Garden Wisdom Blog

Salsa Verde (literally “green sauce”) is the most popular condiment in Mexico, ubiquitous on restaurant tables around the country. Good salsa verde recipes are easy to make, and nearly all the ingredients can be grown in the home garden. Ingredients: 15 tomatillos, halved 1-2 jalapeno peppers 2-3 cloves garlic 1 white onion, coarsely chopped 1/2 cup cilantro juice of 1 lime 1 avocado, quartered salt & pepper to taste Method: Begin by laying the tomatillos, cut-side-down on a cookie sheet. Broil these until they are soft and slightly blackened. They don’t all have to be charred black, but the black skin...

SALAD lb spinach (I pinch off the larger stems) 1 pint strawberry, sliced set a few aside (egg slicer works wonders) 1/2 cup pecans, toasted DRESSING 1 cup(s) strawberries (6 large berries), rinsed, hulled and sliced 1 tablespoon(s) balsamic vinegar 3/4 teaspoon(s) freshly ground pepper 1/2 teaspoon(s) sugar 1/4 teaspoon(s) salt 2 tablespoon(s) almond oil, or canola oil Directions: 1. Toast pecans over low heat, set aside to cool. 2. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until...

You might think of blueberries, bananas, peaches, and apples as natural pairings in fruit leather, but rhubarb? Oh yes. This rhubarb-apple fruit leather tastes just like rhubarb apple crumble, but without all of those pesky ingredients. This recipe gets right down to the fruit, which is what you’re really looking for in fruit leather, right? While rhubarb fruit leather might sound overpowering, the mildness of the apples is a great complement to the tangy, fresh rhubarb. Ingredients 360 mL (1 ½ cups) rhubarb 720 mL (3 cups) sliced apples 120 mL (½ cup) honey Chop the rhubarb and the apples,...

1 bunch kale, washed and dried 1 cup cashews 1/2 red bell pepper, stem and seeds removed, chopped into large pieces 1 clove garlic, peeled 1 tablespoon soy sauce 2 tablespoons vegetable oil 1/3 cup nutritional yeast 1 lemon, peeled, cut into wedges, and de-seeded Flavour Paste Cover the cashews with water in a small bowl and let the soak for at least one hour before proceeding. Preheat oven to the lowest heat setting. Line several baking sheets with parchment paper. Drain cashews and set aside. Trim stems the from each kale leaf and cut each leaf into chip-size pieces....

We like to make a batch of this recipe every time we make regular hummus, tabouli, and other Mediterranean salads. This colourful Hummas and beets recipe adds colour and playful flavour offering a nice contrast to the meal. 540 mL can of chickpeas 3 cloves garlic, peeled 3 beets, peeled, diced, and cooked 62.5 mL (¼ cup) beet juice 60 mL (1 Tbsp) tahini 10 mL (2 tsp) sea salt juice of 2 lemons extra virgin olive oil Drain and rinse the chickpeas, discarding the canning fluid. Peel and dice the beets to 1cm (½”) cubes. Put them in a saucepan...