Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Culturally, a milpa is a holistic way to grow food in harmony with nature. This year, my milpa has the three sisters (corn, beans and squash) growing once again, as well as other vegetables and quelites (pot herbs) … click on title for more
I grow hardneck garlic in my backyard, noble varieties that give an extra crop at the end of spring: garlic scapes. These pointy buds are removed young, before they bloom, to encourage the bulbs underground to grow bigger … click on title for more
I had a few leaves of aka shiso (red perilla) and a bunch of chamomile flowers from a recent harvest in my backyard. Also, there were several limes in the fridge so, when life gives you limes and herbs, make ice tea limeade! Aka shiso ice tea is a Japanese beverage, usually prepared with lemon juice, but I used lime juice and agave syrup to give it a Mexican feeling (and use what I had at hand), and chamomile to take full advantage of my harvest; all that turned out to complement the flavours very well … click on title for more
A few weeks ago, I had mentioned that forsythias were blooming in my garden, indicating that it was time to sow my spring crops, in particular, carrots (click here to visit my post from April 25 2019.) Well, fast-forward to present time and, on the last day of May, I have spotted several rows of [...]
Horseradish (Armoracia rusticana) Canada, in spring Beautiful flowers showing Delicious root grows Cee's FOTD. May 29 2019
My Slice of Mexico 