Food Union volume two
the gather garden grow issue
editorâ€™s note It's been almost one year since the first issue of Food Union. The online magazine was such a fun project to work on and great motivation for me to constantly be working on something new and learning more about food that I couldn't wait to do it again. Since the last issue, I started working at a new restaurant, Bar Isabel in Toronto, launched my own business, The Galette Girls with my best friend, Erica, and entered the professional food styling world. All these things have shown me so much and I am still digesting much of the information I have learned in the past year. The best thing that has come out of all these changes is all the passionate people I have met who constantly inspire me and encourage me to work harder and, more importantly, have fun. There is so much more to food than cooking and eating. People are often curious why I work in professional kitchens when I have no desire to be a chef. To me, there is much more to be explored with food besides cooking it and eating it. Food is my biggest inspiration: from the natural colours, shapes and texture it possesses to the emotions it can give people consuming it. I think of food as a medium to create art and start a conversation. The garden was a focal point in my life this year. I learned that it is extremely one dimensional to only know how to cook food and that it is important to follow the entire cycle from the beginning of how it grows to its finale when it ends up on your plate. I found that gardening opened up my world of food in a whole new way by providing access to the freshest ingredients and opportunities to experiment with growing different varieties. In the second issue of Food Union, you will discover some wild ingredients including varieties of mushrooms, oysters, and herbs for tea. It is one thing to source quality, local, seasonal, organic, ingredients and products, but it is a whole other thing to grow and gather your ingredients. I hope these words and images inspire you to become more involved in your food in whatever way moves you.
index 05 The World of Mushrooms 21 Let It Go to Seed 26 Cherry Clafoutis 31 Chive Blossoms 36 Strawberry Boy Bait 39 Drinking the Garden 53 Fiori Di Zucca 64 Meet the Artichoke 70 Prepare to be Shucked 78 The Inner Politics of the Garden 88 Poor Man Capers 92 Grain Work 96 Kitchen Sountrack
THE WORLD OF WILD MUSHROOMS A visual guide to untamed mushrooms
Also commonly known as Hen of the Woods as it’s form resembles the feather of a fluffy chicken. In Japan, the mushrooms are called “the dancing mushroom”, as it was a treasure to find these mushrooms and when found in the forest, the foragers would dance and rejoice when they found maitakes. Maitakes naturally contains glutamate which is a flavour enhancer that gives us umami flavour when eaten.
Named lobster mushrooms due to their resemblance to the sea creature. The colour of the mushroom is created from a mold that attacks the mushroom as it grows. One of the densest mushrooms, that require more cooking than most mushrooms. The colour from the skin of the mushrooms can be used as a natural dye.
Chantarelle An orange hued coloured (though there are black chanterelles as well) mushroom available all year round but with more production in the rainier seasons, the most being available in the fall. Saskatchewan is known for some of the most prized chantarelles due to their uniform, size and shape. Chantarelles have resisted cultivation and can only be found in the wild. They are a very perishable mushroom that must be used in one or two days of purchase or foraging.
Cinnamon Cap Cinnamon caps also called brick top or chestnut mushrooms. One of the oldest species in the world, first cultivated by the Ancient Greeks. They have a firm texture and an earthy flavour and grow in small clusters.
Enokiâ€™s have many names including enok enokidake, enokitake, golden needle mushrooms, snow puff mushroom, velvet mushroom and winter mushroom. They have a delicate, fruity flavor and are generally served raw or lightly sautĂŠed, as well they are commonly used as a garnish.
Pom Pom’s have a seafood flavour, reminiscent of lobster and crab. They are also called bear’s head, and satyr’s beard. Pom pom’s grow yellow and sour-tasting with age, so buy only the whitest mushrooms.
The name nameko refers to a sticky substance on the cap of the mushroom which provides the unique flavour of this mushroom. Also called namereko and butterscotch mushroom. They have a gelatinous texture and are very popular in Japenese cuisine.
