All of us at the Friends of the Greenbelt Foundation want to wish you a very happy holiday and an exciting New Year. As a thank you for all of your support over the last year we're sharing two of our favourite holiday recipes. Give 'em a try -- they're easy, delicious, and can be made using in-season Ontario ingredients.
Looking forward to connecting with you again in 2015!
-The Friends of the Greenbelt TeamRead more
The Friends of the Greenbelt Foundation is excited to be taking part in Ontario Agriculture Week from October 6-12, 2014.
Throughout the week, we're going to be talking about, thanking, and celebrating the many growers and producers that make Ontario's Greenbelt great.
Whether you're actively involved in the sector or just want to learn more about the food you're eating and its journey from the farm to your plate, we'd love you to be part of the conversation.Read more
Minimal ingredients sometimes extract maximum flavour. It’s the middle of winter, so no doubt you locavores have had your fair share of carrots. But this fresh, creamy soup is a big leap from boiled carrots, and is sure you brighten your day while warming you up!
All of these ingredients can be found locally.Read more
It’s the ornaments, remembered for years and years, taken in and out of musty boxes, that I miss most about the Christmas trees of my childhood… even the tackiest ones. Like the bagel.
In the third grade around Christmas time, my teacher, Mrs. Mifsud, gave every student a bagel. She then brought forward a copious amount of festive adornments: fake evergreen sprigs, plastic red holly berries, gold bells, glittery bows, and tinsel. Each child was told to decorate the bagel, which acted like a wreath, with whatever holiday craft supply they desired. The bagels returned to us after a weekend with Mrs. Mifsud, given to us as hard, shellacked, inedible ornaments. I had that bagel for probably a decade (in perfect condition, might I add) before I reluctantly agreed to throw it out.Read more
On September 13, 2013, we did a Telephone Town Hall talking to over 4,000 people in Burlington about the Greenbelt and local food. Guest chef, Jeff Crump shared the recipe for one of his favorite soups – a classic butternut squash soup. Last weekend, my kids and I made it. It was delicious and a great family activity. My two-year-old son and four-year-old daughter (who asked me to mention that she has since turned five) helped scoop out the seeds, puree the cooked squash and onions, and try it three times without any arguments because they had helped make it.Read more
I am writing this with lot of excitement as it is my first blog article about food and I want everyone in the Greenbelt to know about this great dish for the the fall and winter season.
This Tibetan dish is called thenthuk which means pull noodle. In Tibetan “then” means pull and “thuk” means noodle. It is my family’s favorite dish and it was a staple food for nomads in Tibet to keep warm.Read more
In light of the maple syrup season coming early for parts of Ontario, I thought I’d also get a jump start on my maple syrup activities (I looked into the implications of an early maple syrup season, as I didn’t want to be delighting over someone else’s, i.e. the maple syrup producer's, misfortune. Apparently while this isn’t the norm, an early season has happened in the past, about 20 years ago.)Read more
This has been a real hit to my ego. For this blog, I went the extra mile. I bought two beautiful pumpkins from my neighbourhood grocery store that sells only organic and local products (Thanks Pots!)
I bought everything I needed to make a pumpkin pie for the ages. Rum! Cream! I even grated fresh nutmeg.Read more
Featured C-Jams: Blueberry Baby, Peaches and Spice...and everything nice, and Grape New Adventures
Yes, I wrote that. I'm embarrassed. Feel free to be embarrassed for me.
C-Jams - it’s my boyfriend’s terrible pet name for me. He writes it on all of my things and I don't notice until I'm at work in a meeting, or pulling out my keys to open a door. Fun for him, not so fun for me. This weekend however, I embraced the name in a brand new way: I decided to give it away. I made some jam, some C-Jams as they will forevermore be called. Strategically passed on to these unfortunate, delicious jams, I have rid myself of this cringe-inducing nickname...I hope.Read more
Check out a great new video recipe featuring a Greenbelt tomato and buffalo mozzarella salad: www.flavoursofthebiosphere.ca/Read more