Thursday, October 10, 2019

Putting the Garden To Bed and Harvest Recipe

The garden is 'put to bed'
Fall is in the air... the evenings are cool and there are patches of frost in the yard come morning. The garlic is planted and mulched with my new experiment of using a compressed, chopped straw bale.  It is the beautiful golden colored mulch on the back bed, second from the left. Another experiment was to amend my garden soil with the addition of local horse manure on top of all the beds without winter crops. Once the rains wet the manure and soil, these beds will be covered with black plastic through the winter, then turned over in the Spring before planting. The carrots are still covered with Remay to protect from carrot rust flies, and will remain that way until the end of October. The strawberries have been cut down and mulched with the new chopped straw at ground level then a light layer of maple leaves. The winter cabbage and kale have been mulched and the large Lennox cabbages that were planted earlier have been picked. The largest weighing in at almost nine pounds... that's a lot of cabbage!!
Lennox Organic Cabbage
I have covered the garden walk ways with cardboard to keep the weeds down. Our climate is warm enough to keep some weeds growing almost year round. By Spring they can really take off before I start spending time in the garden to keep them under control. I tried this last year and it was great! Once I started working in the garden, I had to just put time into the beds and planting rather than weeding ... my least favorite job anyway. 

Thanksgiving this weekend marks the last big Saturday Market and Apple Fest on Denman Island. I wanted to share a hearty, thick 'Cabbage and Beet Borscht' recipe I've been working on. It makes a big pot and is a great addition to feed a crowd or fill your freezer with individual serving containers for the cold weather that is on its way. If you don't have the ingredients in your garden they will be available through our wonderful, dedicated, local farmers this Saturday. See you at the Market!

BEET AND CABBAGE BORSCHT      Yield: 10-12 servings
This soup is thick with seasonal, hearty vegetables ... it is Paleo friendly and Night-Shade Free.

4-6 fresh beets (about 1-1/2 pounds) unpeeled
1/4 cup red wine vinegar
2 Tbsp. coarse salt
3 Tbsp. coconut oil or ghee
4 stalks celery, thinly sliced crosswise
2 large onions, cut in half, then quarters and thinly sliced
1 leek, cut in half lengthwise then thinly sliced
5 cloves garlic, minced
4-6 carrots, sliced into coins 
1/2 head green cabbage, cored, cut into 1" wedges and shredded
1/2 lb. green beans, tips removed and cut into 1" pieces, optional 
Beet and Cabbage Borscht
4 parsley sprigs, minced
3 tsp. dried thyme leaves
3 bay leaves
3 Tbsp. apple cider vinegar
12 cups beef, chicken or vegetable stock
1/4 cup red wine or balsamic vinegar 
Freshly ground black pepper
2-3 tsp. sea salt
2 Tbsp. minced fresh dill   
Sour cream or Greek yogurt for serving
Red Wine or Balsamic Vinegar for serving 

In a large saucepan, cover the beets with cold water by 1 inch. Stir in 1/4 cup red wine vinegar and 2 Tbsp coarse salt. Bring to a boil, lower the heat and simmer covered, until very tender, about 30 minutes. Drain, cool and slip the skins off the beets. Dice beets and set aside.

Heat the oil in a large stock pot over medium heat. Add the celery, onions, leek, garlic and carrots and cook covered, stirring occasionally until soft, about 8 minutes. Add the cabbage and cook stirring until wilted.

To the pot add beets, beans, minced parsley, thyme, bay leaves, apple cider vinegar and stock. Bring to a boil stirring often, lower heat and simmer covered for 10 minutes to marry the flavors.

Stir in the 1/4 cup of red wine or balsamic vinegar, 2-3 teaspoons salt and season with pepper to taste. Remove about a third of the soup and puree it in a blender, then add back to the pot.

To serve, divide among warm soup bowls, top with dollops of sour cream and a sprinkle of minced dill. Serve with additional vinegar at the table.

Until next time... Happy Thanksgiving and Bon Appétit!

Photos by Sally Rae
Recipe by Sally Rae

Thursday, September 12, 2019

A Ginormous Tomato, Proteknet and Flexzilla in My Garden!

Sally's Outdoor Salsa, heavy on the vine
This weekend has turned to overcast with the odd rain shower. Evenings are already cool and mornings are damp with dew prompting  powdery mildew on leaves. With shorter days the plants are slowing down production. 
Time to wrap it up for Fall and Winter!