Note: These are just a small selection of wild mushrooms that are out there, there are endless varieties, check out the foraged table at your local farmerâ€™s market or ethnic markets for the most varieties.
Let it go to seed.
All plants have a life. Something that the grocery store seems to deceive us of. When you begin to grow your own vegetables you will learn many things quickly when things don’t go the way you planned. Radishes are really easy to grow and are one of the quickest vegetables to eat from the garden as some usually they are ready to eat after 30 days from seed. Radishes like cool weather, they do not care for heat, plant in the spring or in the fall. In the heat they bolt, which means they will not produce a root to eat, the root will be tough and no longer edible. But if you keep the plant in the ground you can enjoy radish pods and flowers it will begin to produce. Radish pods are the seeds, if you let die and dry on the plant you will have seeds to replant radishes. Radish pods are fresh and crunchy and are less bitter than a radish. Though if you are looking for a bit more bite in your pods, try planting the variety ‘Rat Tail’. The pods are a great addition to salads, and can be pickled. List of Odd Radish Names Heirloom varieties of radishes tend to have some of the quirkiest names. Here is a selection of some of the odd names: -Candela di Fuoro -Burpee White -Cherry Bomb -Bartender -Chinese Red Meat -China Rose -Giant of Sicily -Hailstone -Long Scarlett Cincinnati -Minowase -White Icicle -French Breakfast
Pickled Radish Pods This is a quick pickle recipe, to keep your pickled radish pods for a longer period of time, process the jars like canning any other vegetable in a hot water bath. Note that processing the pods in a hot water bath will change the texture of the pods and they may be softer than the quick pickle method. 2 cups radish seed pods 1 cup apple cider vinegar 1/2 cup water 1 tablespoon kosher salt 1 tablespoon granulated sugar To a 1/2 pint jar add: 1 small clove garlic 1/4 tsp black peppercorns 1/8 teaspoon yellow mustard seed 1/4 teaspoon coriander seed Pick tender, crisp, green radish seed pods and pluck them individually from the plant. Avoid spongy, mature pods that have turned brownish and have full-sized seeds inside, save them for replanting. Add garlic, black peppercorns, and mustard seed in each 1/2 pint jar and then tightly pack in the radish seed pods. Bring the vinegar, water, salt and sugar to a boil in a small pot. Stir to dissolve the salt and sugar. Pour hot liquid into the jar. Let jar cool completely and then screw on a lid and keep in the refrigerator. The jar will keep for two weeks up to a month in the refrigerator. Great addition to salads or refreshing bite to a charcuterie or cheese plate.
Cherry Clafoutis makes one 8-inch custard Âž cups whole milk Â˝ cup heavy cream 1/2 cup honey 3 eggs 1 tsp vanilla extract 1 tsp salt 2 cups fresh cherries, pitted 2 tbsp sugar Preheat oven to 350Â° F. Grease an 8-inch pie plate or round cake pan and sprinkle with a little granulated sugar. Blend together milk, cream, honey, salt, vanilla, lemon zest and eggs with immersion blender. Pit cherries, add to prepared pan. Pour over batter. I recommend placing the pan in the oven and pouring the batter over, to avoid spillage when lifting the pan into the oven from the countertop. Bake until top is golden brown and custard is set (moves as one when jiggled, toothpick comes out clean), about an hour. Serve warm or cold, but cool completely before removing whole clafoutis from pan. Store chilled. Note: Can be made with sour cherries or any kind of berry like blackberries, blueberries, strawberries, etc.
chive blossom vinegar Infusing vinegars is one of the easiest things to do enhance the flavour in your salad vinaigrettes. Chives blossoms bloom from May to mid June. Chives are a perennial, they can be planted by seed but preferably ask a neighbour who has a clipping. To infuse the vinegar, take the flower heads off of the stem, let the flowers soak in some cold water to get rid of any grit or small critters and spin flowers dry in a salad spinner. Place your dry blossoms in the bottom of a mason jar and fill with vinegar, approximately 2 cups of vinegar for six chive blossoms. Choosing a vinegar: - white wine vinegar -champagne vinegar - white balsamic vinegar - rice wine vinegar Do not use distilled white vinegar as it is too harsh, vinegar should taste a slightly sweet when tasted alone. Let the vinegar sit in a cool, dark place for a week or two, letting the blossoms infuse the vinegar. After vinegar is thoroughly infused, strain the vinegar and toss out the blossoms and transfer to a clean jar. There are endless infused vinegars you can make, consider trying out nasturtium flowers, thyme, tarragon, basil, lemon verbana, etc.
