Web Chef Review: Ontario Freestone Peaches at Harvest Barn Country Markets
There is something about Ontario Freestone Peaches that really captivates me, and they are in season at Harvest Barn Country Markets! Whether they are eaten fresh, grilled, in jam, pies, pickled, I find them to be exceptionally delicious and appealing. These freestone peaches from Harvest Barn Country Markets are beautifully golden and pink, the flesh is sweet and juicy and the taste is wonderfully delicious. Freestone peaches are...
Web Chef Review: Ontario Horseradish at Harvest Barn Country Markets
Ontario Horseradish is in at Harvest Barn Country Markets – whether you’re cooking with it or canning, it’s in season! This horseradish looks so fresh and is in very good condition. We often use fresh horseradish when we are pickling cucumbers and it can be grated fresh and preserved in place of purchasing prepared horseradish. We have planted horseradish in our garden as well, but it is much easier to just get it...
Web Chef Review: Ontario Dill at Harvest Barn Country Markets
You can now pick up bundles of beautiful, green Ontario Dill at Harvest Barn Country Markets. Have a look at this healthy specimen of dill, with the crowns on the stems, ready to be used in my Savoy Cabbage Roll recipe, in my Borscht, Chicken Soups and currently in my recipe for Dill Pickles. Can you believe how gorgeous this dill is and since it is still on the stem, it will last several weeks as long as it has water. Not only is...
Web Chef Review: Ontario Cucumbers at Harvest Barn Country Markets
Ontario Cucumbers are in season at Harvest Barn Country Markets! Whether you are looking for cucumbers for salads or just as they are – sliced, salted and peppered, or for pickling, you are sure to find just what you want at Harvest Barn Country Markets. You can be satisfied that you will find them to be clean, fresh, bright green, crisp, ripe to perfection and outstandingly delicious. Not only that, they have the option of #3...
Web Chef Review: Harvest Barn Country Markets Ontario Peppers
I’ve had the opportunity to pick up Harvest Barn Country Markets Ontario Peppers, and they are absolutely beautiful. They look like they aren’t even real – so perfect, plump and perfectly ripened. Harvest Barn Country Markets make great effort to provide produce grown within a 100 mile radius and, as a result, we are able to access the very best fruits and vegetables possible. These peppers are the result of those...
How to Make Foie Gras Pâté
Savory, creamy & very decadent, Foie Gras Pâté is somewhat of an acquired taste & a delicacy. How to Make Foie Gras Pâté: It’s easy to make a Foie Gras Pâté using Pan Seared Duck Livers. Type: Pâté Recipe: Serve with: pickles, Dijon mustard on French bread or rye toasts with sweet, white wine Prep Time: 12 min Bake Time: 1 1/2 – 2 hrs Chill Time: 12 hrs Yields: 12 people Ingredients: 1/2 lb ground veal or ground...
For the Love of Celery
We don’t often think of Celery as a versatile food, but the tender leaves are lovely used in nearly all savory foods – either fresh or dried. Celery salt is actually powdered, tender celery leaves combined with salt. Celery seeds used for flavor are the seeds of wild celery, which is grown specially for the seeds, which are intense in flavor, and should be sparingly used in bouillon, stocks, pickles, seafood dishes &...
How to Make Creamy Tartar Sauce
This Creamy Tartar Sauce is a perfectly ideal accompaniment to fish. How to Make Creamy Tartar Sauce: Though my recipe uses parsley, other herbs are quite delicious added to this sauce as well. You could try tarragon or chives. Type: Sauce Recipe Serve with: fish & lemon wedges Prep Time: 8 min Yields: 1 1/3 cups Ingredients: 1 cup mayonnaise 1 large egg – hard boiled; finely chopped 2 tbsp sweet pickles or green relish...
How to Make Club Sandwiches: National Sandwich Day
National Sandwich Day has arrived and I’m excited to share with you how to make my Club Sandwich recipe. It is amazing to me that the very humble sandwich has a day of its own. Sandwich Breads: From a loaf of sandwich bread, you should expect 18 – 20 slices. Besides the bread, there are many other breads suitable for making sandwiches. Flatbreads used as wraps, pitas, ciabatta, focaccia, tortillas, croissants, brioche,...
A Celebration of Peppers: National Pepper Month
It is November, and National Pepper Month has finally arrived. We have written about peppers in our quest for various pepper dishes & found they are a most popular vegetable, included in many of the most familiar ethnic dishes. The terms pepper & chili are used interchangeably, both being vegetables. Amazingly full of vitamins, peppers are vibrantly colored, add texture, and sometimes heat to dishes. Store unwashed & in...
November Food Holidays & Events
Here are November Food Holidays & Events. Most of these holidays are based out of the USA, with others sprinkled in here and there. Find other months on The Year in Food Holidays & Events page. Georgia Pecan Month: How to Bake Pecan Pie: Georgia Pecan Month Browse Pecan recipes, Nut shows, Nut recipes Vegan Banana Pecan Muffins How to Bake Rose’s Pecan Cookies Cooking Shows: Nuts Recipes + Reviews Good Nutrition Month:...
Some Basic Rules of Canning for this National Day
National Canning Day is here, so take advantage of the day and preserve something! Canning can become an annual activity, if you can fruits & vegetables in season. It’s so nice to open a jar of these treasures in the dead of winter. Some Basic Rules of Canning: Firstly, you must choose produce without blemish or over-ripening. Process according to a good recipe of instructions. Berries, plums & most vegetables, which are...
3 Unique Sandwich Ideas: National Kraut Sandwich Week
National Kraut Sandwich Week is here with these cabbage salad ‘wiches serving up serious taste bud enjoyment. Numerous sandwiches can be paired with sauerkraut, or any kraut, to give them extra tang & substance. This goes especially well with sausages, franks & meatballs. Brisket & Apple Sandwich with Kraut: A nice sandwich of leftover brisket on fresh French bread with a generous spoonful of kraut, and topped with a...
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