The weather was all over the map this summer; very warm early on, then cool, minimal rain, a shorter heat wave than the past few years and thankfully, no smoke from forest fires. The flora and fauna were confused it seemed. 
A record breaking 2 lb. 5-3/4 oz. Sally's Outdoor Salsa!

I did not see many pollinators around and although I planted more flowers than usual, I had to take on the task of hand pollinating the tomatoes, greenhouse cucumbers and winter squash. Through all my efforts, the harvest was not as bountiful as it could have been.

Most of the tomatoes struggled with small fruit or only 2-3 per plant! However, my 'Outdoor Salsa' tomato (that has become quite famous on Denman and sold by Annie as 'Sally's Salsa') produced a record breaking tomato this year tipping the scale at 2 lb. 5-3/4 oz! I have been saving select seed from this unknown, heirloom variety for about 20 years. My goal was and still is, to save from the largest fruit, that have a minimal amount of seeds. 
Sally's Salsa- very few seeds and meaty, perfect to save seed

Therefore I chose the name 'Salsa' because they are very meaty, not juicy or sloppy and make an incredible, thick salsa or tomato sauce. Some years in the beginning, they were completely seedless and I panicked, for fear I would lose my species! That is when I began sharing seed with friends and the 'Denman Seed Savers' ... and my 'Sally's Salsa' variety came to be! 

Winter Squash ~ Sunshine and Butternut
The Sunshine and Butternut winter squash struggled with the on and off again weather, even with hand pollinating. Feeling that my soil needs more nutrients, I now have a manure supplier and the raised vegetable beds will be amended with composted manure ... once it dries off a bit out there. After the beds are topped up with a mixture of new soil and a good dose of manure, they will be covered with heavy black plastic for winter. This will keep the rain from leaching them out over winter, keeps the weeds controlled and promotes the soil to heat earlier in the Spring. 

The winter carrots have been weeded, thinned and are still covered with Remay to keep the carrot rust flies out. According to Linda Gilkeson, the covers must stay in place until the end of October. They are a pain to deal with so I've found a new solution.
Proteknet-100' in a small package

In preparation for next Spring, I have already purchased 100 feet of 'Proteknet' insect netting and 25 pvc hoops through William Dam Seeds. Organic Market Gardens on Denman Island cover all their crops with this amazing material. Providing it is suspended above the crop on (the recommended) pvc hoops, insects cannot penetrate to lay eggs or munch on your plants! It is a synthetic knitted mesh that allows about 89% light transmission and about 60% moisture transmission and allows air to travel through so the plants don't become too hot. It is UV resistant and lasts about 1-3 seasons. I have heard from Veronica of Alveroni Gardens on Denman, that it is also machine washable on the gentle cycle. I'll have photos next year and am looking forward to using the Proteknet insect netting rather than Remay, floating row cover.

My new favorite thing in the garden for 2019!!
Another new purchase for my yard and garden this year was the 'Flexzilla Swivel-Grip Garden Hose' ... what a dream!! Light weight, supple with no spool memory, flexible even in cooler weather and lies flat when in use. The new 'Swivel-Grip' connectors are worth the extra few dollars and make it easy to tighten or loosen the thread fittings at either end and also serve as anti-kink cuffs. A word of caution though when unraveling it from the packaging, it will kink and knot up. I'd suggest especially with the longer hoses, to unravel it carefully when first out of the packaging. 

Most of us still have lots of work to finish outside to wrap it up for the Winter months. I'm thankful for the rain, it has given me a change of pace to get a much delayed Blog Post out!! Also the break from daily watering has been a welcome reprieve. I've spent many hours at the end of my new Flexzilla this summer. I have set aside my garlic seed from this summer's harvest and the red onions are drying in the garage on racks with fans for air circulation. This is just the beginning, still so much to get done, let's hope for some dry September and October weather! 

Until next time... Happy Gardening and Bon Appétit!

