Yes, Virginia, there is a Santa Claus. He exists on the doorsteps of men and women in Toronto, carrying a blue Rubbermaid tub, and is driven there by a team of volunteers. He doesn’t work at the North Pole; rather, his hub is in South Etobicoke. His workshop: a warehouse. Dirt under every nail.
I get my fruits ‘n’ veggies delivered biweekly from Front Door Organics. Their basic “Good Food Box” costs $37 and contains an array of organic foods to satisfy any palate. Being a vegetarian at heart, who just happens to be addicted to pork, I love all fruits and veg. So, FDO can do no wrong in my book. My only problem is finishing everything before it goes bad. Because of the organics-ness of the products, they don’t last as long as the waxy version I could purchase at my local Bloor West No Frills. This is not always a bad thing, as it forces me to cook proper food. I have made soups, chillis, stir frys, stews, fish-n-chips (pollack-n-organic fingerling potatoes to be exact), pad thai… the list goes on.
Here’s a look at my latest Good Food Box:
Acorn Squash, Red Potatoes, Carrots, Red Cabbage, MacIntosh Apples, Kale, and Shiitake Mushrooms (all from Ontario). Non-local produce include: Grapefruit, Valencia Oranges, Zucchini, Avocado, Plums, Kiwis, and Boston Lettuce (my fav of the lettuces, so soft and buttery!).
I have already planned to make mashed potatoes with shredded kale. Am considering a curried cabbage concoction of sorts. I have to roast the cauliflower that’s in my fridge from my last delivery. Cauliflower, unfortunately, is my least favourite vegetable. But I do like it roasted in a Lebanese style, and I have my trusty Middle Eastern Cookbook (by Maria Khalife) on hand to provide some inspiration (I never follow recipes, but use them as a jumping-off point for my own inventions!)… However, I have just searched quickly through the book and there’s nary a cauliflower in sight! Not good. So, instead, at some point this week, I will attempt “Cauliflower Bhajis” which I have discovered in Cooking With Vegetables by Joanne Glynn. Basically a flour-battered cauli with cumin, cayenne, and coriander. Mm, Mm, and Mm! Cumin and coriander are of course my favourite spice/herb flavours.
A couple weeks ago I made a cabbage soup from my Good Food Box. This was a take on the “Cabbage Soup Diet” that claims to help you lose a pound a day as long as it’s all you eat. I love the soup, but I can’t enjoy it sans a huge chunk of crusty bread, slathered in unsalted butter.
I made a roasted butternut squash soup that week too. Didn’t take any photos of it, but I’m eating some of the leftovers tonight for dinner. You can find my recipe here. I froze 1-2 servings in a Ziplock bag and laid it flat in my freezer for optimum space-saving ability. (My freezer is full of homemade foods that I can’t seem to finish on my own. I keep dropping off little parcels to my across-the-hall neighbours. They are young and on their own, and I’m sure they don’t bake muffins or slow-cook homemade stews, so I figure I’m paying it forward. I guess that makes me their Santa!)
Toods,
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