Strawberry Boy Bait Hook, line and sinker. Want to catch the eye of your affection this is called Boy Bait cake for a reason. Sure to catch your crush or keep your love with you. Adapted from Gourmet, June 2009 Makes one 8 inch cake, 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup unsalted butter, melted and slightly cooled 2/3 cup sugar 1/2 teaspoon pure vanilla extract 1 large egg 1/2 cup whole fat buttermilk 1 cup fresh strawberries Preheat oven to 400Â°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl whisk together the buttermilk, egg, sugar and vanilla and slowly pour in melted butter. Add dry ingredients, whisk just until ingredients are combined. Fold in strawberries. Pour batter into prepared pan. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Wait at least 10 minutes for the cake to cool before cutting in, I know this may be hard, it is for meâ€Ś Best served with a dollop of slightly sweetened whipped cream or serve with vanilla ice cream if being served as a dinner dessert. Note: If you want to add a bit more flavour brown your butter when melting, everything is better with brown butter that provides a rich nutty, caramel flavour. Kitchen Sountrack: Soulful Dress by Sugar Pie Desanto
Garden Guide to Growing Herbs and Flowers for Tea Harvest your summers bounty to enjoy both as fresh and then dried teas through the winter, until the next growing season approaches. All to the following herbs and flowers can be enjoyed as tea both fresh and dried, though there will be slight differences in flavour. When working with any fresh product, generally speaking the more whole and natural you keep the product the longer it lasts and the more intense flavour. So keep your keep herbs and flowers in the most whole form, avoiding grinding the flowers and leaves into a fine mix, the more broken down the product, the more loss the natural oils.
Latin name - Mentha Longifolia Any variety of mint can be used for tea though some may be more flavourful than others. Recommended varieties for tea are: -Pineapple -Mojito -Spearmint -Peppermint -Chocolate Health Benefits -Helps soothe stomach aches, and mild fevers -Eases headaches, promotes relaxation -Mint is a bit moody and will turn black with the touch of a dull knife. -Peppermint is actually has real cooling properties, providing more than just cooling flavour, due to its menthol content. Growing Mint is a perennial and is one of the most invasive plants, keep control of it to prevent an all mint garden and also to maintain its potency. There is no need to plant by seed or buy a transplant, ask a friend for a cutting, because if anyone grows mint they know without a doubt how easily it multiplies.
Latin name - Melissa Officinalis Lemon balmâ€™s latin name means â€œused in medicineâ€?. Health Benefits -Helps with indigestion, feeling of bloating -Helps memory, lifts spirits, combats depression -Antiviral, antibacterial, contains vitamin C -Rub leaves on skin as a natural bug repellent Do not use if on a sedative or thyroid medication Growing Lemon balm is a perennial and grow easily from seed or get a clipping from a friend, as it multiplie easily. It is one of the first perennials to pop up in the spring. Lemon balm likes a sunny or partly shaded spot. The best harvest comes before the flowers appear. To harvest, pinch off leaves as needed, flowers can be harvest as well. Harvest a larger amount in the late summer before the plants go dormant. Dry leaves off the stem and keep in a glass container in a dry dark spot.