Photos by Sally Rae 

Sunday, July 28, 2019

July Garden Update

Full view of my Denman Island 'garden in the forest'
Yikes!! It's the end of July already!
I've been so busy with the early, warm spring and summer; planting, shading newly emerged winter crops and watering, that I've had little time to sit at the computer these days. I've taken a few weeks off from the salon for my annual summer staycation. Don't get too excited about that, it's 2 weeks I take every summer to 'catch up' on weeding, defrosting freezers, removing thistle seed heads on the property, pruning back Grandma's lilac so clients can get through the gate, cleaning the salon and if I have time ... making some freezer meals and soups for when I'm back at work. And that's the short list!!
Winter carrots and beets under remay
I took some photos in the garden on July 18th and this morning (10 days later) while watering, realized the winter carrots and beets have almost doubled in size, so it's time to get a July update happening! 
Garlic Harvest - 2 varieties July 18th, 2019

I pulled the garlic between rain showers a week earlier than last year. I was worried it would get too wet and a test pull of 2 heads proved there were 5 skin wrappers left, proof it was ready to be pulled and dried. Because the roots were a little more damp that I wanted, I cleaned the heads and removed most of the stalks to hopefully speed drying time. A few years ago I set up some old window screens and a fan system in the garage for drying. It is easy to manage and no threat from the weather.
2019 garlic drying

Most crops for winter harvest on the West Coast need to be in by July 1st. 
I have not grown winter carrots for about 4 years because of the damage from the carrot rust fly. To avoid this pest, the carrot beds need to be covered with remay or an insect mesh until at least October. Remay is great in that it provides extra heat, so the seeds germinate well and grow quickly, but it is a challenge in that it must be elevated by supports to allow the carrot tops room to grow and lifted off the bed to water properly.
Carrot bed #1 covered with remay

I'm so excited for winter carrots that I've put in 2 beds. A small bed first then a second bed including some beets with the Lennox cabbage, a 120 day variety. 

Winter garden bed - carrots, beets (remay) and cabbage       

Carrot bed #1 uncovered for watering

 The beets and carrots will be heavily mulched in the fall and we will use them starting in December and through the winter till March. The Lennox cabbage will be harvested in January. 

I've noticed lower than normal pollination this year. Although I've planted more flowers, including marigolds and nasturtiums between the vegetables, I have been hand pollinating the tomatoes, Mercury cucumbers in the greenhouse and winter squash. 
Sunshine and Butternut winter squash
Next year I will plant more pollinator flowers both in the garden and up near the house and greenhouse.

The second crop of Seascape Strawberries are just starting. A few huge, red berries every few days with stems heavy with fruit to come. The Desert King Fig is almost finished ripening. A crafty squirrel has discovered the figs this year and damaged/eaten quite a few of the fruits. 
Seascape Strawberries and Desert King Fig

For the past 2 years I've been pruning the fig tree into a structure that will produce a high breba crop. Breba is the first crop and this method is best suited to the Desert King that I grow and is in the photo. Because of the heavy pruning each spring, my fig crops have been very small ... and that darn squirrel hasn't helped the harvest this summer! 

Until next time... Happy Gardening and Bon Appétit!

Photos by Sally Rae 

Tuesday, July 9, 2019

Celebrating My Family Roots

All of my followers who have read my food column and/or have a signed copy of my cookbook have read and heard many stories of my family's Market Garden and Greenhouse business, Wallish Greenhouses. My grandparents John and Sally Wallish started out in 1919 and eventually the business moved to Bremner which is now called Sherwood Park, Alberta. 

Jean and Charlie in the wagon, with big brother Robert in 1932
I have many fond memories of growing up a short mile down the road from the 'Greenhouse' business where my Grandma Sally and Uncle Robert lived. By this time the second generation had taken on the business with the three families as partners. I was there almost daily either with my parents or a short bike ride or walk down the road for a visit, 'tea time' or to lend a helping hand. I am the second grandchild and loved being in the fields around our house to help with planting and harvest. It was not unusual for me to pick a head of lettuce or fresh corn cob and eat it right there in the field! When I was too young for the heavier work, I was out there anyways and used to come to the house early to get lunch ready for the family. Through my teen years I took on more jobs; from weeding never ending rows of onions, cabbage, broccoli and cauliflower ... to this day I hate weeding, to pruning long quonsets of English cucumbers to 2' off the ground, transplanting bedding plants, mowing lawns, dragging the corn sack while Uncle Robert expertly picked ripe cobs and eventually a weekly Saturday job at the Edmonton City Market. Then there was the onion harvest from the fields at my family's property, loaded onto wagons and moved to the drying room at the Greenhouse. Once dried, the onion necks had to removed by 'wringing' them to create a seal to keep the onion in storage longer. The dried onions were stored and taken to the Market. In this same area of the property there was a root cellar and eventually a large walk in cooler beside the vintage gas pump for the tractors.

