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fresh turnip and white radish
Country Crossroads, Recipe Swap

Bitter foods aren’t bad. Just misunderstood

Recipe Swap: Rutabaga Apple Casserole, Turnip Carrot Puff, Turnips with Orange, and Hearty Rutabaga and Sausage Soup

By
I used to hate turnip and rutabaga. They tasted bitter. But I like them now. What changed? Part of it is how I cook them. Older taste buds make a difference too. Canadian cookbook author Jennifer McLagan has just released a new cookbook called Bitter — A Taste of The World’s Most Dangerous Flavour, With
woman holding tray of meatballs
Crops, Local news

Cooking from scratch means calling the farmer first

Home economics teacher emphasizes local food 
purchasing for her classroom

By
Few school kids come home from school to say they learned how to debone a chicken or cook dried beans. But high school students in Lauren Sawchuk’s home economics class at Sisler High School in Winnipeg can. “We are basically doing everything from scratch,” says Sawchuk, who teaches extra cooking classes each week so students
woman walking
Country Crossroads, Recipe Swap

Walking: the “superfood of exercise”

Recipe Swap: Mashed Potato Casserole
, Baked Potato Nachos
, and Fast and Fit Clam Chowder


By
Walking is good for us. That was the news on the radio the other day. “Walking is the superfood of exercise,” the commentator said. The only thing new here is the catchy turn of phrase. Hundreds of studies and reports tout the benefits of walking. One that garnered a lot of interest looked at the
The crunch has come
Country Crossroads, Recipe Swap

The crunch has come

Recipe Swap: Yummy Apple Breakfast Cookies, Potato and Apple Salad with Cream Dressing, Apple and Onion Sausage, and Sweet Potato, Apple and Parsnip Purée

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Talk about slow food. First we planted that apple tree (a Millstream purchased from our local nursery). Then we watched it grow. It was definitely worth the wait. This fall that tree has produced a huge load of wonderful apples, so many we are wondering what to do with them all. The apples are crisp
PHOTO: Thinkstock
Country Crossroads, Recipe Swap

Is it over for Jell-O?

Recipe Swap: Key Lime Cloud Squares and Creme Caramel Squares

By
You’ve probably heard about Jell-O’s unsteady fortunes lately. Business and food writers have been weighing in on that double-digit (19 per cent) drop in sales since 2009 of this one-time mainstay of dessert makers. We seem to have fallen out of love with Jell-O and although the future doesn’t look good for the wiggly stuff,
These eight women make up half the current number of Valley Harvest Maids, a non-profit group of volunteer cooks who’ve been baking and cooking traditional meals at the Pembina Threshermen’s Museum since the late 1960s. Pictured (l to r) are Judy Thiessen, Esther Wieler, Mary Penner, Tina Holenski, Gert Hiebert, Katharina Peters, Mary Zacharias and Tina Friesen. Jake Buhler, in back, is the vice-president of the Pembina Threshermen’s Museum who was helping out in the kitchen last week.  PHOTO: LORRAINE STEVENSON
Country Crossroads, Local news

VIDEO: Forty years of ‘old-fashioned food’

Women in the cheerful kitchen of the Valley Harvest Maids at the Threshermen’s museum between Morden and Winkler keep everyone very well fed with the traditional recipes

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Would you be calm with 1,000 or more expected for dinner, bringing with them big appetites and even bigger expectations that your cooking will be just as good as it’s always been for over 40 years? You are if you’re a Valley Harvest Maid. On a sunny August afternoon, a half-dozen women from the farms
 PHOTO: THINKSTOCK
Country Crossroads, Oilseeds, Recipe Swap

Have you tried eggplant?

Recipe Swap: Ratatoullie and Wilted Rainbow Chard with Seared Eggplant and Parsley Vinaigrette

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I recall the first time I brought home an eggplant from the grocery store. I probably would have gotten similar attention if I brought a martian home for dinner. I pulled it out of the shopping bag and set it on the counter. My husband and our kids gathered around and examined it. As I
Food Day in Canada
Country Crossroads, Oilseeds, Pulses, Recipe Swap

Food Day in Canada

RecipeSwap: Lentils and Barley Salad with Roasted Tomatoes, Spinach and Goat Cheese, Barbecue Sauce, Wild Cranberry Vinaigrette, Prairie Spice Cake

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Ever wondered why we get to spend next Monday sleeping in, watching parades, and setting off fireworks? We have Toronto City Hall — no, not the current installation — to thank. Way back in 1869, the council of the day decided everybody needed “a day of recreation” and declared the first Monday of August a
 photos: thinkstock
Country Crossroads

One good thing about rain

RecipeSwap: Garden Fresh Potato Salad, Cheese Baked Zucchini, Cucumber Cream Soup, and more!

By
Was your garden slow to start this spring? Mine limped along too. Then we had that little sprinkle over the July long weekend. Outside inspecting it the first dry evening afterward, I found masses of squeaky pea vines, huge frilly lettuces, bouquets of basil and parsley, zucchini plants that may take over the planet, dill
ground beef on a conveyor
Beef cattle, Livestock

Meat processors applaud tenderized beef labelling

But they say ground beef should also carry cautionary labels

By
Meat processors are welcoming Health Canada’s regulations for mandatory cooking advisory labels on all mechanically tenderized beef (MTB) products but wonder why retailers aren’t required to put similar labels on ground beef packages. Jim Laws, president of the Canadian Meat Council, said in an interview the department’s MTB labelling order, which comes into effect Aug.

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