tart wild thing: wild apple crisp

Last night, just after dusk, I heard a pack of coyotes howling. It’s such a classic call of the wild – first the high-pitched yipping – then the howls. Then the dark silence, as though it never happened. Except it’s so haunting that the sound stays with you a while – lingering on – giving you just the slightest sense of unease.

This morning it was the wild geese. They’re gathering on the river just beyond my house. Every fall they do this. They congregate for days until, I presume, they reach some critical mass, when they take off and head south in their classic V-formation.

Wild seems to be a theme in my life just at the moment.  Things are a bit wild – a bit messy and out of control – too many deadlines – too much on. I’m overwhelmed. Even my misuse of hyphens seems to have become a little more wild than normal.  Continue reading “tart wild thing: wild apple crisp”

goat slider burgers with yoghurt mint sauce

I’m an increasingly guilt-ridden meat-eater.

Vegetarians and vegans will probably scoff at this – but I try to eat meat responsibly. I buy local meat whenever I can. I think about what I buy. I eat vegetarian routinely and purposefully. So, it’s with some reluctance that I post this recipe. It’s just that in all honesty, it is one of my absolute favourite meals. Continue reading “goat slider burgers with yoghurt mint sauce”

homeward bound

“There is a prospect greater than the sea, and it is the sky; there is a prospect greater than the sky, and it is the human soul.”

~Victor Hugo, Les Miserables Continue reading “homeward bound”

a little Sophocles and some fabulous honey mustard salad dressing

 

At work this week, I came across a webpage about academic integrity. Across the top of the page was a line by Sophocles – “Rather fail with honour, than succeed by fraud.” Continue reading “a little Sophocles and some fabulous honey mustard salad dressing”

love, truth, and lemon muffins

“Love and truth, in the long run, no force can prevail against them.”

This was Mahatma Gandhi’s answer when American journalist William Shirer asked Gandhi how he had managed to single-handedly rock the foundations of the British Empire and rouse one-third of a billion people into a non-violent revolution against foreign rule.

When Shirer pushed him for something more specific than just fighting for independence with love and truth – Gandhi replied… Continue reading “love, truth, and lemon muffins”

fast, simple, tasty – garlic scape pesto

Garlic is one of those rare crops that gives you two harvests. First the scapes, which at least in Ontario, are usually ready to harvest around the summer solstice. Then the actual garlic bulbs which are harvested a bit later, typically on the first weekend in August. The bulbs can then be left to dry in the sun for a few days before storing for the winter.

Garlic scapes are lovely grilled or made into pesto which can be used on pizza, pasta, or bruschetta. This version is dairy-free and freezes well.

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Garlic Scape Pesto

(this version is an adaptation of the recipe in A Taste of Wintergreen)

16-20 garlic scapes
½ cup extra virgin olive oil
2 tbsp lemon juice
½ cup walnut pieces
¼ tsp salt
Parmesan cheese as desired. I make mine without the cheese because I think it freezes better and that way it’s also vegan and dairy-free.

Wash the scapes and chop into approximately 1-inch pieces. Process all the ingredients together in the food processor until desired consistency is reached. Bottle and use within a week or freeze.