The Children are our Future...

...and we should listen to them more! I learned the importance of organic while working for a certain corporate organics giant, and although it is not always possible in Ottawa to buy 100% organic, you can see the clear benefits of doing so, as illustrated through this sweet video. Elise is awesome! Are you itching for farmers' market season like I am?

5 Questions with Derek Cameron of Parkdale Preserve Co.

Winterlude may be over but the snow is still on the ground here in Ottawa and warm comfort foods continue to be enjoyed across the city; comfort foods like bread and jam. Bread and jam -- two heavenly things to start your day with, or to accompany a cup of tea in the afternoon. People have been enjoying these delicious treats for ages. Heck, even Julie Andrews sang about them!

Jam isn't just about bread though, and preserves aren't just about breakfast. I found out more when I recently met up with Derek Cameron of Parkdale Preserve Co., a Toronto-based artisinal small business. Over a couple of weekends, some hot chocolate, jam, cheese and bread, and of course some wine and bubbly, I picked Derek's brain to find out why he started making preserves, and what he was doing here at Winterlude.

Derek went from being a 9 to 5 digital marketing guy to being immersed in a world of jars, jams and jellies. It all started last year, leading into the summer months as he had been visiting antique markets and farmers' markets and he "fell in love with pickled beets". Once home from the market he decided to tackle the challenge of making dill beans and pickled beets of his own. Drawing on inspiration and education from his Mom and Grandmother, he got to work. "We've always had canning in our family", said Derek.

Back in his kitchen in his beloved Parkdale neighbourhood of Toronto, Derek realized he needed a bit more instruction before diving into the hot, boiling world of preserving. The first call was to his partner Keith's Mom Evelyn, who gave him a "Jam Boot Camp" of 3 full 8 hour days in which he learned traditional recipes and techniques. From there Derek made the recipes his own and Parkdale Preserve Co. was born.

He knew right away that he wanted to use all local ingredients. All of his jams are small-batch, and handmade with rustic, artisan touches such as fresh basil in the Peach Basil.

Some of Parkdale Preserve Co.'s flavours include:

• Peach Basil (good glaze for chicken, with lamb, with cheese plates)
• Strawberry and Black Pepper with Bouquet Garni and Balsamic
• Fig Champagne with Candied Ginger
• Raspberry Thyme
• Herbed Strawberry Balsamic (good with rye toast)
• Lavender Blueberry (Derek's favourite)

In Ottawa to hand out samples of his jam to lucky American Express cardholders, Derek smiled when giving his impressions of our fair city: "I love the sense of community in this city and it comes alive on the canal. There's so much camaraderie and everyone is smiling, pleasant and approachable." His favourite aspect of Winterlude (aside from meeting a slew of friendly potential customers), was the fireworks show that launched the winter festival: "It's like a big group activity. Watching the fireworks was like being in your own backyard with 4000 of your closest friends. They were stunning."

During my time with Derek I also got a chance to ask him 5 Questions:

After the Harvest (ATH): What is your favourite jam (now, and growing up)?

Derek Cameron/Parkdale Preserve Co. (DC):

Now: I would have to say is Lavender Blueberry. It is so good with a triple cream brie and blue I am currently crushing on. I have developed a thing for Lavender over the last couple of years, it's like I'm starting now to create a soft landing into my twilight years. Lavender soda and vodka is better than it sounds :).

Growing Up: When I was younger I loved the Strawberry Rhubarb jam my Grandma and my Mom would make. The rhubarb came from our garden and so did some of the berries, any we had to buy came from the farmer's market in the parking lot behind the Town Hall. It always amazed me that something that grew so plainly in our backyard garden could be transformed into something so delicious.

ATH: What is your earliest food memory?

