Appetizer. Tomato salad 2.0 – It’s interesting to look at how a dish evolves from its inception to the final product. Without any iterations/failures, the dishes can’t get any better. I originally bought the mozzarella (wanted to buy a burrata, but couldn’t find it in Brampton) for the previous tomato salad but never got around to it using it that day and so it ended up on this plate.
Read More
Megan and I recently decided to revive some sort of supper club again. In part, to make up for the fact that we haven’t travelled or dined anywhere exciting for quite a long time. But mostly because we’re missing the fact that we used to take turns doing supper club as a family: one a month, someone would take charge of making an elaborate (or more elaborate than usual) dinner for everyone else – typically something we’d never made before. We never really got mom and dad to step outside their comfort zone, but dinner was always interesting.
Read More
Fun fact #1: burdock root, also known as gobo, is from a plant that is identified as weed and is found throughout North America. The farm is no exception, and we’ve often discussed digging up a few roots for our own use. The best time to harvest the root is during the fall of the plant’s first year – so one fall afternoon Royce set out to dig up a root for dinner…
Read More
As Billy would put it – “Beets by Royce”. In terms of the beets, the roasted beets were placed in 350˚F oven for about an hour or until tender, it is then marinated in orange juice and hibiscus syrup. And as for the blown beets, sugar was cooked and then blown using a sugar pump. Read More
Smoothies & Sundaes 