Cooking and Preserving
Below are resources to help you cook and preserve your homegrown harvest.
Articles: Cooking and Preserving
Looking for an easy-to-make, unusual dessert? This is a fig-leaf panna cotta recipe that will have your guests asking for seconds!
Host an apple tasting and find the best-tasting local apple variety. This guide tells you how.
How to make homemade cranberry sauce. This cranberry sauce recipe includes orange (or other citrus).
Don’t let the frost nip your green tomatoes! Find out how to make delicious mincemeat using green tomatoes that you pick at the end of the season.
Recipe for the best borsch, just like Mom made! Here are my 2 must-have ingredients, and tips on making a great stock for your homemade borsch.
Did your fig tree drop its leaves for winter…but is still loaded with unripe figs? Here are unripe fig recipes and other ideas for getting the most from your fig tree.
Interviews: Cooking and Preserving
We talk about growing quince with Joseph Postman; and talk about cooking root vegetables with Jennifer MacKenzie, who shares recipes from her book The Complete Root Cellar Book.
Daniel Speck from Henry of Pelham winery talks about how to grow grapes, European wine grapes, North American labrusca grapes—and hybrid grapes.
In this episode: Grow your own spices with Tasha Greer, and food storage and preservation with Steve Maxwell.
In this episode: Growing and cooking garlic, and the Toronto Garlic Festival with Peter McClusky, and chicken-keeping tips and ideas from Frank Hyman, author of Hentopia.
Denise Schreiber, author of Eat Your Roses, tells us about edible flowers and shares recipe ideas, including rose-petal ice cream, roasted-red-pepper soup with nasturtiums, and lavender-flower biscotti.
In this episode: Seasonal tips with Joanne Shaw and Matthew Dressing; and foraging and specialty foods with Jack Hamrick.
What’s old is new: Cold cellars are back. Transition Guelph launches an initiative to build local food-storage capacity through cold cellar education and installations. We find out what they’re doing—and get tips to help you make a home cold cellars.
Books: Cooking and Preserving
Here are the delicious recipes included in the book Grow Lemons Where You Think You Can’t:
Pat Crocker’s Citrus Salt
Tonia Wilson’s Lemon and Parmesan Roasted Chickpeas
Voula Halliday’s Chicken Ball Avgolemono
Steve’s Lemon Pepper Chicken Marinade
Biggs Kids’ Favourite Cranberry Lemon Muffins
Liz Pearson’s Wild Blueberry Lemon Muffins
Brad Long’s Lemon Malpua
Verna Duncan’s Lemon Bars
Danielle French’s Perfect Citrus Cake
Covering everything from lemon varieties, to location and watering, to pruning and shaping, to overwintering, dealing with pests, and more—and including insights from fellow citrus enthusiasts—this book will give you the confidence you need to grow and harvest fresh lemons in cold climates.
Orders may be shipped from Toronto or printed and shipped directly by our printing partner. Available destinations and shipping charges appear at checkout. All prices are in Canadian dollars.
Prefer an ebook? Find the Kindle edition on Amazon.
Chef David Salt talks about how to use fig leaves in the kitchen.