This weekend is the Guelph Organic Conference! The Expo and Tasting Fair is open to the general public, for FREE, so if you want to eat some yummy organic yogurt and chocolate and carrot juice, (among other things) please come check it out! While you’re there, come say hi – I’ll be downstairs near the book table. My display space will look something like the photo on the left. Possibly without the lights, depending on whether I get electricity or not. I’m pretty sure I requested it, but it was so long ago I can’t remember.
I’m getting pretty excited for the show – I had a lot of fun last year as a member of the general public – and I hope you can come. There are also many opportunities to learn new things about growing food, and to purchase organic seeds without paying for shipping!!
In other news, I made a savoury discovery this week:
I cooked some venison chops with smoked sausage and apple and shallots
Then, at the end of cooking, I took the 1/2 inch of juices, liquid pork fat, apples, and shallots, and blended them up using my stick blender.
I call it – AWESOMESAUCE.
I’m not sure there are words in the English language to describe it. Basically the best gravy ever… but also reminded me a bit of the cheese sauce usually served with broccoli. Maybe because we were eating broccoli and cauliflower that night too? I ate the sauce with everything. It’s free of dairy and grains, so I am super happy with it.
I didn’t realize that the liquid would instantly turn into this thick, slow-moving sauce. I guess the fat basically emulsified into all the other ingredients. It still hasn’t separated, after being in the fridge overnight.
Plans are underway to try this with other food and fat combos and see what happens!
p.s. Don’t forget to come to the Guelph Organic Conference if you can!
Winter is upon us; we’ve had a few snowfalls over the past little while, and I’m feeling like it’s really winter now. Temperature of -15 celsius helps too, but walking in the backyard in shin-deep snow really does it for me.
I had a bag of carrots and a bulb of fennel, and wanted to make something yummy and warming, and this recipe is the result. I hope you like it! As always, feel free to tweak it for your own tastes.
My recipe page is still in its infancy, but the Amazing Grain-Free Spice Cake listed there is also very warming, if you’re in the mood to curl up with a book and some cake. For me that’s, oh, only every day.
I’ve been working away at this business, though. Too much to do, no time to bake cake right now. I’ve been approved as a vendor at the St. Jacob’s Market in Waterloo, I’ve put together a Catalogue of Seedlings and Patio Pots for you so you can see what I’m planning to grow, and I’ve started creating a template for my Grow-Along email newsletters.
Plus, some major learning and brainstorming has been taking place. Exciting! To me, anyway. It’s mainly about business and marketing (so much to learn!). What I’m planning will affect my customers, so I thought I’d share my thoughts with you.
Top Priorities for SKG
2. Foster a food-gardening community. ~ facebook group “Kitchen Garden Club – by SKG”
3. Be accessible. ~ through email, facebook, and this website
4. Have fun with gardening, and help others have fun too. ~ new pin designs coming soon!
How you can be part of the excitement:
2. Let me know your thoughts about this – am I on track? Am I out in left field? What would help make your food gardening easier? I want to know!
4. Buying products is cool too.