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I have been meaning to update this page for some time.  Rather than post recipes here in full, I am going to re-do this page to link to recipes I have written into my blog, or from other blogs that I have tried and enjoyed.  This way the list will be shorter and it will be much easier to organize, sort through, and find the recipes I have used and enjoyed.  I will try  listing the main ingredient in alphabetical order for clarity.  Here’s a start:


Corn Chowder
Freezing corn

Potato Salad without mayo

Tomato soup with a twist



Rendering lard on the stove top



Clabbering milk & basic fresh farmers cheese
Vegetable Rennet
from nettle
Curdwort for curdling cheese

The basics of making yogurt


One day basic sourdough


What to do with extra sourdough starter:

Out of this world Chocolate Cake


More to come! (Last updated: Nov 14, 2010)


I am by no means a culinary genius,  or even marginally talented in the kitchen.  What I will post here are the recipes I have found that I am able to make with 100% local to Southwestern Ontario ingredients.  They are plain and simple, but tasty.

For more creative recipes using predominantly local Ontario ingredients, check out the blog Seasonal Ontario Food!

Things to do with Rhubarb!

Rhubarb Mapple Pudding Cake

This recipe was posted in the Londoner, a free newspaper I get every Wednesday.  I modified it slightly to use only local ingredients, and it was a big success!  It take minutes to put together and is a very yummy desert.  The first time I made it I brought to a pot-luck and every last mouthful was gone.  I barely got to even taste it!

2 tbsp butter, softened
2 tbsp honey
1 cup flour (I used spelt flour)
1-1/4 tsp baking powder (this is the only non-local ingredient I used, next time I’ll try an egg)
1/2 tsp salt

5 cups rhubarb, chopped
1 cup maple syrup
1 tsp vanilla (I used fair trade organic)

1) Heat oven to 350F (180C).  Grease an 8″ square glass cake pan.

2) Cream butter and honey together.  I melted the butter (by accident) which made it easier, and it turned out fine.  Mix in flour, salt and baking powder.  mixture should be crumbly.  Stir in rhubarb and mix until it is well coated.  Put the resulting mixture into the cake pan.

3) Mix the vanilla into the maple syrup.  Pour the whole thing evenly over the rhubarb mixture (but don’t stir)

4) Bake for 1 hour or until top starts to turn golden brown.  Let cool at least 20 minutes before eating.  Great alone or with vanilla ice cream.  YUM!

Rhubarb Salad Dressing

I got this recipe from the cookbook ‘Simply in Season’ by Mary Beth Lind and Cathleen Hockman-Wert.  This is a strong dressing that works very well on spinach and beet-top salad with strawberries and toasted almonds.  I modified it somewhat to use only local ingredients except for the Worcestershire sauce, which I happened to still have on-hand.  Now that I think of it, perhaps some of the spicy radishes we’ve been getting could be worked in instead of the bottled sauce.  I will experiment and modify if I find anything that works:

2 cups chopped rhubarb
1/4 cup honey
1/4 cup apple cider vinegar
3/4 cup organic sunflower oil
2-3 green onions, finely chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon salt

Put the rhubarb, honey and vinegar in a pot and cook over medium heat until soft.  Drain in sieve and keep the juice, should make at least 6 tablespoons.  Discard pulp (or keep to eat later!).  Add remaining ingredients to the juice, shake in jar or whisk together.  Chill at least 1 hour before serving.
Saussage with Cherry Tomatoes
A friend gave me a very easy and tasty way to prepare sausage and I have now used it several times. Fill the bottom of a deep dish baking pan with cherry tomatoes.  I suggest cutting them open a bit to make sure the juices run out of them freely.  Over the tomatoes, sprinkle rice.  I used 1 cup of rice with a heaping quart of tomatoes.  Then add an equal amount of water to rice.  On top of the rice and tomatoes, lay sprigs of fresh herbs: oregano, thyme, basil, rosemary etc. Whatever you have in your garden and think will go with the meal.  Place the sausages on top of it all, cover, and bake.  I take the cover off after about 45 minutes to brown the sausages.

It’s so very simple, and extremely tasty.

Braised Red Cabbage:

Half a medium red cabbage (5 cups sliced thinly and chopped)
1 cooking apple, peeled and chopped
One third cup water
One quarter cup apple cider vinegar
Salt and pepper
2 tablespoons of honey.

Combine cabbage, apple, water and vinegar in large skillet.  Bring to a boil, then reduce heat and simmer, covered and stirring occasionally, until the cabbage is very tender (50-60 minutes).  Season with salt, pepper and honey to taste.

6 Responses

  1. I’ll be interested!

  2. – recipe sounds great – i would use oatmeal instead of flour -i and boiling down some rhubarb right now – i am tuff lol i eat the stuff straight – anyway rhubarb,strawberries with sweetener whatever sugar honey in a baking dish with a crumble of oatmeal butter is awesome also – over ice cream as well – your website is interesting thanks

  3. Oatmeal? Thanks, that’s a great suggestion! Especially since I finally tracked down some local, organic oats. I just got some fresh rhubarb yesterday and will try this again with my fresh oats. Cheers!

  4. Back in the day, when your father and I were growing up, we had rhubarb growing in our backyard. Your grandmother made stawberry and rhubarb “compote”
    We also had raspberries, a pear tree and an apple tree.
    We were Illinois locavores.
    Ask him if he liked it.
    We thought and talked about you a lot on your birthday.I hope you could feel the good vibrations.

  5. Hi Judy! I’m so sorry I wasn’t able to join everyone for the celebrations last weekend but I thought I felt some good vibes that afternoon. I am looking forward to watching the video you sent!

    I actually wanted to plant rhubarb this year but it takes a lot of space and my garden is tiny, plus you can’t harvest the first year you plant and I hope to move next year. I’ll plant some when I get a larger yard! (i.e. my sheep farm!) As it is, thanks to our CSA (farm share), we have about 25 cups of rhubarb in the freezer, and that many cups of strawberries as well. Making a ‘compote’ sounds like a quick and tasty way to use it all up and make room for the next crop.

    I’ll be sure to ask my dad if he remembers being an Illinois locavore – he hasn’t mentioned it yet!

  6. Great Post, what do your reader think about jamie oliver? There are some really good jamie oliver inspited recipes mydish. I have also sent this post to my twitter profile.

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