DC: My earliest food memory would be when I decided to take a stand against cake. I don't remember how old I was but I was pretty young to be making such a bold statement. I had decided I did not like cake, especially birthday cake. It was usually dry and the icing nothing more than coloured, smeared, pure sugar. I can remember getting the "sugar sweats" and getting the "whites" from some that were too much. When it came to my birthday one year my Mom asked what kind of birthday cake I wanted and I said, "None, I hate cake." Her next question was "Well then, what would you like?" I wish someone had been there to capture the look on her face when I described to her a dessert which turned out to be Mint Pistachio Pudding she had served at one of her fancy 1970's dinner parties. Other Mothers and neighbourhood children were scandalized but I didn't much care. We continued to have that for my birthday until my late teens.

ATH: What music inspires you (in life or when making jam)?

DC: I listen to a broad range of music in life and while jamming. I will listen to CBC podcasts of my favourite shows (Age of Persuasion), Radiohead, Air or Classic Rock. I would have to say though most consistently it's jazz standards and big band music from the 30's and 40's. I feel really connected to the music of the WWII era. I have no idea why, but when I'm in the kitchen canning I'm totally transported back in time. (Keith always says he's going to put me in the old folks home if I keep listening to it...)

ATH: What is the most unique food you've ever paired with your preserves?

DC: This one is easy...so far the most unique thing I have served along side my preserves has been a Wild Boar and Fig pate served with Hot Garlic Asparagus as part of a charcuterie at home. We actually picked it up at The House of Cheese in the Byward Market. I have never seen it here in Toronto. It was out of this world.

ATH: If you could eat any type of jam or jelly with any celebrity living or dead, who would it be, and what jam would you enjoy with that celeb?

DC: My celebrity of choice would be Elizabeth Taylor and the jam would be our Fig Champagne. The life she led, the roles she played, on screen and off fascinate me. From Cleopatra to Martha in Who's Afraid of Virginia Woolf she never shied from controversy or the opportunity to remind us why we loved her or hated her, as the case may be. And I admire that strength and resolve. Bomb or bust you have to chart your own path. Most families seem to have affinities to some celebrity, actor, writer or musician...in our clan it seems to be Patsy Cline or Elizabeth Taylor, with maybe Tina Turner bringing up the rear. I got an email from my Mom today that was meant to be encouraging but was fairly uninspiring until I got to the last line, and I kid you not, this is how she signed it off.. .As Liz Taylor would say, "Pour yourself a drink, put some lipstick on and pull your self together" LOL -- Words to live by, non? That was what cinched it for me going with old Liz.

Photo Credit: youritlist.com

It was really refreshing meeting Derek and hearing him speak about his passion for preserving. His genuine, charming personality was the only thing sweeter than his Raspberry jam.

When reflecting on the preserving process, Derek says: "It's so rewarding when it comes out well....it is such a fantastic feeling." In the future we can look out for more pickled products from Parkdale Preserve Co. and you can check them out on their website, Twitter feed and Facebook page. Not to mention their Etsy shop!

Thanks, Derek. It was a sweet jam session :)

Another Trip Around the Sun

This is me, at 4 years old, waiting for my cake.



30 years later, I am so grateful for all of the amazing food experiences I have had over the years, from the birthday cakes to the lemonades to the gourmet dinners to the family buffets. At all of those times I relished the experience of sitting with friends and family, enjoying nature's greatest gifts. It's my birthday today and my wish is for many more trips around the sun that include eating, drinking and connecting.

Thank you for reading,
~Heather

Video: The Pizza Artist

This is awesome! It makes me want to open my own pizza shop.

A great reminder to do what you love, and do it well :)



Watch it here: http://vimeo.com/16077855
{not permitted to embed video....}

Beautiful work, Margaret Emily Mackenzie ;)

Vegans, Valentines and After the Harvest TV!

Vegans, Valentines and After the Harvest TV! from After the Harvest on Vimeo.

Video: EAT by Rick Mereki

I saw this video for the first time months ago, but I still love it so much! I thought I'd share it for anyone who has yet to see it.

EAT from Rick Mereki on Vimeo.

Enjoy!

You can see more of Rick Mereki's amazing work on his website.

