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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
  • [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]

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Tuesday, April 27, 2021

Rainbow Stew

In very stressful times, folks turn to cooking out of necessity.  During the 1900's we had homecanning as a means of surviving the Canadian winters.  It made a resurgence during the Great Depression which also introduced a style of cooking known as Depression Era Cooking.  When women went to help the war efforts then remained in the work force, convenience foods like tv dinners and packaged foods made their appearance.  There was a resurgence in home canning with homesteading and survivalism.  That grew during the period leading up to y2K.  Cooking shows coined the term foodie, so anyone who  could cook was inspired by their favourite tv chef.  Now into the 2000's, we have the popularity of food kits and pandemic cooking.  


Once again we are seeing a resurgence in home cooking, canning and food preservation in general.  Many are cooking for the first time because they have to.  Restaurants are closed, take-out is limited and then there's stay-at-home restrictions.  People do not want to spend a lot of time at the grocery stores.  Two trends have emerged as a result: inexpensive food kit availability and most smaller food producers are offering online shopping with reasonable shipping.  This opened the door to people discovering a wide range of ingredients they normally wouldn't find locally and at the same time, they discovered a multitude of ingredients they could get from local food producers.

Earlier this year, I began buying organic produce from a local grower who delivers weekly.  I've dealt with this farmer for ages so when he offered the delivery service, I supported it.  Each week, I place an order based on availability so have been experimenting with a few neat ingredients.  

I made this delightful stew for dinner, quickly named Rainbow Stew because of the bright colours. Unlike most stews, potatoes are not included. It is chock full of nutritious ingredients including purple top turnips, celeriac, corn and rainbow swiss chard. The bay leaf (middle left) was fresh picked from my bay laurel plant! The new to me ingredient in this dish was celeriac.  It's definitely an ingredient I will use again.  Very tasty stew!

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