Crème fraîche is fermented or soured milk. It’s similar to sour cream, but less sour tasting, thicker and with a higher fat content. It’s made by adding bacterial culture to cream. It originated, and still very popular in France, and is now enjoyed in many, mainly European, countries. Here in Canada crème fraîche is a treat [...]
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So what exactly do we mean when we say this food is sustainable?
People often ask us what we specifically mean when we say our food is local and sustainable. As food issues become more prominent in our society and lots of people seem to want in on the “organic” food business, it can become more difficult to distinguish between food that is humanely and sustainably raised, and [...]
Meet Heather & George in the Woods!
I spent an absolutely delightful afternoon yesterday visiting Heather Balogh and her family at their farm near Mountain Grove (east of Kaladar) and, even though I’m on vacation right now in the Ottawa Valley, I just had to share it with you!
We All Scream for Ice Cream!
Cream is simply the higher fat portion of cow’s milk. Half & Half is an equal mixture of milk and cream at 10% fat. Whipping Cream contains 35% fat, doubles in volume when whipped and is dreamy with berries, pies & mousses and thickens sauces luxuriously! Harmony recently introduced its decadent 48% Crème de la [...]
Milk: Get Your Milk Moo-stache On!
Few foods are linked with so many soothing epithets … mother’s milk, milk of human kindness, land of milk & honey! And of course the ever famous milk mo0-stache. Though many think it a commodity, nothing could be further from the truth…the fresher and less processed the milk, the better it tastes. And our milk [...]