Parmesan-Stuffed Tomatoes

by BC Farms & Food  -  Permalink
July 6, 2014

RECIPE

Fresh, ripe tomatoes bring a sweet, sharp tang to this simple side dish. Broiled with virgin olive oil, white wine and parmesan, stuffed tomatoes go well with grilled meat and fish.

Parmesan-Stuffed Tomatoes
read more…

Open Source Seeds
Keeping Seeds in the Public Domain

by BC Farms & Food  -  Permalink
June 7, 2014

open-source-seed-1-new-425Even as local food movements bloom like flowers across North America, their initiatives for community control over food face a nearly invisible threat from multinational seed patent holders like Monsanto and DuPont—the loss of public domain seed. In response to this threat, a group of concerned scientists, plant breeders and seed growers have launched a new model, the Open Source Seed Initiative (OSSI), to keep seeds as a common resource for humanity.
read more…

Coriander Oil : A Natural Antibiotic
Infection-Fighting Properties from a Common Herb

by BC Farms & Food  -  Permalink
May 18, 2014

coriander seeds

Coriander seeds

The herb, coriander (or cilantro, as the leaves are sometimes known), may do a lot more than just season your salsa. Scientists in Portugal, testing oil from coriander seeds found the herb effective against such dangerous bacteria as E.coli and staphylococcus.
read more…

What Weeds Can Tell You About Your Garden
Soil Indicators and Enhancers

by BC Farms & Food  -  Permalink
April 16, 2014

Dandelions and other weeds

Dandelions and other weeds

Study the weeds in your garden and you may learn a lot about the soil. Although we’ve been trained to regard weeds as a nuisance, they actually offer many benefits to gardeners and farmers. Not only can they tell you about the condition of your soil, but they can also add nutrients, minerals and humus to the dirt, serve as companion plants, and attract pollinators to the garden when other flowers are not yet in bloom.
read more…

Pesticide Free?
A Low-Cost Way to Detect Pesticides in the Food We Eat

by BC Farms & Food  -  Permalink
March 26, 2014

Vegetables in a a supermarketIt’s no secret that Canada’s food growing system is heavily invested in pesticides. These chemicals are dangerous environmental pollutants because of their long-term effects on living organisms, including humans. Many Canadians try to avoid eating foods grown with pesticides by choosing “organic,” which promises no or extremely low chemical residues.

Now, a CBC News analysis of data from the Canadian Food Inspection Agency (CFIA) reveals these hopes may be misplaced.
read more…

A Handful of Walnuts Can Help Your Heart
A Rich Plant Source of Omega-3s

by BC Farms & Food  -  Permalink
March 9, 2014

walnuts

Walnuts are an important plant source of Omega-3 fatty acids.

A handful of walnuts a day could make a big difference to the health of your heart. In a new study in the journal Metabolism, German physicians confirm that walnuts can reduce the risk of cardiovascular disease. By eating just a handful of raw walnuts (43 grams/1.5 ounces) each day for eight weeks, subjects improved their blood lipid profiles, bringing about a significant six percent reduction in heart disease risk.
read more…

Walnut Garlic Dip

by BC Farms & Food  -  Permalink
March 9, 2014

RECIPE

This quick dip is an easy, delicious way to eat more Omega-3s. Serve with breadsticks, crackers or raw vegetables. Walnut garlic dip tastes especially good with ripe, sweet cherry tomatoes.

Walnut Garlic Dip with raw vegetables
read more…

Minestrone with Pesto

by BC Farms & Food  -  Permalink
February 23, 2014

RECIPE

The secret to this pasta and white bean soup is basil pesto, which adds a delicious mellow spice to the mix. Served with crusty parmesan bread, minestrone makes a complete and warming meal.

Serves 8

minestrone
read more…

Victoria’s Village Butcher
Putting a Cutting Edge on Artisan Meats

by BC Farms & Food  -  Permalink
January 26, 2014

On Vancouver Island, small food businesses and eateries are taking part in a culinary awakening. Fresh meats and produce, humane treatment of the land and animals, fewer food miles, direct connections with growers, and superior flavour are all part of Vancouver Island’s Food Renaissance.

At the Village Butcher in Victoria’s Oak Bay neighbourhood, Michael Windle, Rebecca Teskey and their eclectic staff of artisan butchers make it their mission to connect local farmers to discerning carnivore customers.
read more…

Roasted Parsnips

by BC Farms & Food  -  Permalink
January 21, 2014

RECIPE

If you haven’t tried parsnips, you’re missing out on a great local winter vegetable. Similar to carrots, parsnips are root vegetables with a sweet, nutty flavour that mellows when roasted. The trick with parsnips is to steam them first in the oven, and then roast them to ensure they are evenly cooked.

roasted parsnips
read more…