Sunday Supper and Soup

Just a little gallery of some of the vegan food I prepared and enjoyed today! Soup, salad and more pizza! Note to self: measure the rice before you throw it in the stock pot or you could end up with a soup that resembles risotto! Tasty nonetheless...

Halfway Point of 30 Day Health Tune Up

Halfway Point in 30 Day Health Tune Up from After the Harvest on Vimeo.

Technically Day 16 was Thursday...but I wasn't able to post this until now due to some YouTube issues. But, Vimeo has come to the rescue!
Hope you enjoy! If you're interested in trying the 30 Day Health Tune Up yourself, you can check it out at Wellness Warrior Coaching :)

The Vegan Feast

The Vegan Feast!

Just a little plant-based dinner I made this weekend...enjoy!

Sweet Potato & Greens Soup

(Before blending)



(After blending)



Thanks, @DebGleason for the recipe!

Pita Pizzas

• whole wheat pitas
• basil pesto
• mushrooms
• kale and radicchio massaged with olive oil -- *thanks to @AliciaSilv for the idea of putting radicchio on a pizza!
• tomatoes
• fresh basil
• salt and pepper
• *Parmesan cheese for those not on the vegan challenge!

Chocomole

Raw, vegan chocolate "pudding" topped with strawberries soaked in maple syrup -- what's not to like?



Thanks, @Jason_Mraz for the recipe! You can see it here.

This little vegan feast was enjoyed by all, and even though I put Parmesan cheese on the other pizzas, my guests said they could have done without it -- they liked the pizzas that much! I was humbled :)

Yay for healthy, plant-based dinner parties :) We had a little bit of olive bread too, which was delicious!



More video blogs to come soon...

Recipe: Golden Globe Chili

Adapted from a recipe in the Wellness Warrior Coaching 30 Day Health Tune Up Guide, I present to you my "Golden Globe Chili"! I decided to call it "Golden Globe Chili" for two reasons: one, to pay tribute to tonight's Golden Globes host, Ricky Gervais; and two, because it turns out to be a beautiful golden colour! After tasting the chili tonight, the only change I would make in the future would be to add more spice, otherwise I think it's a healthy, hearty meal that can satisfy for days!

Please enjoy!

Put the following ingredients in a large pot and bring to a boil, then simmer for 30 minutes. To quote Jamie Oliver, it's "easy peasy"!

• 1 tetrapak of vegetable broth (1 litre)
• 4 cups of water
• 2 peppers, chopped (I used 1 red, 1 green)
• 1 onion, diced
• 3 carrots, chopped
• 2 cloves garlic (I left them whole)
• 2 cups lentils (I used red lentils, which are actually orange, and end up being yellow, or "golden")
• 1 cup quinoa (I used millet)
• 1 28 oz. can of chopped or crushed tomatoes
• 4 tsp chili powder (or more!)
• 1 bay leaf (my choice to add this, I love bay leaves!)

And...it's all vegan! Thanks to @DebGleason and Wellness Warrior Coaching for (most of) this recipe!

My "B" weekend: Blotchy Skin, Vitamin B and Benadryl

It was a typical Saturday morning: after sleeping in, I woke up, turned on a cheesy movie, made some coffee and breakfast, and settled in for a leisurely start to the day. Since I was out of bananas and didn't want a breakfast smoothie without one, I enjoyed a bowl of almond cereal with almond milk, and a piece of toast topped with delicious almond butter. Not long after my second bite of toast, I instantly noticed that something was wrong.

My body temperature shot up, my skin started to feel tight, and my arms, chest and face broke out into a tomato-red, blotchy rash! In the few seconds after this happened, I realized I didn't have any Benadryl in the house, nor did I have a car or a roommate. I only had one choice, not knowing how serious or respiratory-related this situation was going to be, so I swallowed my pride and I actually dialed 911.

I know it's ridiculous, but in the heat of the moment, I really couldn't see any other option considering I had no idea what was happening, and thinking it might be an allergy to the almond butter, I knew it could be a problem I might not be able to solve myself. It was slightly embarrassing to greet 3 male paramedics in my reindeer pyjama pants, but they were helpful and professional and got me to the hospital quickly.

