Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
March 20, 2023 is the first day of spring in the Northern Hemisphere. In my garden in Southern Ontario, there are a few splashes of green, mainly onions and daffodils, and indoors, my vegetable seeds are starting to sprout (photo: cucamelon sprout). I am joining Cee's Flower of the Day (FOTD) Challenge for March 20, [...]
A few years ago, I got a very efficient and convenient seed sprouter with stackable trays. This year, I am trying broccoli seed, especially produced for eating as sprouts ... click on title for more
I just got my new seed order for five new-to-me crops ... click on title for more
I have been growing edibles in my backyard in Southern Ontario for ten years. This post features six that have enhanced my Mexican recipes throughout that decade ... click on title for more
The poinsettia plant (Euphorbia pulcherrima) is native to Mexico’s Central and Southern regions, where it was domesticated in pre-Hispanic times, often used to dye textiles and was treasured as a tribute to gods, such as Tonantzin (Our Lady, Our Mother). Last year around this time, I got a large pot with three poinsettias as a rebate at the supermarket, and they are still alive and well ... click on title for more
My Slice of Mexico 