TicTac

I suppose it could be subbed for basil as perhaps lettuce might be - but they bear no resemblance to one another from a flavour profile perspective... Shiso pesto...going to give Nonna a heart attack!

It is a fantastic feeling. And even better when your 3 little kids (under 7 y/o) all get excited and love it as well. That is indeed bark around the edge. This was a piece of wood I found at a friend's cottage that has to be 10+ years old (it sucked up a TON of coconut oil!) and I wanted to see what might happen and how things would fare in the long run if I left the bark on, as I like the look of it. I am not using this board for any raw meats or things that will require serious scrubbing, so I will not need to really submerge it or do any deep cleaning.... Bit of an experiment, we shall see what happens

95% garden sourced Greek salad (olive oil, feta & olives sadly not happening in this climate!) chopped on a new board I made!

Interesting! I was under the (clearly false) impression that the 'Italian way' to help adhere the sauce to the pasta ( and thicken the sauce further ) one was supposed to pull the pasta just prior to it being fully cooked and finish the cook in the sauce.

Sorry to hear about your dental woes - Curious however as to the reasoning behind placing the sauce on top of cooked pasta vs. not cooking the pasta in the sauce a bit (which is surely the Italian way to do things!)

Love it. One of the reasons I want to move out of the city. Finds like that. I will make do - for now! Interesting about the Jackfruit, as I have heard as you mentioned that many are using it as a meat substitute. Quite frankly I have no qualms with meat, in proper moderation - I just happen to love mushrooms (get a real good sear on them and they are very meaty-like!) and pulled pork sandwiches - while enjoying them often would be nice, this is a far healthier and arguably equally tasty option. The this slice of Black Krum (mine are Krum's - not Krim's!) was icing on the cake.

I like the Black Krims (thought it was Krum - Krum sounds way better anyways, so I will stick with that...lol) as well. They are a nice balance of sweetness and acidity. My favourites are certainly the orange varieties. The sweetest tomatoes you will find! Tonight I have assembled a Greek salad that is 95% sourced from the garden (olive oil, olives and feta...sadly; not so much!) Should be good.

Oh boy - testing my memory eh...lol Clockwise - large tomato with the cork are Gold Medal's The two purpley ones are Black Krum's. The smaller red/purple I believe is a black krum cherry cross of sorts. The long orange ones are from Israel (seeds smuggled back) - they are unreal, barely any seeds and super sweet. Round orange ones are Sungold cherry tomatoes, smaller-mid size red one is a cross breeding project of my Gold Medals to an Italian beefy fleshy tomato (also, smuggled back...lol, are we seeing a theme here!?).

Today’s pickage - pales in comparison to some of yours .... need to take a pic with of some of my other fun plants for yall 😉

Sorry - King oyster mushrooms. No meat was harmed in the making of said sandwich.

Excuse the sloppy presentation, the thought occurred to me mid way through that a vegetarian faux pulled pork sandwich can look quite appealing so long as the sloppy factor is present!😋

84km is a bit of a hike - even for a good tart! My pleasure. Wonder if they ship? I know some of their tarts are carried at some retailers - might be an option to check out as well?

So nice to see you ladies back in action together (albeit distanced!) One of the unfortunate things of having gone Gluten Free (due to a child with a Celiac diagnosis) is missing out on baked goods (breads, pastries, you name it). I will say however; if you are ever in the Newmarket/Aurora area, check out Maid's Cottage. They do a fantastic gluten free crust (dare you to tell the difference) and some of the most unreal butter tarts I have had!

Grilled lobster tails with fresh garlic chive/parsley butter. Lobster meat, fresh local corn, wild shrooms, garlic scapes - corn/lobster/wine reduction

Bet he slept well that evening!

Here I can get the little purple (more tart) passion fruit at the Asian grocery store for $1 a piece. Alternatively when friends/family head to some tropical destination (the latest being Panama) I bribe them to bring me back a jar or water bottle filled with the fruit innards. Travels very well, no issues at customs (ever - so long as you declare it, which is totally legit as they do not grow in Canada) and I can get dozens of them for a buck or two!

Love zucchini bread, as I do it's cousin, zucchini cake! Slightly off topic, but I am curious if anyone has had issues with their squash/zucchini plants this year - all of a sudden all of mine (different varietals) within the span of 2 weeks, went form vigorous large plants to wilted and dead. Zucrona Virus!?

I was going to say...I will send a self addressed stamped return package to you, place said fruit in package and drop in mailbox. Profit! If you do not want to eat them (which is clearly what I would do!) strain the seeds out add a bit of honey, mix with water and make the best juice ever. Just like the Jamaican's do it!

They are working on the marketing of these beauties - I am sure one day they will be the next local 'Acai' berry. One of the more nutritious berries that grow in this climate; they are an excellent source of vitamin's A, C and B-1, B-2 and B-3. Also a great source of Withanolides.

Indeed! It has been a very strange year. My zucchini (all 3, different lineage) all pumped out about 4-6 big zucc's a piece, tons of flours, then just wilted and died. My mothers ground cherry did very little - though it did germinate. Though I did see a lot of bee's this season (perhaps more than last) - I think we are starting to see the impacts of a lower bee population on our food production.

Panama berries!? Unreal - never even heard of them - yet another reason I love this forum. And I love exotic fruit. Speaking of semi-exotic (especially for Canadian's!) - ground cherries! This beast of a twin plant is pumping out about 1cup of berries per day: (stock photo for those unaware of what the actual fruit looks like)

I was nearly worried that my newly purchased organic red onions would have to be tossed; luckily it seems I am safe... https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-07-30/eng/1596169910818/1596169916854

The result of my zucchini cross breeding project! I present - the Zuash!

That is precisely what I did in this experiment.

They need her everywhere!