Fall… The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ―
There will come a time when you believe everything is finished. That will be the beginning. —Louis L’Amour
It’s the weekend of Thanksgiving here in Canada! That time of the year when markets are brimming with produce and we gather around the table with our loved ones feasting on autumnal fare. Thanksgiving is simply a harvest festival, much like those taking place around the world since ancient times. And while the highlight of these festivals is always the crops that have come to maturity and the foods that are made with them, there is a harvest of a different sort that takes place at the same time— albeit less pronounced, but of great importance… it’s the harvest of seeds. Of great importance as it’s they that hold the promise of future harvests after all; everything begins and ends with seeds.
Continue reading “roasted pumpkin seed hummus”
The good old days are now. -Tom Clancy
This hearty turkey and barley soup recipe comes from a time when life was slow, things were simple, nothing was wasted and everything was used. This philosophy is practiced in our home present day as it was done long ago in our ancestors’ homes. This soup is made with turkey meat leftover from a holiday roast turkey dinner and the base is turkey stock made using the remaining carcass of the turkey. Plus, it’s loaded with vegetables and barley for added flavour and texture. There really is no reason to complain about eating leftover turkey when there is such an easy and delicious alternative to use it up. Continue reading “turkey, barley and vegetable soup”
This recipe is buried deep within my husband’s Acadian roots. The star of this recipe is the lessor known (at least present day, here in North America) herb, savory. I suspect the use of savory comes via the European ancestry of the Acadian people. Historically, savory is one of the most important herbs in European cuisine and perhaps the first herb to make its way to the New World from Europe.
My husband is a mix of German and Acadian descent. From the Acadian side comes a recipe for a traditional roast turkey dinner that we make twice a year, Thanksgiving and Christmas. When I first met my husband, he would follow the recipe he’d been given to a T and was very reluctant on changing anything about it. Although it makes a very delicious meal, there were certain things that I wanted him to change. For example, it mentions using canned cranberry sauce. This was the first thing to go!