Once inside, the nurse gave me a double dose of Benadryl, and I went to wait in the "urgent care" waiting room (which is actually a waiting corridor, not a room). There were about 12 of us there, some hooked up to IVs, some coughing and wheezing; I took a moment to be grateful for the fact that I was breathing, and my medical issue wasn't as serious as it could have been.

After seeing the doctor, he calmed my fears of never being able to eat glorious almond butter ever again, and explained to me what he thought happened. He explained that many B Complex vitamins have a healthy amount of Niacin in them (I had recently started taking a B Complex). If you have a buildup of Niacin in your bloodstream, it can cause what is known as a "Niacin flush" (he didn't use this term, I found it online after the fact).

Basically, your blood vessels dilate to such a degree that it creates the red, blotchy hive-like rash that I experienced. Trust me, it's scary seeing your face instantly transform into a tomato! After researching this more online, I learned that there is a lot of information out there about how a "Niacin flush" can actually be good for you because it increases blood flow and allows fatty tissues to exit the body, but reading that information scares me, frankly. I would never want to experience this again, and I really hope that no one attempts to do this for weight loss reasons. Please use caution when reading health information online, and always check with your Medical and/or Naturopathic Doctor.

I probably should have had my blood checked and consulted with a doctor before implementing a B Complex vitamin into my routine, but this has actually been a good learning experience to learn "the hard way". Anyway, I'm feeling good now, I was simply a little weak and shaken up from the experience (and the drowsy Benadryl), but with a little family TLC and healthy food, I'm feeling back to normal, and my personal choice is to discontinue use of the B Complex. For me personally, I think I feel more comfortable increasing my vitamin B levels through food, so I look forward to doing my research!

And...I have never been so happy to hear that I can still eat almond butter!!! I do, however, have a new respect for anyone with food allergies, as I am sure what they go through is much more serious and stressful as what I experienced.

***Note: It was my choice to start taking the B Complex and to take it daily. This choice was not influenced by Deb or the Wellness Warrior Coaching Program.

Day One of 30 Day Health Tune-Up

Day one!

Last night I made the trip to Market Organics to pick up some of the items my pantry was lacking, but I actually had a lot of plant-based products in my possession already, so I was pretty set to go!

Here's what I already had (not including the fresh fruit and veg in my fridge):





Here's what I picked up from Market Organics:



It was good to have the Wellness Warrior Coaching discount at the checkout, but I shudder to think what my bill would have come to without it! Oh well, I've always been one to spend more money on food than anything else in my life, so no regrets!

I still need to pick up some more produce and specific ingredients in order to make some of Deb's recipes, and I fully intend to channel Alicia Silverstone and Ruth Tal this month as well!

With the goodies I did have, I started this 30 days out right. I crawled out of bed and made myself a green smoothie of kale, hemp hearts, frozen blueberries, banana, and water. I usually use almond milk in my breakfast smoothies, but Deb used water and it created a greener, fresher taste, so I thought, why not try it? It was good, green and a great way to start the day!

Snacks today were apples and almonds, lunch was a salad with chickpeas, avocado and veggies with lemon juice dressing rather than oil, and dinner was a veggie quinoa dish of whatever I had on hand: turnips, winter kale, mushrooms and zucchini, cooked with Braggs and turmeric with a splash of lemon juice and served in a bowl with quinoa. Not bad for an experimental dish!

It's teatime now and then it's off to bed to get ready for day 2! I am pretty encouraged by the fact that most of what I'll be eating for the next 30 days is what I already eat, with the addition of some new protein sources and subtraction of some unnecessary fats and of course, the big 3: eggs, fish and goat cheese.

Thanks for joining me on the journey! I look forward to sharing more recipes soon :)

Intro to 30-Day Health Tune-up with Wellness Warrior Coaching

Intro to 30 Day Health Tuneup from After the Harvest on Vimeo.

