Keri Cronin


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Victoria & Albert

It is Victoria Day in Canada, a fitting time to write about my royally-named citrus trees!

Last year I got Victoria, a beautiful meyer lemon tree. She was so beautiful! The squirrels made off with many of the lemons before they ripened, but we did get a bit of fruit from her once we moved her inside for the winter.

Sadly, she didn’t survive the winter. I suspect that she simply didn’t have enough sunlight during the dreary days we have here in Ontario from Nov.-March. In hindsight, I wish I’d set up some sort of grow lamp for her, but she did seem to be doing ok in the first few months after we brought her in from the back deck so I thought she would survive.

I wanted to do something special with the last (and best) lemon that Victoria produced. The zest was used to make lemon poppyseed muffins, and the juice was added to soda water for a refreshing drink. (yum on both counts!). I was struck by how much more vibrant this lemon’s zest was when compared with a regular supermarket lemon. (the zest from Victoria’s lemon is on the bottom)

But I wanted something more than muffins and a fizzy drink. I did some reading up on how to grow a new lemon tree from the seeds. In a nutshell, it doesn’t seem like a very easy thing to do, but I was determined to at least try. I learned that I might have better luck with these seeds sprouting if I peeled away the protective layers (very carefully, using a paring knife). I then took the peeled seeds, placed them on a damp paper towel, and then placed the whole thing in a zip-lock baggie.

By this time we had already begun sprouting tomato seeds under grow lights in the basement, so I put the baggie full of lemon seeds under the lights with the other seeds. I basically left them alone for a few weeks (I did periodically check the moisture level, but the original damp paper towel didn’t ever need to be re-wetted), and until the seeds were sprouting. Time to plant!

I don’t know how successful this experiment will be, but I’ve got my fingers crossed!

In the meantime, I decided we needed another royal citrus friend, so I picked up Albert, the lime tree. Albert is currently sunning himself on the back deck and already has some glorious wee little limes starting to appear.


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A Garden Dinner

As any gardener knows, one of the best things about having a veggie plot is eating the harvest. This is the best time of year to be a gardener!!

Tonight we had bruschetta made with garden tomatoes, onions and basil. (and, some pretty exquisite olive oil brought directly from Rome, I might add…mmmm….) One of the tomatoes we used was a persimmon tomato, a heirloom variety we got from Tree & Twig this year (via Urban Roots, the newest, hippest garden shop in Niagara!).

For the second course, we tried pan-fried eggplant from Dreena Burton’s book, Vive le Vegan! Again, the eggplant came from the garden, and we topped it off using the the same recipe for raw marinara sauce that we made to go with the zucchini noodles a couple of weeks ago (tomatoes, basil, onion, oregano from the garden this time + more of that amazing olive oil).


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Zucchini “Noodles”

The DVD that came with Blitzen the Tenure Blender featured Ani Phyo demonstrating some recipes, including a raw vegan marinara served over zucchini “noodles.” I was utterly fascinated! I’d heard of making “noodles” with vegetables before (hi Marlie!), but hadn’t tried it. I immediately ordered myself a spiralizer and tonight I finally got around to trying it out. I don’t know why I waited this long. I guess I might have been a little unsure – do I peel the zucchini first (no)? Do I take the seeds out? (no) Is the spiralizer hard to use? (no) Will this recipe taste as good as it looks? (no, it tastes even better!!)

This was the perfect dinner for a hot summer evening! We gobbled it right up and I can’t wait to make some more! The best part is that the zucchini, tomatoes, and herbs were all fresh from our garden! Yum and yum!


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Lemon Tree!

This is Victoria, my new lemon tree! Isn’t she beautiful? She also smells amazing!!

I’ve wanted a lemon tree for ages and picked this little beauty up at Rice Road Greenhouse in Niagara. The plan is to keep her on the deck in the summer and then winter her inside. I understand she needs lots of sunshine and lots of water, but other than that I’m still learning what makes a happy, healthy lemon tree. Anyone have any tips?


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Scrambled Tofu

I just made my first-ever batch of scrambled tofu and I’m so happy with how it turned out. I have a confession to make: I’ve had scrambled tofu at restaurants before and have not really enjoyed it. I mean, it was okay, but I didn’t LOVE it. I couldn’t see what the big deal was.

