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12 December

Turkey & Mushroom Stuffed Leeks

Our leek crop this year is looking very nice, in spite of the fact that leek moths showed up for the first time in the late summer. One day they were looking magnificent, and the next they started to look chewed, wilted, and tatty. Mr. Ferdzy dumped impressive quantities of diatomaceous earth over them a couple of times and they …

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Mincemeat Cake

It seems I only just mixed up and canned my mincemeat, and here I am using some already. One of the reasons I decided to make mincemeat was that I had been seeing so many ideas for things to make with it other than pies or tarts, which I usually find to be a bit too intense. This cake, however, …

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Warm Chicken & Wild Rice Salad with Roasted Vegetables

I seem to be on a kick for warm salads of roasted vegetables. This is a salad, I guess, and not a casserole, but it definitely inhabits the borderland between the two. Mr. Ferdzy was a bit perplexed by it but proceeded to eat truly startling quantities of it, so it’s a happy habitation, I would say. Wild rice is …

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Apple or Pear & Ginger Mincemeat

Our apples, as usual, are few and rather awful, but we managed to scrounge enough to make a batch of this mincemeat. Other than apples or pears, I’m afraid this is pretty determinedly non-local, but about every 5 years or so I hear the call of the mincemeat anyway. It’s quite rich and there are all kinds of other Christmas …

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Turnips with Bacon & Onion

I’ve done a fancier version of this before; Rutabaga with Bacon, Mushrooms & Onions, but it bears repeating, and turnips are bit different from their cousins the rutabagas. For one thing they cook much more quickly. I was delighted to find some Ontario turnips at the grocery store last week, but then I got them home and realized neither of …

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Parsnip Hash Browns

Not sure this quite constitutes a recipe, but it is what is happening around here at the moment. A few days ago we dug up a bushel of parsnips to make way for peas. Parsnips are available all winter for purchase and well into the spring, but it turns out that now we are growing them we mostly eat them …

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Sausage, Rutabaga, & Apple Pie

Here’s another one inspired by an old cook book. As usual I forgot to note which one, but it was something English and mid to late 19th century as far as I can recall. It is pretty rare for me to pull out anything interesting from cook books of that era at this point, but this one caught my eye. …

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Pan-Cooked Sweet Potatoes with Balsamic Drizzle

Sweet potatoes from raw to on the table in 20 minutes! It always seems to take more like an hour and 20 minutes to roast them, even when they are cut up and cooked at a reasonably high temperature. You will have to watch them more closely but such is life. Also when I say “1 large or 2 medium” …

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Carrot Crepes

It took me a couple of tries to get these right, and while I keep picturing them filled with savoury goodies, like cheese, mushrooms, or spinach, I keep ending up plonking them on a plate and serving them with syrup. I’m pretty sure they would be good in a savoury setting if I can just get organized for it!  If …

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Barbunya Zeytinyagli

As soon as I started looking for Turkish recipes on line, this one came up again and again and again. Funny, we didn’t see it when we were there! I guess it’s considered “home cooking” and not restaurant fare. Most of the recipes were quite similar but some called for this, and some called for that. I looked at a …

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