Latin name - Urtica Dioica Stinging nettle can be used as both food and medicine and is a complete vitamin and mineral supplement. The sting comes from the hairs which are like tiny glass syringes that inject a stinging acid fluid. As well as tea, stinging nettle can be used for cooking purposes. Nettle tops can be used as a rennet substitute in cheese making and the leaves Leaves can be made into soup, pesto or porridge. The leave also speed up the ripening process of fruit. Health Benefits -Nettle has an antihistamine effect -Enhances natural immunity, protects from infections -Reduces blood sugar levels, lowers high blood pressure -Has an atmospheric effect on breast milk production, helps regulate flow and produces more for those who lack -Can be used as a treatment for ameni as it is high in iron and chlorophyll, iron and absorbs easily Two minutes of boiling nettle leaves will remove the stinging qualities Steep tea for 15 to 20 minutes, using only the fresh tops as older tops can cause serious damage your kidneys. Growing There is no real need to grow stinging nettle as it can be found almost everywhere growing like a weed. But to know that is completely clean for safe consumption, grow by clippings or by seed. Wear gloves when harvesting nettle to avoid stinging feeling in your hands. Note: Do not use nettle leaves once they have flowered as it can have serious harmful effects on your kidneys.
Latin name - Officinalis It’s latin name, officinalis, denotes that the plant was recognized as an “official” and “useful” plant. Derived from Latin word “Kalendae” meaning day of the moon or start of the month in the Roman calendar but it is also commonly called pot marigold. Calendulas are one of the oldest cultivated flowers. In Tudor times, it was a popular ingredient in stews and soups. Spiritualists believe calendula petals placed under your pillow make dreams come true. The flowers can also be used to dye foods. Health Benefits -A powerful medicinal plant -Anti-viral. anti-bacterial, anti-inflammatory -Contains phosphorous and vitamin C -Detoxifies the digestive system -Regulates womens hormones, helps with premenstrual cramps. Should not be consumed during pregnancy and is sensitive to people with allergies Growing Calendulas are easy to grow as an annual by seed each year. They prefer a sunny spot in well drained soil, keep moist as they do not like to dry out. The seeds look like caterpillars. Once calendulas start to blossom, they will continue all summer into the fall. All parts of the plants are edible including the leaves which can as well be saved for tea. Harvest when flowers are in full bloom, leaves can also be used for tea.
sense of peacefullness
Latin name Chamaemelum nobile - Roman chamomile Matricaria chamomilla - German chamomile Chamomile in German, means â€œearth appleâ€?. Health Benefits -Antispasmodic, soothes muscle spasms -Helps with indigestion, stomach pain and painful gas -Relaxes the body and relieves stress and anxiety -Works as a light sedative -Boosts immune system Growing There are two types of chamomile you can grow. Roman which is a perennial and German is an annual but self seeds easily, so leave a few plants to self seed next year. Chamomile likes a sunny spot and in well drained, sandy soil. German is the most common found chamomile and is also known as wild chamomile. Flowers bloom for a long time so harvest them often for the plant to keep producing. The stems can be used to make tea. Harvest flowers when fully open, can be used fresh or dried and then kept in a air tight jar.As well as enjoying a cup yourself, pour the garden some brewed chamomile as an antifugnal remedy that can help prevent damping off disease.
save keep safe
Latin name - Salvia Officinalis. Salvia comes from the latin word â€œsalvereâ€? which means to save. Sage is used by many cultures as a medicinal herb. Romans believed it helped improve memory, heal infections and cure snake bites .Fresh sage has a lighter, lemon flavour while dried it takes on a stronger musty flavour. Like mint there are some varities of sage that are particulary nice to grow for tea. - Pineapple (which grows red flowers and smells like pineapples) - Clary -Azure - Three-lobed Health Benefits -rich in antioxidants -rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium -contains phytosterols, which have a cooling action, which can be used to reduce heat cramps Growing Sage is a perennial and if you live in a hardier zone it will turn into a bush after a couple of years. It easy to grow by seed but a transplant from a friend or garden centre will provide a bigger harvest in the first year.
tea tags For a downloadable PDF to print these tea tags for your own garden teas to print your tags. Print on 8.5” x 11” label paper and cut out the circles. Go to: http://haleythemaker.com/tea-tags-pdf/
CALENDULA harvested on
LEMON BALM harvested on
STINGING NETTLE harvested on
CHAMOMILE harvested on
Fiori di Zucca squash blossoms. two ways. fried and fresh.
