If you love vegetable chips, why not make your own? The trick is to slice the vegetables seriously thin so that they crisp up nicely in the oven. This beet chip recipe is easy to adapt to other root vegetables, such as carrots or parsnips.
Starting a Farm in One Year
How Two Young Farmers and a Love of Fine Food Created The Fickle Fig
Of course, there was also that longing to return to their roots. For Chris, who grew up in the small town of Sidney, not far from Victoria on Vancouver Island, and lived for six years on a llama ranch on the Sunshine Coast, a city allotment garden in Vancouver was never going to cut it.
Starting the Fickle Fig Farm
Farm to Plate from the Ground Up
In this video, Mitchell Morse and Chris Margetts talk about the planning, hard work and adventures that went into starting The Fickle Fig Farm. In just one year, they transformed an empty hay field on Vancouver Island into a fully diversified farm-to-table venture with pigs, chickens, ducks, goats, rabbits, beehives, an array of fresh vegetables and herbs, and an orchard of nearly 200 fruit and nut trees.
Their ultimate goal is to open a farm-to plate restaurant and supply it with the special produce and meats they cultivate on the farm.
Combined with apples, quinces add an amazing flavour to this traditional apple dessert. Tart and tough when raw, quince softens, becomes sweeter and turns a lovely pink when cooked.
Six Ways to Screen and Winnow Seeds
Low-Tech Tools for Threshing Seeds
Here are six devices for separating seeds from debris and chaff:
How to Screen and Winnow Seeds
Simple Ways to Thresh Seed
Screens, strainers and wind power can simplify seed threshing. This slideshow demonstrates three simple ways to separate seeds from chaff and debris.
Have Local Fresh Tomatoes All Year
How to Enjoy Fresh Tomatoes Year-Round without Processing or Freezing
It’s becoming possible to eat fresh local tomatoes year-round in South Coast, BC. Through the use of season extension in the garden, careful choice of tomato varieties, and planned buying and storage, you can access a supply of fresh tomatoes throughout most of the year.
Whether you plant your own or simply buy local, here’s how:
Cooking Up Ways to End Food Waste
Book Review: The Waste Not, Want Not Cook Book
Cinda Chavich opens her new cookbook, Waste Not, Want Not, with an astounding fact: nearly 40 percent of the food produced in North America is wasted. The problem begins on the farm where a good percentage of harvested fruits and vegetables are rejected for cosmetic reasons. Once at the supermarket, under the influence of variable consumer demand and a poorly understood “best before” system, much of the food goes out the back door into the trash bins. Food waste culminates in the home kitchen where busy consumers throw away as much as a third of they food they buy. This river of wasted food winds up in landfills where it generates the highly reactive global warming gas methane and increases the problem of global warming. Worldwide, food waste produces as much greenhouse gas as some large nations. If food waste were an individual country, it would rank third behind China and the United States as greenhouse gas producers.
These crispy fish tacos from The Waste Not, Want Not Cookbook by Cinda Chavish use organic corn chips to coat the fillets. Top with fresh salsa for a spicy, light meal.