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Grow it: Planting Garlic

Garlic for planting

If you plant one thing in your garden, I think it should be garlic. A cool season crop that is easy to grow, low maintenance and immensely rewarding. Once you grow your own garlic, you’ll have a hard time going back to the store bought (often bleached and shipped from who knows where) varieties. There’s some kind of magic when it comes to growing garlic… you put a single clove in the ground and 9 months later you have a fully formed head with the most juicy and delicious cloves you’ve ever eaten!

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Fermented “Pickled” Jalapeños

Fermented Jalapenos

Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!

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Chinese Eggplant

Chinese Eggplant

Sweet, spicy, salty and sour this dish is saucy and comforting. The eggplant is sautéed until cooked through but still has good texture, the sauce is reduced and the eggplant is added to the sauce to soak up all the delicious goodness. The perfect meal during this time of transition, when heat loving eggplants and tomatoes are slowing down their production and I’m not quit ready to dive head first into fall ingredients.

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Vegan Zucchini Banana Bread

Vegan Zucchini Banana Bread with Tahini and Blackberries

This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!

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Coconut Green Bean Curry

Coconut Green Bean Curry

Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.

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