Growing up on an orchard in East Kelowna has made me a super fan girl for all things B.C. apples.
An eight-storey lighthouse near West Kelowna’s southern entrance won’t become an iconic structure, at least not until there is more public feedback.
Thanksgiving dinner should be a celebration of local. Living here in beautiful B.C. is super easy to laden your holiday table exclusively with ingredients sourced from your farming community! And, like most holiday celebrations, there must be wine and choosing the best bottle to pair with your bird is a must.
Harvest is in full swing now which means last chance for romance with some of your favourite fall ingredients. Peaches are rounding up for the year and so are heirloom tomatoes, so please make this salad as a finale to another wonderful season.
One of the most popular recipes from the New York Times is Marian Burros’ Plum Torte, which was printed every September from 1983 until 1989. This delicious and easy to make cake has over the decades had many variations including being made with other fruit such as blueberries, apricots and pears along with endless spice combinations.
Zucchini is one of the favourite members of the squash family. Known in some countries as courgettes, these versatile veggies are plentiful right now so you might be trying to find ways to up your extras in the garden. Try adding it into your pasta sauces, frittatas, muffin recipes or one of the easiest and most delicious ways is to cut them lengthwise into thick ribbons and grill them, topping with extra virgin olive oil and chopped basil.
While the local gardens are still producing, you should preserve as much as possible.
Who needs the Mediterranean when we’ve got the Okanagan? Summer life in this beautiful valley gives British Columbians serious rights on the ultimate lifestyle that includes sunshine, the lake, local food and wine.
Life is peachy right now in the Okanagan, and when life gives you peaches, make peach salsa. Salsa is the ultimate summer treat and is super versatile. I love adding seasonal fruits and berries to the mix to serve on chicken, fish or just as a snack with tortilla chips.
The Chefs’ Table Society of BC (CTS) and the BC Salmon Marketing Council (BCSMC) are coming together Friday, Aug. 21 to Sunday, Aug. 23 for a celebration of the iconic B.C. product: wild salmon. Typically a one-day Vancouver-based event, this year due to COVID-19 restrictions there is a new format for the celebration with 10 participating chefs and restaurants in communities around the province.
This time of the year the local food scene is so exciting with some of my most favourite vegetables and fruits coming into season. Right now, we can enjoy bounteous amounts of peaches and zucchini, two of my all-time favourites, but I am waiting for heirloom tomatoes and chanterelles with baited breath to complete my top line up.
My obsession with picnicking may be a little annoying but really, what could be better than dining al fresco? Well, actually…cooking AND dining al fresco is truly the ultimate.
With B.C.’s local blueberry season in full swing and the #gobluebc campaign on, now is this time to indulge in one of Canada’s national food treasures.