Yesterday we spent a few hours helping out at the Boyter Family Farm in Fonthill to learn about the process of cultivating mushrooms by working hand in hand with them. Here are a few photos from the first stage of cultivating shiitake mushrooms with a brief description below each as well as a link with more in depth information if you’re interested.
Our Favourite Waste Free Grocery Shopping in Niagara
- Farmers Markets
- Roadside Stands & Farm Stores
Bring your own cloth/reusable bags
- Bulk Barn
The Bulk Barn provides many organic options and will allow you to bring your own cloth bags when you stock up on dry goods. Their plastic containers for wet items are 100% recyclable.
- Health Food Stores such as The Healthy Cupboard, Rosemary’s Natural Choice & Health Wise
We(C&G) like to consider ourselves a curious pair, always reading, researching and discussing in search of new knowledge; especially when it comes to topics related to culture, food and the environment. We are thankful for the friends who know our passions and send us recommendations of documentaries and good reads that they know will fill our minds and hearts.
This past week two videos have helped to kick start a higher level of consciousness about our own actions and their effects on not just our bodies but also the environment around us and we thought we would share.
He puts it quite simply with 3 easy rules “Eat food. Not too much. Mostly plants.” He explores each of these aspects by looking at our history with food and travels to different parts of the world to see how indigenous tribes and life long vegetarians food choices have impacted their health. The documentary findings are not easy to ignore and we found ourselves delving deeper into our own food choices.
We found ourselves appreciating her honesty and once again the simplicity behind her actions and choices.
Avoiding plastic waste, shopping consciously (which after taking a trip to the grocery store made us realize the organic/natural choice without plastic can be hard to come by) Her actions are creating a movement and have moved us to look at our waste a little closer, and think twice next time we buy something.
These two video crossed our path for a reason and we are happy to begin the year with these positive lifestyle advocates sharing their advice. Our hope to to continue to increase our self sufficiency in matters of growing our own food but also expand that to making many of our products from scratch. Not to promise ourselves we will be perfect but to know we can do better and continue to try. In the words of Lauren Singer we hope to further align our values with our lifestyle.
Photos from our December evening roasting tomatillos for homemade Salsa Verde.
– Fresh Cilantro 1. Lightly wash and dry your vegetables.
6.Once the vegetables are evenly grilled remove them using a long pair of tongs and place them in a separate bowl.
7. Once all of your vegetables are cooked finely chop your jalapenos and garlic. Remove peals and dice your onions and tomatoes(if you like chunkier salsa then dice them larger) then place all your ingredients into a large pot and place on the stove or over fire in a heat resistant pot.
8. Once the mixture is at a consistency you like add your extra ingredients for taste like finely chopped cilantro, salt, pepper, lime juice and sugar. Often the salsa will already have a sweet flavour and wont necessarily need the sugar.
9. Allow your salsa to cool and transfer into a sealed jar or container to store in the refrigerator. You may also can your salsa if you make a large batch.
Enjoy with corn chips, with tortillas, rice or on scrambled eggs….or basically anything because it’s just that delicious.