My Uncle Robert was the face of Wallish Greenhouses at the Edmonton City Market after my grandma stopped going. My older sister and I remember the old City Market but it wasn't until I was a bit older that I got to go help Uncle Robert every Saturday morning. I loved the Market and Wallish Greenhouses had a permanent stall there for 49 years. Bedding plants in the spring, fresh vegetables, geraniums and 'spikes' through the summer, sacks of dried onions into the winter months. Every Saturday morning my Mom would wake me early (not my style for those who know me!), Uncle Robert would pick me up with the truck loaded and ready for a Market day. I loved the Market, bustling with friends and fellow stall holders, shoppers, aromas of soil, flowers and food, a social atmosphere with talk and laughter.  

My cousins have taken the family business into the third generation and it has changed a lot from what I knew. This year is 100 years since my grandparents started Wallish Greenhouses and I am celebrating my family roots and history. Although with great sadness, two business partners of the second generation are no longer with us. 

Today is a year since my Mom passed away, on the same day as my Dad 18 years before. Uncle Robert is also gone ... may they Rest In Peace. My Uncle Chuck, in semi-retirement has moved to the old Greenhouse property that I knew so well... growing up, it was my second home.

In honor of my family history and those who are no longer with us, I Celebrate My Family Roots.

Until next time... Happy Gardening and Bon Appétit

Photo archive from my Mom

Sunday, May 26, 2019

First Miniature Harvest

I was pretty excited this morning to pick the first small zucchini and Corentine cucumbers!! It's no use leaving these tiny specimens to mature, I would rather let the plant put its energy into growth right now... so tonight I get a delicious miniature salad for dinner!

The nights are still cool, so these 2 beds of delicate plants are covered and tucked in with remay over hoops. In the morning I lift the remay cover around the edges for air circulation, then add an additional shade cloth over top... the delicate, small, pickling cucumber plants were not doing well in the sun. 

First of the Season!  Partenon and Cassia Zucchini,
 Winter Kale, Red Orach, Corentine Cucumbers, Dill Weed
Most of the winter kale has gone to seed but I have one unknown variety that was from a 'Winter Kale Mix' packet of seed that is still tender and sweet. The Red Orach is allowed to volunteer in the garden, so I have it in 3 of the raised beds and have numerous beautiful fuchsia plants to pick from. Even Canadian Living Magazine featured an article May 2016 stating "Orach is the new kale!" It is a distant relative of spinach, simple to grow and a good ornamental plant because of its beautiful color. 

Dinner is served! Salad garnished with crumbled  
goat cheese and toasted pine nuts
On another gardening note... I've had it with fighting my collection of heavy, stiff, kinking, commercial grade, 80' garden hoses. A few days ago I decided to trade up with the new "Flexzilla Swivel-Grip" 100' garden hose through Lee Valley Tools. Flexzilla has been around for a while and when my friend got hers a few years back and suggested I 'drag it around her garden' I was impressed at how lightweight and kink free it was! 

Watch for my reviews of the Flexzilla in a future post... and Denmanites, guaranteed, the commercial grade hoses will be part of my summer Garage Sale! 

Until next time... Happy Gardening and Bon Appétit!

Photo by Sally Rae

Thursday, May 16, 2019

Weird Weather and Early Planting Experiment

Garlic bed May 12th, 2019
Today is an overcast, rainy day... never thought I would be happy about that around here! However, it has given me time to finally get some indoor work done including a much delayed Blog Post!!

Our weird weather continues... it was a shock to start watering the garlic and strawberries in March! Once fertilized with blood meal and watered, the garlic shot up and is looking great! It has been very sunny, hot and dry, so the straw mulch will remain until a few weeks before harvest.
Broccoli w. copper blocker, mulch & shade
The brassica starts were planted out on April 29, 2019... they could have been put out the week before when the weather was a bit cooler. Each plant was amended with steer manure, my fertilizer mix and lime. Once planted, all brassicas were surrounded to the stem with wood shavings to prevent root maggots, I have had success with a ring of copper blocker around each transplant to keep slugs away, the straw mulch retains moisture and cools the soil for new small plants.
Elevated remay, open sides for shade
With the hot, sunny weather, I used hoops to elevate remay to shade the cabbage and broccoli plants but still provide ventilation. 

