Backyard eating, A simple summer meal

Edited by Anne Gray

    The price of beef cattle is on the rise. That’s good for the farmers. It has been hard to hang on for the past 10 years, and many couldn’t. Those still in the business are finally seeing a bit of light at the top of the hole they’ve been in. Needless to say, input costs are also climbing, but they have been all along, even as the price for cattle was lower than it’s been in recent memory. 

Pancakes and salsa!

Edited by Anne Gray

    We have had great response to our query about buckwheat pancakes. Monique Levesque and Kathryn Bradshaw sent us traditional recipes. None of them are sourdough pancakes, but they are delicious. We also have Andrew Harvey’s sourdough starter recipe. Once your sourdough is perking, try using it as the leaven for your pancakes. 

The first blush of spring

    The blush is, of course, the shy rhubarb, trying to decide if it’s time to burst out in its red and green glory. On my daily checks I can see the tiny rosy sprouts, but nothing too forward about their behavior so far. One of these sunny days I’ll find a few shoots to pull and steam for that first tart, luscious taste. Perhaps I’ll try Vera Johnston’s hint for forcing the plants into production. I am getting impatient. 

Tastes of spring, And a toast to the season 

Edited by Anne Gray

            We have a great selection of recipes this issue. I particularly love them for their ease and simplicity. Yet every recipe here would fit perfectly on the most elegant dining table. Enjoy these recipes, eat well, and raise a glass to spring. 

Our call for seasonal eating has been rewarded. The recipes we received look great, are nutritious, and easy to boot. We hoped our readers would share their favorite winter foods made with the good bits found in the freezer. Most of us are ambitious in summer and fall to fill that freezer, but the thought of another meal from it in February isn’t always the most tempting. Not so with the recipes we have here. The combination of colors, flavors, and textures will tempt the most winter-weary palate.

Edited by Anne Gray

    Rose Doucet has written an informative article in this issue on the history of buckwheat on New Brunswick farms. I use buckwheat often. It’s a good-tasting, nutritious flour, and it’s easy to get local product. We’ve grown it, but as a ground cover, not a food crop. It was a strong and hardy plant, and I can see why early settlers were happy with it. It reseeded to come back in spring after a cold winter in the garden. I like plants that are hardy; I can imagine early farmers would think that akin to finding a magic bean. 

Slow cooking specialties

Edited by Anne Gray

    The days are getting shorter and the evenings feel cooler. Most of the apples have fallen or been picked from the trees, and the farmers’ markets have taken on a distinctly late-season look. Whew, feels like a quick turnaround from spring.