Stuffed Fried Zucchini Flowers Sheep feta Zucchini flowers, from your garden or the farmers market Olive oil Fresh basil leaves, torn Lemon zest Spicy Italian sausage Black pepper Salt Sparkling water or beer Flour Pick your zucchini flowers in the morning while they are open to ensure no bugs are trapped inside, give them a light wash at home to remove any dirt. To ensure a good harvest of zucchinis, be sure to only pick the male flowers as the female flowers are needed to pollinate the plant. To distinguish the difference, male flowers are thinner and female flowers are bigger and more rounded. Remove sausage from casing and fry over medium high heat, breaking down meat into smaller pieces. Set aside, let cool. In a small bowl crumble feta, add a bit of the whey, a splash of olive oil, freshly ground black pepper, the zest of one lemon, add in cooled, cooked chorizo and fresh basil leaves. Taste and adjust seasonings accordingly, feta is quite salty on itâ€™s own, but if you are using an alternate cheese you may need to as some salt. Transfer the cheese mixture into a piping bag with a medium sized plain tip. Pipe the cheese mixture into the flowers. Note: this can also be done with a spoon if you do not have a piping bag. To make the batter: add about a cup of flour and a pinch of salt, adjust accordingly on how much batter to make with how many flowers you have to fry. Whisk in sparkling water or beer to make a batter until it is pancake batter consistency, and unsure all lumps are broken down. The carbonation of the sparkling water or beer adds lightness and body to your batter. Heat a medium sized cast iron skillet over medium high heat with a healthy amount of canola or vegetable oil to fry. When oil is hot, start to gently dip flowers in batter covering all sides and place into skillet. Fry until all sides are golden brown. Place on a plate covered with paper towel to absorb some of the oil. Serve warm. The flowers can be served as an appetizer or as a side dish, alone or with tomato sauce or romesco sauce. For a full meal serve with a roasted baby eggplant, a green salad and a quick, fresh tomato sauce of grape tomatoes, basil, garlic and olive oil.
Stuffed Zucchini Blossoms with Peach Champagne Vinaigrette Zucchini blossoms Soft sheep or goat cheese Zest of one lemon Juice of 1/2 a lemon Herbs and edible flowers (suggestions parsley, basil, lemon verbana, mint, nasturtiums, borage, anything that is edible essentially and flavourful) Olive oil Salt In a bowl, mix together sheep cheese with your chosen chopped or ripped herbs, add olive oil for flavour and to even out consistency, add salt if necessary. Transfer cheese mix to a piping bag with a medium sized plain tip. Peach Champagne Vinaigrette 1 ripe peach (an overripe peach works well) 1/4 cup champagne vinegar (also works with white vine vinegar, or white balsamic) 1 cup extra virgin olive oil Salt, to taste Remove the pit from the peach, in a bowl using an immersion blender or in a blender, puree peach with vinegar, then slowly add oil until it is emulsified. Season with salt. Serve the stuffed blossoms with the vinaigrette on the side for dipping or lightly drizzled on top. The blossoms are a great starter before a main dish or can be added to a salad.
If all else fails, squash blossoms taste wonderful sauteed in olive oil and if you are lucky try to get your hands on blossoms that have a baby zucchini still attached.
prickly leaves. tedious cleaning process smallest yield. the most difficult vegetable.
meet the artichoke.
braised artichokes Though the artichoke is a difficult vegetable to work with, it is worth it for the end product. 5 Artichokes 3 Lemons 3 garlic cloves, minced Olive oil Butter Salt Vegetable stock Clean the artichokes. Get a bowl of acidulated water ready, by halving two lemons and squeezing the juice into bowl and then add lemons fill with cold water. Peel off the tough outer layers and then begin to trim the stem all around with a small paring knife. Cut off the top of the artichoke just until the tender part begins and then quarter, immediately placing cut artichokes in the acidulated water to stop from oxidizing. Once you have all your artichokes cleaned. Heat a medium sized frying pan over medium high heat. Add a mix of olive oil and butter to coat the pan, add artichokes and let brown on all slides, add garlic, season with salt, add juice of one lemon, and enough vegetable stock to just lightly cover the artichokes. Bring the stock to a boil and a reduce to a simmer letting the artichokes cook through and the liquid reduce, takes about 15 to 20 minutes to cook through. Serve as a dish, hot or room temperature with drizzled extra-virgin olive oil. If cleaning artichokes seems like a bit too much kitchen work, enjoy fresh artichokes in the simplest manner by washing and setting on the table with a bowl of extra-virgin olive oil and sea salt. Simply pick off leaves and dunk the bottom of the leaf into the oil and salt and eat just the tender white part. Though this is only best with the freshest of artichokes, look for artichokes that are as tightly closed as possible.
PREPARE TO BE SHUCKED A photographic guide through the world of oysters.
The pride of Prince Edward Island. Available: June through January. Flavour: Salty taste, clean flavour with a distinctly sweet aftertaste Takes 6-7 years to grow to shucking size
New Brunswick Available: Year round Flavour: Medium saltiness, a sweet, steely, clean finish Great oyster for beginners. Take four yeas to grow to edible size
New London Bay, P.E.I. Available: Late spring through New Yearâ€™s Flavour: Sweet, grassy, mild to medium salinity
Tresor du Large Iles du Madelaine, Quebec Flavour: Medium sweetness and saltiiness Very new oyster to the market, only available since 2013 when a lone Quebec fish farmer started cultivating them
Prince Edward Island Available: Year round Flavour: Strikes the perfect balance bewteen salty and sweet. Technically any oyster from P.E.I. cam be called a Malpeque but there are many differences between varities.
Miramichi Bay, New Brunswick Available: Year round Flavour: Full and plump meat, medium body, sharp brininess finished with a mild sweetness
All about oysters. “Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” Hector Bolitho ‘The Glorious Oyster’ (1960) There isn’t a better way to start a meal in my mind than a plate of freshly shucked oysters. There are over 200 varieties of oysters in the world but only five species are consumed. The main flavour differences come from the coast they were grown. East coast varieties being quite briny tasting and west coast varieties being sweeter and creamier. The more varieties you try the better as you will learn what qualities you prefer in your oysters. Oysters change their sex during their lives, starting as males and usually ending as females. The shape of oysters varies and depends mainly on how many of them are in the bed as they develop. Live oyster reefs help clean the water and provide habitat for all sorts of other animals such as sponges, small crabs, and fishes. Oysters are considered an aphrodisiac due to the rich amount of rare amino acids that trigger increased levels of sex hormones. But oysters are just sexy in general, often chefs will remark on the just the pure aesthetic sexiness of the oyster, for some reason, sometimes there isn’t another word to describe an oyster besides sexy. Shucking Tips Shucking oysters is nothing to feel intimidated about, once you get the hang of one or two oysters, you will know what you are doing. Start by holding the oyster with a clean towel, and then find a cove to insert your oyster knife. I find there are certain styles of oyster knives that are better for shucking certain varieties of oysters, over time you will learn what works for you. Wiggle the shucker up and down until you pop open the top shell of the oyster. Smell the oyster, make sure it smells fresh like the ocean, if the oyster smells off, discard - you will know what a bad oyster smells like easily. Wipe the knife on towel so you know the shucker is clean before you detach the abductor muscle from the top shell. Slide the knife along the top of the oyster shell, trying to keep the oyster intact and leaving all the meat in the bottom shell. Now detach the abductor muscle from the bottom shell by inserting your knife underneath the oyster, be as gentle as possible, leaving the oyster as much intact as possible. Now you are ready to slide your freshly shucked oyster into your mouth!
PLANT LIFE The Inner Politics of a Working Garden Letâ€™s get to know the personalities of the garden.
the most â€œpopularâ€? vegetable
because â€œHello! Have you met cute cauilfower?â€?, we were voted by many to be the hottest vegetable of 2014, we were all over every restaurant menu.
Cool and calm.The thirstiest of the garden, always drinking the MOST.
We can be bitter but donâ€™t forget about our RAD side.
We are by far the tiniest cutest cabbage out there, donâ€™t blame us for the unfortunate flatulence though that comes with us...
We prefer STUD to SPUD.
Trace the tracks of my tears.
We seem to get a bad rap from the big business farming but we are still sweet as ever.
We go together like they say â€œtwo peas in a pod, so sometimes it gets a bit complicated with a few more of us around...
Poor Manâ€™s Capers aka Nasturtium Capers
Nasturtiums are a beautiful plant with bouncing leaves that look as though they are floating, flowers that taste sweet and peppery and both making a great addition to salads. And the pods are completely edible too, making it a three use plant. Try your hand at making your own local capers with the pods. 1 part kosher salt 4 parts water Nasturtium pods White or white wine vinegar Pick the nasturtium pods. After the flower has died a pod will form, pick only the green, young fresh pods, the ones that are yellow will be too old and tough, can also be made with the unflowered buds as well. Make enough brine depending on your amount of nasturtium pods. Dissolve your salt in a small amount of water and add the rest cold water. When brine is cool add your cleaned nasturtium pods and let brine for 48 hours. Strain out of brine. In a small pot bring to boil your choice of vinegar. Once at a boil, pour over strained capers that are in a glass jar. Let cool, when cold , screw on lid and place in the fridge. Let capers sit for at least three days to pickle before trying. Eat and cook with just as you would in place of real capers.
Grain Work Inspired by growing up in Saskatchewan, where many families make their living off of ‘grain work’, growing wheat and all types of grains. I’ve recreated some of the symbols that we associate with Saskatchewan using the grains that we grow.
Get out of that bed Go wash your face and hands Get into that kitchen Make some noise with the pots and pans
Kitchen Soundtrack Nothing is better than being in the kitchen with good tunes to accompany you. Beware getting distracted by the need to stop cooking and start dancing may occur. To listen to the playlist go to: http://open.spotify.com/user/haleythemaker/playlist/1rdmvbVk8V1QVMKzf1Z7Ur
1. Shake, Rattle and Roll - Sam Cooke 2. Tracks of My Tears - Aretha Franklin 3. Soulful Dress - Sugar Pie Desantos 4. The Hurt’s All Gone - Irma Thomas 5. Mama Said - The Shirelles 6.Unchanging Love - Marvin Gaye 7. Datemi un Martello - Rita Pavone 8. Love Train - The O’Jays 9. Make Me Yours - Bettye Swan 10. Mess Around - Ray Charles 11. Don’t Let Me Be Misunderstood - Nina Simone 12. Honey Bee (Keep On Stinging Me) - Diana Ross & The Supremes 13. Uptight (Everythings Alright) - Stevie Wonder 14. Trouble Down Here Below - Lou Rawls 15. Able Mable - Mable John 16. Dancing Slow - Martha Reeves & The Vandellas 17.. Pain in My Heart - Otis Redding 18. Compared to What - Roberta Flack 19. Voices Inside (Everything is Everything) - Donny Hathaway 20. Shot Gun - Jr. Walker and the All Stars
Haley Polinsky is a Saskatchewan born, Toronto based chef and artist. She holds a diploma in Culinary Arts from the Pacific Institute of Culinary Arts in Vancouver and is a self taught artist. Haley is available for food styling, recipe testing food photography and customized illustrations or prints. All content in Food Union was created and produced by Haley.
For all feedback and inquiries contact me at email@example.com Visit me at http://haleythemaker.com/ Follow me on Instagram at http://instagram.com/haleypolinsky Haley Polinsky Copyright 2014. All rights reserved. You may not take any images or content from this publication without written permission.
Published on Jan 3, 2015
The second volume of Food Union. An online publication that explores the connection between art and food. This issue focuses on gathering, g...