TicTac

The other days pickage the Armenian cucumber variety was awesome. Too bad it’s such a poor producer this year. this little guy was happy to see me

Can you send me a cutting of your tomato sauce plant!? All mine do is produce tomatoes!

Summer dinner - much from the garden steamed new potatoes queso fresco stuffed zucchini flowers w/ cherry tomato salsa grilled chicken w green onion/mustard paste

Wild. We have a great fishmonger nearby that gets a good mix of farmed and wild. The squid last night from said fishmonger was also excellent (did a new for me pairing - asian style sauce; ginger, sweet soy, black vinegar, lime, dark soy, maple syrup, fresh chives, cilantro and baby cilantro seeds all crushed and mixed together. Worked quite well.

Curious what it ran you through Amazon... We had some super fresh Char and Spigola last night, I love doing the char med-rare when it's that fresh - just cook on a med-low grill for about 10-12 minutes, no flipping - divine. Sorrel sauce as icing on the cake. I think for 2 whole sides I paid $35 CDN.

Love langoustines - and nature. Seems like a great trip. Thanks for taking us along, @KennethT!

Those melons (water, that is) are amazing! I tried melons this year in a raised pot, first time ever regardless of growing vessel - not sure if it will work, one little round melon growing, but slowly. Do not think these fabric pots offer sufficient water. Our Zucch harvest has been very good this year, lots of fruit - flowers, etc. Tomatoes are starting to come in as well, picked many cherries (about 3-4 types) and today, the first slicers (Black Krums).

@Smithy - My pleasure. Lots of interesting options you can do with grilled scapes. The grilling tones down the raw garlic flavour (as with any cooking of the scapes) and brings out a natural sweetness which is really nice. I have used this paste as a pizza base, a pasta sauce, a sandwich spread, dressings, etc etc. I find with the mortar you get a creamier end result than with the blender - also given the crushing vs. slicing motion, the cells are treated different and turn into a totally unique beast. You may even want to try a small amount in your mortar to see the difference. It is significant. Lastly, re: pickles - if you do them from a raw state they will retain a lot of the raw sharp garlic notes - if you blanch or treat them first, they will not only absorb the flavours better but also not be as harsh.

@Kim ShookThose blackberries are amazing. Re: Scapes - I would suggest grilling them and then use a mortar and pestle to turn into a paste (forget the food processor, diff end result), often with other options (varying between parm, chili, citrus, roasted veg, etc) and olive oil.

You know why they call them HASSLEback potatoes!? Because they are just one massive PITA! No gadget will make me waste further time with them. If I want thick potato chips, I will just use the bloody mandolin (not my blood, I use no cut gloves on that beast!) and cut the entire damn disc off!

I tried eating one, it was pleasant enough with a mild curry flavour and underlying sweet tones. I bet they would be a nice salad garnish. Will save seeds and experiment with them later Sorry to hear that. What was the purported logic behind that genius decision? These ones work well and as they are made from 100% BPA free recycled water bottles. Very thick (I have used a few types) and great drainage. In my eyes, far superior to other alternatives and supporting this type of initiative moves the proverbial needle that much further to try and support our worsening ecosystems.

I’m slowly being converted to ‘container’ gardening as well (no matter if your container is 1 litre or 100!) Part of my goal in working with these fabric pots was to create an organic living soil. Things are coming along nicely and I was psyched to see this sight today… first time in many years my curry leaf is flowering

Think Thai pomello salad but with finger limes - added to salads, salsas, guac...lots of interesting potentials.

After a birthday party for our little ones, I threw together a meal that perhaps even our resident schnitzel master @Duvelmight approve.. chicken schnitzel new potato salad tossed in fresh mayo and Dijon sautéed romain and peas or as my grandmother calls it ‘cocch salad’

Would love to hear more about the prep and spices used on your new favourite squid prep! Looks awesome.

Thank you for sharing this. This is fascinating and unique from what I have experienced (and we have quite a diverse Indian population in the Toronto area). Those rice flour dumplings and the rice flour/coconut concoction are very intriguing flavour vessels...

How this has not been glorified until now....come on people....Potato and stuffed flower pizza......!?!?!? *mic drop* 💓

Lobster season when they sell smaller lobsters - typically 250-400 grams (the sweet spot for the sweet meat!) I could not turn it down when I saw they were $7 a piece! (that's like $5 for you Yanks!)

it’s Canner season! Got these two lively ones for $15. butter/chive - roe/tamale - fried rice.

A steam is much preferred, efficiency aside. Blanch/boil will pull nutrients into the water and out of your veg (surely you do not eat them just for their great taste alone!?). Steam will retain a far higher %. Or we can just be rabbits and eat everything raw.....or not.

This is the best way to do any type of risotto IMO. Not only can you create a flavour base via the stock but you can then add a big boost of flavour by reducing the main component separately and adding it at the end of the cook or off the heat completely. I do this with mushroom risotto as well.

Cool shot. The muted colors on the mountain sides remind me of the Group of Seven....

Beer nuts. A once in a while treat, but oh so good...

pea and manchego sauce, bacon, garden asparagus and snap peas. Parsley, chives - parm.

Hope you brought your hiking boots!