Holiday Food: A Gallery

Countdown Cupcakes via Tiny Brushstrokes via Martha Stewart



I love pomegranate seeds! Great with Prosecco for a holiday toast!



Dad's seafood pasta dish



Winter Quinoa Salad -- recipe here :)



Chocolate Beet Muffins via Credible Edibles



I am going to poach my salmon all the time now!



Salmon Pie via Tiny Brushstrokes via Emeril Lagasse



Notes:

• The muffins are scrumptious -- you can see the recipe here.
• Which cupcake number would you eat? It was interesting to see which number each family member chose!
• The salmon pie was good, however, we all agreed it could use some salt. Ideas: poach in miso broth or add curry, or add bacon...depending on your food choices!

What did YOU eat over the holidays?

Winter Quinoa Salad

Happy Holidays and Merry Christmas, everyone! This was my first vegetarian Christmas, so I decided to make a dish to complement the festive spread. Initially I made it as a replacement for myself for the turkey, but everyone ended up trying it as a side dish and it turned out to be a hit! I thought I'd share the recipe; let me know if you try it and if you use any variations on ingredients!

Winter Quinoa Salad

Ingredients
Quinoa (approximately 1/2 a cup)
Arugula
Goat cheese
Firm tofu, cubed
Pomegranate seeds
Chopped walnuts
1 orange
Dark maple syrup
olive oil

Directions
Boil water, stir in the quinoa, then turn heat to a low setting and simmer for 15 minutes. Let stand for 5 minutes, then fluff it with a fork and let it cool. Set it aside. Crack open a pomegranate and release the seeds (I used 1/2 Martha Stewart's method, 1/2 the underwater method -- YouTube search it -- and grab your apron!). Set those aside as well. Cube the tofu (I used 1/2 a block) and marinate it in dark maple syrup, olive oil and juice from 1/2 an orange. Remove tofu from the marinade after about 20 minutes and blot dry to prepare it for the frying pan. Fry the tofu cubes in an olive-oiled pan until they are brown and crispy on at least two sides. This will cook faster than you think, and the maple syrup may burn in the pan, so work quickly! Spoon the quinoa into a large bowl, and stir in arugula. If the quinoa is still a bit warm it will wilt the greens, it depends if you like them leafy or wilted. Top with tofu, goat cheese, walnuts and pomegranate seeds. Drizzle with olive oil and the juice from the other half of the orange. Serve with a smile!

Vegetarian Persuasion

Hey People! Wow, it's been a while! Yes, I've been a bit delinquent when it comes to posting, but sometimes life gets in the way, right? Also, I've been super pumped about this new writing blog my Mom and I are co-creating called Dialogue365. Check it out if you like!

If you've been reading After the Harvest for a while you may pretty much already guessed this, but I am proud to announce that I am officially a vegetarian now! There are a few caveats to this, as per any major announcement, I suppose...

Depending on your definition of a vegetarian, I may not actually be one in your eyes because I still eat some fish, some dairy and eggs. Also, I realize that making an announcement like this on my food blog officially makes me come off as some sort of food snob who actually thinks everyone really cares what she chooses to eat and not eat, but I guess I'm kinda screwed if I want to try to erase that reputation, now, right? ;)

My decision was something I had been considering long before I even started After the Harvest, and it has come to fruition for a variety of reasons, some environmental, some health-related, others more personal. The jury's out on whether or not I'll go full-fledged vegan someday, but for now I feel good about my choices, even though this year's holiday meals are going to be interesting!

What about you? Are you considering vegetarianism? Are you already vegetarian or vegan? I'd love to hear your stories in the comments!

P.S.: Even though the ever-amazing Michael Pollan still eats meat, I don't love him any less.

In the Kitchen at Burnt Butter

Recently I was kindly granted access to the kitchen at Burnt Butter to practice my photography chops. Many thanks to Gen and Steve at Burnt Butter -- it's a great little neighbourhood spot with Italian-style comfort food, friendly service and even some great photography on the walls.

Here are the best results of my practice: