Roasted Buttercup Squash Stuffed with Wild Rice, Chestnuts and Cranberries
Fall brings us a wonderful variety of gourds in every shape and size. Visiting one of our local farm shops, I was intrigued by the beautiful variegated dusty green-orange colouring of the Buttercup squash. Jamie Oliver’s Christmas cookbook provided some...
Steamed Harvest Bread
Long before closed ovens took their place in the average home, people used to cook on cast iron stove tops and over open fires (picture bubbling caldrons). Breads and puddings were steamed in pans of hot water rather than baked. This highly forgiving method is still...
Pumpkin Soup with Rosemary and Walnuts
This seasonal soup has a silky texture and a mild pumpkin flavour, enhanced with a touch of rosemary. Perfect for a soup-and-sandwich or soup-and-salad lunch, it’s also a wonderful starter. You can use canned pumpkin purée in a pinch rather than making your own....
A Late Season Fall Table with Gourd Soup Tureens
The weather has been incredibly warm, and we have delighted in taking long walks with the dogs, happily crunching through the leaves. Dignified Churchill, now a decade old, walks with a measured gait, never straining at the leash. He’s been very tolerant of the...
Pumpkin Roll
Tins of puréed pumpkin are a staple in our house, right up there with San Marzano Italian tomatoes. But in the fall, when pie pumpkins appear in the grocery stores and on the farm stands, I’m eager to bake a few for Pumpkin Ravioli, Pumpkin Tagine or Cavatappi...Follow Us
