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Canadian loonie
Country Crossroads, Recipe Swap

Eating well on $4 a day – free ‘Good and Cheap’ cookbook shows you how

Recipe Swap: Cornmeal Crushed Veggies, Brussels Sprout Hash and Eggs, Peanut Dipping Sauce

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The cookbook is free. The meals made from it will cost $4 a day. The creator of Good and Cheap is Leanne Brown, a former Edmontonian, who was earning a food studies master’s degree in New York City when she began noting how poorly Americans on low incomes ate. What sorts of meals could be
canned sardines
Country Crossroads, Recipe Swap

The war at the dinner table

The Second World War transformed the Canadian diet

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Some can remember the war years. The rest of us can only imagine, from stories we’ve heard, what life was like during them. Some of those stories are found in places we might not think to look, like cookbooks. Canadian women shared thousands of wartime ration-stretching recipes during the Second World War. Magazines and newspapers,
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
 File PHOTO
Country Crossroads, Recipe Swap

Boil it. Grill it. You’re done

Recipe Swap: Cheddar Corn Pie, Corn Fritters, and Corn Casserole

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As I wrote this, Morden’s Corn and Apple Festival was just about to begin. We go every year. It’s one of my favourite summer festivals, equal parts midway, farmers’ market, street sale, annual homecoming and for many, a chance for a rare taste of corn on the cob. If you’ve been to the Corn and
 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
 PHOTO: THINKSTOCK
Country Crossroads, Recipe Swap

Prairie fare: prolific zucchini has many uses

Recipe Swap: Skillet Zucchini with Chopped Tomatoes and Beefy Zucchini Casserole

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Julie is a North Dakota State University Extension Service food and nutrition specialist and professor in the department of health, nutrition and exercise sciences. I was admiring my neighbour’s garden the other day, especially her robust zucchini plants. I noticed some tender, young zucchini squash peeking out from under the foliage. I could almost taste
Waldorf Berry Salad (see recipe below)
Country Crossroads, Recipe Swap

You can’t eat your lawn but…

Recipe Swap: Tomato and Zucchini Gratin and Waldorf Berry Salad

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Is a lawn “beautiful?” Is a vegetable garden “ugly?” Or is it the other way around? It depends who you ask. A press release plinked into my mailbox from the folks with Food Matters Manitoba last week announcing their second annual Manitoba Garden Makeover Competition. It’s urging Manitobans to convert their lawns into an “edible
Colin Farquher has operated a steam engine at the Threshermen’s Reunion every year since 2008.  photo: meghan mast
News

Threshermen remember farming during wartime

First World War and Second World War changed the way we farm

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Jim Down, 64, remembers hearing stories of the time his Uncle Art returned from the war to help with threshing on the farm. Down’s father, only five at the time, wore a small uniform, fashioned by his sisters, for the occasion. “We have pictures from the old photo albums of Uncle Art standing beside our
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
 photo: thinkstock
Beef cattle, Country Crossroads

The flat iron steak

RecipeSwap: Marinated Grilled Steak with Melted Onions, Beef Round Steak Done Right, and Laura's steak marinade

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Summer-starved Manitobans are firing up their barbecues as the searing temperatures arrive. Anything grilled makes a fantastic hot-weather meal, of course, but beef and the barbecue were made for each other. Usually the higher end the cut of steak, the happier red-meat eaters are, but I recently sampled an excellent steak I’d overlooked until now.

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