkins are in season and an important part of October! Pumpkin Pie for thanksgiving, and carving pumpkins for Halloween! Also, you can make some great pumpkin spice muffins or even soup.

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Broccoli is in season in October. The great thing about Farmer's Markets is that you can find things that you probably haven't seen before. This is Purple Sprouting Broccoli!

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Or have you ever seen PURPLE Cauliflower? I am going to share some recipes using Cauliflower in the weeks coming up.

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Herbs are great to add to all of your Fall dishes. This was a GIANT punch of parsley.

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I also discovered that this is how Brussel Sprouts grow, on a stalk! I had never seen this before. I bought one and made a delicious Brussel Sprout Graitn.

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There are a few less fruits in season in the fall. Pears and Apples are available.

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This GIANT onion was nearly the size of my head!

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