Brassicas, shaded from afternoon sun
Remay will create warmth which is not needed for brassicas at this time, it is used to shade from the afternoon sun until the plants have a more sturdy root system. Black plastic mesh trays, burlap or cardboard can also be used for shade, see examples in Early Summer in the Garden from June 2016 and Let Planting Begin from May 2015.

Plastic cloche over April squash transplants
Last year I did an early planting experiment with one winter and one summer squash plant. It was successful, I was eating fresh zucchini when most were getting their plants in the garden... so I did a repeat this year with all my squash plants, summer and winter varieties! 
On April 29th I put in 4 hills of Sunshine Winter Squash, 2 hills of Butternut Squash, 2 hills of Partenon Zucchini and 2 hills of Cassia Zucchini, all started from William Dam Seeds.
Triple layer of protection for squash

The squash hills were prepared with steer manure and my fertilizer mix. Fresh straw was used to mulch close around the plants and the complete bed. A plastic cloche with vent in the top was placed over each hill of plants then straw piled up the sides for more insulation, see above. The third layer of protection for the cooler April nights was a complete cover of remay for warmth, with only a little airspace left on the sides. Over 2 weeks later everything is still alive and looking healthy. I had removed the plastic cloche from all squash plants and just had the straw pushed up higher around the plants and remay to cover the bed. With recent cooler nights and rain, the squash now have their cloche and remay tucked in tight again for warmth.

Wishing for warmer weather so the pickling cucumbers can go outside soon! They are getting too big for the sunroom! 

Until next time... Happy Gardening and Bon Appétit!

Photos and gardening by Sally Rae

Tuesday, April 16, 2019

Portobello, the Giant Mushroom

Large Portobello Mushroom, compared to a can of tuna
I've got a new obsession with the ginormous mushrooms you've probably seen in stores, known as 'Portobello Mushrooms'. When immature and white, this mushroom may be known as common mushroom, button mushroom, crimini mushroom and champignon. When immature and brown it may be known as cremini/crimini mushroom, chestnut mushroom or Swiss, Roman or Italian Brown Mushroom. When mature they are known as Portobello Mushrooms, (also Portabella and Portobella).

One of the things I like most about the Portobello Mushroom is their 'meaty' quality. This may sound odd because it is a vegetable after all, but the texture is satisfying, dense and well... just meaty! And you never have to worry about food safety, cross contamination or internal temperatures! For vegetarians, they make a great meat substitute without relying on processed soy alternatives. Portobello Mushrooms can be grilled, roasted, sauteed, stuffed or baked. They are a quick side dish or vegetarian meal served as 'steaks', 'burgers' or stuffed with your favorite filling as a hearty main course. The mushroom itself is low in calories and a good source of plant based protein.
Sauteed Portobello slices with onion

The key to success with this giant is to enhance the fairly neutral flavor with a marinade or seasonings that will play up their earthy factor. Easy marinades can include; balsamic vinegar, soy sauce, granulated garlic, (Note: avoid fresh minced garlic because it may burn), black pepper, cayenne, rosemary and fresh thyme. Marinate for only 10-20 minutes, no longer than 30 minutes. If in a marinade for too long they may get a slimy texture that is not appealing.

Often I've heard that people don't know what they can and can't eat of the Portobello. The stems are technically edible but sometimes have a 'woody' texture, although I have not found this to be true... so far! The stem can easily be pulled off with your hands and used for another recipe, in bone broth or discarded. To clean the mushroom, rub off any dirt with a dry cloth. Some people remove the darker 'gills' with a spoon, they are edible so if they don't bother you, skip this process. I would however suggest to remove the gills if you are going to marinade and grill them or when making stuffed/baked recipes.

Because of their size and weight, Portobellos can be quite expensive. Look for them at Costco for a descent price, in packages of 3-5 (depending on size) and grown in Langley, BC. Choose mushrooms that are firm and the edge of the cap curves under, not flared out. The flared caps have an older and inferior texture. For an example, scroll to the bottom of this page to the 2 Portobellos in marinade. The mushroom cap on the left is still curved, the one on the right is slightly flared out and a bit ragged looking. 

If you love mushrooms and this is your first time with a ginormous Portobello, fear not!! You're now equipped to enjoy its versatility, ease of preparation, quick cooking time and 'meaty' texture!