Enter the wonderful Isa Chandra Moskowitz and her Vegan Brunch book. On page 19 in black and white I read in Isa’s own words: “I’ve had one too many disappointing scrambles in my day. Infractions ranged from flavorless heaps of greasy mush to way overspiced, grainy disasters. As simple a concept as it is, some people just don’t get scrambled tofu.”

This was like an epiphany! I mean, if the goddess of vegan cooking and baking could admit that she didn’t like all the tofu scrambles that have crossed her plate, then it meant there was hope for me too!

I continued reading, and found her basic “go-to” recipe for scrambled tofu. Isa’s recipes have never let me down yet, so I decided to give it a try! I’m so glad I did! This one will be a keeper. (and I think I’ll mix the leftovers with some diced up tomato and put it in a wrap for tomorrow’s lunch)

Spice Blend
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers (from the garden! yay!)
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water

Tofu
3 garlic cloves, minced (I actually only used 1 and a half, wasn’t really feeling very “garlicky” this morning)
2 tablespoons olive oil
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
fresh black pepper to taste

Blend spices together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy-bottomed pan over medium-high heat. Saute the garlic in olive oil for about a minute. Break apart the tofu into bite-sized pieces and saute for about 10 minutes, stirring often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan; that is where the good, crispy stuff is. (use a thin metal spatula; a wooden or plastic one won’t really cut it) The tofu should brown on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn up the heat and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it is nice and moist.
Add spice blend and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm. (note: this dish is really yummy with a side of garden tomatoes!)

(And speaking of Isa Chandra Moskowitz, check out her newly designed Post Punk Kitchen site! Totally fantastic!)


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On Your Mark, Get Set, Grow!

Today was the official kick-off to gardening season. We spent some time this afternoon turning over the soil and doing other spring yardwork tasks. Once the rain started coming down, we moved inside and planted some seeds. This year we borrowed a fancy-dancy seed growing operation from Linda, complete with full-spectrum lights, etc. I’ve tried to start seeds inside before with mixed results — I’m hoping this set-up will do the trick.

Chives, Parsley & Sweet Basil were the first seeds to be planted this year. The plants in behind the white pots are ones we picked up at the Niagara College open house last weekend.


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Potato Soup

It is a beautiful autumn weekend in Niagara and we spent some time out working in the garden yesterday. This time of year means there is a lot of clean-up to do, but we also got one final harvest — we dug up two big buckets of potatoes! (If anyone wants any just let me know…seriously)

We decided to make potato soup today. We wanted a basic, classic potato soup. We looked online and in cook books for a recipe that we liked, but most were a bit too tarted up — rice in potato soup? I don’t think so! We came up with the following recipe and were quite pleased with how it turned out.

-6 medium potatoes, peeled & chopped
-1/3 c. onion, chopped
-1 clove of garlic, chopped
-1 900ml container of veggie stock
-1 Tbsp. cooking oil
-2/3 c. milk
-1 Tbsp. butter
-1 Tbsp. flour

Saute onions in oil until translucent. Add in potato and garlic. Cook for 5 minutes and then add veggie stock. Cover and let simmer until potatoes are soft.

In a separate pot melt butter and add in flour. Use a whisk to smooth out the lumps. Take 1 c. of the veggie stock from the pot of simmering potatoes and add to the butter/flour mixture. Stir until thickened.

Add flour/butter mixture to the pot with potatoes. Blend soup until smooth with an immersion blender. Blend in milk. Serve with grated cheese and (meatless) bacon bits.

Potato Soup


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Neighbourly

It has been a beautiful summer day in Niagara! (and, as this article discusses, it is about freakin’ time!) This evening was one of the first nights we have been able to sit out and enjoy the weather and the garden.

As we were sitting out on the back patio, enjoying a drink and the summer evening, the most bizarre, yet lovely, thing happened. We saw a pair of hands emerge over the back fence, and then we watched as the disembodied hands lowered a bag down into our yard via a rope. We just sat in stunned silence as we watched the bag being lowered, but finally Laurie got up and went over to speak through the fence to the person dropping off the bag. Turns out it was the neighbour (who we’ve never met) sharing his garden bounty with us. Apparently he used to leave little bags of garden goodness on the fence for the previous owner of the house.

I love this neighbourhood!

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