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Country Crossroads, News

Spice up your menus

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Spices have been used for thousands of years to enhance the flavour of foods, and range from mild to hot and spicy. In earlier times, spices sometimes were used to mask the undesirable flavour of meat and other foods that were past their prime. Much of the early exploration of the world was prompted by
Country Crossroads, News, Recipe Swap

The greens of winter

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Cabbage or kale? If your family’s origin is European, chances are your great-greats survived the dark, cold months eating a whole lot of one or the other. Our ancestors couldn’t explain it, but they knew both kept strength up and sickness away in the days of extremely meagre diets. Today we know cabbage and kale
Crops, Forages, Livestock

Hay, Straw Prices Variable This Fall

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Hay and straw may be abundant or short this fall depending on the area, and how much it will sell for is anybody s guess. Glenn Friesen, a MAFRI business development specialist based in Carman, said that al though haymaking is still in progress in many areas, yields so far are above average on higher
Country Crossroads

Recipe Swap – for Sep. 22, 2011

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Sendyourrecipesorreciperequeststo: ManitobaCo-operatorRecipe Swap Box 1794, Carman, Man. R0G 0J0 or email [email protected] With blight taking out most people s tomato crops last year, gardeners have been especially vigilant this summer to see another season through to a healthy harvest. As I write this, my own tomatoes look fine, although a little small. With any luck
Country Crossroads

Recipe Swap – for Sep. 15, 2011

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Don t laugh, but a few years ago I had a hard time getting dill to grow in my garden. My digging dogs were the problem. I d get dill from neighbours wherever I could, using it amply in soups and stews, and stashing away the rest fresh in freezer bags. It thaws smelling nearly
Country Crossroads

Recipe Swap – for Aug. 11, 2011

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APPLE RASPBERRY CLAFOUTIS (PRONOUNCED KLA-FOO-TEE) Here’s a recipe found in another well-thumbed cookbook found at the yardsale. The cover was missing on this cookbook full of fruit desserts, but I gather its origins are the Okanagan, seeing references to Penticton and Osoyoos. A traditional clafoutis is a baked French dessert made with cherries so this
Crops, Pulses

Viterra Buys U.S. Legume Processor

Viterra Inc, Canada’s biggest grain handler, said June 20 that a subsidiary has bought Premier Pulses International Inc, a U.S. processor and seller of legume crops. The deal includes a pea and lentil processing and merchandising facility in Minot, North Dakota, and a marketing office in Lewiston, Idaho. Premier Pulses is located in the main
Country Crossroads

Keep The Learning Going

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Mom, what exciting things are we going to do this summer?” my seven-year-old daughter asked. “I thought we would relax and read,” I replied. I was tired from the week’s activities. “Relaxing and reading doesn’t sound very exciting,” she said. She told me all about her upcoming school activities. To mark the last week of
Country Crossroads

Recipe Swap – for Jun. 9, 2011

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As I put these recipes together last week we were enduring yet another punishing rainstorm and comfort food seemed the order of the day. Here’s a couple of “rainy day” recipes in dreaded anticipation we may not yet be through with wet weather. Nonetheless, I hope on the day you read this it’s warmed up

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