This is my recent Paleo Diet, go-to obsession; a fast, simple and delicious side dish or snack! Leftovers are great in any number of incarnations.  Note: *ghee is clarified butter.
Mise en place

2 medium or 1 very large portobello mushroom
1/2 large yellow onion, sliced
1-2 Tbsp. coconut oil or *ghee
Sea salt
Freshly ground black pepper
Optional seasonings; granulated garlic, thyme, rosemary
1 Tbsp. balsamic vinegar (sulphite free for Paleo Diet)

Clean the portobello mushroom, remove the stem and slice the mushroom cap 1/2" thick. Heat 1 Tbsp. coconut oil or ghee in a stainless steel fry pan over medium heat. Place mushroom slices in the pan but don't overlap. If the pan seems dry, add more oil or ghee. Saute until golden brown then turn over each slice, add more ghee if the pan seems dry. Place the onion slices around the mushrooms so they have contact with the pan. Season with salt, pepper and any optional seasonings, push them around a bit with tongs so they lightly brown. When the mushrooms and onions are caramelized, remove from the heat and immediately, pour in the balsamic. Toss or stir quickly to coat all and move to a serving plate. Serve warm.
**NOTE: leftovers are delicious chopped up and stirred into scrambled eggs for breakfast.

Sauteed Portobello with Onions and Balsamic Vinegar

PORTOBELLO SANDWICH       Yield: 1 sandwich
Although not Paleo, this recipe is a favorite from my cookbook 'For the Love of Food'. Who said you need meat to get a messy, juicy, run down your arms burger? This sandwich is just that! The amazing crusty roll in the photos was purchased at 'The Church Street Bakery' in Comox, BC. 

Meaty, juicy, messy, run down your arms goodness!
2 Tbsp. butter, softened
2 sun-dried tomatoes, minced
10-12 capers, minced
Pinch of red chili flakes
1/4 tsp. minced fresh garlic
1 sprig fresh thyme, remove & mince leaves
Sea salt
Freshly ground black pepper
1 large portobello mushroom
1 large crusty roll
    or 2 slices sourdough bread
Dijon mustard 
Avocado slices, optional

Preheat oven to 400F. Clean the portobello, remove the stem and leave the gills intact. Mix butter with sun-dried tomatoes, capers, chili, garlic and thyme leaves, season with salt and pepper and spoon over the inside gills of the mushroom cap. Bake in a parchment paper lined pan for 10-15 minutes, check and add another 8-10 minutes or until tender. 
Toast the crusty roll or sourdough bread and spread with Dijon mustard.Top with baked mushroom, it will look very juicy, don't worry, the bun will absorb most of it. Cover with the other half of bun or bread. Press down firmly and cut. Add the avocado slices if desired.

GRILLED PORTOBELLO MUSHROOMS         Yield: 4 portobello mushrooms
These simple, grilled Portobellos are perfect as a side dish, mushroom burger or vegetarian 'steak'. Avocado oil is Paleo compliant and used for its high smoke point. 
Marinate for 15, no longer than 30 minutes

4 medium/large Portobello mushrooms
3 Tbsp. balsamic vinegar (sulphite free *for Paleo)
1 Tbsp. avocado oil
1 Tbsp. coconut aminos (or soy sauce)
2 sprigs chopped fresh rosemary (about 1 Tbsp.)
1 tsp. granulated garlic 
1/2 tsp. coarse ground black pepper
Avocado oil for grilling

Wipe the mushrooms clean, remove the stem and gills. In a shallow baking dish whisk together marinade ingredients; balsamic vinegar, avocado oil, coconut aminos, rosemary, granulated garlic, and coarse black pepper. Place the mushrooms in the marinade and turn to coat, spoon a bit of marinade into each cap. Marinate for 10 minutes, turn and marinate another 8 minutes. 

Heat a BBQ grill or grill pan to about 400F. Brush the grill or pan with avocado oil. Remove the mushrooms from marinade and shake off any excess. Reserve remaining marinade for basting. Grill for 3-4 minutes per side, or until caramelized, golden brown and softened. Basting with reserved marinade as they cook. Serve warm as a mushroom burger or slice for a side dish or vegetarian 'steak'.

Until next time ... Happy Easter and Bon Appétit!

Photos by Sally Rae
Recipes by Sally Rae