Salicornia Virginica is a small, salt tolerant plant that thrives across the shorelines, wetlands and salt marshes of North America. Known by a number of names –including samphire, pickleweed and sea asparagus — this nutrient-rich green vegetable adds a not-too-salty crunch when served cold in sushi, or hot alongside a grilled steak.
Plus, if you know where to find it, it’s free. Shazzaam! Take that global marketplace.
photo by grevillea.
Have a look at a small selection of the names of organic spinach seed varieties currently available in Canada:
Dolphin, Whale, Butterfly and Strawberry.
Compare those with the names Seminis, Monsanto’s global seeds brand for open field crops, gives to their spinach seeds:
Avenger, Hellcat, Interceptor, MIG and Tigercat.
Cetaceans, an insect & fruit VS war bombers & missiles.
I feel like some of us are about to be caught with our pants down. Seriously.
I spent the day at Fort Rodd Hill in Victoria yesterday, attending Defending Our Backyard: the 3rd Annual Island Chefs’ Collaborative Local Food Festival and Farm Fund Raiser.
Big mouthful, eh?
Not as big as the one I had all afternoon – enjoying a feast of local, seasonal and sustainable food. And drink. Did I mention the drink? There was a lot of drink. Continue reading
Sunday Lunch has been hijacked today, for the sake of shameless alliteration. Truth be told, I’m partial to assonance — who doesn’t prefer a little assonance? — but you can’t have everything.
“Alliteration is pleasant and precious, but some fancy assonance can make you dance in your pants,” that’s what my mama used to say.
Acutally, she never said that. And I (still) call her Mom. But I really do like assonance, if that counts for anything.
If you`re hungry on Pender, stop by Medicine Beach Market, where you`ll find a stocked deli — full of fresh sandwiches, salads, dips, soups, snacks and take-home dinners.
I really like my job at MBM: I take fresh produce, meats and dairy — most of them local and seasonal, many of them organic – and turn them into whatever I`m inspired to do that week. A chef`s dream come true! Continue reading
